Creamy Chicken & Cauliflower Rice Casserole

Jan 25, 2019 | Recipes

Looking for a kid-friendly, quick and easy meal that contains vegetables? This casserole is so good they won’t even notice there are “hidden” vegetables. My kids think it’s chicken, cheese, and “rice”. It’s a crowd pleaser and is also gluten-free, keto, and low-carb. I left out the chicken stock and halved the heavy cream with milk. This made the mixture less soupy in the end. Enjoy!

Ingredients

4 cups chicken, cooked and shredded (can use a rotisserie chicken to save time)

1 head of cauliflower, riced (can also use frozen riced cauliflower and cook in microwave per instructions)

8 oz cream cheese, softened

1 cup heavy whipping cream

½ onion, chopped

1 tsp garlic powder

1 tsp paprika

½ cup chicken stock

Black pepper to taste

1 cup cheddar cheese, shredded

Directions

1. Preheat your oven to 400ºF (200°C). Lightly spray a 9×13-inch pan with cooking spray and set aside.
2. Grate the cauliflower in a food processor. Put in a microwave bowl with ¼ cup of water. Cook for 7 minutes. Spread on paper towels, salt, and let it sit for about 15 minutes (this will draw out the excess moisture). Pat dry.
3. Combine the cauliflower, chicken, cream cheese, cream, onion, garlic powder, paprika, chicken stock, and pepper.
4. Pour ingredients in prepared pan and top with grated cheddar cheese.
5. Bake uncovered for 20-25 minutes. Allow to rest for 5 minutes, garnish with fresh chopped parsley and serve. Enjoy!