Description
A delightful and nutritious casserole combining chicken, veggies, and cauliflower rice for a low-carb meal option.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups cauliflower rice
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup low-sodium chicken broth
- 1/2 cup Greek yogurt or cottage cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion, and cook until translucent, about 3-5 minutes. Toss in the minced garlic, stirring for another minute.
- Add the broccoli florets and sliced bell peppers to the skillet. Cook for about 5-7 minutes until vegetables soften. If using fresh cauliflower rice, add it now.
- In a large mixing bowl, combine cooked chicken, sautéed veggies, chicken broth, Greek yogurt, thyme, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9×13-inch casserole dish. Spread evenly, and sprinkle the shredded cheddar cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and browned.
- Let cool slightly before serving to allow the casserole to set.
Notes
For healthier alternatives, use turkey or beef instead of chicken or substitute with chickpeas for a vegan option. Ensure to cool before serving for easy portioning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg