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Creamy Cheesy Chicken Cauliflower Rice Casserole

Close-up of a serving of chicken cauliflower rice casserole topped with melted cheddar cheese and parsley.

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Make this easy, low-carb casserole using shredded chicken and cauliflower rice for a comforting, cheesy dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 oz) package frozen chopped cauliflower rice, thawed and squeezed dry
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish with butter.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
  3. Add the thawed cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, until some moisture evaporates.
  4. Stir in the heavy cream, chicken broth, garlic powder, thyme, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low. Add the cream cheese cubes and stir until the cream cheese melts and the sauce thickens slightly.
  6. Remove the skillet from the heat. Stir in the shredded chicken and half of the cheddar cheese and all of the Parmesan cheese until combined.
  7. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
  8. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • Squeeze as much liquid as possible from the thawed cauliflower rice to prevent a watery casserole.
  • You can substitute broccoli florets for half of the cauliflower rice for added vegetables.
  • For a richer flavor, use rotisserie chicken.

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