Cauliflower Rice Casserole with Chicken, Veggies, and Cheddar Recipe

Introduction

This Cauliflower Rice Casserole is a comforting and nutritious dish perfect for weeknight dinners. Packed with tender chicken, fresh vegetables, and a blend of cheeses, it’s flavorful and satisfying without being heavy. Plus, it’s a great way to enjoy a low-carb twist on traditional casserole favorites.

A close-up of a thick slice of baked chicken and rice casserole on a white plate, showing three layers: the bottom layer is creamy rice mixed with shredded chicken, the middle layer is a rich white sauce with more pieces of chicken, and the top layer is a golden-brown melted cheese crust with small browned spots; the dish is garnished with chopped green herbs scattered on top and around the plate, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb cooked chicken breast (shredded or diced)
  • 4 cups cauliflower rice (fresh or frozen and thawed)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets (small pieces work best)
  • 1/2 cup shredded carrots
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 1/4 cup grated Parmesan
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Optional: a squeeze of lemon juice or fresh parsley for garnish

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
  2. Step 2: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until soft. Stir in the minced garlic, broccoli florets, and shredded carrots. Cook for another 5–6 minutes until the vegetables are slightly tender, then remove from heat.
  3. Step 3: In a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed vegetables, Greek yogurt (or sour cream), mozzarella, cheddar, Parmesan, thyme, smoked paprika, salt, and pepper. Mix everything together until well combined. If the mixture feels too dry, add a splash of milk or broth.
  4. Step 4: Transfer the mixture to your prepared casserole dish and spread it out evenly. Optionally, sprinkle a little extra cheese on top. Bake uncovered for 25–30 minutes until hot, bubbly, and lightly golden on top.
  5. Step 5: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or a squeeze of lemon juice for a bright finish if desired.

Tips & Variations

  • Use fresh cauliflower rice if possible for the best texture, but frozen works well too—just be sure to thaw and drain excess moisture.
  • Swap out the chicken for cooked turkey or ham for a different protein option.
  • Add chopped mushrooms or bell peppers for extra vegetables and flavor.
  • For a dairy-free version, substitute the yogurt and cheeses with plant-based alternatives.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up slice of a layered dish sits on a white plate with a thin brown rim placed on a white marbled surface. The bottom layer is made of soft white rice that looks creamy and tender. Above that is a thick layer of cooked shredded chicken breast with light brown and white tones. The top layer is covered with melted cheese that is golden-yellow with browned spots, giving a slightly crispy texture. Small green parsley leaves are scattered on the cheese and around the plate as garnish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is cauliflower rice hard to find or make?

Cauliflower rice is widely available pre-packaged in grocery stores. You can also make it at home by pulsing cauliflower florets in a food processor until they reach a rice-like texture.

Print

Cauliflower Rice Casserole with Chicken, Veggies, and Cheddar Recipe

A comforting and healthy Cauliflower Rice Casserole packed with tender chicken, sautéed veggies, and a blend of melted cheeses. This low-carb casserole is easy to make and perfect for a nutritious weeknight dinner.

  • Author: Naya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Scale

Main Ingredients

  • 1 lb cooked chicken breast (shredded or diced)
  • 4 cups cauliflower rice (fresh or frozen and thawed)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets (small pieces work best)
  • 1/2 cup shredded carrots

Dairy & Cheese

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 1/4 cup grated Parmesan

Seasonings & Others

  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Optional: a squeeze of lemon juice or fresh parsley for garnish

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
  2. Sauté the Veggies: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until soft. Stir in the minced garlic, broccoli florets, and shredded carrots. Cook for another 5–6 minutes until the vegetables are slightly tender. Remove from heat.
  3. Mix the Casserole Base: In a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed veggies, plain Greek yogurt (or sour cream), shredded mozzarella, shredded cheddar, grated Parmesan, dried thyme, smoked paprika, salt, and pepper. Stir everything until evenly mixed. If the mixture feels too dry, add a splash of milk or broth to loosen it.
  4. Assemble and Bake: Transfer the mixture to the prepared casserole dish. Spread it out evenly and sprinkle a little extra cheese on top if desired. Bake uncovered for 25–30 minutes until the casserole is hot, bubbly, and lightly golden on top.
  5. Finish and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or a little squeeze of lemon juice for brightness if you like.

Notes

  • Use fresh or well-thawed frozen cauliflower rice for best texture.
  • You can substitute the chicken with turkey or keep it vegetarian by omitting the meat and adding more veggies.
  • Adding a splash of milk or broth helps if the mixture seems dry before baking.
  • Garnishing with lemon juice adds a nice fresh contrast to the cheesy casserole.
  • Store leftovers covered in the fridge for up to 3 days.

Keywords: cauliflower rice casserole, low carb casserole, chicken casserole, healthy dinner, baked casserole, gluten free, easy weeknight meal

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