Go Back
–+ servings
Cheesy Chicken Riced Cauliflower Casserole

Cheesy Chicken Riced Cauliflower Casserole for Guilt-Free Comfort

A delicious Cheesy Chicken Riced Cauliflower Casserole that satisfies comfort food cravings with a healthy, low-carb twist.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Avocado Oil Olive oil can be substituted.
  • 1 medium Onion Shallots can be used for milder flavor.
  • 24 oz Frozen Riced Cauliflower Freshly riced cauliflower is an alternative.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Consider white pepper for a twist.
  • 2 cloves Garlic Fresh minced adds punch.
  • 1 cup Milk Almond milk for dairy-free option.
  • 1 teaspoon Garlic Powder Feel free to omit.
  • 1 tablespoon Italian Seasoning Fresh herbs can enhance flavor.
  • 1 tablespoon Dijon Mustard Yellow mustard is a substitute.
  • 4 oz Cream Cheese Mascarpone can be used.
  • 1 cup Plain Greek Yogurt Sour cream can be substituted.
  • 3 cups Baby Spinach Kale or Swiss chard are great alternatives.
  • 2 cups Cooked Shredded Chicken Breasts Shredded turkey works too.
  • 1 cup Cooked White Jasmine Rice Quinoa is a gluten-free alternative.
For the Topping
  • 2 cups Shredded Cheese Mix cheeses to customize flavor.

Equipment

  • Oven
  • skillet
  • Baking dish
  • Food processor
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Season chicken breasts with kosher salt, black pepper, and garlic powder.
  3. In a large skillet, heat avocado oil and sear the chicken for 4-5 minutes on each side.
  4. Transfer seared chicken to the baking dish and bake for 20-25 minutes until cooked through.
  5. Let the chicken rest for 5 minutes, then shred or dice.
  6. Prepare riced cauliflower by processing or grating until rice-like.
  7. In the skillet, sauté the riced cauliflower in some avocado oil for 3-4 minutes.
  8. Optional: Remove moisture from cauliflower by squeezing in a towel.
  9. Melt butter in a saucepan and whisk in flour until golden brown to make a roux.
  10. Gradually whisk in milk and chicken broth, cook until thickened.
  11. Stir in cream cheese, Italian seasoning, and Dijon mustard until smooth.
  12. In a mixing bowl, combine shredded chicken, cauliflower, and cheese sauce.
  13. Spoon mixture into the baking dish and spread evenly.
  14. Pour remaining cheese sauce over the casserole and top with shredded cheese.
  15. Bake for 25-30 minutes until bubbling and golden brown.
  16. For a crisp topping, broil for 2-3 minutes while monitoring closely.
  17. Let it rest for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 15gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezes well for 2 months.

Tried this recipe?

Let us know how it was!