Cooking Light Chicken and Cauliflower Rice Casserole
A nutritious chicken and cauliflower rice casserole that’s quick to prepare and satisfying, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb cooked chicken breast (shredded or diced)
- 4 cups cauliflower rice (fresh or frozen and thawed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil (for cooking)
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a splash of olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- In a large mixing bowl, combine the cooked chicken, cauliflower rice, broccoli florets, and the onion-garlic mixture. Mix everything well.
- Season with salt and pepper to taste.
- If using cheese, stir in half for a creamy texture.
- Transfer your mixture into a greased casserole dish and top with the remaining cheese.
- Bake for about 25-30 minutes, or until heated through and the cheese is golden and bubbly.
- Serve warm and enjoy!
Notes
Use leftover chicken for convenience. Thaw frozen cauliflower rice thoroughly to avoid a soggy casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg