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.