World · Keto
Chicken & Cauliflower Rice Casserole
Cheesy, creamy comfort bake — diced chicken and cauliflower rice in a cream-cheese-and-cheddar sauce with spinach. Holds up beautifully in the fridge for meal prep.
Halal-friendly Gluten-free Easy
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
6g Net carbs
38g Protein
42g Fat
580 Calories
Per serving
Ingredients
- 500g (1.1 lb) Boneless, skinless chicken thigh, cubed
- 400g (about 4 cups) Cauliflower rice (fresh or frozen)
- 200g (7 oz) Cream cheese, softened
- 150ml (2/3 cup) Heavy whipping cream
- 200g (about 2 cups) Shredded cheddar cheese
- 1 tbsp Unsalted butter
- 1/2 (40g) Small onion, diced
- 3 cloves Garlic, minced
- 100g (about 3 cups) Fresh baby spinach
- 1 tsp Italian seasoning
- to taste Fine sea salt and black pepper
Method
- Preheat the oven to 375°F (190°C).
- Melt the butter in a large oven-safe skillet over medium-high heat. Add the onion and cook 3 minutes until soft. Add the garlic and cook 30 seconds.
- Add the chicken; cook 6-7 minutes, turning, until golden on the outside.
- Reduce heat to medium. Add the cream cheese and stir until melted into a sauce. Pour in the heavy cream and stir until smooth.
- Stir in the cauliflower rice, spinach, and Italian seasoning. Season with salt and pepper. Cook 3-4 minutes, stirring, until the spinach wilts.
- Top with shredded cheddar. Transfer the skillet to the oven (or scoop into a casserole dish) and bake 20-25 minutes, until bubbling and golden on top.
- Rest 5 minutes before serving.
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