Lunch or Dinner

Chicken and Cauliflower Rice Casserole

Chicken and Cauliflower Rice Casserole

Makes: 6 servings
Each serving contains: 2 proteins, 0 carbs, 1 veg, 0 fat

Ingredients:
  • 12 oz. Chicken, cooked and shredded
  • 1 Cup Whole Milk
  • 1 Cup Cream Cheese
  • 1 tsp Garlic Powder
  • ½ Cup Onion, finely minced
  • 1 tsp Smoked Paprika
  • Black Pepper to taste
  • ½ Cup Chicken Broth
  • 4 Cups Cauliflower Rice, cooked
  • 1 ½ Cup Carrots, diced and cooked.
  • ¾ Cup (6 oz.) Sharp Cheddar Cheese, shredded
Directions:
  1. Preheat oven to 400 degrees F. Using Organic Cooking Spray, lightly coat a 9 x 13 inch pan.
  2. Cook Cauliflower Rice and Carrots according to package instructions.
  3. In a large bowl, combine the Chicken, Milk, Cream Cheese, Garlic Powder, Onion, Paprika, Pepper, Chicken Broth, Cauliflower Rice and Carrots.
  4. Pour into prepared pan and top with shredded Cheddar Cheese.
  5. Bake uncovered for 20 minutes or until top is golden brown. Allow casserole to rest for about 5 minutes before serving.
  6. Enjoy!

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