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Light Chicken Cauliflower Casserole baked with veggies and spices

Light Chicken Cauliflower Casserole

A healthy and comforting chicken cauliflower casserole perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 2 cups shredded cooked chicken leftover is great!
  • 3 cups frozen riced cauliflower ensure it’s thawed for best results
  • 1 cup chopped broccoli fresh or frozen
  • 1 cup shredded low-fat cheddar cheese or a non-dairy alternative
For the Sauce
  • 1 cup low-sodium chicken broth
  • 1 cup plain Greek yogurt or a dairy-free alternative
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • ½ teaspoon paprika for a hint of warm flavor
Optional Toppings
  • Extra shredded cheese for a cheesy topping
  • Fresh parsley or green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, thawed riced cauliflower, chopped broccoli, and 1 cup of shredded cheese. Stir everything together until well mixed.
  3. In another bowl, whisk together the chicken broth, Greek yogurt, olive oil, garlic powder, onion powder, paprika, salt, and pepper. The mix should be smooth and creamy.
  4. Pour the sauce over the chicken and cauliflower mixture. Stir until every piece is coated.
  5. Spread the mixture evenly in a greased (lightly oiled) 9×13 inch baking dish. If you opted for extra cheese, sprinkle it on top.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes until bubbly and the top is golden brown.
  2. Let the casserole cool for about 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. For make-ahead options, prepare the casserole up to the baking step, refrigerate for up to 24 hours, and add extra baking time.