Easy, oven 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 low-carb casserole packs a lot of flavor in a very filling, classic dinner that everyone loves!
YOU’LL LOVE THIS HEALTHY CHICKEN CASSEROLE RECIPE
Cheesy Chicken Cauliflower Rice Casserole makes for a crowd-pleasing meal that comes together in very little time. Quick and real easy for busy weeknights, and the leftovers are just as good as the first day.
I hear from a lot of people trying to adjust to a low carb diet, but they don’t want to give up some of their absolute favorites. Understandably SO!
Chicken Rice Casserole is one of those classic recipes I am emailed about – the question is almost always tied to our delicious Garlic Butter Chicken and Rice Recipe – and am happy to say that THIS low carb version is pretty darn good. Creamy, cheesy, and juicy, just as a casserole ought to be.
Chicken Cauliflower Rice Casserole
Cheesy Chicken Cauliflower Rice is prepared with leftover (or rotisserie) chicken and cauliflower rice with a delicious cream cheese sauce.
- We will start with ricing the cauliflower first; place cauliflower florets in a food processor and pulse several times until the cauliflower begins to resemble rice-like grains. Transfer to a large mixing bowl. (You can also buy pre-made cauliflower rice)
- Shred some already cooked chicken breasts – or use shredded rotisserie chicken – and add it to the cauliflower rice. We’ll need about 4 cups of chicken.
- At this point, I like to add a bunch of herbs and seasonings; paprika, chili powder, garlic powder, onion powder, dried basil, and whatever else I can get my hands on. ? Sometimes I make it Mexican-ish by spicing it up with cumin and more chili powder; other times I make it Italian-ish and add in a great dose of Italian Seasoning/s.
- Give all that a good stir, first, then add in cream, cream cheese, cheddar cheese, garlic, salt and pepper. Stir until everything is well incorporated.
- Transfer the mixture to a baking dish, cover, and bake at 400F for 30 minutes.
- Next, uncover, top with shredded cheddar cheese, and continue to bake for 10 more minutes, or until browned on top and cheese is melted.
- Remove from oven and let cool about 8 to 10 minutes.
- Garnish with fresh parsley and serve.
This chicken casserole comes out incredibly tender and juicy, the cauliflower rice is perfectly cooked in the rich sauce, and the whole meal is LOADED with flavor.
HOW TO STORE LEFTOVERS
- Store all leftovers in an airtight container and refrigerate for up to 3 days.
HOW TO FREEZE LEFTOVERS
- Store all leftovers in an airtight container and freeze for up to 2 months.
- When ready to use, place in the fridge over night to thaw.
- Reheat in the oven at 375F for 20 minutes, or until completely heated through.
MORE CHICKEN CASSEROLE RECIPES
- Broccoli and Cheese Chicken Quinoa Casserole
- Wild Rice and Kale Chicken Casserole
- One Pot Chicken and Rice with Artichokes
- One Pan Chicken Piccata Recipe with Rice
ENJOY!
Cheesy Chicken and Cauliflower Rice Casserole
Ingredients
- butter for baking dish
- 4 cups cauliflower rice
- 4 cups cooked shredded (or cubed) chicken breasts
- 1 teaspoon sweet paprika adjust the amount to your preference
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder adjust the amount to your preference
- 1/2 cup heavy cream
- 6 ounces cream cheese softened (make sure it's soft so that you can stir it in with ease)
- 1 cup shredded cheddar cheese divided
- 2 cloves garlic minced
- salt and fresh ground pepper to taste
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 400F.
- Lightly butter a 3-quart baking pan/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 mixture to previously prepared baking pan and cover with aluminum foil.
- Bake for 30 minutes.
- Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.
- Remove from oven and let stand 10 minutes.
- Garnish with fresh parsley and serve.
Notes
- Store all leftovers in an airtight container and refrigerate for up to 3 days.
- Store all leftovers in an airtight container and freeze for up to 2 months.
- When ready to use, place in the fridge over night to thaw.
- Reheat in the oven at 375F for 20 minutes, or until completely heated through.
Nutrition
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.
