This Creamy Chicken and Cauliflower Rice Casserole is the ultimate comfort food dish for anyone looking for a delicious, easy, and keto-friendly meal! It features tender rotisserie chicken and cauliflower rice baked in a rich, creamy sauce made with cream cheese, heavy cream, cheddar, garlic, and savory seasonings. I absolutely love this Chicken Cauliflower Rice Casserole because it’s incredibly quick to assemble (especially using shortcuts!), packed with flavor, and perfectly fits a low-carb lifestyle. It’s a fantastic option for a busy weeknight dinner or a satisfying make-ahead meal, perfect any time of year.
Why You’ll Love This Keto Chicken Cauliflower Rice Casserole
- Keto & Low-Carb Friendly: Uses cauliflower rice instead of regular rice and keto-friendly dairy.
- Creamy and Cheesy: Cream cheese, heavy cream, and cheddar create a luscious, satisfying sauce.
- Quick and Easy: Uses rotisserie chicken and simple steps for fast preparation.
- Comfort Food: Delivers all the comforting warmth of a traditional casserole without the carbs.
- One-Dish Bake: Easy assembly and cleanup!
Ingredients for Creamy Chicken and Cauliflower Rice Casserole
Here’s what you’ll need to make this delicious low-carb casserole. The full list with measurements is in the recipe card below.
Main Ingredients
- Rotisserie chicken, shredded or chopped (Meat)
- Heavy cream (Dairy)
- Cream cheese, softened (Dairy)
- Sharp cheddar cheese, shredded (or Parmesan) (Dairy)
- Chicken stock (low-sodium) (Liquid)
- Large head cauliflower, riced (Vegetable)
Aromatics & Seasoning
- Onion, finely minced (or onion powder) (Vegetable/Spice)
- Minced garlic (or garlic powder) (Aromatic/Spice)
- Smoked paprika (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
Garnish (Optional)
- Fresh chopped parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple, comforting flavors of this Chicken Cauliflower Rice Casserole, but here are some tasty variations:
- Add Bacon: Stir in some cooked, crumbled bacon for extra savory flavor.
- Different Cheese: Use Monterey Jack, Gruyere, Pepper Jack, or a blend of cheeses instead of cheddar.
- Add Veggies: Mix in some steamed broccoli florets, sautéed mushrooms, or drained diced green chiles.
- Make it Spicy: Add a pinch of cayenne pepper or use a spicy seasoning blend instead of paprika.
- Different Seasoning: Try using Ranch seasoning or Italian seasoning for a different flavor profile.
How to Make Creamy Chicken and Cauliflower Rice Casserole
Let me show you how incredibly easy it is to make this Creamy Chicken and Cauliflower Rice Casserole:
Prep Chicken, Cauli Rice & Oven
- First, I preheat my oven to 400ºF (200°C). I lightly spray a 9×13-inch baking pan with cooking spray and set it aside.
- I remove the skin from the rotisserie chicken (and discard it). Then, I remove the meat from the bones and shred or chop it. I need about 4 cups.
- Next, I cook the cauliflower rice. I place the riced cauliflower in a microwave-safe bowl with about ¼ cup of water. I cook it in the microwave for about 7 minutes, or until tender-crisp. I let it cool down for a couple of minutes and then carefully drain any excess water. Ensuring the cauliflower rice isn’t too wet is important for the casserole’s consistency.
Combine Ingredients
- In a large bowl, I combine the chopped rotisserie chicken, cooked and drained cauliflower rice, heavy cream, softened cream cheese, finely minced onion (or onion powder), minced garlic (or garlic powder), black pepper, smoked paprika, and chicken stock.
- I stir everything together until it’s well combined.
Assemble and Bake
- I pour the chicken and cauliflower rice mixture into the prepared 9×13 inch baking pan and spread it out evenly.
- I top the mixture evenly with the shredded cheddar cheese (or Parmesan).
- I bake the casserole uncovered for 20 minutes, or until heated through and the cheese is melted and bubbly.
Rest, Garnish, and Serve
- I allow the casserole to rest for 5 minutes after removing it from the oven. This helps the sauce thicken slightly.
- I garnish with fresh chopped parsley if desired.
- Serve warm
Tips and Tricks for the BEST Keto Casserole
Here are my secrets for making this Chicken Cauliflower Rice Casserole truly exceptional:
- Use Rotisserie Chicken: This is a huge time-saver and adds great flavor. Leftover cooked chicken also works perfectly.
- Drain Cauliflower Rice Well: Whether you steam it in the microwave or use pre-cooked frozen, make sure the cauliflower rice is well-drained to avoid a watery casserole.
- Room Temperature Cream Cheese: Softened cream cheese blends much more smoothly into the mixture.
