Description
Make this easy, low-carb chicken and cauliflower rice casserole for a satisfying weeknight dinner. It bakes up creamy and cheesy.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 (10 ounce) package frozen riced cauliflower, thawed and squeezed dry
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup broccoli florets, steamed (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, dried riced cauliflower, heavy cream, chicken broth, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
- Stir in half of the shredded cheddar cheese and the steamed broccoli florets, if using.
- Spread the mixture evenly into the prepared baking dish.
- Top the casserole evenly with the remaining half of the shredded cheddar cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- Squeeze as much moisture as possible from the thawed cauliflower rice; this prevents a watery casserole.
- You can substitute rotisserie chicken for the cooked chicken breast to save time.
- For meal prep, assemble the casserole completely, cover, and refrigerate for up to 2 days before baking. Add 5-10 minutes to the bake time if cooking from cold.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 38
- Cholesterol: 120