Chicken Cauliflower Rice Casserole with Cheddar
Cooked shredded chicken, cauliflower rice, mixed vegetables, and cream of chicken soup bake beneath a melted cheddar topping.
Ingredients
Main Ingredients
- 2 cups cauliflower rice Thaw and drain if frozen.
- 1 lb chicken breast, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 cup mixed vegetables, such as peas, carrots, and broccoli
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- olive oil, as needed for greasing
Instructions
Method
- Preheat to 375°F and lightly grease a baking dish with olive oil. Thaw and thoroughly drain frozen cauliflower rice, if using.
- Combine 1 pound cooked shredded chicken, 2 cups cauliflower rice, 1 cup mixed vegetables, 1 cup cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until evenly coated.
- Spread the filling into an even layer and scatter 1 cup shredded cheddar across the surface.
- Bake for 25–30 minutes, or until bubbling and the center reaches 165°F. Loosely cover if the cheese browns before the center is ready; divide into four spoonable portions.
Notes
- Refrigerate promptly; use within 3 days, counting from the original cooking date of the chicken.
- Reheat portions to 165°F, adding a little water or broth if needed.