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 . . .
- Quick and easy to make. Only 30 minutes of cooking time!
- Full of flavor. No bland casserole here. This recipe uses just the right amount of spices and herbs to complement the creamy sauce.
- 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
Serve this cheesy casserole with a fresh, light side dish. I love it with a mixed green salad or sliced raw veggies. And try these Peanut Butter Balls for dessert!
If you prefer to make your own cauliflower rice for this recipe you can use a box grater or a food processor. Using a box grater to shred heads of cauliflower gives you best control over the size of the “rice” pieces.
If you use a food processor, be careful not to shred the cauliflower too fine. Start with a few pulses and check the texture. The cauliflower should be roughly the size of grains of rice.
Yes, you can substitute chicken thighs in this chicken casserole. Just make sure they are skinless and boneless first!
I do not recommend substituting the cream for milk. The casserole will be runnier and not have the delicious thick consistency that helps make it so good!
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
Chicken and Cauliflower Rice Recipe
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!
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
- Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil cooking spray.
- 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.
- 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.
- 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.
- 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.
- Pour the creamy mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded white
cheddar on top. - Bake until it’s warm throughout, about 15 minutes, and then broil for a couple minutes to help
brown the cheese on top. - 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: 1Amount 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!
Gina White
Sunday 18th of December 2022
Such a great dish and can be used alongside any meat, love that!!
Kathy
Thursday 8th of December 2022
Sounds yummy to me! I always use cream cheese or sourcream and cheese rather than making a cheese sauce from scrath. The extra spicy just add a zing!
Brooke
Wednesday 7th of December 2022
I love cauliflower! I can't wait to try this. It looks delicious.
Latisha Friday
Wednesday 7th of December 2022
I will be trying this for the 1st time tonight 😍
Karen
Wednesday 7th of December 2022
I absolutely love this site as it has some of the best low carb and tasty recipes. This one is definitely a winner!!