Creamy Chicken & Cauliflower Rice Casserole Recipe

Creamy Chicken & Cauliflower Rice Casserole

INGREDIENTS:

• 1/2 cup heavy cream
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 2 tablespoons cream cheese, softened
• 2 teaspoons jarred minced garlic
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon champagne vinegar
• 1/2 teaspoon salt, divided
• 1 (12-ounce) package of fresh riced cauliflower
• 1 (8-ounce) package sliced cremini mushrooms
• 1/2 cup chopped yellow onion
• 4 (6-ounce) bone-in, skin-on chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground paprika
• 1/4 teaspoon ground pepper

DIRECTIONS:

1. Preheat oven to 450°F. Whisk cream, broth, parsley, cream cheese, garlic, mustard, vinegar, and 1/4 teaspoon salt together in a large ovenproof skillet until smooth. Add riced cauliflower, mushrooms and onion; stir until evenly combined.
2. Place chicken thighs, skin-side up, about 2 inches apart on the vegetable mixture. Drizzle chicken with oil; sprinkle with garlic powder, paprika, pepper and the remaining 1/4 teaspoon salt.
3. Bake until the cauliflower and mushrooms are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 35 to 40 minutes. Gently stir the vegetable mixture before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts: (recipe makes 4 servings)

Serving Size: 1 chicken thigh & about 3/4 cup cauliflower rice

• Carbohydrates – 9g
• Protein – 25g
• Fat – 25g
• Fiber – 1g
• Calories – 365

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