Chicken Cauliflower Rice Casserole

This comforting casserole combines the creaminess of a classic dish with the low-carb goodness of cauliflower rice. It's a hearty, family-friendly meal that's perfect for weeknights or meal prep.

Ingredients

• 4 cups cauliflower rice (store-bought or homemade)

• 4 cups cooked, shredded chicken (rotisserie or leftover)

• 1 teaspoon sweet paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• ½ teaspoon dried oregano

• ½ teaspoon chili powder

• ½ cup heavy cream

• 6 ounces cream cheese, softened

• 1 cup shredded cheddar cheese, divided

• 2 cloves garlic, minced

• Salt and freshly ground black pepper, to taste

• Chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C). Lightly butter a 3-quart baking dish and set aside.

2. Combine the cauliflower rice and shredded chicken in a large mixing bowl. Add the sweet paprika, garlic powder, onion powder, Italian seasoning, dried oregano, and chili powder. Mix until well combined.

3. Add the heavy cream, softened cream cheese, ½ cup shredded cheddar cheese, minced garlic, salt, and pepper to the bowl. Stir until everything is thoroughly incorporated.

4. Transfer the mixture to the prepared baking dish and spread it out evenly.

5. Cover with aluminum foil and bake for 30 minutes.

6. Remove the foil, sprinkle the remaining ½ cup shredded cheddar cheese on top, and continue to bake, uncovered, for an additional 10 minutes, or until the cheese is melted and the top is golden brown.

7. Remove from the oven and let stand for 10 minutes before serving.

8. Garnish with chopped fresh parsley and serve.

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 35g

• Fat: 25g

• Carbohydrates: 10g

• Fiber: 3g

• Sugar: 4g

• Sodium: 800mg