Description
This Healthy Chicken Cauliflower Rice Casserole is a quick, low-carb, and family-friendly dinner made with tender shredded chicken, creamy cheese, and flavorful cauliflower rice. Perfect for busy weeknights or meal prep, it delivers comfort food vibes with fewer calories.
Ingredients
- 3 cups shredded chicken (rotisserie or cooked chicken breast)
- 4 cups cauliflower rice (store-bought or homemade)
- 8 oz cream cheese, softened (or Greek yogurt for lighter version)
- 1 cup shredded cheddar cheese, divided (or mozzarella/parmesan blend)
- 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)
- Optional: 1 cup chopped spinach, broccoli florets, or sliced mushrooms
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add cauliflower rice and sauté 5–7 minutes until tender and moisture has evaporated.
- In a large bowl, combine shredded chicken, cooked cauliflower rice, cream cheese, half of the shredded cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- If using optional vegetables, sauté lightly first, then fold into the mixture.
- Transfer mixture to the prepared baking dish and spread evenly.
- Top with remaining shredded cheese.
- Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
- Remove from oven, let rest 5 minutes, then serve warm.
Notes
- Greek yogurt can replace cream cheese for a lighter version.
- Let cauliflower rice cook fully to avoid a watery casserole.
- Great for meal prep—stores well in the fridge up to 4 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American