Description
A comforting casserole made with tender chicken, creamy cheese, and nutritious cauliflower rice, perfect for busy weeknights.
Ingredients
- 4 cups cauliflower rice
- 4 cups cooked shredded chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- Salt and pepper to taste
- 6 ounces cream cheese, softened
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 cup steamed broccoli or spinach (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil or butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Introduce cauliflower rice to the skillet and cook for 4-5 minutes until moisture releases and evaporates. Set aside to cool slightly.
- In a large mixing bowl, combine cooked cauliflower rice, shredded chicken, softened cream cheese, heavy cream, half of the shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, salt, and pepper. Fold in optional steamed veggies if desired.
- Transfer mixture into a greased casserole dish and spread evenly. Top with remaining shredded cheddar cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until top is bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
Adjust spices to taste, and feel free to add other vegetables such as zucchini or bell peppers for variety. Can be made ahead and refrigerated before baking.
