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Cauliflower Rice Casserole Recipe

Cauliflower Rice Casserole Recipe
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★★★★★

5.2 from 17 reviews

This comforting Cauliflower Rice Casserole combines cooked chicken, fresh vegetables, and a blend of cheeses for a healthy and delicious meal. Loaded with cauliflower rice, broccoli, and carrots, it’s a low-carb, protein-packed dish baked to golden perfection. Perfect for a weeknight dinner or meal prep, it’s easy to make and customizable with your favorite herbs and cheeses.

Ingredients

Scale

Protein

  • 1 lb cooked chicken breast (shredded or diced)

Vegetables

  • 4 cups cauliflower rice (fresh or frozen and thawed)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets (small pieces)
  • 1/2 cup shredded carrots

Dairy

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded cheddar
  • 1/4 cup grated Parmesan

Seasonings & Oils

  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil for sautéing

Optional Garnishes

  • Squeeze of lemon juice
  • Fresh parsley for garnish

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
  2. Sauté the Veggies: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until soft. Stir in the minced garlic, broccoli florets, and shredded carrots. Cook for another 5–6 minutes until the vegetables are tender. Remove from heat.
  3. Mix the Casserole Base: In a large mixing bowl, combine the cauliflower rice, cooked chicken, sautéed veggies, Greek yogurt (or sour cream), shredded mozzarella, cheddar, Parmesan, dried thyme, smoked paprika, salt, and pepper. Stir everything until evenly mixed. If the mixture feels too dry, add a splash of milk or broth to moisten.
  4. Assemble and Bake: Transfer the mixture to your prepared casserole dish, spreading it out evenly. Sprinkle a little extra cheese on top if desired. Bake uncovered for 25–30 minutes until hot, bubbly, and lightly golden on top.
  5. Finish and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or a squeeze of lemon juice to add brightness and a fresh flavor contrast.

Notes

  • You can substitute sour cream with plain Greek yogurt to lighten the dish.
  • For extra creaminess, add a splash of milk or chicken broth when mixing the casserole base.
  • Feel free to add other vegetables like bell peppers or mushrooms for variety.
  • Use fresh cauliflower rice if possible for the best texture, but frozen works well if thawed and drained.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
  • Oven temperatures may vary; keep an eye on the casserole in the last 5 minutes to avoid over-browning.

Nutrition

Keywords: cauliflower rice casserole, low carb casserole, chicken casserole, healthy comfort food, baked casserole, low-carb dinner

Find it online: https://cheflenacooks.com/cauliflower-rice-casserole-recipe/