Ingredients
Scale
- Butter for baking dish
- 4 cups cauliflower rice
- 4 cups cooked shredded chicken
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 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
- Preheat oven to 400°F and lightly butter a 3-quart baking dish.
- In a large bowl, combine cauliflower rice and shredded chicken. Add sweet paprika, garlic powder, onion powder, Italian seasoning, dried oregano, and chili powder. Mix well.
- Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper. Stir until fully combined.
- Transfer mixture to the baking dish and cover with foil. Bake for 30 minutes.
- Remove foil, sprinkle remaining cheddar cheese on top, and bake uncovered for 10 more minutes until bubbly and golden.
- Remove from oven, let stand 10 minutes, garnish with parsley, and serve.
Notes
- You can use store-bought cauliflower rice or make your own.
- Use pre-cooked chicken like rotisserie for convenience.
- Experiment with different spices and cheeses for variations.
- Store leftovers in an airtight container for up to 3 days in the fridge or 2 months in the freezer. Reheat at 375°F for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: American