Chicken Cauliflower Rice Casserole (Print Version)
A quick, healthy casserole with tender chicken, creamy cheese, and cauliflower rice - perfect for busy weeknights and meal prep.
# Ingredients:
→ Main Ingredients
01 -
3 cups shredded chicken (rotisserie or cooked chicken breast)
02 -
4 cups cauliflower rice (store-bought or homemade)
03 -
8 oz cream cheese, softened (or Greek yogurt for a lighter option)
04 -
1 cup shredded cheddar cheese, divided (or mixed cheeses such as mozzarella and parmesan)
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
½ tsp paprika
08 -
½ tsp salt (adjust to taste)
09 -
½ tsp black pepper
10 -
1 tbsp olive oil (for sautéing)
→ Optional Add-ins
11 -
1 cup chopped spinach
12 -
1 cup broccoli florets
13 -
1 cup sliced mushrooms
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). If using raw chicken, cook and shred it. Prepare cauliflower rice by pulsing florets in a food processor or using store-bought variety.
02 -
Heat olive oil in a large skillet over medium heat. Add cauliflower rice and cook for 5-7 minutes until tender and excess moisture evaporates.
03 -
In a large mixing bowl, combine shredded chicken, sautéed cauliflower rice, softened cream cheese, half the shredded cheddar cheese, and seasonings. Stir until evenly combined. If opting for vegetables, sauté them lightly before adding to the mixture.
04 -
Grease a 9x13-inch baking dish. Transfer the mixture into the dish and spread evenly. Sprinkle the remaining shredded cheese on top.
05 -
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.
# Additional Notes:
01 -
For a healthier twist, substitute cream cheese with Greek yogurt.
02 -
Sauté vegetables lightly to remove excess moisture before mixing.