Chicken Cauliflower Rice Casserole
A comforting low-carb casserole that's easy to prepare, using cauliflower rice and shredded chicken, perfect for busy weeknights.
Ingredients
Base
- 2 cups cooked shredded chicken rotisserie works great or use last night's roast.
- 3 cups cauliflower rice store-bought or pulse florets in a food processor. Pat dry if watery.
- 1 cup cream or yogurt heavy cream or plain Greek yogurt both work.
- 1 teaspoon garlic powder pantry flavor booster.
- 1 teaspoon onion powder pantry flavor booster.
- to taste none salt to taste.
- to taste none pepper to taste.
Cheese & Finish
- 1 cup shredded cheese cheddar or mozzarella.
- 1 tablespoon olive oil for greasing the dish.
- 1/2 cup chopped green onions optional, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). If your cauliflower rice feels wet, spread it on a towel and press it dry.
Mixing
- In a large bowl, toss together the shredded chicken, cauliflower rice, shredded cheese, cream (or yogurt), garlic powder, onion powder, and a good pinch of salt and pepper.
- Mix until everything is evenly coated; the texture should be thick and slightly loose.
Baking
- Grease a 9x9 or similar casserole dish with the olive oil, then pour the mixture in and even it out.
- Bake for 25–30 minutes until bubbly and golden on top. If the cheese isn’t browning, broil for 1-2 minutes.
Serving
- Let it rest for 5 minutes, sprinkle with chopped green onions if using, and serve hot.
Notes
Store in the fridge for up to 4 days or assemble and freeze for up to 3 months. Reheat leftovers in the oven or microwave.