Ingredients
Main Ingredients
- 1 (12-ounce) package riced cauliflower (about 3 cups)
- 6 ounces cream cheese, softened
- ½ cup thinly sliced scallions, divided
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- ½ teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 3 cups shredded cooked chicken breast
- 1½ cups shredded sharp Cheddar cheese, divided
Instructions
- Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly coat a 7-by-11-inch (2-quart) baking dish with cooking spray to prevent sticking.
- Cook Cauliflower Rice: Place the riced cauliflower in a microwave-safe bowl and cover tightly. Microwave on High for about 3 minutes until tender. Drain excess moisture if necessary to prevent sogginess.
- Mix Cream Cheese and Seasonings: In a large bowl, combine softened cream cheese, ¼ cup sliced scallions, garlic powder, onion powder, dry mustard, Italian seasoning, black pepper, salt, and cayenne pepper. Beat with an electric mixer on medium speed until the mixture is smooth and well blended, approximately 1 minute.
- Combine Mixture: Gently fold the cooked cauliflower rice, shredded chicken, and 1 cup of shredded sharp Cheddar cheese into the cream cheese mixture. Mix until everything is evenly incorporated.
- Assemble Casserole: Spoon the combined mixture into the prepared baking dish. Sprinkle the remaining ½ cup of shredded Cheddar cheese evenly over the top. Cover the dish tightly with foil.
- Bake Covered: Place the casserole in the preheated oven and bake for about 30 minutes, until the mixture is bubbly and heated through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes or until the top cheese layer browns and develops a delicious crust.
- Garnish and Serve: Remove the casserole from the oven, sprinkle with the remaining ¼ cup sliced scallions for a fresh touch. Let it rest for 10 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- Ensure to drain any excess liquid from the cooked cauliflower to avoid a watery casserole.
- You can prepare shredded chicken ahead of time to save time during assembly.
- For a spicier version, increase the cayenne pepper slightly or add red pepper flakes.
- Substitute sharp Cheddar with other cheeses like Monterey Jack or Mozzarella for variation.
- This casserole can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving (approximately 1/6th of casserole)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
