Garlic Butter Chicken Dump and Bake Casserole

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.

Add uncooked rice, riced cauliflower, bone broth, heavy cream, Greek yogurt, butter, Cheddar cheese, Parmesan cheese, Dijon mustard, Worcestershire, garlic, Italian seasoning, and red pepper flakes to the baking dish. Stir until evenly blended.

Nestle raw chicken breasts into rice mixture. Drizzle with melted butter, then sprinkle with garlic powder, smoked paprika, onion powder, salt, and pepper. Cover tightly with foil.

Bake until rice is tender and chicken is no longer pink at the center, 50 to 55 minutes. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).

Remove foil. Sprinkle with mozzarella and panko, and drizzle with 1 tablespoon melted butter.

Bake uncovered, until the top is golden and bubbly, 10 to 15 minutes more. Rest 5 minutes before serving.