Ingredients
Veggie Mixture
- 1/2 tablespoon olive oil
- 1 heaping cup diced onion (120 grams)
- 3 cloves garlic, minced
- 1 1/4 cup diced green pepper (150 grams/about 1 medium-large pepper)
- 2 cups cauliflower rice (200 grams)
- salt and pepper, to taste
Cream Cheese Mixture
- 1 cup Greek yogurt (8 ounces, 0% fat)
- 1/2 cup cream cheese, softened (4 ounces)
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- salt and pepper, to taste
Main Ingredients
- 2 packed cups shredded chicken (8 ounces)
- 1 cup diced jalapeños (about 4)
- 1/2 cup shredded cheddar cheese (1 1/2 ounces)
- 1/4 heaping cup crumbled pretzels
- Sliced jalapeños for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Veggie Mixture: Heat a cast iron or oven-safe pan over medium-low heat and add olive oil. When hot, sauté diced onion, minced garlic, salt, and pepper for 3-4 minutes until softened and lightly browned. Add diced green pepper and continue to sauté for another 3-4 minutes. Stir in cauliflower rice and sauté for an additional 3 minutes. Turn off heat once finished.
- Mix Cream Cheese Mixture: While veggies cook, combine Greek yogurt, softened cream cheese, nutritional yeast, smoked paprika, salt, and pepper in a medium bowl until smooth and fully incorporated.
- Assemble Casserole: Add shredded chicken, cream cheese mixture, and diced jalapeños to the sautéed veggies in the pan. Stir thoroughly to combine all ingredients evenly.
- Initial Bake: Place the pan in the preheated oven and bake for 10 to 15 minutes until the casserole is warmed through and the top starts to turn golden brown.
- Add Toppings and Finish Baking: Remove the casserole from the oven, sprinkle shredded cheddar cheese and crushed pretzels evenly over the top. Add sliced jalapeños if desired. Return to oven and bake for an additional 5 minutes or until the cheese is melted and golden brown.
- Serve: Remove casserole from oven and enjoy hot as a main dish or serve it as a dip with your favorite sides.
Notes
- You can adjust the number of jalapeños based on your heat preference; removing seeds will reduce spiciness.
- Using an oven-safe cast iron or enameled pan simplifies cooking and serving in one dish.
- For a dairy-free option, substitute cream cheese and Greek yogurt with non-dairy alternatives.
- Add additional veggies like diced tomatoes or corn for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
