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Cheesy, Creamy Chicken Cauliflower Rice Casserole (Low-Carb Comfort Food)

Close-up of a serving of chicken cauliflower rice casserole topped with melted cheddar cheese, with a fork lifting a piece.
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You want comfort food without the carbs? This cheesy, creamy chicken cauliflower rice casserole delivers a satisfying, low-carb dinner perfect for busy weeknights or family meals. It uses cauliflower rice as a grain substitute, making it a healthy, keto-friendly bake.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast
  • 4 cups cauliflower rice (fresh or frozen, thawed)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup small broccoli florets
  • 8 oz cream cheese, softened (or Greek yogurt for a lighter option)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or unsweetened almond milk)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cauliflower rice and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables have softened slightly, about 5 to 7 minutes.
  4. In a separate bowl, whisk together the softened cream cheese, chicken broth, heavy cream, Italian seasoning, salt, and pepper until smooth.
  5. Fold the shredded chicken into the skillet mixture with the vegetables. Pour the cream cheese sauce over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
  6. Transfer the entire mixture to your prepared baking dish. Sprinkle 3/4 cup of the cheddar cheese evenly over the top.
  7. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  8. Remove from the oven and let it rest for 5 minutes before serving. Top with the remaining cheese if desired.

Notes

  • For a quick weeknight meal, use pre-cooked rotisserie chicken.
  • If you prefer a tangier flavor, substitute half of the cheddar cheese with Monterey Jack.
  • This casserole freezes well; cool completely before covering tightly and freezing for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

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