This easy and convenient chicken and cauliflower rice casserole is perfect for a low carb weeknight meal! Gluten free and LCHF recipe.
This post is sponsored by Tyson Foods, Inc. All comments and opinions are my own. This post may also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Don't you just LOVE one pot meals? I created this recipe with simplicity and convenience in mind – and of course it would also have to be low carb! The idea formed while I was in Walmart the other day, and saw this pack of Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast. It looked absolutely perfect!
These Tyson Grilled & Ready products are really handy: they're all super low in carbs (because they're not breaded or battered – yay!), and contain 13-21g of protein per serving of 3 oz! They're ideal for salads, wraps, meal prep, and loads of your favorite chicken recipes! They're also made with 100% all natural white meat chicken (and no antibiotics – ever!) – so the whole family will love them too!
While I was in Walmart I also picked up some wholesome frozen cauliflower rice (SO much easier than making your own – although if you want to know how to make it, check out my tutorial on how to make cauliflower rice), some shredded cheese and some tender fresh baby spinach.
Love casseroles? Check out all my low carb casseroles!
How to Make a One Pot Chicken and Cauliflower Rice Casserole
To start this delicious meal, add some olive oil to a large skillet (I love this cast iron pan!) and add the Tyson Grilled & Ready Fully Cooked Oven Roasted Diced Chicken Breast. Sauté for a few minutes, turning the pieces over occasionally.
Add the cauliflower rice and some chicken stock or broth. Bring the liquid to a boil, then reduce to a simmer.
Next, add the fresh baby spinach – you might need to add a couple of handfuls at a time and wait for it to wilt down – it just depends on the size of your pan!
To finish, add some heavy cream and shredded cheese (I used an Italian blend but mozzarella or mild cheddar would work well). Taste for seasoning and add salt and pepper as necessary.
Continue cooking until the sauce thickens a little, then serve.
The finished dish is creamy, delicious, and satisfying. This recipe makes two LARGE portions (perfect for a weeknight dinner) but if you have a larger skillet you could easily increase the recipe to serve three or four people. Having the chicken already fully cooked AND being able to simply warm it from frozen is such a time saver, and I'm looking forward to trying the other Tyson Grilled & Ready products!
One Pot Chicken and Cauliflower Rice Casserole
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- 1 tbs olive oil
- 10 oz Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast
- 12 oz frozen cauliflower rice
- ½ cup chicken broth
- 4 oz baby spinach
- ¼ cup heavy cream
- ½ cup shredded cheese
- salt and black pepper
- Add olive oil to a large skillet and add the chicken. Sauté for a few minutes, turning the pieces over occasionally.
- Add the cauliflower rice and chicken stock or broth. Bring the liquid to a boil then reduce to a simmer.
- Next, add the baby spinach and cook until it has wilted.
- To finish, add some heavy cream and shredded cheese. Taste for seasoning and add salt and pepper as necessary.
- Continue cooking until the sauce thickens a little, then serve.