Cauliflower Rice Casserole with Chicken and Cheddar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
