Cheesy chicken casserole with smoky bacon, jalapeños, and cauliflower rice, perfect for low-carb meals.
# Components:
→ Protein & Dairy
01 - 3 cups cooked chicken breast, shredded or diced
02 - 8 oz cream cheese, softened
03 - 1 cup sour cream
04 - 2 cups shredded cheddar cheese, divided
05 - 1 cup shredded mozzarella cheese
06 - 6 slices bacon, cooked and crumbled
→ Vegetables
07 - 4 cups cauliflower rice, fresh or frozen
08 - 4–5 jalapeños, seeded and diced, plus extra slices for garnish
09 - 2 cloves garlic, minced
10 - 1/4 cup green onions, sliced
→ Pantry & Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - Oil for cooking
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, add a drizzle of oil and sauté the cauliflower rice for 5–7 minutes until softened. Remove from heat.
03 - In a large mixing bowl, combine softened cream cheese, sour cream, 1 cup cheddar cheese, mozzarella, smoked paprika, onion powder, salt, and pepper. Mix until smooth.
04 - Fold in cooked chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half the crumbled bacon, and half the green onions. Stir until well combined.
05 - Spread the mixture evenly into the prepared baking dish. Top with remaining cheddar cheese and bacon.
06 - Bake for 25–30 minutes, or until bubbly and golden on top.
07 - Garnish with extra jalapeño slices and the remaining green onions before serving.
