Ingredients
Scale
- 3 cups shredded chicken (rotisserie or cooked chicken breast)
- 4 cups cauliflower rice (store-bought or homemade)
- 8 oz (1 cup) cream cheese, softened (or Greek yogurt)
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1 cup chopped spinach, broccoli florets, or sliced mushrooms
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- If needed, cook and shred the chicken. Prepare cauliflower rice if homemade.
- Heat olive oil in a large skillet over medium heat.
- Add cauliflower rice and cook for 5–7 minutes until tender and excess moisture evaporates.
- In a large bowl, combine shredded chicken, cooked cauliflower rice, cream cheese, half of the shredded cheese, and seasonings.
- If using optional vegetables, sauté lightly and mix in.
- Transfer mixture to the prepared baking dish.
- Top with remaining shredded cheese.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
- Remove from oven and serve warm.
Notes
- Greek yogurt can replace cream cheese for a lighter version.
- Let casserole rest for 5 minutes before serving.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American