Chicken Alfredo Cauliflower Rice Bake - mogity

Monday, November 13, 2017

Chicken Alfredo Cauliflower Rice Bake

Ingredients

  • 12 1/4 pound head cauliflower, trimmed and broken into florets
  • 1/4cup olive oil
  • 1teaspoon dried basil, crushed
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 2 1/2cups fresh baby spinach
  • 2cups chopped rotisserie chicken
  • 114 1/2 ounce jar light Alfredo pasta sauce
  • 2tablespoons grated Parmesan cheese
  • 1/2cup panko bread crumbs
  • Directions

    1. Preheat oven to 400 degrees F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.
    2. Transfer cauliflower "rice" to a 3-qt. casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.
    3. Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.

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