Creamy Chicken and Cauliflower Rice Casserole – A quick, easy, and over the top tasty dinner. You’ll find all of the delicious flavors of chicken, cauliflower, cream, cream cheese, spices and cheddar in this loaded casserole. Not only this chicken casserole recipe is super yummy, but it is also gluten free, low carb, and keto friendly!
Ingredients list for the Creamy Chicken and Cauliflower Rice Casserole
- 1 rotisserie chicken (4 cups)
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 teaspoon minced garlic or garlic powder
- 1/2 small onion, finely minced (or onion powder)
- 1 cup sharp cheddar cheese, shredded (or parmesan)
- 1 teaspoon smoked paprika
- Fresh cracked black pepper, to taste
- 1/2 cup chicken stock
- 4 cups cauliflower rice
Directions
1. To make the chicken and cauliflower casserole: Preheat your oven to 400ºF (200°C). Lightly spray a 9×13-inch pan with cooking spray and set aside.
2. Remove the skin from rotisserie chicken and discard. Remove the meat from the bones and chop.
3. Cook cauliflower rice for 7 minutes in the microwave with 1/4 cup water. Allow to cool down for a couple of minutes.
4. In a large bowl, combine chopped chicken, cream, cream cheese, onion, minced garlic, pepper, paprika, chicken stock, and cauliflower rice. Pour the chicken mixture into the prepared pan and top with shredded cheddar cheese.
5. Bake uncovered for 20 minutes. Allow to rest for 5 minutes, garnish with fresh chopped parsley and serve the creamy chicken and cauliflower rice casserole immediately. Enjoy!
