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Creamy Cheesy Chicken Cauliflower Rice Casserole

Close-up of a freshly baked chicken cauliflower rice casserole topped with bubbly, browned cheddar cheese.
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Make this creamy, cheesy chicken and cauliflower rice casserole for an easy, low-carb weeknight dinner. It is a satisfying comfort food swap.

Ingredients

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  • 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 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup cream cheese, cubed

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, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the cubed cream cheese until the cream cheese starts to break down slightly.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • Squeeze as much liquid out of the thawed cauliflower rice as possible to prevent a watery casserole. Use a clean kitchen towel or paper towels.
  • You can substitute cooked, diced chicken for shredded chicken if preferred.
  • For extra flavor, add 1/4 cup of cooked, crumbled bacon bits before baking.

Nutrition

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