Ingredients
2 large chicken breasts, cooked and chopped
1 (8 oz) bag frozen cauliflower rice, thawed
2 tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
¾ cup BBQ sauce (your favorite brand)
2 eggs
½ tsp salt
½ tsp black pepper
¼ tsp chili powder
¾ cup shredded cheddar cheese
Instructions
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Preheat the oven to 400°F (200°C). Grease an 8×8-inch baking dish with nonstick spray.
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Chop the cooked chicken into small, bite-sized pieces and place them in a large bowl.
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Add thawed cauliflower rice to the bowl.
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Sauté the onion in olive oil for 3 minutes, then add garlic and cook another minute.
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Combine the sautéed onion and garlic with the chicken and cauliflower. Add BBQ sauce, eggs, salt, pepper, and chili powder. Mix until evenly coated.
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Transfer the mixture to the prepared baking dish, spreading it evenly.
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Top with shredded cheddar cheese and bake for 45 minutes, or until set and golden.
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Cool for 5 minutes before serving.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze fully baked casserole for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warm.
- BBQ Sauce Tip: Use a low-sugar BBQ sauce for a lighter, low-carb version.
- Serving Ideas: Pair with a green salad, roasted veggies, or coleslaw for a complete meal.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: dinner
- Method: oven
- Cuisine: American