Chicken and Cauliflower Rice Casserole
Feb 20, 2019, Updated Dec 13, 2023
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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!
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
- Preheat the oven to 400˚F and lightly butter a baking dish.
- 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.
- 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.
- Remove from the oven and let it rest for 10 minutes to allow the flavors to settle before serving.
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
- Serve this casserole with sauteed garlic broccolini, roasted green beans, or turnips.
- A crisp, fresh chef salad or a tangy red cabbage slaw balances the rich, creamy flavors of the casserole.
- These zucchini breadsticks are a great option for soaking up any extra sauce.
- Use up leftovers to make these roasted cauliflower steaks.
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
- 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
- Chicken Stuffing Casserole
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Cheesy Chicken and Cauliflower Rice Casserole
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.
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: 430kcal | Carbohydrates: 8g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 148mg | Sodium: 321mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 51.7mg | Calcium: 221mg | Iron: 2.1mg
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.
Did you make a recipe? Leave a rating
Sounds yummy! What would be the cooking instructions if I were to freeze this casserole uncooked?
Your casserole looks really good but what ingredient is giving it the red color? Did you sprinkle paprika over the top before baking? I am thinking of making it in a few weeks for my daughter’s family.
in reading the comment about using frozen bagged Cauliflower Rice you say that you need to cook it according to the instructions on the bag then proceed with the recipe…but in your recipe instructions you just say to use 4 cups of Cauliflower Rice but it does not say if it’s raw or not and you don’t mention cooking it first…so I was wondering if you need to cook the Cauliflower rice first if it’s from raw Cauliflower..
Hi!
No, you do not need to precook it – it is raw, but it will cook in the oven.
This looks so good! How many pounds of chicken breasts would yield 4 cups?
Hi! That’d be just around 1 pound… 3 to 4 chicken breasts, depending on their size.
Would it be ok to use frozen bagged rice cauliflower? If so, should I cook it per bag instructions then mix with chicken as noted in the recipe?
Hi!
Yep, exactly. Just cook it according to the instructions and then continue with the recipe as is.
I have to try this! Sounds so delicious.
This was my first time trying cauliflower rice and it was so delicious! Great recipe, thanks!
This was sooo tasty! My whole fami;y loved it!
i have everything to make this for dinner tonight!! thanks for the recipe!
This is total comfort food! Love that it’s made healthier!