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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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.