Ingredients
Scale
3 cups shredded chicken (rotisserie or cooked chicken breast)
4 cups cauliflower rice (store-bought or homemade)
8 oz (1 cup) cream cheese (softened) (or Greek yogurt for a lighter version)
1 cup shredded cheddar cheese (divided, or use a mix of cheeses like mozzarella and parmesan)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp olive oil (for sautéing the cauliflower rice)
1 cup chopped spinach, broccoli florets, or sliced mushrooms
Instructions
- Prep Your Ingredients: Preheat oven to 375°F (190°C). Shred chicken, chop vegetables, shred cheese, and soften cream cheese.
- Sauté the Cauliflower Rice: Heat olive oil in a skillet. Add cauliflower rice and sauté for 5-7 minutes to remove moisture. Transfer to a large bowl.
- Mix the Ingredients: To the bowl, add chicken, cream cheese, most of the shredded cheese, all seasonings, and vegetables. Mix until thoroughly combined.
- Assemble the Casserole: Transfer mixture to a greased 9×13 inch baking dish. Sprinkle with reserved cheese.
- Bake: Bake for 20-25 minutes until hot, bubbly, and golden brown on top. Let rest 5 minutes before serving.
Notes
- For a crispier top, broil for the last 1-2 minutes.
- Squeeze excess water from thawed frozen cauliflower rice before sautéing.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g