Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups cauliflower rice (store-bought or homemade)
- 1 cup fresh spinach, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for some heat)
- Fresh parsley for garnish
If you’re looking for some variations, you can swap out spinach for kale or add some mushrooms for extra depth. Cheese lovers might enjoy a mix of cheddar and mozzarella for a gooier texture.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the cauliflower rice to the skillet, cooking for an additional 5 minutes. This will help it absorb the flavors and soften slightly.
- In a large bowl, combine the shredded chicken, sautéed onion and garlic, cauliflower rice, spinach, cream cheese, sour cream, and half of the cheddar cheese. Season with paprika, salt, pepper, and red pepper flakes.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley and serving.
One tip I carry from my grandmother’s kitchen is to trust your senses. If it smells irresistible and looks golden, it’s probably ready to be devoured!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International