chicken and cauliflower rice casserole

Chicken

Chicken & Cauliflower Rice Casserole

Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but—with the simple combination of Cheddar cheese and chicken—suitable for even the pickiest of eaters.

Ingredients

1 (12-ounce) package riced cauliflower (about 3 cups)
6 ounces cream cheese, softened
½ cup thinly sliced scallions, divided
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
½ teaspoon italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
¼ teaspoon cayenne pepper
3 cups shredded cooked chicken breast
1½ cups shredded sharp cheddar cheese, divided

Directions

Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
Place riced cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
Combine softened cream cheese, ¼ cup scallions, 1½ teaspoons garlic powder, 1 teaspoon each onion powder and dry mustard, ½ teaspoon each Italian seasoning and pepper and ¼ teaspoon each salt and cayenne in a large bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, 3 cups chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven and sprinkle with the remaining ¼ cup scallions. Let stand for 10 minutes before serving.