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  • Writer's pictureJenn Clayton

Cheesy Chicken & Cauliflower Rice Casserole

Easy, oven baked casserole perfect for a busy night & makes a GREAT meal prep!

Low carb and cooked in one pan- what could be easier?? Cheesy and DELISH!!

Full recipe in video below!


  • 4 cups cauliflower rice- thawed

  • 4 cups cooked shredded (or cubed) chicken breasts (I used 14 ounces raw)

  • 1 teaspoon sweet paprika adjust the amount to your preference

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Italian Seasoning

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon chili powder adjust the amount to your preference

  • 1/2 cup low-fat milk

  • 6 ounces 1/3 less fat cream cheese softened (make sure it's soft so that you can stir it in with easier

  • 1 cup light shredded cheddar cheese - divided

  • 2 cloves garlic minced

  • salt and fresh ground pepper to taste

  • fresh chopped parsley for garnish

  • Preheat oven to 400F.

  • Lightly spray with nonstick cooking spray a 3-quart baking pan/dish and set aside.

  • Combine cauliflower rice and shredded chicken in a large mixing bowl.

  • Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.

  • Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.

  • Transfer mixture to previously prepared baking pan and cover with aluminum foil.

  • Bake for 30 minutes.

  • Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.

  • Remove from oven and let stand 10 minutes.

  • Garnish with fresh parsley and serve.

6 Servings:

5sp (blue & green)

7sp (green)

235 Calories

Recipe inspiration from

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