Description
A comforting yet light casserole that layers flavors of tender chicken, earthy mushrooms, and fluffy cauliflower rice, topped with a golden cheesy crust.
Ingredients
Scale
- 4 cups cooked, shredded chicken
- 4 cups cauliflower rice
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2–3 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt or low-fat sour cream
- 1/2–3/4 cup grated Parmesan or sharp cheddar, divided
- 2 tablespoons olive oil or butter
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat and sauté the diced onion until translucent.
- Add the mushrooms and cook until they release moisture and brown lightly, then stir in garlic and thyme.
- Add cauliflower rice and chicken broth, cooking for 4–6 minutes until the cauliflower softens.
- Remove from heat and fold in shredded chicken, Greek yogurt, half of the cheese, salt, pepper, and parsley.
- Transfer to a greased baking dish, top with remaining cheese, and bake uncovered for 20–25 minutes until bubbly and golden.
- For a crispy topping, broil for 2 minutes at the end, watching closely.
Notes
Reheats beautifully and can be adapted with different vegetables and flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- 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: 25g
- Cholesterol: 70mg
Keywords: casserole, chicken, cauliflower rice, healthy, comfort food
