Description
A creamy, cheesy Chicken Cauliflower Rice Casserole made with tender shredded chicken and low-carb cauliflower rice. Perfect for busy weeknights, meal prep, and healthy comfort food cravings.
Ingredients
Scale
- 3 cups shredded chicken (rotisserie or cooked chicken breast)
- 4 cups cauliflower rice (store-bought or homemade)
- 8 oz cream cheese, softened (or Greek yogurt for a lighter option)
- 1 cup shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- Optional: 1 cup chopped spinach, broccoli florets, or sliced mushrooms
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook and shred the chicken if not already prepared and measure the cauliflower rice.
- Heat olive oil in a skillet over medium heat and sauté cauliflower rice for 5–7 minutes until tender and moisture evaporates.
- In a large bowl, mix chicken, cauliflower rice, cream cheese, half the shredded cheese, and all seasonings until well combined.
- Lightly sauté optional vegetables if using and fold them into the mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining shredded cheese.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.
Notes
- Sautéing the cauliflower rice first prevents excess moisture.
- Let cream cheese fully soften for easier mixing.
- This casserole reheats well and is ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg