PEARL CHATS: My kids gobble this up, go back for seconds, and don’t have a clue this uses cauliflower rice in place of regular rice. They say it tastes like Grandma’s stuffing . . . Feel free to use leftover Thanksgiving turkey meat here. This recipe is found in the “Comforting Casseroles & Bakes” section of Trim Healthy Table Cookbook, page 140. This recipe is a family-serve recipe that feeds 6 to 8 people.
Chicken Bacon Rice Casserole
Description
PEARL CHATS: My kids gobble this up, go back for seconds, and don’t have a clue this uses cauliflower rice in place of regular rice. They say it tastes like Grandma’s stuffing . . . Feel free to use leftover Thanksgiving turkey meat here. This recipe is found in the "Comforting Casseroles & Bakes" section of Trim Healthy Table Cookbook. This recipe is a family-serve recipe that feeds 6 to 8 people.
6 People
Ingredients
Instructions
-
Preheat the oven to 375°F. Place the diced chicken in a 9 × 13-inch baking dish.
-
Cook the bacon in a large skillet over medium-high heat. Transfer to a plate. If you used turkey bacon, add the butter to the skillet (otherwise you’ll use the bacon fat in the pan). Add all the cauliflower rice and the seasoning blend (if using). Toss in the skillet for a couple minutes, allowing the veggies to soak up the bacon flavor. Stir in the broth, cover, and cook for 8 minutes, stirring every few minutes. Add to the baking dish with the chicken.
-
Place the mayonnaise, yogurt, water, and all the seasonings in a medium bowl and whisk well. Pour the mixture into the baking dish, add the cooked diced bacon and stir all the ingredients well. Top with the cheddar and bake for 25 minutes.
Note
From Trim Healthy Table~
MAKE A FAMILY MEAL:
- For the weight-loss plan, serve with a giant salad or a smaller salad and another veggie like green beans or broccoli.
- Children can have sprouted-grain bread and butter or brown rice on the side for a Crossover.
