Print

Chicken Cauliflower Rice Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and hearty Chicken Cauliflower Rice Casserole that’s low-carb, creamy, and packed with flavor.

Ingredients

Scale
  • 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

  1. Preheat your oven to 400°F (200°C) and grease a 9×13 inch casserole dish.
  2. In a skillet over medium heat, heat olive oil or butter, add minced garlic, and sauté until fragrant (about 1 minute).
  3. Add the cauliflower rice to the skillet and cook for 4-5 minutes until moisture is released and evaporated. Set aside to cool slightly.
  4. In a large bowl, combine 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 vegetables if using.
  5. Transfer the mixture to the greased casserole dish and spread evenly. Top with the remaining shredded cheddar cheese.
  6. Cover the casserole with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
  7. Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Experiment with fresh herbs or different types of cheese for variations.

Nutrition

Find it online: https://sousviderecipe.com/chicken-cauliflower-rice-casserole/