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:
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
- Preheat oven to 400 degrees F. Using Organic Cooking Spray, lightly coat a 9 x 13 inch pan.
- Cook Cauliflower Rice and Carrots according to package instructions.
- In a large bowl, combine the Chicken, Milk, Cream Cheese, Garlic Powder, Onion, Paprika, Pepper, Chicken Broth, Cauliflower Rice and Carrots.
- Pour into prepared pan and top with shredded Cheddar Cheese.
- Bake uncovered for 20 minutes or until top is golden brown. Allow casserole to rest for about 5 minutes before serving.
- Enjoy!