Cauliflower Rice Casserole with Chicken and Cheddar Recipe

Introduction

This Cauliflower Rice Casserole is a comforting and healthy twist on a classic chicken bake. Packed with vegetables and cheesy goodness, it’s perfect for a satisfying weeknight meal that’s both nutritious and delicious.

Ingredients

• 1 lb cooked chicken breast (shredded or diced)
• 4 cups cauliflower rice (fresh or frozen and thawed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup broccoli florets (small pieces work best)
• 1/2 cup shredded carrots
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/4 cup grated Parmesan
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Optional: a squeeze of lemon juice or fresh parsley for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
2. Step 2: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic, broccoli florets, and shredded carrots. Cook for another 5–6 minutes until the vegetables are slightly tender. Remove from heat.
3. Step 3: In a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed vegetables, Greek yogurt or sour cream, mozzarella, cheddar, Parmesan, dried thyme, smoked paprika, salt, and pepper. Stir until everything is evenly mixed. If the mixture seems dry, add a splash of milk or broth.
4. Step 4: Transfer the mixture to your prepared casserole dish and spread it out evenly. If desired, sprinkle extra cheese on top. Bake uncovered for 25–30 minutes until hot, bubbly, and golden on top.
5. Step 5: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or a squeeze of lemon juice to brighten the flavors.

Tips & Variations

• Use fresh cauliflower rice for a firmer texture or frozen for convenience—just be sure to thaw and drain any excess moisture to avoid a soggy casserole.
• Swap out the chicken for cooked turkey or tofu for a protein variation.
• Add a pinch of crushed red pepper flakes for a little heat.
• For creamier texture, mix in a little cream cheese or more Greek yogurt before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well. Just be sure to thaw and drain them before sautéing to prevent excess water from making the casserole watery.

Is this casserole suitable for a low-carb diet?

Absolutely. Using cauliflower rice instead of traditional rice or pasta keeps the dish low in carbohydrates while still hearty and filling.

Cauliflower Rice Casserole with Chicken and Cheddar Recipe

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★★★★★

4.7 from 55 reviews

This Cauliflower Rice Casserole is a comforting, low-carb dish featuring tender chicken, sautéed vegetables, and a cheesy blend of mozzarella, cheddar, and Parmesan. It’s a healthy, flavorful alternative to traditional casseroles, perfect for a cozy family meal or meal prep.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb cooked chicken breast (shredded or diced)
• 4 cups cauliflower rice (fresh or frozen and thawed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup broccoli florets (small pieces)
• 1/2 cup shredded carrots
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup shredded cheddar
• 1/4 cup grated Parmesan
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

Optional Garnish

• A squeeze of lemon juice
• Fresh parsley

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside to prepare for baking.
2. Sauté the Veggies: In a large skillet over medium heat, warm a drizzle of olive oil. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic, broccoli florets, and shredded carrots, cooking for an additional 5–6 minutes until the vegetables are tender. Remove the skillet from heat.
3. Mix the Casserole Base: In a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed vegetables, Greek yogurt (or sour cream), shredded mozzarella, cheddar, Parmesan, dried thyme, smoked paprika, salt, and pepper. Stir everything thoroughly until evenly mixed. If the mixture seems dry, add a splash of milk or broth to loosen it.
4. Assemble and Bake: Transfer the mixture to your prepared casserole dish, spreading it out evenly. Optionally sprinkle extra cheese on top for a golden crust. Bake uncovered in the preheated oven for 25–30 minutes until hot, bubbly, and lightly golden on top.
5. Finish and Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or a squeeze of lemon juice to add brightness and freshness if desired.

Notes

• You can use fresh or frozen cauliflower rice, just ensure it’s thawed and drained of excess moisture.
• For a creamier casserole, substitute Greek yogurt with sour cream or add a splash of cream.
• Adjust the seasoning with salt and pepper according to your taste preference.
• To add extra flavor, consider incorporating herbs like fresh thyme or rosemary.
• This casserole can be made ahead and refrigerated for up to 2 days before baking.

Keywords: Cauliflower rice casserole, low carb casserole, chicken casserole, healthy casserole, baked casserole, gluten-free casserole