Create this easy, creamy, and cheesy chicken cauliflower rice casserole. It is a satisfying, low-carb dinner perfect for busy weeknights and aligns with Keto and Diabetic-friendly diets.
Author:alchemychef
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked chicken breast, shredded or diced
4 cups cauliflower rice (fresh or frozen, thawed)
1 small onion, diced
2 cloves garlic, minced
1 cup broccoli florets, small pieces
8 oz cream cheese, softened (or Greek yogurt for lighter version)
1 cup shredded cheddar cheese, divided
1/2 cup chicken broth
1/4 cup heavy cream (optional, for extra creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large skillet over medium heat, sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Add the cauliflower rice and broccoli florets to the skillet. Cook until the vegetables soften slightly, about 5-7 minutes.
Stir in the shredded chicken, softened cream cheese, chicken broth, heavy cream (if using), salt, pepper, and thyme. Mix well until the cream cheese melts and coats the ingredients evenly.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For a quicker meal, use pre-cooked rotisserie chicken.
You can substitute half the cheddar cheese with mozzarella or Monterey Jack for a different cheese flavor.
This casserole freezes well; cool completely before wrapping tightly and freezing for up to three months.