Description
A creamy, cheesy casserole that replaces traditional rice with cauliflower rice for a low-carb, comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 4 cups cauliflower rice (freshly pulsed florets or thawed frozen)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup cream or low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for the dish)
- 1/2 cup chopped green onions or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium baking dish with olive oil.
- Combine the shredded chicken and cauliflower rice in a large bowl. Add the garlic powder, onion powder, salt, and pepper, and stir to distribute the spices.
- Pour in the cream or chicken broth and stir until evenly moistened. Fold in half of the shredded cheese.
- Transfer the mixture into the prepared baking dish, spreading it into an even layer. Drizzle with a little olive oil for a crisper edge if desired.
- Cover the dish with foil and bake for 25 minutes to steam the cauliflower rice.
- Remove the foil, sprinkle the remaining cheese on top, and return to the oven. Bake uncovered for an additional 10 minutes until cheese is bubbly and browned.
- Let the casserole rest for 5 minutes, then garnish with green onions or parsley before serving.
Notes
For a lighter dish, substitute low-fat milk plus cornstarch for the cream. This casserole can also be made dairy-free with vegan cheese and plant-based cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, low-carb, comfort food, cauliflower rice