Leftover Chicken Cauliflower Rice Casserole

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Well, well, well, here we are. I said it would never happen, but today I’ve got a casserole recipe for you. Sure, there’s no cheese and it’s Whole30 compliant, but it is a casserole none-the-less.

No dairy, no rice, and no pasta, but what this recipe lacks in traditional casserole ingredients it makes up for in flavor and ease. I’m using the leftovers from this whole roasted chicken we made earlier, but a rotisserie chicken would be a fine substitute.

Truth be told, I was not planning on sharing this. My northern heart does not quite yet feel qualified to encroach on this southern-staple territory. I was unsure of the outcome as I mixed the ingredients into a lumpy concoction and poured it into my casserole dish. But my heart started to flutter when I cracked the oven door and saw the hot and bubbly casserole. And after slicing into it and giving it a taste, I knew I could confidently share it with you. The final verdict came from my casserole-loving husband who declared it, ‘good,’ despite all the ‘weird ingredients.’

To bind the casserole, I whisked an egg with half a cup of oil. The mixture ends up like a caesar dressing and adds an incredible richness to the dish. The final touch is a drizzle of ghee on top, which gives the casserole a little bit of crispy-ness. No ghee? No problem. Use butter if you’re not doing to the Whole30 thing.

Using roasted or rotisserie chicken lends so much incredible flavor. The same goes for the roasted vegetables. This is a perfect recipe when you have leftovers. I’d highly recommend cooking up this whole roasted paprika chicken with roasted brussels sprouts and mushrooms one night, then whipping this casserole up the next night.

Leftover Chicken Cauliflower Rice Casserole

Serves 4

  • 4 Cups Cauliflower Rice (I’m using a bag of frozen cauliflower rice, but you can use a box grater or a food processor to make your own)
  • 2 Cups Chicken, cooked and shredded
  • 2 Cups Cooked Vegetables, chopped (I’m using these roasted brussels sprouts and mushrooms)
  • 1 Egg
  • 1/2 Cup Olive Oil
  • 1 Tbsp Lemon Juice
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 2 Tbsp Ghee or Butter
  • Parsley, for serving

Preheat the oven to 375. Line a 9X9 with parchment paper or aluminum foil.

Whisk the egg thoroughly. Continue to whisk as you slowly drizzle in the olive oil. Whisk until the mixture is thick enough to coat the back of a spoon. Mix in the lemon juice, salt, and pepper.

Mix the cauliflower rice, chicken, and vegetables together. Pour in the egg mixture and toss to combine. Pour into the prepared pan and press the mixture down firmly.

Melt the ghee or butter and drizzle over the top. Bake until warm and bubbly, about 25 minutes.