Description
This Chicken Cauliflower Rice Casserole is a healthy and flavorful low-carb dish featuring tender shredded chicken, vibrant vegetables, and creamy cheese baked to perfection. Perfect for a quick weeknight dinner, this casserole combines sautéed broccoli, bell peppers, and carrots with cauliflower rice and a cheesy cream sauce, all baked until golden and bubbly.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, cooked and shredded
Vegetables
- 4 cups cauliflower rice
- 1 cup broccoli florets, chopped small
- 1/2 cup shredded carrots
- 1/2 cup diced bell pepper
- 1/2 cup onion, finely chopped
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup Parmesan cheese (optional for topping)
Other
- 1/2 cup cream of chicken soup or homemade cream sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced bell pepper, and shredded carrots. Sauté for 3 to 4 minutes until the vegetables start to soften. Then add the chopped broccoli florets and cook for an additional 2 minutes until everything is tender and fragrant.
- Combine Ingredients: In a large mixing bowl, add the shredded cooked chicken, sautéed vegetables, cauliflower rice, shredded cheddar cheese, sour cream (or Greek yogurt), cream of chicken soup, garlic powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined and evenly distributed.
- Prepare for Baking: Grease a 9×13 inch baking dish lightly with oil or cooking spray. Transfer the mixture into the dish and spread it out evenly to cover the bottom uniformly.
- Add Topping: If desired, sprinkle 1/4 cup of Parmesan cheese on top of the casserole for an extra cheesy and slightly crispy finish when baked.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 to 25 minutes. Bake until the casserole is heated through and the top is lightly golden and bubbly.
- Rest and Serve: Remove from the oven and allow the casserole to cool for 5 minutes before serving to let the flavors meld and the casserole to set slightly for easier serving.
Notes
- You can swap cheddar cheese for mozzarella or a Mexican cheese blend to alter the flavor profile.
- For extra crunch, top the casserole with breadcrumbs mixed with a little melted butter before baking.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
