Description
A low-carb, high-protein casserole that swaps rice for cauliflower. Combines tender chicken, creamy cheese, and savory spices for a comforting, keto-friendly dish. Perfect for busy weeknights or meal prepping.
Ingredients
3 Cups Shredded Chicken (rotisserie or boiled chicken breast)
4 Cups Cauliflower Rice (freshly pulsed or thawed and squeezed if frozen)
8 oz (1 cup) Cream Cheese (softened; substitute with plain Greek yogurt for less fat)
1 Cup Cheddar Cheese (divided; substitute with Monterey Jack or Mozzarella if desired)
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Paprika (smoked recommended)
1/2 tsp Sea Salt (adjust as needed)
1/2 tsp Black Pepper (freshly cracked)
Instructions
Preheat oven to 375°F (190°C)
Heat a large skillet over medium heat and add cauliflower rice; sauté for 5-7 minutes
until moisture evaporates and edges are slightly caramelized
In a large bowl, mix sautéed cauliflower with shredded chicken, cream cheese, 1/2 cup cheddar, garlic powder, onion powder, paprika, salt, and pepper until combined
Transfer mixture to a greased casserole dish
Sprinkle remaining 1/2 cup cheddar on top
Bake for 20-25 minutes until golden and bubbly
Notes
Avoid using rotisserie chicken with marinade (salting/seasoning adjusts independently)
For extra flavor, add sautéed mushrooms or steamed broccoli to the rice base
Add a splash of chicken broth to moisture if preferred
Let casserole rest for 5 minutes before serving
- Prep Time: 15
- Cook Time: 30
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American