Go Back
–+ servings
Cheesy Chicken Riced Cauliflower Casserole

Irresistibly Creamy Cheesy Chicken Riced Cauliflower Casserole

This Cheesy Chicken Riced Cauliflower Casserole is a low-carb delight that combines creamy, cheesy goodness with healthy ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts or rotisserie chicken for quicker prep
  • 1 tablespoon Olive Oil or butter as an alternative
For the Seasoning
  • 1 teaspoon Garlic Powder or use fresh garlic
  • 1 teaspoon Onion Powder or substitute with finely chopped onion
  • 1 teaspoon Paprika use smoked paprika for extra flavor
  • 1 teaspoon Dried Italian Herbs or use fresh herbs
For the Cauliflower Base
  • 1 medium Cauliflower use thawed frozen cauliflower
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter or olive oil as a substitute
  • 1/4 cup All-Purpose Flour or gluten-free alternative
  • 1 cup Whole Milk or non-dairy substitute
  • 1/2 cup Chicken Broth or vegetable broth if needed
  • 4 ounces Cream Cheese or Neufchâtel cheese
  • 1 cup Shredded Sharp Cheddar Cheese or Monterey Jack
  • 1 cup Monterey Jack Cheese or mozzarella
  • 1/4 cup Grated Parmesan Cheese or nutritional yeast
  • 1 tablespoon Dijon Mustard or skip if preferred
For the Garnish
  • 1/4 cup Cooked Crumbled Bacon omit for vegetarian option
  • 2 tablespoons Fresh Parsley or Chives or green onions

Equipment

  • Oven
  • Skillet
  • baking dish
  • food processor
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper and sear in a skillet with olive oil for 4-5 minutes on each side until golden brown. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C).
  3. Process cauliflower in a food processor until rice-sized. If unavailable, use a box grater.
  4. In the skillet, add olive oil or butter and sauté the riced cauliflower for 7-10 minutes until tender. Remove excess moisture if using frozen cauliflower.
  5. Melt butter in a saucepan, whisk in flour, gradually add milk and chicken broth, stirring until thickens. Mix in cream cheese, Dijon mustard, herbs, and melted cheeses.
  6. Combine shredded chicken, sautéed cauliflower, and half of the cheese sauce in a bowl. Transfer to baking dish, pour remaining cheese sauce on top.
  7. Bake for 25-30 minutes until bubbly and golden brown; broil for 1-2 minutes for extra crispiness.
  8. Allow the casserole to rest for 10-15 minutes, then garnish with parsley or chives before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 80mgCalcium: 350mgIron: 2mg

Notes

Use freshly shredded cheese for better melting. Ensure excess moisture is removed from cauliflower to keep casserole from being watery.

Tried this recipe?

Let us know how it was!