Chicken Cauliflower Rice Casserole
A comforting and nutritious casserole made with shredded chicken and cauliflower rice, enveloped in a creamy sauce, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover rotisserie chicken for convenience.
- 4 cups cauliflower rice Frozen cauliflower rice can be used; ensure it's thawed and drained.
- 1 cup shredded cheese Use cheddar or any cheese of your choice.
- 1 cup cream or cream cheese A dairy-free cream alternative can be used.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 tablespoon olive oil Drizzled on top before baking.
- ½ cup green onions Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine your cooked shredded chicken, cauliflower rice, cream, cheese, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Drizzle the olive oil over the top and stir gently to combine.
Baking
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
- If using, top with green onions before serving.
- Allow to cool for a few minutes before serving to avoid burning your tongue.
Notes
For a crispier topping, try adding crushed parmesan crisps or breadcrumbs mixed with Italian seasoning before baking.