Introduction

This Creamy Chicken and Cauliflower Rice Casserole is a comforting, low-carb dish perfect for anyone following a keto lifestyle. Packed with tender chicken, savory cheeses, and flavorful cauliflower rice, it’s an easy meal that comes together quickly and bakes to golden perfection.

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) and 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 and 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

Use fresh cauliflower rice for the best texture, or frozen if pressed for time—just be sure to thaw and drain excess moisture.
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the mixture before baking.
Substitute cooked turkey or rotisserie chicken if you prefer an easier protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of cream if the casserole seems dry.

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 make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh before serving for the best texture and flavor.

Is this recipe suitable for a low-carb diet?

Absolutely. This casserole uses cauliflower rice instead of traditional rice or pasta, keeping it low in carbohydrates while still hearty and satisfying.

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

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★★★★★

4.6 from 81 reviews

This Creamy Chicken and Cauliflower Rice Casserole is a comforting keto-friendly, low-carb dish that combines tender shredded chicken with flavorful sautéed cauliflower rice, creamy cheeses, and aromatic garlic and green onions. Baked to golden perfection, it’s an easy and satisfying meal perfect for weeknights or meal prep.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Chicken and Vegetables

2 cups cooked chicken breast, shredded
3 cups cauliflower rice
1/2 cup chopped green onions
2 cloves garlic, minced

Cheeses and Dairy

1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Seasonings

1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prepare for baking.
Sauté Aromatics: In a large skillet over medium heat, sauté the minced garlic and chopped green onions until fragrant, which should take about 2 minutes. This step builds the flavor base.
Cook Cauliflower Rice: Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally until it becomes slightly tender but not mushy.
Combine Ingredients: In a large bowl, mix together the cooked shredded chicken, sautéed cauliflower rice, cream cheese, heavy cream, half of the shredded cheddar cheese, Parmesan cheese, salt, and black pepper until all ingredients are well incorporated.
Assemble Casserole: Transfer the combined mixture into the prepared casserole dish. Evenly sprinkle the remaining shredded cheddar cheese over the top to create a cheesy crust when baked.
Bake: Place the casserole in the oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Cool and Serve: Allow the casserole to cool for a few minutes before serving to let flavors meld and make it easier to portion.

Notes

You can substitute shredded rotisserie chicken if you want to save time.
Make sure the cauliflower rice is not overly wet to avoid a soggy casserole.
This casserole reheats well and can be stored in the fridge for up to 3 days.
For a dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.
Adding a pinch of smoked paprika or red pepper flakes can give it a spicy kick.

Keywords: Creamy Chicken Casserole, Cauliflower Rice Recipe, Keto Dinner, Low-Carb Casserole, Easy Chicken Bake