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Cheesy Chicken and Cauliflower Rice Casserole

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.

Cauliflower Rice Chicken

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.

Chicken and Cauliflower

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.

Cheesy Chicken Cauliflower Rice

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. 

Cheesy Chicken Cauliflower Rice Casserole

MORE CHICKEN CASSEROLE RECIPES

ENJOY!

Cheesy Chicken and Cauliflower Rice Casserole

Cheesy Chicken and Cauliflower Rice Casserole

Katerina | Diethood
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. Low-Carb and Keto-Friendly.
4.73 from 11 votes
Servings : 6 serves
Prep Time 10 mins
Cook Time 50 mins
Resting Time 10 mins
Total Time 1 hr

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

WW FREESTYLE POINTS: 12
TO REDUCE YOUR POINTS DOWN TO 5, use Half & Half instead of Heavy Cream, Fat Free Cheddar Cheese, and Light Cream Cheese. 
 
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. 

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 | Net Carbs: 6 g

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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37 comments on “Cheesy Chicken and Cauliflower Rice Casserole”

  1. 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! 🙂

  2. 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.

  3. 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.

  4. 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.

  5. 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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