Description
A delicious and low-calorie casserole packed with flavor!
Ingredients
Scale
- 3 cups (approximately 450 g) cooked and shredded chicken
- 4 cups (about 600 g) cauliflower rice
- 1 cup (optional, 30 g) chopped spinach, broccoli florets, or sliced mushrooms
- 8 oz (225 g, 1 cup) softened cream cheese or Greek yogurt
- 1 cup (about 110 g) shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Start by preheating your oven to 190°C (375°F). If you’re opting to use raw chicken, ensure it is thoroughly cooked before shredding it into tender pieces.
- In a large skillet, warm the olive oil over medium heat. Add the cauliflower rice to the skillet and sauté it for about 5-7 minutes, stirring occasionally.
- In a separate mixing bowl, combine the shredded chicken, sautéed cauliflower, softened cream cheese or Greek yogurt, and half of the shredded cheddar cheese. Add the garlic powder, onion powder, paprika, salt, and black pepper. Mix everything well until thoroughly combined.
- Grease your baking dish to prevent sticking and spread the chicken and cauliflower mixture evenly into the dish. Sprinkle the remaining cheddar cheese on top.
- Place the casserole in the preheated oven. Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let it rest before serving.
Notes
This casserole can be made ahead of time and stored in the fridge before baking. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 30 g