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Mouthwatering Cheesy Chicken Riced Cauliflower Casserole Recipe

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★★★★★

4.8 from 120 reviews

This Mouthwatering Cheesy Chicken Riced Cauliflower Casserole is a comforting and hearty dish combining tender shredded chicken, flavorful riced cauliflower, and a rich cheesy sauce. Enhanced with Italian seasoning and Dijon mustard, this casserole offers a deliciously creamy texture and a satisfying, low-carb twist on traditional chicken casseroles. Perfect for family dinners or meal prep, it bakes to golden perfection with a bubbly, golden cheese topping.

Ingredients

Scale

Vegetables and Protein

  • ½ medium onion, diced
  • 12 ounces (340.2g) frozen riced cauliflower (3½ cups)
  • 3 cloves garlic, minced
  • 3 cups (90g) baby spinach, roughly chopped
  • 3 cups (420g) cooked + shredded chicken breasts
  • 1½ cups (237g) cooked white jasmine rice

Oils and Dairy

  • 1 tablespoon avocado oil, or neutral tasting oil + extra for greasing
  • ½ cup (118ml) milk (low fat)
  • 4 tablespoons cream cheese
  • ½ cup (118ml) plain Greek yogurt
  • 8 ounces unsalted butter (for roux and sautéing)
  • 1 cup shredded sharp cheddar cheese (divided)
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
  • 2 cups warmed whole milk (for sauce)
  • 1 cup warmed chicken broth (for sauce)

Seasonings and Others

  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1½ teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • ¼ cup all-purpose flour
  • Optional: cooked, crumbled bacon for topping
  • Optional: fresh chopped parsley or chives for garnish
  • Additional oil for cooking (olive oil recommended)

Instructions

  1. Preheat Oven and Grease Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
  2. Season Chicken: Pat the boneless, skinless chicken breasts dry. Mix together garlic powder, onion powder, paprika, dried Italian herbs, salt, and black pepper. Generously sprinkle this seasoning mix over both sides of the chicken breasts for flavor.
  3. Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 4-5 minutes per side until they develop a golden-brown crust.
  4. Bake Chicken: Transfer the seared chicken to an oven-safe skillet or small baking dish. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) to ensure doneness.
  5. Rest and Shred Chicken: Remove chicken from oven, transfer to a cutting board, and cover loosely with foil. Let it rest for 5-10 minutes, then shred or dice into bite-sized pieces. Set aside.
  6. Rice Cauliflower: Trim cauliflower florets if using fresh. Rice the cauliflower using a food processor with pulses or a box grater until uniformly rice-sized.
  7. Sauté Riced Cauliflower: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add riced cauliflower, ¼ cup water (optional), salt, and pepper. Sauté for 7-10 minutes until tender-crisp and most moisture has evaporated.
  8. Drain Excess Moisture: Optionally, transfer the cooked riced cauliflower to a clean kitchen towel, allow to cool slightly, then gently squeeze out any remaining liquid to prevent sogginess in the casserole.
  9. Make Roux: In a large saucepan or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Sprinkle in ¼ cup all-purpose flour and whisk continuously for 1-2 minutes to form a smooth, pale golden roux.
  10. Prepare Sauce Base: Gradually whisk in 2 cups warmed whole milk and 1 cup warmed chicken broth. Keep whisking until the sauce thickens and becomes smooth and bubbly, approximately 3-5 minutes.
  11. Add Cream Cheese and Season: Reduce heat to low. Add 8 ounces softened cream cheese and whisk until fully melted and smooth. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper to taste.
  12. Add Shredded Cheeses: Remove from heat and gradually add 1 cup shredded sharp cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup grated Parmesan cheese. Stir gently until the cheese melts and the sauce is creamy.
  13. Combine Chicken and Cauliflower: In a large mixing bowl, combine the cooked shredded chicken and sautéed riced cauliflower. Pour about two-thirds of the cheese sauce over the mixture, reserving the remaining sauce for topping.
  14. Mix Thoroughly: Gently fold the sauce into the chicken and riced cauliflower until everything is well coated, taking care not to mash the cauliflower.
  15. Assemble Casserole: Spoon the mixed casserole filling into the prepared 9×13-inch baking dish, spreading it evenly and pressing gently to create a flat surface.
  16. Add Topping Layers: Drizzle or spread the reserved one-third of cheese sauce evenly over the top. Sprinkle the remaining 1 cup shredded sharp cheddar cheese generously. Optionally add cooked, crumbled bacon for extra flavor.
  17. Bake Casserole: Place the dish in the preheated oven and bake for 25-30 minutes until bubbling and the cheese topping is melted, golden brown, and bubbly. Tent with foil if cheese browns too rapidly.
  18. Optional Broil for Crispiness: For a crispy golden-brown topping, switch to the broiler for the last 2-3 minutes, watching carefully to avoid burning.
  19. Rest and Garnish: Remove casserole from oven and let rest for 10-15 minutes to set and meld flavors. Garnish with fresh chopped parsley or chives if desired, then serve warm.

Notes

  • Using riced cauliflower helps keep this casserole low-carb and adds a subtle vegetable texture.
  • Removing excess moisture from cauliflower ensures a creamy casserole without sogginess.
  • Adjust seasoning to taste, especially the salt and pepper in the cheese sauce.
  • Cooked jasmine rice adds heartiness but can be omitted for a lower-carb version.
  • Resting the chicken after baking keeps it juicy and makes shredding easier.
  • Add cooked bacon on top for smoky flavor and extra crunch, if preferred.
  • Make sure all dairy ingredients are at room temperature or warmed for smooth melting in the sauce.
  • This casserole stores well in the fridge for up to 3 days and reheats nicely.

Keywords: chicken casserole, cheesy cauliflower casserole, riced cauliflower recipe, healthy chicken bake, low carb casserole, cheesy chicken bake

Find it online: https://tastemadebyclara.com/mouthwatering-cheesy-chicken-riced-cauliflower-casserole-recipe/