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4.7 from 10 votes
Cheesy Chicken and Cauliflower Rice Casserole

Cheesy Chicken and Cauliflower Rice Casserole

14 14 14
WW Freestyle: 12
Prep Time10 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr
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.
Course: Dinner
Cuisine: American
Servings: 6 serves
Calories: 430


  • 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


  • 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.


TO REDUCE YOUR POINTS DOWN TO 5, use Half & Half instead of Heavy Cream, Fat Free Cheddar Cheese, and Light Cream Cheese. 
  • 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 Facts
Cheesy Chicken and Cauliflower Rice Casserole
Amount Per Serving
Calories 430 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g75%
Cholesterol 148mg49%
Sodium 321mg13%
Potassium 618mg18%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 32g64%
Vitamin A 1115IU22%
Vitamin C 51.7mg63%
Calcium 221mg22%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cauliflower rice recipe, chicken and rice recipe, chicken casserole, keto dinner idea, low carb recipe