Creamy Chicken and Cauliflower Rice Casserole Delight

A comforting Chicken and Cauliflower Rice Casserole that's gluten-free and low-carb, perfect for busy weeknights.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings: 6 servings

Course: Casserole

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Butter for Baking Dish Prevents sticking; alternatively, use non-stick spray.
4 cups Cauliflower Rice Fresh or frozen works.
4 cups Cooked Shredded Chicken Rotisserie chicken is a fantastic shortcut.

For the Seasoning

1 teaspoon Sweet Paprika Adjust based on your taste preference.
1 teaspoon Garlic Powder Fresh garlic can be an excellent substitute.
1 teaspoon Onion Powder Consider using fresh onions for added texture.
1 teaspoon Italian Seasoning Can be swapped with herbs de Provence.
½ teaspoon Dried Oregano Fresh oregano provides a lovely alternative.
½ teaspoon Chili Powder Feel free to adjust based on your spice tolerance.

For the Creamy Sauce

½ cup Heavy Cream Dairy-free options like half-and-half can be used.
6 ounces Cream Cheese (softened) Greek yogurt can serve as a lower-fat substitute.
1 cup Shredded Cheddar Cheese (divided) Opt for a melty cheese like Monterey Jack if preferred.
2 cloves Garlic (minced) For an extra punch of fresh garlic flavor.
Salt Essential for seasoning to taste.
Fresh Ground Black Pepper Essential for seasoning to taste.

For Garnish

Chopped Fresh Parsley Adds color and a burst of freshness.

Equipment

baking dish
Mixing Bowl
spatula

Method

Preparation Steps

Preheat your oven to 400°F (200°C). Spread a layer of butter along the bottom and sides of a 3-quart baking dish.
In a large mixing bowl, combine the cauliflower rice and cooked shredded chicken. Add the sweet paprika, garlic powder, onion powder, Italian seasoning, oregano, and chili powder. Mix thoroughly.
Stir in the heavy cream, softened cream cheese, ½ cup shredded cheddar cheese, and minced garlic. Blend until smooth and creamy.
Transfer the mixture into the prepared baking dish and spread evenly. Cover with aluminum foil.
Bake covered for 30 minutes. Then, remove the foil and sprinkle the remaining ½ cup of shredded cheddar cheese on top. Bake uncovered for an additional 10 minutes.
Allow the casserole to rest for about 10 minutes before serving.
Before serving, sprinkle fresh chopped parsley on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze it in a tightly sealed container for up to 2 months.

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