Mexican-Style Chicken and Cauliflower "Rice" Casserole

Mexican-Style Chicken and Cauliflower


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This casserole doesn't technically have traditional rice in it, but the cauliflower can be easily made into rice when it's grated. This Mexican inspired chicken casserole is cheesy, full of spices, and tastes so good, you won't even remember that it's not made with real rice.

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Serving Size / Yield

2 servings


  • 2 1/2 C. cauliflower, grated and coked
  • 1/2 C. mild rotel diced tomatoes
  • 1/4 C. salsa
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1 C. Mexican cheese, grated
  • 9 oz. chicken breasts, cooked and chopped
  • 1/2 tsp. low sodium taco seasoning
  • 1 tsp. oil

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Season the chicken with the taco seasoning and toss in the oil. Marinate for at least 4 hours. Grill the chicken until it is cooked completely through, then chop it into pieces.

In a bowl, combine the prepared cauliflower, rotel tomatoes, salsa, salt, pepper, and garlic powder. Mix well and pour into a casserole dish. Top with the chicken and cover with the cheese. Bake for 25 minutes at 350 degrees, or until the cheese has melted.

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