Ingredients
Main Ingredients
- Butter, enough to grease baking dish
- 4 cups cauliflower rice
- 4 cups cooked shredded chicken
- 1 teaspoon sweet paprika (adjust to preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon dried oregano
- ½ teaspoon chili powder (adjust to preference)
- ½ cup heavy cream
- 6 ounces cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 2 cloves garlic, minced
- Salt, to taste
- Fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare Oven and Dish: Preheat the oven to 400˚F (204˚C). Lightly butter a 3-quart baking dish to prevent sticking and set it aside.
- Mix Main Ingredients: In a large mixing bowl, combine the cauliflower rice and cooked shredded chicken. Add sweet paprika, garlic powder, onion powder, Italian seasoning, dried oregano, and chili powder to the bowl. Mix thoroughly to evenly coat the ingredients with the spices.
- Add Creamy Components: Stir in the heavy cream, softened cream cheese, ½ cup of shredded cheddar cheese, minced garlic, salt, and black pepper until everything is fully incorporated into a creamy mixture.
- Assemble and Bake Covered: Transfer the mixture into the prepared baking dish and cover it tightly with aluminum foil. Bake in the preheated oven for 30 minutes, allowing the flavors to meld and the mixture to cook through.
- Bake Uncovered with Cheese: Carefully remove the foil from the dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Return the casserole to the oven uncovered and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and lightly browned.
- Rest Before Serving: Remove the casserole from the oven and let it stand for 10 minutes. This resting period allows the casserole to set and makes serving easier.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor, then serve warm.
Notes
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- You can substitute shredded rotisserie chicken to save time.
- Make sure the cream cheese is softened for easier mixing.
- Cauliflower rice can be store-bought or homemade by grating cauliflower florets.
- Use full-fat dairy for best texture and flavor in the casserole.
- This dish can be reheated in the oven or microwave and keeps well for up to 3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
