Loaded Chipotle Cauliflower Rice Casserole
Smoky chipotle cauliflower rice baked with shredded chicken, melted cheese, and crispy bacon—a low‑carb comfort casserole.
Ingredients
- - 2 Tbsp butter
- - ½ small onion diced
- - 1 tsp minced garlic
- - 6 oz cream cheese
- - ½ cup heavy cream
- - 1 12‑oz bag riced cauliflower, cooked
- - 1 cup shredded cooked chicken
- - 1 tsp chipotle seasoning
- - Salt & pepper to taste
- - ½ cup shredded cheddar cheese
- - ¼ cup shredded mozzarella cheese
- - 5 slices cooked bacon crumbled
- - 1 Tbsp chopped fresh parsley
Instructions
- Melt butter in 10‑inch cast‑iron skillet. Sauté onion 3 min; add garlic 30 sec.
- Stir in cream cheese; whisk in heavy cream until smooth.
- Fold in riced cauliflower, chicken, chipotle seasoning, salt & pepper.
- Mix in half of cheeses and bacon. Smooth top; sprinkle remaining cheeses, bacon, and parsley.
- Bake at 350 °F for 15–20 min until bubbly.
- Rest 5 min before serving.
Notes
- Add 1–2 tsp adobo sauce for extra heat.
- Freeze leftovers up to 2 months.
- Reheat 350 °F, 20 min, covered.
- Freeze leftovers up to 2 months.
- Reheat 350 °F, 20 min, covered.
