Introduction

This Chicken Cauliflower Rice Casserole is a flavorful and comforting dish that’s low in carbs but high in taste. Packed with shredded chicken, creamy cheese, and seasoned cauliflower rice, it’s perfect for a satisfying weeknight meal.

A close-up of a white plate with a single serving of creamy chicken casserole. The bottom layer is a soft, white rice mixed with herbs, topped with chunks of tender white chicken meat. Above the chicken, there is a layer of melted golden-yellow cheese, slightly browned in places. Fresh green parsley leaves are scattered on top, adding a pop of color and freshness. The plate sits on a white marbled surface, creating a clean, bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cauliflower rice
4 cups cooked shredded chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon chili powder
Salt and pepper, to taste
6 ounces cream cheese, softened
½ cup heavy cream
1 cup shredded cheddar cheese
2 cloves garlic, minced
2 tablespoons olive oil or butter
1 cup steamed broccoli or spinach (optional)
Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a 9×13 inch casserole dish.
Step 2: Heat olive oil or butter in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Step 3: Add the cauliflower rice to the skillet and cook for 4-5 minutes, stirring occasionally, until most of the moisture has evaporated. Remove from heat and let cool slightly.
Step 4: In a large bowl, combine the cooked cauliflower rice, shredded chicken, cream cheese, heavy cream, half of the shredded cheddar, garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, salt, and pepper. Stir in the optional steamed broccoli or spinach if using.
Step 5: Transfer the mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
Step 6: Cover the casserole with foil and bake for 30 minutes. Then remove the foil and bake for another 10-15 minutes, until the casserole is bubbly and the cheese is golden.
Step 7: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley to add a pop of color and freshness.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the mixture.
Swap cheddar cheese for mozzarella or pepper jack for a different flavor profile.
To save time, use pre-riced cauliflower from the store.
Mix in other veggies like bell peppers or mushrooms for extra nutrition and texture.
If you prefer a lighter version, substitute heavy cream with half-and-half or Greek yogurt.

Storage

Store leftover casserole covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker reheating. This casserole also freezes well—place portions in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

This dish shows a close-up of a creamy chicken casserole served on a white plate with a thin brown rim. The bottom layer is shredded, tender, white chicken meat, covered with a thick, soft layer of white rice mixed with a creamy sauce. On top, there is a melted golden-yellow layer of cheddar cheese, slightly browned and bubbly. Small bright green pieces of chopped parsley are scattered on the cheese and around the plate for decoration. The plate sits on a white marbled surface, with blurred green leafy garnish in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of cauliflower rice?

Yes, you can pulse fresh cauliflower florets in a food processor to make your own cauliflower rice. Just be sure to cook it well to remove excess moisture before mixing into the casserole.

Is this recipe suitable for meal prep?

Absolutely! This casserole keeps well and can be portioned into meal prep containers for easy lunches or dinners throughout the week.

Chicken Cauliflower Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

This Chicken Cauliflower Rice Casserole is a comforting, low-carb meal combining tender shredded chicken with flavorful cauliflower rice and a creamy cheese blend. Baked to perfection with a golden cheddar topping and optional steamed veggies, it’s a hearty and nutritious dish ideal for a wholesome family dinner.

Author: Maya
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Main Ingredients

4 cups cauliflower rice
4 cups cooked shredded chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
0.5 teaspoon smoked paprika
0.5 teaspoon chili powder
Salt and pepper, to taste

Dairy & Fats

6 ounces cream cheese, softened
0.5 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons olive oil or butter

Other

2 cloves garlic, minced
1 cup steamed broccoli or spinach (optional)
Fresh parsley, for garnish

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Grease a 9×13 inch casserole dish to prevent sticking and set aside.
Sauté Garlic: In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant, taking care not to burn it.
Cook Cauliflower Rice: Add the cauliflower rice to the skillet and cook for 4 to 5 minutes, stirring occasionally, until most of the moisture has evaporated. Remove from heat and allow to cool slightly.
Combine Ingredients: In a large mixing bowl, combine the cooked cauliflower rice, shredded chicken, softened cream cheese, heavy cream, half of the shredded cheddar cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, salt, and pepper. If using, fold in the steamed broccoli or spinach evenly.
Assemble Casserole: Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese evenly on top of the mixture.
Bake Covered: Cover the casserole dish with foil to keep moisture in, and bake in the preheated oven for 30 minutes.
Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the casserole is bubbly and the cheese on top is golden and slightly crisp.
Rest and Garnish: Allow the casserole to rest for 5 to 10 minutes after baking to set. Garnish with fresh parsley before serving for a burst of color and freshness.

Notes

For a lower-fat option, substitute heavy cream with half-and-half or a lighter milk, but the casserole may be less creamy.
Optional steamed vegetables like broccoli or spinach add extra nutrients and color to the dish.
Use freshly shredded cheddar cheese for best melting and flavor.
Cauliflower rice can be store-bought or homemade from grated cauliflower.
Letting the casserole rest helps it hold together better when served.

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