Craving some comfort food? This Creamy Cauliflower Chicken Casserole is just the recipe for you. It’s creamy, cheesy, and oh-so-delicious while still following all lifestyle guidelines. What’s not to love?
On top of being cheesy and delicious, this Creamy Cauliflower Chicken Casserole will be the easiest casserole you will ever make. It uses frozen cauliflower rice so prep time is virtually none – if you want to cut it down even further, use canned pre-shredded chicken. The hardest part of the entire recipe is just waiting for it to finish baking.
Cauliflower has become a surprisingly versatile ingredient in my journey. The number of things you can use it as a replacement for is shocking. Before going low carb, I never considered cauliflower as anything other than a vegetable side dish. These days, I use it in replacement of rice, mashed potatoes, pizza crust and more.
If you’re still on the fence about using cauliflower as a low carb substitute, this Creamy Cauliflower Chicken Casserole will change your thoughts. It is a very versatile veggie that is easy to spice up and add complementary flavors to satisfy every palette. In the case of this casserole recipe, the cauliflower rice provides a carb-like base while taking on the flavor of the cheese and chicken.
I find that if I don’t tell my kids the recipe is made with cauliflower rice, they never know it’s not just regular rice.
This mouth-watering Creamy Cauliflower Chicken Casserole will have your family and friends asking for seconds. For all those busy women juggling family, friends, and a career, it is super easy and quick to throw this casserole dish together and since it’s loaded with veggies, you’ll know you’re providing the family with a complete, nutritional meal.
How To Make Creamy Cauliflower Chicken Casserole:
Step One: Preheat the oven to 350 degrees Fahrenheit
Step Two: Place 6 cups of frozen cauliflower rice into a large mixing bowl
Step Three: In a saucepan over medium heat, add 4 ounces of softened cream cheese and ⅓ cup of heavy whipping cream. Stir until the cream cheese is mostly melted.
Step Four: Add ½ cup of Mozzarella cheese and ½ c. of the Cheddar cheese to the melted cheese mixture in the saucepan and continue to stir until the cheese is smooth and melted, and the mixture begins to thicken.
Step Five: Whisk in the garlic powder, onion powder and bone broth. Mix until smooth.
Step Six: Remove the saucepan from the heat and pour the mixture over the cauliflower rice. Mix to combine the ingredients well and add salt and pepper to taste.
Step Seven: Add in 1 lb. of shredded chicken and mix to combine.
Step Eight: Place the mixture into a baking dish. Top with ½ cup of bacon crumbles and the other ½ cup of cheddar cheese.
Step Nine: Bake the casserole in the oven for 20-25 minutes or until the cauliflower is cooked through and the cheese is melted and bubbly.
Can I Use Canned Chicken for This Casserole?
Yes, you can cook and shred your chicken ahead of time or you can just use canned chicken for this Creamy Cauliflower Casserole. Canned chicken is a huge timesaver and your family will never know the difference. I also sometimes use leftover chicken breast or rotisserie chicken in this recipe.
Can I Freeze This Casserole?
Yes, you can portion and freeze this Creamy Chicken Cauliflower Casserole for up to a month. It makes for great school/work lunches. Just thaw the dish in the refrigerator the night before and pop it in the microwave at lunch the next day.
What Is the Best Way to Reheat The Cauliflower Casserole?
You can simply pop it in the microwave for 1-2 minutes or you can pop it back in the oven for 8-10 minutes. Both are easy quick ways to heat up your leftover. Your family will love these leftovers.
Can I Make My Own Cauliflower Rice For This Recipe?
I always use frozen cauliflower rice in my recipes because I find making it myself to be too time-consuming but if you’d like to try to make it yourself, you can use fresh cauliflower rice in this recipe.
Now, remember to save this recipe on Pinterest for later 🙂
- 1 lb. Shredded chicken
- 6 c. Frozen cauliflower rice
- 1 c. Cheddar cheese
- ½ c. Mozzarella cheese
- 4 oz. Cream cheese
- ⅓ c. Heavy whipping cream
- ½ c. Bone broth
- 1 tsp. Garlic powder
- ½ tsp. Onion powder
- ½ c. Bacon crumbles
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Place 6 cups of frozen cauliflower rice into a large mixing bowl.
- In a saucepan over medium heat, add 4 ounces of softened cream cheese and ⅓ cup of heavy whipping cream. Stir until the cream cheese is mostly melted.
- Add in ½ cup of Mozzarella cheese and ½ c. of the cheddar cheese. Stir until the cheese is smooth and melted, and the mixture begins to thicken.
- Whisk in the garlic powder, onion powder and bone broth. Mix until smooth.
- Remove the saucepan from the heat, and pour the mixture over the cauliflower rice. Mix to combine the ingredients well, and add salt and pepper to taste.
- Add in 1 lb. of shredded chicken.
- Place the mixture into a baking dish. Top with ½ cup of bacon crumbles and the other ½ cup of cheddar cheese.
- Bake the casserole in the oven for 20-25 minutes or until the cauliflower is cooked through and the cheese is melted and bubbly.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 410Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 125mgSodium 544mgCarbohydrates 8gFiber 2gSugar 3gProtein 32g