Ranch Chicken Casserole

Chicken breast is covered with a spicy southwest seasoning and then seared to seal in the flavor. Once cooked through it's mixed with cauliflower, poblano, and a cheesy creamy sauce.
Course Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Marye Audet


  • 6 ounces chicken breast
  • 1-2 teaspoons Southwestern seasoning make sure it's sugar free
  • 2 ounces cauliflower
  • 1 tablespoon olive oil
  • 1 tablespoon poblano
  • 1 tablespoon chopped onion
  • 1 tablespoon cream cheese
  • 1 tablespoon heavy cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 0.5 ounces grated Cheddar cheese


  • Cut the chicken breast into 1-inch cubes.
  • Place in a bowl and toss with the seasoning.
  • Set aside for at least 10 minutes.
  • Steam 2 ounces of cauliflower until tender.
  • Drain and set aside.
  • Heat a heavy skillet and add the olive oil using a spatula to cover the bottom of the pan evenly.
  • Add the chicken and let it sear on the bottom a few minutes before turning it to sear on the other side.
  • Turn the heat down and add the poblano and onion.
  • Cook, moving the ingredients around with the spatula once in awhile, until the chicken is cooked through and the vegetables are soft.
  • Remove from heat.
  • Mix the chicken mixture and the cauliflower in a broiler-safe dish.
  • Mix the cream cheese and heavy cream in a small microwave safe bowl.
  • Heat until the cheese is softened.
  • Add the garlic and cumin
  • Stir until smooth and pour over the chicken mixture, stirring gently to coat.
  • Sprinkle with the Cheddar cheese.
  • Place under the broiler until the cheese is melted and bubbly.