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– 1 lb cooked chicken breast (shredded or diced)– 4 cups cauliflower rice (fresh or frozen and thawed)– 1 small onion, diced– 2 cloves garlic, minced– 1 cup broccoli florets (small pieces work best)– 1/2 cup shredded carrots– 1/2 cup plain Greek yogurt or sour cream– 1/2 cup shredded mozzarella– 1/2 cup shredded cheddar– 1/4 cup grated Parmesan– 1/2 tsp dried thyme– 1/2 tsp smoked paprika– Salt + pepper to taste– Olive oil for sautéing– Optional: a squeeze of lemon juice or fresh parsley for garnish
Step 1: Preheat and PrepPreheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
Step 2: Sauté the VeggiesIn a large skillet, heat a drizzle of olive oil over medium heat. Add the onion and sauté for about 3–4 minutes until soft. Stir in the garlic, broccoli, and carrots. Cook for another 5–6 minutes until the veggies are slightly tender. Remove from heat.
Step 3: Mix the Casserole BaseIn a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed veggies, Greek yogurt (or sour cream), mozzarella, cheddar, Parmesan, thyme, paprika, salt, and pepper. Stir it all together until evenly mixed. If it feels too dry, you can add a splash of milk or broth.
Step 4: Assemble and BakeTransfer everything to your prepared casserole dish. Spread it out evenly and sprinkle a little extra cheese on top if you’re feeling it. Bake uncovered for 25–30 minutes until hot, bubbly, and lightly golden on top.
Step 5: Finish and ServeLet it cool for a few minutes before diving in. Garnish with a sprinkle of parsley or a little squeeze of lemon for brightness if you’re fancy like that.
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