Description

A lower-carb, comforting chicken casserole that swaps traditional rice for cauliflower rice, mixed with shredded chicken, creamy sauce, and cheese, then baked to bubbly perfection.

Ingredients

4 cups cauliflower rice
4 cups cooked shredded chicken breasts
1 tbsp taco seasoning
1 cup plain yogurt or sour cream
1 cup shredded mozzarella cheese (divided)
Salt and pepper, to taste
Optional garnish: chopped cilantro, lime wedges

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Instructions

Preheat oven to 400 °F (200 °C).
In a large bowl, combine cauliflower rice, shredded chicken, taco seasoning, yogurt (or sour cream), and half of the mozzarella; mix well.
Transfer mixture to a greased baking dish and spread evenly.
Sprinkle remaining mozzarella cheese over the top.
Bake for about 30 minutes, or until cheese is melted and golden.
Remove from oven and let sit 5 minutes; garnish with cilantro and serve with lime wedges if desired.

Notes

Leftovers can be refrigerated in an airtight container for 4–5 days. Reheat in oven at 350 °F for 10–15 minutes or briefly in microwave.
Use fresh or thawed frozen cauliflower rice; no need to pre-cook.
Customize cheese: swap mozzarella for cheddar or Mexican blend.
Add-ins: fold in sautéed onions, peppers, or chopped cilantro before baking.