Healthy Chicken Cauliflower Rice Casserole
A warm and comforting casserole packed with protein from chicken and fiber from cauliflower and mixed vegetables, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 head head of cauliflower, riced Use fresh cauliflower for optimal flavor.
- 2 cups cooked chicken, shredded Can swap chicken for leftover turkey.
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or mozzarella) Can use dairy-free cheese.
- 1 cup mixed vegetables (peas, carrots, or broccoli) Frozen mixed vegetables are also acceptable.
Seasoning and Additional Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the riced cauliflower, shredded chicken, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Blend everything well.
- Transfer the mixture to a greased baking dish, ensuring even distribution.
- Sprinkle the shredded cheese generously on top.
Cooking
- Place the dish in the preheated oven and bake for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
- Once done, allow it to cool slightly before serving.
Notes
Best enjoyed with a fresh garden salad or crusty whole-grain bread. Can store leftovers in the refrigerator for up to three days or freeze for a month. Reheat at 350°F (175°C) or use the microwave.