I’ve always had a soft spot for warm, cheesy casseroles — the kind that fills your kitchen with cozy aromas and brings everyone to the table.
This Chicken Cauliflower Rice Casserole does exactly that, but with a healthier twist!
It’s creamy, satisfying, and secretly packed with veggies — and nobody even misses the carbs.
Why I Love This Recipe
It’s low-carb comfort food that doesn’t feel like a compromise.
Great way to use up leftover rotisserie chicken or cooked breasts.
You can customize it endlessly with different veggies or cheeses.
Perfect for meal prep — it reheats beautifully throughout the week.
That golden, cheesy topping? Pure magic.
What You’ll Need (Ingredient Highlights)
Shredded chicken: Rotisserie or cooked chicken breast makes it easy.
Cauliflower rice: Keeps it low-carb, light, and full of fiber.
Cream cheese or Greek yogurt: Adds creaminess (or a protein boost if using yogurt).
Cheddar cheese: Melty, savory, and golden-baked goodness.
Seasonings: Garlic powder, onion powder, paprika, salt, and pepper keep it flavorful.
Optional veggies: Spinach, mushrooms, or broccoli for added color and texture.
Pro Tips Before You Start
Sauté the cauliflower rice until moisture is gone so the casserole isn’t soggy.
Use full-fat cream cheese for maximum richness or Greek yogurt for a lighter version.
Shred your own cheese if possible — it melts more smoothly than pre-shredded.
Lightly sauté any added vegetables to keep the casserole balanced in texture.
Taste and season the filling before baking — adjust salt to your liking.
How to Make Chicken Cauliflower Rice Casserole
Step 1: Preheat and Prep
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
If needed, cook and shred your chicken. Prepare cauliflower rice or use store-bought.
Step 2: Cook the Cauliflower Rice
Heat olive oil in a large skillet over medium heat.
Add cauliflower rice and sauté for 5–7 minutes, stirring occasionally, until tender and most of the moisture has evaporated.
Step 3: Make the Casserole Base
In a large bowl, mix shredded chicken, cooked cauliflower rice, cream cheese (or Greek yogurt), half of the shredded cheddar, garlic powder, onion powder, paprika, salt, and pepper.
If using optional veggies like spinach or mushrooms, lightly sauté them first before adding.
Step 4: Assemble the Dish
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining shredded cheddar cheese over the top.
Step 5: Bake
Bake uncovered for 20–25 minutes or until the cheese is melted, golden, and bubbly around the edges.
Let rest for 5–10 minutes before serving.
What to Serve It With
Pair this casserole with a crisp side salad or roasted green beans.
It’s also great with sliced avocado or a dollop of sour cream on top.
For extra comfort, serve it with low-carb garlic bread or roasted tomatoes.
Variations / Substitutions
Use shredded turkey or ground chicken instead of shredded chicken.
Try Monterey Jack, mozzarella, or Swiss cheese instead of cheddar.
Make it spicy with red pepper flakes or chopped jalapeños.
Add sun-dried tomatoes, sautéed kale, or artichokes for variety.
Make it vegetarian by swapping chicken for cooked lentils or tofu crumbles.
Storage & Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave or oven at 350°F until warmed through.
Freeze in portions before or after baking (wrap tightly). Thaw overnight in the fridge and reheat.
FAQs
Can I make this ahead of time?
Yes! Assemble it up to 1 day ahead and refrigerate. Bake when ready to serve.
Can I use frozen cauliflower rice?
Absolutely. Just thaw and sauté to remove excess moisture before mixing.
What’s a good dairy-free substitute for cheese and cream cheese?
You can try dairy-free cream cheese and shredded vegan cheese alternatives.
Is this keto-friendly?
Yes, especially if you use full-fat cream cheese and skip starchy add-ins.
How do I keep it from getting watery?
Be sure to cook off moisture from the cauliflower rice before assembling.
Can I make it in a smaller baking dish?
Yes — halve the recipe for an 8×8-inch dish and adjust the bake time slightly.
Does it freeze well?
Yes, freeze before or after baking. Just let it cool completely before freezing.
Final Thoughts
This Chicken Cauliflower Rice Casserole is one of those meals that feels indulgent but fits right into a healthy routine.
Creamy, cheesy, and packed with protein, it’s a go-to in my kitchen for busy weeks or anytime I need comfort food without the heaviness.
Trust me, your whole family will love it!
Cheesy Chicken Cauliflower Rice Casserole
Ingredients
- 3 cups shredded chicken rotisserie or cooked breast
- 4 cups cauliflower rice store-bought or homemade
- 8 oz cream cheese softened or Greek yogurt
- 1 cup shredded cheddar cheese divided (or mix of mozzarella/parmesan)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp olive oil
- Optional: 1 cup chopped spinach broccoli florets, or sliced mushrooms
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet.
- Sauté cauliflower rice for 5–7 minutes until tender and dry.
- In a large bowl, mix chicken, cauliflower rice, cream cheese, half of the cheese, and seasonings.
- Add sautéed veggies if using.
- Transfer to baking dish. Top with remaining shredded cheese.
- See full steps with tips & photos → https://mischacrossing.com/chicken-cauliflower-rice-casserole/
Notes
- You can swap cream cheese with plain Greek yogurt for a tangy, lighter version.
- Frozen cauliflower rice works great—just be sure to cook out any excess moisture.
