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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken & Cauliflower Rice Casserole Recipe

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This recipe for Creamy Chicken & Cauliflower Rice Casserole is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rotisserie chicken (4 cups)
1 c. heavy cream
8 oz. cream cheese, softened
1 tsp. minced garlic or garlic powder
½ small onion, finely minced (or onion powder)
1 c. sharp cheddar cheese, shredded (or Parmesan)
1 tsp. smoked paprika
½-1 tsp. fresh cracked black pepper, to taste
½ cup chicken stock
4 c. cauliflower rice

**You can also add 2 T. of Hidden Valley Ranch powder.
Directions:
Directions:
Preheat your oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray and set aside. Remove the skin from the rotisserie chicken and discard. Remove the meat from the bones and chop.

Cook cauliflower rice for 7 minutes in the microwave with ¼ cup water. Allow to cool down for a couple of minutes.

In a large bowl, combine chopped chicken, whipping cream, cream cheese, onion, minced garlic, pepper, paprika, chicken stock and cauliflower rice. Pour into the prepared pan and top with the shredded cheddar cheese.

Bake uncovered for 20 minutes. Allow to rest for 5 minutes, garnish with fresh chopped parsley and serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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