Chicken Cauliflower Rice Casserole with a Creamy Cheddar Finish
Make chicken cauliflower rice casserole with shredded chicken, cauliflower rice, cream cheese, heavy cream, garlic, and cheddar for a bubbling one-dish dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- as needed butter for baking dish
- 4 cups cauliflower rice
- 4 cups cooked shredded chicken
- 1 teaspoon sweet paprika adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder adjust to taste
- 1/2 cup heavy cream
- 6 ounces cream cheese softened
- 1 cup shredded cheddar cheese divided
- 2 cloves garlic minced
- to taste salt and fresh ground black pepper
- as needed fresh parsley chopped, for garnish
Instructions
Instructions
- Preheat the oven to 400°F, lightly butter a 3-quart baking dish, and set aside.
- Combine cauliflower rice and shredded chicken in a large mixing bowl. Add sweet paprika, garlic powder, onion powder, Italian seasoning, dried oregano, and chili powder; mix to combine.
- Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
- Transfer the mixture to the baking dish and cover with aluminum foil. Bake for 30 minutes.
- Remove the foil, add the remaining shredded cheddar cheese, and continue to bake, uncovered, for 10 more minutes or until the top is browned, the mixture is bubbly, and the cheese is melted.
- Remove from oven and let stand for 10 minutes.
- Garnish with fresh parsley and serve.