Ingredients
— The Casserole Base —
Butter, for greasing the baking dish
4 cups cauliflower rice (fresh or frozen, thawed)
4 cups cooked chicken breasts, shredded or cubed
— The Seasoning —
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon chili powder
— The Creamy Sauce —
½ cup heavy cream
6 ounces cream cheese, softened
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese, divided
Fresh parsley, chopped (for garnish)
Instructions
1. **Preheat:** Preheat your oven to 400ËšF (200ËšC). Lightly butter a 9×13-inch baking dish (or a 3-quart casserole dish) and set aside.
2. **Combine Base & Spices:** In a large mixing bowl, combine the cauliflower rice and shredded chicken. Sprinkle with sweet paprika, garlic powder, onion powder, Italian seasoning, dried oregano, and chili powder. Toss to mix well.
3. **Make the Sauce:** Add the heavy cream, softened cream cheese, minced garlic, ½ cup of the shredded cheddar cheese, salt, and pepper to the bowl. Stir vigorously until all ingredients are thoroughly incorporated and the chicken and cauliflower are evenly coated in the creamy mixture.
4. **Assemble:** Transfer the mixture to the prepared baking dish and spread it out into an even layer.
5. **Bake Covered:** Cover the dish tightly with aluminum foil. Bake for 30 minutes.
6. **Top & Finish:** Remove the foil and sprinkle the remaining ½ cup of cheddar cheese over the top. Return to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
7. **Serve:** Remove from the oven and let the casserole rest for about 10 minutes (this helps the sauce set). Garnish with fresh chopped parsley and serve warm.
Notes
**Cauliflower Rice:** You can use store-bought riced cauliflower or make your own by pulsing cauliflower florets in a food processor. If using frozen, be sure to thaw it and squeeze out excess moisture so the casserole doesn’t get watery.
**Chicken:** This is a great use for leftover rotisserie chicken. If you need to cook chicken fresh, simply poach or bake 2 large breasts until they reach 165ËšF, then shred.
**Make Ahead:** You can assemble the casserole up to the point of baking, cover it, and refrigerate it for up to 24 hours. You may need to add 5-10 minutes to the baking time if cooking from cold.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Gluten Free