Chicken and Cauliflower Rice Casserole
A creamy, cheesy comfort dish with tender chicken, seasoned cauliflower rice, and a golden baked finish.
Ingredients
3 cups cooked chicken, shredded or diced
3 cups cauliflower rice
½ cup sour cream
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 Tbsp butter or tallow
½ tsp garlic powder
Salt and black pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 39g
Fat: 29g
Carbs: 5g
Preparation
Preheat oven to 375°F (190°C). Lightly grease a casserole dish with butter or tallow.
Heat 2 Tbsp butter or tallow in a skillet over medium heat. Add cauliflower rice and cook 4–5 minutes until softened and moisture has mostly evaporated.
Stir in garlic powder, salt, and pepper, mixing well to season the rice evenly.
Reduce heat to low, then add sour cream, cheddar, and Parmesan. Stir until melted and creamy.
Add shredded chicken and fold it into the mixture until everything is evenly coated.
Transfer to the prepared casserole dish, smoothing the top with a spoon.
Sprinkle a little extra cheese on top if desired, then bake 20–25 minutes until hot and lightly golden.
Let cool for a few minutes before serving warm.
FRIDAY 260417