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Ultimate Creamy, Cheesy, Low-Carb Chicken Cauliflower Rice Casserole

A close-up of a serving of creamy chicken cauliflower rice casserole topped with melted cheddar and chives.
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Make this ultimate chicken cauliflower rice casserole for a comforting, cheesy, and low-carb weeknight dinner. This keto-friendly bake uses riced cauliflower instead of traditional rice, making it a healthy family favorite.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 4 cups frozen cauliflower rice, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the thawed and dried cauliflower rice to the skillet. Cook for 5-7 minutes, stirring occasionally, until some moisture evaporates.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid is mostly absorbed.
  5. Reduce the heat to low. Stir in the softened cream cheese, heavy cream, Dijon mustard, Italian seasoning, salt, and pepper. Stir constantly until the cream cheese is fully melted and the sauce is smooth.
  6. Remove the skillet from the heat. Stir in the shredded chicken, 1 1/2 cups of the cheddar cheese, and the mozzarella cheese until everything is combined.
  7. Transfer the mixture to your prepared baking dish. Top evenly with the remaining 1/2 cup of cheddar cheese.
  8. Bake for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
  9. Let the casserole rest for 5 minutes before sprinkling with fresh parsley and serving.

Notes

  • Squeeze as much water as possible from the thawed cauliflower rice; this prevents a watery casserole. Use a clean kitchen towel or paper towels for best results.
  • For a richer flavor, substitute half of the heavy cream with sour cream.
  • If you want to add vegetables, stir in 1 cup of steamed, small broccoli florets or frozen peas along with the chicken.

Nutrition

Find it online: https://carlacooking.com/chicken-cauliflower-rice-casserole/