Description
This Healthy & Easy Chicken Cauliflower Rice Casserole is a creamy, cheesy, and low-carb meal that combines tender shredded chicken with flavorful cauliflower rice in a rich sauce made from cream cheese, sour cream, and chicken broth. Topped with melty cheddar and mozzarella, this comforting casserole is perfect for a family dinner or meal prep.
Ingredients
Scale
Protein & Dairy
- 2-3 cups cooked, shredded chicken
- 8 oz full-fat cream cheese
- 1 cup full-fat sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese (for topping)
Vegetables
- 6-8 cups cauliflower rice
- 1 finely diced yellow onion
- 3 minced garlic cloves
Liquids & Seasoning
- 1 cup low-sodium chicken broth
- Salt to taste
- Black pepper to taste
- 1 tsp garlic powder
- 1 tsp dried thyme or Italian seasoning
- A pinch of paprika
- Olive oil or butter (for cooking)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter to prevent sticking.
- Prepare Cauliflower Rice: If using fresh cauliflower rice, ensure it’s well-drained and patted dry. For frozen, thaw completely and press out any excess moisture using a clean kitchen towel or paper towels to avoid sogginess.
- Sauté Aromatics: In a large skillet or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Create Creamy Sauce: Reduce heat to low and add cream cheese and sour cream to the skillet. Stir constantly allowing cheeses to melt and blend with aromatics. Gradually whisk in chicken broth until the sauce is creamy and smooth.
- Season Sauce: Stir in salt, black pepper, garlic powder, and dried thyme or Italian seasoning. Taste the sauce and adjust seasonings as needed for balanced flavor.
- Combine Ingredients: Remove skillet from heat. Stir in cauliflower rice and shredded chicken. Add about 1 cup shredded cheddar and 1/2 cup shredded mozzarella cheese, mixing gently until well incorporated.
- Assemble Casserole: Pour mixture into the prepared baking dish and spread evenly with a spatula to ensure uniform cooking.
- Add Toppings: Sprinkle the remaining shredded cheddar and mozzarella cheese evenly over the top of the casserole for a golden, cheesy crust.
- Bake: Bake in the preheated oven for 25-30 minutes until bubbly around the edges and the cheese topping is melted and golden brown.
- Rest and Serve: Remove from oven and let rest for 5-10 minutes to set. Optionally garnish with fresh chopped parsley or chives before serving for a fresh touch.
Notes
- To reduce moisture, make sure cauliflower rice is well drained and patted dry before mixing.
- If you prefer less cheese, reduce the amounts or choose lower-fat options.
- This casserole freezes well; store leftovers in an airtight container for up to 3 months.
- You can swap chicken with turkey or tofu for different protein options.
- Feel free to add vegetables like spinach or mushrooms to boost nutrition.
