Description
This Garlic Butter Chicken Dump and Bake Casserole is a comforting and easy-to-make dish where raw chicken breasts are baked alongside a creamy mixture of jasmine rice, riced cauliflower, savory cheeses, and flavorful seasonings. It requires no pre-cooking and delivers a high-protein, lighter twist on classic comfort food with a crispy cheesy topping.
Ingredients
Rice Mixture
- 1 cup uncooked jasmine rice, rinsed
- 1 1/2 cups frozen riced cauliflower
- 2 1/2 cups chicken bone broth
- 1/4 cup heavy cream
- 1/2 cup plain Greek yogurt
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
Chicken
- 1 1/2 pounds skinless, boneless chicken breasts
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Topping
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking and create an easy surface for baking.
- Mix Rice and Seasonings: In the greased baking dish, combine the rinsed uncooked jasmine rice, frozen riced cauliflower, chicken bone broth, heavy cream, plain Greek yogurt, melted butter, shredded reduced-fat Cheddar cheese, grated Parmesan cheese, Dijon mustard, Worcestershire sauce, minced garlic, Italian seasoning, and crushed red pepper flakes if using. Stir thoroughly to ensure all ingredients are evenly blended.
- Add Chicken and Season: Nestle the raw, skinless, boneless chicken breasts into the rice mixture evenly. Drizzle the melted butter over the chicken, then sprinkle garlic powder, smoked paprika, onion powder, salt, and freshly ground black pepper to season the chicken breasts thoroughly.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and cook evenly. Bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
- Add Topping and Finish Baking: Carefully remove the foil and sprinkle the shredded part-skim mozzarella cheese and panko breadcrumbs evenly over the casserole. Drizzle the melted butter on top to enhance browning. Return to the oven uncovered and bake for an additional 10 to 15 minutes until the topping is golden, bubbly, and crisp.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This helps the dish set and develop flavor for a delightful meal.
Notes
- Ensure the chicken is fully cooked by checking the internal temperature; undercooked poultry can be unsafe.
- If you prefer spicier dishes, increase the crushed red pepper flakes or add cayenne pepper.
- This casserole can be prepared ahead by assembling and refrigerating before baking; add extra baking time if baking straight from cold.
- Substitute the chicken bone broth with regular chicken broth if unavailable, though bone broth adds extra richness.
- For a lower-fat option, use light cream and reduced-fat cheeses.
- Leftovers keep well refrigerated up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
