Description
A creamy chicken & cauliflower rice casserole made with shredded chicken, cream cheese, cheddar, and flavorful spices for a comforting dinner favorite.
Ingredients
Butter for baking dish
4 cups cauliflower rice
4 cups cooked shredded chicken
1 teaspoon sweet paprika, adjust the amount to your preference
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon chili powder, adjust the amount to your preference
½ cup heavy cream
6 ounces cream cheese, softened
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
Salt and fresh ground black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
1. Preheat the oven to 400°F, lightly butter a 3-quart baking dish, and set aside.
2. Combine cauliflower rice and shredded chicken in a large mixing bowl. Add paprika, garlic powder, onion powder, Italian seasoning, oregano, and chili powder, then mix to combine.
3. Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, minced garlic, salt, and pepper. Stir until thoroughly combined.
4. Transfer the mixture to the baking dish and cover with foil. Bake for 30 minutes.
5. Remove foil, top with remaining cheddar cheese, and bake uncovered for 10 more minutes until bubbly and golden.
6. Remove from oven and let rest for 10 minutes before serving.
7. Garnish with fresh parsley.
Notes
You can prepare cauliflower rice at home or buy it ready-made.
Soften cream cheese before mixing for a smoother blend.
Using pre-cooked chicken such as rotisserie chicken saves time.
Experiment with different cheeses and spices for variety.
Let the casserole rest for 10 minutes before serving.
Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 2 months. Reheat in the oven at 375°F until hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American