Creamy Chicken and Cauliflower Rice Casserole

Contributed by Julie

Recipe: Creamy Chicken and Cauliflower Rice Casserole

This was a first-time recipe. I believe I stumbled upon this one on Pinterest. I love finding recipes there because it sometimes leads me to great sites with LOTS of great recipes.

The Bottom Line: Honestly, I felt like this one fell a little flat in the flavor department. However, with the addition of some salt, a little Kirkland No-Salt Seasoning blend (there are 21 things in that blend!), and a dash of hot sauce, the flat flavor suddenly was not so flat! This went from a ho-hum recipe to one that I’ll definitely make again.

The Nitty Gritty: I stuck to my rule about making the recipe the way it’s written (for the most part). The recipe called for 4 cups of cauli rice, but when I looked at that amount of rice, the amount of chicken (I got my rotisserie chicken from Whole Foods and it was a little on the small side), and the size of the dish, I decided more would be better and went with five cups. It was a good decision.

The recipe called for onion or onion powder (I used both) and garlic or garlic powder (I used both). Still needed more flavor. I feel like this recipe is a bit of a blank palette that you could take in any number of directions. It would be delicious with some herbs, or maybe a healthy portion of hot sauce and some blue cheese – taking in a buffalo chicken direction… the world is your oyster.

It yielded a 9 x 13 pan, which means plenty of food for two dinners for our family of four plus a few lunch portions. Lefties are always a bonus in our house. It could be easily halved and made in a 8 x 8 pan if you didn’t want/need so much.

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