Healthy Chicken Cauliflower Casserole
A quick, nutritious casserole combining shredded chicken, creamy cheese, and low-carb cauliflower rice for a family-friendly, flavorful dinner ready in just 40 minutes.
Equipment
- 1 9x13-inch baking dish greased
- 1 large skillet for sautéing cauliflower rice and optional vegetables
- 1 large mixing bowl for combining ingredients
Ingredients
- 3 cups shredded cooked chicken rotisserie or breast
- 4 cups cauliflower rice store-bought or homemade
- 8 oz cream cheese softened (or Greek yogurt for lighter option)
- 1 cup shredded cheddar cheese divided (or mixed cheeses like mozzarella and parmesan)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1 cup chopped spinach broccoli florets, or sliced mushrooms
Instructions
- Preheat oven to 375°F (190°C).
- If using raw chicken, cook and shred it. Prepare cauliflower rice by pulsing cauliflower florets in a food processor if homemade.
- Heat olive oil in a large skillet over medium heat. Add cauliflower rice and cook 5-7 minutes until tender and excess moisture evaporates.
- If using optional vegetables, sauté them lightly until just tender.
- In a large bowl, combine shredded chicken, sautéed cauliflower rice, cream cheese, half of the shredded cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Fold in sautéed vegetables if using.
- Transfer mixture to the prepared baking dish and spread evenly.
- Top with remaining shredded cheese for a golden crust.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
Notes
- Use Greek yogurt instead of cream cheese for a lighter dish.
- Add spinach or broccoli for extra nutrients.
- Store leftovers covered in fridge up to 3 days.
- Reheat in oven or microwave before serving.