Mexican Chicken Casserole
A creamy, zesty, and satisfying one-dish meal featuring chicken, cauliflower rice, and melted cheese.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
Scale
4 cups chicken breast, cooked and chopped
2 cups cauliflower rice
4 ounces cream cheese
1 cup salsa
8 ounces shredded cheese (Mexican blend or cheddar)
1 teaspoon chili powder
1/2 teaspoon cumin
Instructions
- Preheat oven to 400°F. Lightly grease a baking dish.
- In a large microwave-safe bowl, combine cream cheese and salsa. Microwave in intervals until soft and mixable, about 1-2 minutes total.
- Stir the chili powder and cumin into the cream cheese mixture.
- Add the chopped chicken, cauliflower rice, and half of the shredded cheese to the bowl. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining cheese over the top.
- Bake for22-30 minutes, until bubbly and golden brown. Broil for 2-3 minutes at the end for more browning if desired.
- Let cool for 5-10 minutes before serving.
Notes
- Use thick, chunky salsa for best results.
- For frozen cauliflower rice, thaw and squeeze out excess moisture first.
- Leftovers store well in the fridge for 3-4 days.
Nutrition
- Calories: 364 calories
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
Find it online: https://maxketokitchen.com/mexican-chicken-casserole/