Description
A wholesome and comforting chicken cauliflower rice casserole perfect for weeknight dinners or cozy gatherings.
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
- Preheat your oven to 400°F (200°C) and grease a 9×13 inch casserole dish.
- Heat olive oil in a skillet over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Add the cauliflower rice to the skillet and cook for another 4-5 minutes, allowing moisture to evaporate.
- Allow the cauliflower rice to cool slightly.
- In a large bowl, combine the cooled cauliflower rice, shredded chicken, cream cheese, heavy cream, half of the cheddar cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, salt, and pepper.
- If desired, stir in steamed broccoli or spinach.
- Transfer the mixture into the greased casserole dish and spread it evenly.
- Sprinkle the remaining cheddar cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
- Allow to rest for 5-10 minutes before serving, garnished with fresh parsley.
Notes
Casserole can be prepared a day ahead and stored in the refrigerator. Serve with a side salad.