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One-Pan Cheesy Chicken and Cauliflower Rice Casserole

A spoonful of cheesy, shredded Chicken Cauliflower Rice Casserole being lifted from a white baking dish.
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Prepare this simple, cheesy casserole using cooked chicken and cauliflower rice for a satisfying, low-carb dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) package frozen riced cauliflower, thawed and drained well
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup cream cheese, cubed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, drained cauliflower rice, heavy cream, chicken broth, cream cheese cubes, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly coated.
  3. Stir in 3/4 cup of the cheddar cheese and all of the Monterey Jack cheese into the chicken mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is lightly golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • Drain the thawed cauliflower rice thoroughly; excess water will make the casserole runny.
  • You can substitute broccoli florets for half of the cauliflower rice for added vegetable content.
  • Use rotisserie chicken for faster preparation.

Nutrition

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