1teaspoonsweet paprika,adjust the amount to your preference
1teaspoongarlic powder
1teaspoononion powder
1teaspoonItalian Seasoning
½teaspoondried oregano
½teaspoonchili powder,adjust the amount to your preference
½cupheavy cream
6ouncescream cheese,softened
1cupshredded cheddar cheese,divided
2clovesgarlic,minced
salt and fresh ground black pepper,to taste
chopped fresh parsley,for garnish
Instructions
Preheat the oven to 400˚F, lightly butter a 3-quart baking dish, and set aside.
Combine cauliflower rice and shredded chicken in a large mixing bowl. Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
Transfer the mixture to the baking dish and cover with aluminum foil. Bake for 30 minutes.
Remove the foil, add the remaining shredded cheddar cheese, and continue to bake, uncovered, for 10 more minutes or until the top is browned, the mixture is bubbly, and the cheese is melted.
You can either prepare cauliflower rice yourself or purchase it ready-made.
The cream cheese should be softened, making it both smoother and easier to blend in.
For a convenient option, opt for pre-cooked chicken, such as rotisserie chicken.
Try out various spices and cheeses to discover a range of delightful flavors.
Let the casserole rest for 10 minutes before serving.
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw it overnight in the fridge and reheat it in the oven at 375˚F for 20 minutes or until heated through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.