Description

This Chicken & Cauliflower-Rice Casserole is a comforting, low-carb dish that combines tender shredded chicken, riced cauliflower, and a blend of flavorful spices and cheeses. Cream cheese and sharp Cheddar deliver a creamy, cheesy texture, while scallions add a fresh bite. Baked to bubbly perfection and finished with a golden cheese crust, this casserole is perfect for a hearty family meal or meal prep.

Ingredients

Main Ingredients

1 (12-ounce) package riced cauliflower (about 3 cups)
6 ounces cream cheese, softened
½ cup thinly sliced scallions, divided
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
½ teaspoon Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
¼ teaspoon cayenne pepper
3 cups shredded cooked chicken breast
1½ cups shredded sharp Cheddar cheese, divided

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Instructions

Preheat and prepare dish: Preheat your oven to 400°F (205°C). Lightly coat a 7-by-11-inch (2-quart) baking dish with cooking spray to prevent sticking.
Cook cauliflower rice: Place the package of riced cauliflower in a microwave-safe bowl. Cover tightly and microwave on High for about 3 minutes until tender. Drain any excess liquid if needed.
Mix the creamy base: In a large bowl, combine the softened cream cheese, ¼ cup sliced scallions, garlic powder, onion powder, dry mustard, Italian seasoning, ground pepper, salt, and cayenne pepper. Use an electric mixer on medium speed to beat the mixture until smooth, about 1 minute.
Combine main ingredients: Gently fold the cooked cauliflower rice, shredded cooked chicken, and 1 cup of the shredded Cheddar cheese into the cream cheese mixture until evenly combined.
Assemble casserole: Spoon the mixture into the prepared baking dish. Sprinkle the remaining ½ cup of Cheddar cheese evenly on top. Cover the casserole with aluminum foil.
Bake the casserole: Bake covered for about 30 minutes until the casserole is bubbly.
Brown the cheese topping: Remove the foil and continue baking uncovered for approximately 10 minutes or until the cheese is golden brown and bubbly on top.
Garnish and rest: Remove the casserole from the oven. Sprinkle the remaining ¼ cup sliced scallions over the top. Let the casserole stand for 10 minutes before serving to set.

Notes

To reduce sodium, use low-sodium cream cheese and cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier version, increase the cayenne pepper slightly.
You can substitute cooked rotisserie chicken to save time.
Make sure to drain cauliflower rice well to avoid a watery casserole.