Description
The Chicken Cauliflower Rice Casserole is a quick, healthy, and delicious dish that combines tender shredded chicken, creamy cheese, and low-carb cauliflower rice. This recipe is perfect for busy weeknights or meal prepping, offering a nutritious option that’s big on flavor and light on calories.
Ingredients
- 3 cups shredded chicken (rotisserie or cooked chicken breast)
- 4 cups cauliflower rice (store-bought or homemade)
- 8 oz (1 cup) cream cheese (softened) or Greek yogurt for a lighter version
- 1 cup shredded cheddar cheese, divided (or use a mix of mozzarella and parmesan)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil (for sautéing the cauliflower rice)
- Optional: 1 cup chopped spinach, broccoli florets, or sliced mushrooms
Instructions
1. Preheat your oven to 375°F (190°C).
2. If using raw chicken, cook and shred it. For cauliflower rice, pulse cauliflower florets in a food processor or use store-bought.
3. In a large skillet, heat olive oil over medium heat.
4. Add cauliflower rice and cook for 5-7 minutes until tender and moisture has evaporated.
5. In a large mixing bowl, combine shredded chicken, sautéed cauliflower rice, cream cheese, half the shredded cheese, and seasonings. Stir until well combined.
6. If adding vegetables, sauté them lightly before mixing them in.
7. Transfer the mixture to a greased 9×13-inch baking dish.
8. Top with the remaining shredded cheese for a gooey, golden crust.
9. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
You can substitute cream cheese with Greek yogurt for a lighter option. Add sautéed vegetables like spinach, broccoli, or mushrooms to boost nutrition. Great for meal prep — stores well in the fridge for up to 4 days.