Chicken Cauliflower Rice Casserole
This comforting Chicken Cauliflower Rice Casserole is quick to prepare and packed with flavor, making it the perfect dish for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Great for using leftover or rotisserie chicken.
- 4 cups cauliflower rice Low-carb alternative to traditional rice.
- 1 cup shredded cheese (cheddar or mozzarella) Choose your favorite for a creamy consistency.
- 1 cup cream or cream cheese For a creamier texture, you can use cream cheese.
- 1/2 cup chicken broth Helps keep the casserole moist.
- 1 medium onion, diced Adds flavor to the dish.
- 2 cloves garlic, minced Sauté until fragrant.
- Salt and pepper to taste Adjust according to preference.
- Optional: herbs (like parsley or thyme) for garnish Adds a pop of freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the diced onion and minced garlic until they are translucent and fragrant.
- In a large mixing bowl, combine the cooked chicken, cauliflower rice, sautéed onion and garlic, cream, chicken broth, and half of the shredded cheese.
- Season everything with salt and pepper to taste.
Baking
- Pour the mixture into a greased baking dish and top it off with the remaining cheese.
- Bake for 25-30 minutes or until bubbly and golden on top.
Serving
- Garnish with herbs if desired and serve warm.
Notes
For a creamier dish, substitute cream with cream cheese. Avoid overcooking cauliflower rice; it should be tender but not mushy.