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Cheesy Chicken Cauliflower Rice Casserole Your Family Will Love

A comforting cheesy chicken cauliflower rice casserole packed with hidden veggies and wholesome ingredients, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • 1 Onion Diced, any variety.
  • 4 cups Frozen Riced Cauliflower Fresh can be used.
  • to taste Kosher Salt
  • to taste Black Pepper
  • 3-4 cloves Garlic Minced.
  • 1 cup Milk Non-dairy milk can be used.
  • 1 teaspoon Garlic Powder Optional if using fresh garlic.
  • 1 tablespoon Italian Seasoning Can swap with oregano or thyme.
  • 1 tablespoon Dijon Mustard Honey mustard is an alternative.
  • 8 ounces Cream Cheese Can be substituted with ricotta.
  • ½ cup Plain Greek Yogurt Sour cream can be used.
  • 3 cups Baby Spinach Can substitute with kale.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken works well.
  • 2 cups Cooked White Jasmine Rice Substitute with brown rice or quinoa.
  • 1-2 cups Shredded Cheddar Cheese Use dairy-free for lactose-free option.

Equipment

  • Dutch oven
  • 9x13 inch casserole dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with avocado oil.
  2. Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Sauté 1 diced onion for 5-7 minutes until softened.
  3. Stir in 4 cups of frozen riced cauliflower, seasoning with kosher salt and black pepper. Cook for 8-10 minutes until tender.
  4. Add 3-4 cloves of minced garlic, sauté for an additional 1-2 minutes until fragrant.
  5. Pour in 1 cup of milk, 1 teaspoon of garlic powder, 1 tablespoon of Italian seasoning, and 1 tablespoon of Dijon mustard. Stir in 8 ounces of cream cheese and ½ cup of plain Greek yogurt until smooth.
  6. Fold in 3 cups of fresh baby spinach, 2 cups of cooked shredded chicken, and 2 cups of cooked white jasmine rice thoroughly.
  7. Transfer the mixture to the greased casserole dish and top with 1-2 cups of shredded cheddar cheese.
  8. Cover with foil and bake for 25 minutes, then remove the foil and broil for an additional 2-3 minutes until the cheese is bubbly and golden.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days; can freeze for up to 3 months.

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