Introduction

This Creamy Chicken and Cauliflower Rice Casserole is a comforting, low-carb meal perfect for keto diets. Packed with tender chicken, cheesy goodness, and flavorful cauliflower rice, it’s an easy dish that feels indulgent without the carbs.

A close-up of a creamy baked dish in a white oval baking dish, showing one scoop being lifted with a wooden spoon. The dish has two main layers: a thick, golden-brown melted cheese layer on top with sprinkles of green herbs scattered across it, and underneath, a creamy, white sauce mixed with tender chunks of chicken and rice, dotted with herbs and black pepper. The texture looks soft and rich with a slightly browned, bubbly surface, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded
3 cups cauliflower rice
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
Step 2: In a large skillet over medium heat, sauté the minced garlic and chopped green onions until fragrant, about 2 minutes.
Step 3: Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally, until slightly tender.
Step 4: In a large bowl, combine the cooked chicken, sautéed cauliflower rice, cream cheese, heavy cream, half of the cheddar cheese, Parmesan cheese, salt, and black pepper. Mix until well combined.
Step 5: Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheddar cheese on top.
Step 6: Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is golden brown. Let cool for a few minutes before serving.

Tips & Variations

For added flavor, sprinkle some smoked paprika or cayenne pepper into the mixture before baking.
Use frozen cauliflower rice for convenience, just be sure to thaw and drain excess liquid first.
Swap cheddar for mozzarella or a blend of cheeses depending on your preference.
Add chopped cooked bacon or sautéed mushrooms for extra texture and taste.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white oval dish filled with a creamy casserole showing three main layers: a crispy golden-brown cheese topping with browned spots and green herb bits scattered on top, a thick creamy white cheese layer beneath that is slightly bubbly, and a soft textured white filling with small cauliflower pieces inside. A silver spoon is scooping into the casserole, revealing the creamy interior under the crust. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

Yes, but make sure to cook the chicken thoroughly before mixing it into the casserole to ensure it’s fully cooked and safe to eat.

Is this recipe suitable for a strict keto diet?

Absolutely. This casserole is low in carbs thanks to the cauliflower rice and high in fat from the cheeses and cream, making it great for keto.

Creamy Chicken and Cauliflower Rice Casserole (Keto, Low-Carb) Recipe

Print Recipe

★★★★★

4.9 from 265 reviews

A comforting and creamy keto-friendly casserole featuring tender chicken breast combined with flavorful cauliflower rice and rich cheeses, baked to golden perfection. This low-carb dish is perfect for a satisfying, healthy meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Main Ingredients

2 cups cooked chicken breast, shredded
3 cups cauliflower rice
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prevent sticking.
Sauté Aromatics: In a large skillet over medium heat, sauté the minced garlic and chopped green onions until they become fragrant, about 2 minutes, to enhance their flavors.
Cook Cauliflower Rice: Add the cauliflower rice to the skillet and cook for about 5 minutes, stirring occasionally, until it becomes slightly tender but not mushy.
Mix Ingredients: In a large bowl, combine the shredded cooked chicken, sautéed cauliflower rice, softened cream cheese, heavy cream, half of the shredded cheddar cheese, grated Parmesan cheese, salt, and black pepper. Stir until all ingredients are well blended.
Assemble Casserole: Transfer the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining cheddar cheese evenly over the top.
Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the casserole is bubbly and the cheese on top turns golden brown.
Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set and for easier slicing.

Notes

This dish is perfect for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
You can substitute shredded mozzarella or Monterey Jack for cheddar cheese if preferred.
For extra flavor, consider adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the mix.
Ensure the cauliflower rice is not overly watery to prevent a soggy casserole.
Use fresh cooked chicken for best texture and taste, but leftover rotisserie chicken works well too.

Keywords: Creamy Chicken Casserole, Cauliflower Rice Recipe, Keto Chicken Dinner, Low-Carb Casserole, Healthy Chicken Bake, Cheese and Chicken Casserole