Description
A refined twist on comfort cooking, this casserole uses cauliflower rice and a velvety, lemon-kissed cream sauce to bind tender shredded chicken and herbs.
Ingredients
Scale
- 4 cups cauliflower rice (fresh or thawed and drained), coarsely grated
- 3 cups cooked shredded chicken (rotisserie or poached), skin removed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp room-temperature butter
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk (or ¾ cup milk + ¼ cup light cream)
- 3 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1 tsp lemon zest (fresh)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1/2 cup grated Parmesan, lightly packed
- 1/3 cup panko breadcrumbs or almond meal for gluten-free option
- 1 tbsp melted butter (or olive oil)
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter or oil a 9×9-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and fragrant, about 4–5 minutes. Add garlic and cook 30 seconds.
- Stir in the cauliflower rice and cook 3–4 minutes until slightly softened and any excess moisture has evaporated. Transfer mixture to a bowl.
- In the same skillet, melt room-temperature butter over medium heat. Sprinkle in flour and whisk constantly for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a gentle simmer; stir in softened cream cheese until silky.
- Add Dijon, lemon zest, salt, pepper and chopped parsley to the sauce. Fold shredded chicken and cooked cauliflower rice into the sauce until evenly coated.
- Pour the filling into the prepared baking dish. In a small bowl, combine Parmesan, panko (or almond meal) and melted butter; sprinkle evenly over the casserole.
- Bake for 20–25 minutes until bubbling and the top turns golden brown. Broil on high for 1–2 minutes for a crisper crown.
- Remove from oven and let rest 5–7 minutes. Garnish with extra parsley and a grind of black pepper before serving.
Notes
For a silkier sauce, replace ¼ cup milk with cream or add an extra ounce of cream cheese. Use shredded rotisserie chicken for speed; and drain excess liquid from thawed cauliflower rice to avoid a watery bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- 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: 15g
- Cholesterol: 30mg