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
How much is in a serving size
I am thinking 2 cups
Loved it! I added some juiced lemon and white wine some pesto and also some ground fennel. I added sauteed sweet peppers and onions as well. It’s a keeper.
I am very glad you enjoyed it! Thank YOU! ๐
This recipe was ok… expected it to be tastier. Don’t think I would make again.
Could I make it up in morning and put in fridge and then bake at dinner time?
Hi!
Yes, you can definitely do that, but take it out of the fridge about 10 to 15 minutes before baking, and just give it a stir before putting it in the oven.
Thanks for the recipe! Going to try it with bacon in it, too, cuz everything’s better with bacon. ๐
I agree, everything is better with bacon!! ๐ I hope you enjoy it! Thank YOU!
I am using raw or fresh cauliflower. In one place above, you mentioned to someone that if they were using frozen cauliflower that they would make it according to package instructions and then add the chicken to it before cooking… yet it will still turn out correctly if we use the cauliflower rice in the raw form?.. just donโt want to come out with hard cauliflower
Hi! So sorry for the confusion! You definitely won’t end up with hard cauliflower because the casserole cooks in the oven for 30 minutes, which is way more than enough time for it to cook through. However, if the cauliflower is frozen, then it needs to be thawed out, and the fastest way to do that is to pop it in the microwave for few minutes. It will cook it completely in like 4 minutes in the microwave. ๐ I hope this helps. ๐
Iโm still confusedโฆ. You say to not cook the cauliflower rice in a comment above but now youโre saying you do before going into the oven?
I’d like to make this for Christmas using shrimp and crawfish. I’m concerned about the uncooked cauliflower rice. It doesn’t release too much liquid as it cooks in the casserole? Thanks!
Yum!! Soooo cheesy. For myself, I would cut back on the cream cheese BUT my cauliflower-hating husband loved this. Canโt complain about that!
Is there red and green bell pepper in it?
Hi!
No, there isn’t. The red that you’re seeing on top of the casserole is burnt cheese. ๐ I put it under the broiler for a couple minutes to get that browning because it just looks prettier.
I was skeptical, especially because I had never “riced” cauliflower before. In place of the spices in the recipe, I used a packet of chicken taco seasoning and added some diced jalapenos. It was incredible! This is definitely going in my winter rotation. Boyfriend got seconds and raved about it. Foolproof recipe.