Easy, oven baked casserole perfect for a busy night & makes a GREAT meal prep!
Low carb and cooked in one pan- what could be easier?? Cheesy and DELISH!!
Full recipe in video below!
RECIPE:
4 cups cauliflower rice- thawed
4 cups cooked shredded (or cubed) chicken breasts (I used 14 ounces raw)
1 teaspoon sweet paprika adjust the amount to your preference
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian Seasoning
1/2 teaspoon dried oregano
1/2 teaspoon chili powder adjust the amount to your preference
1/2 cup low-fat milk
6 ounces 1/3 less fat cream cheese softened (make sure it's soft so that you can stir it in with easier
1 cup light shredded cheddar cheese - divided
2 cloves garlic minced
salt and fresh ground pepper to taste
fresh chopped parsley for garnish
Preheat oven to 400F.
Lightly spray with nonstick cooking spray a 3-quart baking pan/dish and set aside.
Combine cauliflower rice and shredded chicken in a large mixing bowl.
Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
Transfer mixture to previously prepared baking pan and cover with aluminum foil.
Bake for 30 minutes.
Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.
Remove from oven and let stand 10 minutes.
Garnish with fresh parsley and serve.
6 Servings:
5sp (blue & green)
7sp (green)
235 Calories
Recipe inspiration from diethood.com