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.
- 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
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
- 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.
- 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.
- 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.
- 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
