Creamy Chicken and Cauli Rice Casserole

Dayne and I have been hard at work trying to lose weight before our wedding in May! Finding healthy recipes for our Friday nights has been a challenge, but thankfully these keto recipes make eating lighter alittle more manageable.

Original Recipe

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Ingredients:

  • 4 c. Rotisserie chicken + 1/2 c. drippings
  • 2 (10 oz.) packages frozen riced cauliflower in steamable bag
  • 1/2 c. heavy cream or half and half
  • 8 oz. cream cheese (1/3 less fat), softened
  • 2 c. Shredded sharp cheddar cheese
  • 1 tsp. minced garlic
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • Parsley for garnish
  • Directions:
  • 1. Preheat oven to 400*. Shred rotisserie chicken and place in a large 9×11″ casserole dish.
  • 2. Steam cauliflower rice according to package directions (mine stayed to only do 1 at a time). Toss in with chicken when steamed.
  • 3. Add in the cream cheese, chicken juices, seasonings (minus the parsley), cream, and 1 cup of cheese. Mix until all the ingredients are combined.
  • 4. Baked for approximately 20 minutes or until bubbly. Optional: Broil for an additional few minutes to brown cheese. Garnish with parsley leaves.
  • Yields 6 servings.
  • ______________________________________________
  • Eat, Bork, & Be Merry!
  • ~ Kate
  • One thought on “Creamy Chicken and Cauli Rice Casserole

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