Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 2 teaspoons vegetable oil
  • 1 lb boneless skinless chicken breasts, cut in 3/4-inch cubes
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon lemon pepper
  • 2 packages (10 oz each) Cascadian Farm™ organic frozen riced cauliflower
  • 1 package (10 oz) Cascadian Farm™ organic frozen broccoli flowerets
  • 1/4 cup sliced green onions (4 small)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 package (8 oz) cream cheese, cubed
  • 2 cups shredded Cheddar cheese (4 oz)

Instruction

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook 2 to 4 minutes, stirring constantly, until golden brown. Remove from skillet; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with garlic salt and lemon pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Transfer to baking dish.
  • In same skillet, add frozen cauliflower and frozen broccoli; cover and cook over medium heat 14 to 16 minutes, stirring occasionally, until cauliflower and broccoli are just tender. Drain completely; add vegetables and green onions to baking dish with chicken.
  • Meanwhile, in 2-quart saucepan, heat broth and cream cheese over medium heat 4 to 5 minutes, beating constantly with whisk, until completely smooth. Stir in Cheddar cheese; cook 1 to 2 minutes, stirring constantly, until cheese is melted and sauce is smooth. Pour sauce into baking dish; stir to combine.
  • Bake 20 to 25 minutes or until bubbling around edges and completely heated through. Top with browned crumbs, and serve.