- Freshly Shredded Cheese: Melts better and tastes superior to pre-shredded cheese which often contains anti-caking agents.
- Don’t Overbake: Bake just until heated through and the cheese is melted and bubbly.
How to Serve
This Creamy Chicken and Cauliflower Rice Casserole is a fantastic low-carb meal on its own! Serve it hot, garnished with:
- Fresh chopped parsley or green onions
- Extra shredded cheese
- Crumbled bacon bits (optional)
- A dash of hot sauce (optional)
It also pairs well with:
- A simple green side salad
- Steamed green beans or asparagus
Make Ahead and Storage
This casserole is great for making ahead!
- Make Ahead: You can fully assemble the casserole (without baking) up to 24 hours in advance. Cover tightly and store in the refrigerator. You may need to add 5-10 minutes to the baking time when baking from cold.
- Storage: Store leftover baked casserole in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions gently in the microwave or cover the pan with foil and reheat in a 350°F (175°C) oven until warmed through.
FAQs about Creamy Chicken and Cauliflower Rice Casserole
- Can I use frozen cauliflower rice?
- Yes! Cook the frozen cauliflower rice according to package directions (usually microwaving or steaming) and make sure to drain it very well before adding it to the casserole mixture.
- Can I use different cheese?
- Absolutely! Monterey Jack, Colby, Gruyere, or even a spicy Pepper Jack would be delicious substitutes or additions.
- Can I freeze this casserole?
- Yes, this casserole freezes reasonably well. Bake and cool completely, then cover tightly or transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture might be slightly different after freezing.
Enjoy this easy, creamy, comforting, and keto-friendly Creamy Chicken and Cauliflower Rice Casserole! It’s a perfect low-carb meal solution.
Print
Creamy Chicken Cauliflower Rice Casserole (Keto, Low-Carb!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Course, Casserole, Keto, Low Carb, Gluten-Free
- Cuisine: American
Description
This chicken cauliflower casserole recipe makes a quick, easy, and over-the-top tasty dinner. Chicken cauliflower casserole is gluten-free, keto, and low-carb friendly, featuring rotisserie chicken and cauliflower rice in a creamy, cheesy sauce.
Ingredients
Scale
- 1 cooked rotisserie chicken (yielding about 4 cups shredded or chopped meat)
- 1 large head cauliflower, riced (about 4–5 cups riced cauliflower, see notes)
- 1 cup heavy cream
- 1 cup (8 oz) cream cheese, softened
- 1 cup shredded sharp cheddar cheese (or Parmesan cheese)
- 1/2 small onion, finely minced (or 1 tsp onion powder)
- 1 teaspoon minced garlic (or 1 tsp garlic powder)
- 1 teaspoon smoked paprika
- Fresh cracked black pepper, to taste
- 1/2 cup low-sodium chicken stock
- Salt, to taste (optional, adjust based on stock and cheese)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
- Prepare Chicken: Remove the skin and bones from the rotisserie chicken and discard. Shred or chop the chicken meat. You should have about 4 cups.
- Cook Cauliflower Rice: Place the riced cauliflower in a large microwave-safe bowl with 1/4 cup of water. Cook in the microwave on high for 7 minutes. Carefully remove from microwave, let it cool slightly, and then drain any excess water thoroughly. (Alternatively, sauté riced cauliflower in a skillet until tender).
- Combine Casserole Ingredients: In a large mixing bowl, combine the chopped cooked chicken, cooked and drained cauliflower rice, heavy cream, softened cream cheese, minced onion (or onion powder), minced garlic (or garlic powder), black pepper, smoked paprika, and chicken stock. Stir well until everything is evenly combined.
- Transfer to Baking Dish: Pour the chicken mixture into the prepared baking dish and spread it evenly.
- Top with Cheese: Sprinkle the shredded cheddar cheese (or Parmesan) evenly over the top of the casserole.
- Bake: Bake, uncovered, for 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Rest, Garnish, and Serve: Allow the casserole to rest for 5 minutes after removing it from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately.
Notes
- Chicken: Rotisserie chicken is a convenient shortcut. Any cooked chicken will work.
- Cauliflower Rice: You can buy pre-riced cauliflower or make your own by pulsing cauliflower florets in a food processor. Ensure it’s well-drained after cooking to prevent a watery casserole.
- Cream Cheese: Softened cream cheese blends more easily into the mixture.
- Cheese: Sharp cheddar adds great flavor. Parmesan is a good alternative or addition. Freshly shredded cheese melts best.
- Onion/Garlic: Fresh minced onion and garlic provide the best flavor, but powders can be substituted in a pinch.
- Storage: Store leftover casserole covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.