Cheesy Chicken Cauliflower Rice Casserole
This easy casserole combines shredded chicken, sautéed cauliflower rice, cream cheese, and cheddar for a creamy, protein-packed bake. It’s naturally gluten-free and low in carbs, with optional veggies for extra flavor and color.
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.