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Chicken and Cauliflower Rice Casserole

Easy, baked Chicken Cauliflower Rice Casserole with a cheesy, creamy sauce mixed through it all is a simple dinner recipe cooked in just one pan. This awesome casserole packs a lot of flavor in a very filling, classic dinner that everyone loves!

Close-up image of a cheesy Chicken and Cauliflower Rice Casserole with a spoon scooping out a serving of the casserole.


 

This recipe for my cheesy Chicken Cauliflower Rice Casserole is a hit at any gathering and is super quick to whip up, making it a favorite meal for busy days. The casserole is prepared with leftover (or rotisserie) chicken and cauliflower rice, all blended together with a delicious cream cheese sauce. Moreover, every bite of the leftovers tasted just as fantastic as it had on day one. It’s a delightful yet lighter alternative to my garlic butter chicken and rice recipe, but it’s creamy, cheesy, and juicy, just as a casserole should be.

Why We Love This Chicken Casserole

  • Everything is cooked in one pan, which makes for easy cleanup.
  • It’s fairly quick with just 10 minutes of prep – the oven does the rest.
  • This casserole is customizable, and you can adjust the spices and cheeses to your liking.

Ingredients You’ll Need

  • Butter to grease the baking dish.
  • Cauliflower Rice, you can make your own or buy riced cauliflower.
  • Cooked Chicken Breasts should be shredded or cubed.
  • Sweet Paprika, Garlic Powder, Onion Powder, Italian Seasoning, Dried Oregano, and Chili Powder
  • Heavy Cream contributes to the creamy consistency of the sauce.
  • Cream Cheese enhances the rich, creamy texture and flavor.
  • Shredded Cheddar Cheese creates a gooey, cheesy layer.
  • Garlic
  • Salt and Pepper
  • Fresh Chopped Parsley to garnish the dish.

How To Make Chicken Casserole With Cauliflower Rice 

  1. Preheat the oven to 400˚F and lightly butter a baking dish.
  2. Combine the cauliflower rice and shredded chicken in a mixing bowl and add spices, cream, cream cheese, cheddar, garlic, salt, and pepper, and mix until combined.
  3. Transfer the mixture to the baking dish, cover with foil, and bake for 30 minutes. Remove the foil, add the remaining cheese, and bake for 10 more minutes.
  4. Remove from the oven and let it rest for 10 minutes to allow the flavors to settle before serving.
Overhead, full view of a baked Chicken Cauliflower Rice casserole in a baking dish.

Recipe Tips And Variations

  • The cream cheese should be softened so it’s easier and creamier to mix through.
  • Use pre-cooked chicken, like a rotisserie, for convenience.
  • Adjust the spices according to your taste preference. Add cumin, thyme, turmeric, etc.
  • Experiment with different cheeses for a variety of flavors.
  • Allow the casserole to rest after baking so the flavors meld together and it’s easier to serve.

Serving Suggestions

A serving spoon scooping out cauliflower rice casserole from a baking dish.

Storing Leftovers

  • Store all leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 375˚F for 20 minutes or until warm.

More Chicken Casserole Recipes

Cheesy Chicken and Cauliflower Rice Casserole

Cheesy Chicken and Cauliflower Rice Casserole

Katerina | Diethood
This baked Chicken Cauliflower Rice Casserole, with a cheesy, creamy sauce mixed through it all, is a simple dinner recipe cooked in just one pan.
4.71 from 24 votes
Servings : 6 serves
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour

Ingredients
  

  • butter for baking dish
  • 4 cups cauliflower rice
  • 4 cups cooked shredded chicken
  • 1 teaspoon sweet paprika, adjust the amount to your preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder, adjust the amount to your preference
  • ½ cup heavy cream
  • 6 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese, divided
  • 2 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • chopped fresh parsley, for garnish

Instructions
 

  • Preheat the oven to 400˚F, lightly butter a 3-quart baking dish, and set aside.
  • Combine cauliflower rice and shredded chicken in a large mixing bowl. Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
  • Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
  • Transfer the mixture to the baking dish and cover with aluminum foil. Bake for 30 minutes.
  • Remove the foil, add the remaining shredded cheddar cheese, and continue to bake, uncovered, for 10 more minutes or until the top is browned, the mixture is bubbly, and the cheese is melted.
  • Remove from oven and let stand for 10 minutes.
  • Garnish with fresh parsley and serve.

Notes

  • You can either prepare cauliflower rice yourself or purchase it ready-made.
  •  The cream cheese should be softened, making it both smoother and easier to blend in.
  • For a convenient option, opt for pre-cooked chicken, such as rotisserie chicken.
  • Try out various spices and cheeses to discover a range of delightful flavors.
  • Let the casserole rest for 10 minutes before serving.
  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw it overnight in the fridge and reheat it in the oven at 375˚F for 20 minutes or until heated through.

Nutrition

Calories: 430 kcal | Carbohydrates: 8 g | Protein: 32 g | Fat: 29 g | Saturated Fat: 15 g | Cholesterol: 148 mg | Sodium: 321 mg | Potassium: 618 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1115 IU | Vitamin C: 51.7 mg | Calcium: 221 mg | Iron: 2.1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: cauliflower rice recipe, chicken and rice recipe, chicken casserole, keto dinner idea, low carb recipe
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42 comments on “Chicken and Cauliflower Rice Casserole”

  1. I made this recipe but I substituted with less fat cream of mushroom soup, half and half and added extra fresh mushrooms, yellow and green peppers.

  2. I’m a diabetic and hard to find delicious low carb meals. I will definitely try this using low fat ingredients also.

  3. Trying to eat healthy and made this for the first time. It was delicious! I added some red bell pepper and used pepper Jack cheese. We all loved it even the Kids loved it! 🙂

  4. Frozen cauliflower rice is one of my favorites to use in recipes but I’ve read all through your comments and haven’t seen if you strain all of the water out of it before putting it in the casserole or do you just let it go into the casserole with all that moisture?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      In this recipe, I do not cook the cauliflower rice before adding it to the casserole. So it’s just dry cali rice that is mixed together with the rest of the ingredients.

  5. Great recipe, but any ideas on greatly reducing the amount of saturated fat? It’s extremely high. Would using Greek yogurt taste good instead of cream cheese perhaps? Maybe half and half instead of heavy cream.

  6. A very good casserole. I knew I was going to like it when I even enjoyed a spoonful of it BEFORE it was cooked (used shredded cooked rotesserie chicken and frozen cauliflower rice). This is going to be a regular feature in my dinner menu for sure. I topped it with fresh sliced green onion just before serving and that added a nice fresh taste.

  7. Avatar photo
    viviennesaunders@yahoo.com

    This was awesome. My husband who is anti diet food loved it!! Very rich taste. It is a keeper for sure on our low carb list of good food!

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