Chicken Cauliflower Rice Casserole
A delicious and wholesome casserole that combines tender shredded chicken and nutritious cauliflower rice, making it a perfect meal for family dinners or meal prep.
Ingredients
Casserole Base
- 4 cups cauliflower rice
- 4 cups cooked shredded chicken
- 6 ounces cream cheese, softened Use high-quality cream cheese for the best texture.
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese Divided into two parts.
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter For sautéing.
- 1 cup steamed broccoli or spinach (optional) Can be added for extra nutrition.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
Garnish
- Fresh parsley For garnish before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9x13-inch casserole dish lightly.
- In a skillet over medium heat, add olive oil or butter. Sauté minced garlic for about one minute until fragrant.
- Add cauliflower rice to the skillet and cook for 4-5 minutes to evaporate moisture.
- In a large mixing bowl, combine cooked cauliflower rice, shredded chicken, cream cheese, heavy cream, and half of the cheddar cheese.
- Stir in garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, salt, and pepper, mixing well.
- If using, fold in steamed broccoli or spinach.
- Transfer the mixture to the greased casserole dish and top with remaining cheddar cheese.
Baking
- Cover the casserole with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes until bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Feel free to customize this casserole with your favorite vegetables and spices. Use high-quality cream cheese for the best results and be mindful of moisture with frozen cauliflower rice.