Description
This Chicken Cauliflower Rice Casserole is a delightful fusion of comfort food warmth and mindful eating, perfect for a hearty meal without the heavy feeling. Packed with flavor and easy to make, it’s ideal for a weeknight dinner or a special occasion.
Ingredients
Scale
- 2–3 cups cooked, shredded chicken
- 6–8 cups cauliflower rice
- 8 oz full-fat cream cheese
- 1 cup full-fat sour cream
- 1 cup low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- 1 finely diced yellow onion
- 3 minced garlic cloves
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp dried thyme or Italian seasoning
- A pinch of paprika
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
- If using fresh cauliflower rice, make sure it’s well-drained and patted dry. If using frozen, thaw it completely and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add the diced onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Reduce the heat to low. Add the cream cheese and sour cream to the skillet. Stir constantly, allowing them to melt and combine with the cooked aromatics. Gradually whisk in the chicken broth until you have a creamy, uniform sauce.
- Stir in the salt, black pepper, garlic powder, and dried thyme (or Italian seasoning). Taste and adjust seasonings as needed.
- Remove the skillet from the heat. Stir in the prepared cauliflower rice and the shredded cooked chicken. Add about 1 cup of the shredded cheddar cheese and 1/2 cup of the shredded mozzarella cheese to the mixture. Stir gently until everything is well combined.
- Pour the entire mixture into your prepared 9×13-inch baking dish. Spread it evenly with a spatula.
- Sprinkle the remaining shredded cheddar and mozzarella cheese generously over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with fresh chopped parsley or chives if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: To prevent a watery casserole, always thaw and squeeze out as much moisture as possible from the cauliflower rice. You can also use cooked ground beef, turkey, or canned tuna as a protein substitute. Feel free to add more vegetables like spinach, bell peppers, or mushrooms for added nutrition.