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Chicken Cauliflower Rice Casserole Recipe
Marigold Voss

Chicken Cauliflower Rice Casserole Recipe

A healthy and comforting chicken cauliflower rice casserole made with tender chicken, low-carb cauliflower rice, and a creamy, cheesy sauce. Perfect for an easy weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Casserole, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Chicken breast cooked, shredded or diced
  • 3 cups Cauliflower rice fresh or frozen
  • 1 cup Cheddar cheese shredded
  • ½ cup Mozzarella cheese shredded
  • ½ cup Greek yogurt plain, full-fat
  • 2 cloves Garlic minced
  • 1 tsp Onion powder optional
  • 1 tsp Paprika smoked or regular
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tbsp Olive oil for cooking
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large skillet For cooking chicken
  • 1 Mixing bowl Large
  • 1 Baking dish 9×13 inch
  • 1 Cutting board Prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add garlic and sauté briefly until fragrant.
  4. Stir in cauliflower rice and cook for 5 minutes.
  5. Transfer cauliflower rice to a mixing bowl.
  6. Add cooked chicken, Greek yogurt, half of the cheddar, spices, salt, and pepper.
  7. Mix everything until well combined.
  8. Spread the mixture evenly into a greased baking dish.
  9. Top with remaining cheddar and mozzarella cheese.
  10. Bake uncovered for 30 minutes until bubbly and golden.
  11. Remove from oven and rest for 5 minutes.
  12. Garnish with fresh parsley and serve warm.

Video

Notes

  • Use rotisserie chicken to save time.
  • For extra creaminess, add 2 tablespoons of cream cheese.
  • This casserole is keto-friendly and gluten-free.
  • Store leftovers in an airtight container for up to 3 days.