Chicken and Cauliflower Rice Casserole

Chicken and cauliflower rice are baked together in a cheesy casserole. Flavored with garlic and herbs, this low carb chicken casserole is hearty and satisfying. You’ll love the layer of bubbling white cheddar cheese on top!

Love casseroles? Try our Chicken Broccoli Casserole for a tasty twist. Or give this Chicken Spinach Skillet recipe a try for dinner tonight!

Why this Recipe Works

Bored with your everyday chicken and cauliflower rice recipes? This easy casserole takes familiar ingredients and elevates them to new delicious heights.

By combining plain riced cauliflower with a creamy sauce, tender chicken, and a few spices, you can create an amazingly flavorful meal.

Just add extra white cheddar cheese and bake to turn it into the best ever low carb casserole.

Chicken and Cauliflower Rice Casserole is . . .

1. Quick and easy to make. Only 30 minutes of cooking time!
2. Full of flavor. No bland casserole here. This recipe uses just the right amount of spices and herbs to complement the creamy sauce.
3. Low carb. Keto approved, rich in protein with natural ingredients.

Ingredient Notes

Cauliflower rice. We used frozen cauliflower rice and thawed it in the microwave. Most grocery stores will also carry fresh riced cauliflower. If you can’t find it, make your own by grating a fresh head of cauliflower into rice sized pieces.

White cheddar cheese. Regular cheddar can be used if preferred.

Seasonings. Salt, pepper, garlic, oregano, cumin, and chili powder combine to create the perfect, well balanced flavor this casserole needs!

Cream Cheese. Full fat cream cheese is best since we won’t be adding any flour to thicken this dish!

Chicken. Boneless skinless chicken breasts or thighs will work great in this recipe.

Easy Instructions

Preheat the oven. Spray a casserole dish with cooking spray.

Thaw cauliflower rice. Cover it with a paper towel and microwave for a few minutes until room temperature.

Cook the chicken. Brown pieces of chicken in a skillet. Stir in cream cheese, broth and heavy cream. Add spices and cook the mixture to a gentle simmer. Mix in half of the white cheddar and the cauliflower rice.

Bake. Pour the creamy chicken mixture into the casserole dish. Sprinkle with the rest of the white cheddar. Bake about 15 minute or until heated through.

Broil. Change the oven setting to broil and continue cooking for another couple of minutes just to brown the cheese on top.

Serve hot!

Tips and Tricks

• Grate cheese yourself for best results. Store bought shredded cheese contains additives that prevent smooth melting. The extra effort is worth it!
• Garnish with fresh cilantro. Adding a pop of fresh flavor to the chicken casserole before serving gives it an extra delicious touch. Or add some oven cooked bacon to the top!
• Check labels. Before making Chicken and Cauliflower Rice Casserole check the labels on your ingredients to ensure no added sugars or flour.
• Storing. Leftovers can be stored in the refrigerator covered. Enjoy reheated within 2 – 3 days.
• Serve: Add a Greek Salad or Cucumber Tomato Salad to the dinner menu for a complete meal.
• Vegetables. Feel free to add in some roasted vegetables or leftover broccoli, etc!
• OPTIONAL. Skip the cauliflower rice and serve over cauliflower mash instead!

Recipe FAQs

More Easy Dinner Recipes

• Jalapeno Popper Chicken
• Crustless Pizza Casserole
• Big Mac Salad
• Greek Chicken Kabobs
• Basic Chaffle Recipe
• Gluten Free Chicken Parmesan
• Low Carb Ranch Chicken

Continue to Content

Chicken and Cauliflower Rice Recipe

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Free of grains and added sugars, this protein filled Low Carb Chicken Casserole recipe is a keeper. Grab a bag of cauliflower rice and get cooking!

Print

Ingredients

• 2 cups cauliflower rice
• 2 tablespoons extra-virgin olive oil
• 1.5 lb boneless, skinless chicken breast, cut into small cubes
• 3 cups fresh spinach
• 3 cloves garlic, pressed
• 8 ounces cream cheese, softened at room temperature
• 1/2 cup heavy whipping cream
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 2 cups white cheddar cheese, shredded, divided
• 3 tablespoons fresh cilantro leaves, for garnish
• 1/2 lime, for garnish
• red pepper flakes, optional

Instructions

1. Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil cooking spray.
2. If the cauliflower rice was frozen, thaw it to room temperature. Put the cauliflower rice in a microwave-safe dish, drape a paper towel over the top, and microwave on high for 3 minutes.
3. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned, about 5 minutes. Add in spinach and garlic, and cook until spinach is wilted, about 3-5 minutes.
4. Reduce the heat to medium and stir in the cream cheese, heavy whipping cream, onion powder, dried oregano, black pepper, cumin, chili powder, and salt.
5. Bring to a simmer and cook until thickened slightly, about 5 minutes, stirring constantly. Stir in 1 cup of the shredded white cheddar and cauliflower rice.
6. Pour the creamy mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded white
   cheddar on top.
7. Bake until it’s warm throughout, about 15 minutes, and then broil for a couple minutes to help
   brown the cheese on top.
8. Sprinkle the cilantro on top, squeeze the lime over the top and serve. Add red pepper flakes for a little heat.

Notes

• If you can't find frozen cauliflower rice, you can grate fresh cauliflower on a box grater.
• Optional: skip the cauliflower rice and serve this dish over mashed cauliflower instead!
• Grate cheese yourself for best results. Store bought shredded cheese contains additives that prevent smooth melting. The extra effort is worth it!
• Garnish with fresh cilantro. Adding a pop of fresh flavor to the chicken casserole before serving gives it an extra delicious touch.
• Check labels. Before making Chicken and Cauliflower Rice Casserole check the labels on your ingredients to ensure no added sugars or flour.
• Storing. Leftovers can be stored in the refrigerator covered. Enjoy reheated within 2 - 3 days.
• Vegetables. Feel free to add in some roasted vegetables or leftover broccoli, etc!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 461Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 148mgSodium: 520mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 37g

Free of grains and added sugars, this protein filled Low Carb Chicken Casserole recipe is a keeper. Grab a bag of cauliflower rice and get cooking!