Chicken Alfredo Cauliflower Rice Bake
This recipe transforms a classic chicken alfredo into a lower-carb, wholesome baked casserole. Finely processed cauliflower replaces traditional pasta, combined with pre-cooked rotisserie chicken, fresh spinach, and a light alfredo sauce. Topped with Parmesan and panko bread crumbs, it's baked until bubbly and golden, offering a convenient and flavorful weeknight meal.
Equipment
- 1 Food Processor Alternatively, a box grater for ricing cauliflower
- 1 Large Mixing Bowl
- 1 9x13 inch Baking Dish (casserole dish)
- 1 Measuring Spoons
- 1 Spatula or Mixing Spoon
Ingredients
Main
- 2¼ lb head cauliflower trimmed and broken into florets
- ¼ cup olive oil
- 1 tsp dried basil crushed
- ¼ tsp salt
- ¼ tsp black pepper
- 2½ cups fresh baby spinach
- 2 cups chopped rotisserie chicken
- 14½ ounce jar light Alfredo pasta sauce
- 2 tbsp grated Parmesan cheese
- ½ cup panko bread crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Process cauliflower florets in a food processor, pulsing until it resembles rice, or grate with a box grater.
- In a large mixing bowl, combine the riced cauliflower with olive oil, dried basil, salt, and black pepper, tossing to coat evenly.
- Spread the seasoned cauliflower rice evenly into a 9x13 inch baking dish.
- In the same mixing bowl, combine chopped rotisserie chicken, fresh baby spinach, light Alfredo pasta sauce, and grated Parmesan cheese, mixing thoroughly.
- Spoon the chicken and Alfredo mixture over the cauliflower rice in the baking dish, spreading it evenly to form a top layer.
- Evenly sprinkle the panko bread crumbs over the entire top of the casserole.
- Bake for 25-30 minutes, or until the casserole is heated through and bubbling, and the panko topping is golden brown and crisp.
- Remove the baking dish from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve hot as a complete and satisfying meal.
Notes
For optimal cauliflower 'rice,' use a food processor in pulses to avoid a mushy texture, or finely grate. If cauliflower seems very wet after processing, a quick squeeze in a clean towel can prevent a watery bake. To elevate the crunch of the panko, lightly toast it in a dry skillet with a touch of butter until golden before sprinkling; this ensures a superior crust. Consider adding a pinch of freshly grated nutmeg to the Alfredo sauce for added depth, and a squeeze of fresh lemon juice post-bake can brighten the overall profile. Since the chicken is already cooked, focus baking until heated through and the topping is golden, preventing dryness.