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Chicken & Cauliflower-Rice Casserole

Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but—with the simple combination of Cheddar cheese and chicken—suitable for even the pickiest of eaters.

Active Time
15 mins
Total Time
1 hr
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
2. Step
Place cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
3. Step
Combine cream cheese, garlic powder, onion powder, oregano, mustard, pepper, salt, cayenne and ¼ cup scallions in a large bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
4. Step
Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven and sprinkle with the remaining ¼ cup scallions. Let stand for 10 minutes before serving.

Ingredients

  • 1 (12-ounce) package riced cauliflower (about 3 cups)
  • 6 ounces cream cheese, softened
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dry mustard
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ cup thinly sliced scallions, divided
  • 3 cups shredded cooked chicken breast
  • 1 ½ cups shredded sharp Cheddar cheese, divided

Tags

Egg FreeGluten-FreeHigh-ProteinLow CarbohydrateNut-FreeSoy-Free

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