There’s something truly comforting about a homemade Cheesy Chicken, Rice & Cauliflower Rice Casserole. Each bite is a warm hug filled with veggies, creamy sauce, and melted cheese. After several rounds of experimenting, I’ve found just the right balance of ingredients that make this dish a family favorite. My personal testing showed how the combination of tender chicken, riced cauliflower, and spinach creates a satisfying meal with a hidden veggie boost. Want a simpler option? Check out my Cheesy Chicken Casserole.
About Cheesy Chicken, Rice & Cauliflower Rice Casserole
This casserole brings together a nutritious blend of riced cauliflower, tender chicken, and flavor-packed spices, making it a fantastic choice for busy weeknights. Throughout my testing, I often watched as my 13-year-old returned for seconds—proof that healthy can be delicious! This dish is not only budget-friendly; it also leverages ingredients that most families already have at home.
- Quick prep — perfect for weeknight dinners.
- Budget-friendly — uses common ingredients.
- Family favorite — packed with comforting flavors.
- Fun fact: cauliflower is a fantastic low-carb alternative that is often overlooked.
Key Ingredients & Their Roles
- Riced Cauliflower: adds volume and nutrition; can use frozen for convenience.
- Shredded Chicken: gives the dish heartiness; can substitute with turkey or tofu for a lighter option.
- Spinach: provides added greens; swap for kale if desired.
- Cheddar Cheese: adds creaminess and flavor; try using a blend for variety.
How to Make Cheesy Chicken, Rice & Cauliflower Rice Casserole
- Preheat your oven to 350°F and lightly grease your casserole dish with oil.
- In a Dutch oven, warm avocado oil over medium-high heat. Add the diced onion and sauté until they become soft and translucent, about 3-4 minutes.
- Stir in the frozen riced cauliflower, seasoning with salt and pepper. Cook for 10-12 minutes until the cauliflower is tender and begins to brown slightly.
- Add minced garlic and cook for an additional minute until fragrant. Lower the heat and mix in the milk, garlic powder, Italian seasoning, Dijon mustard, cream cheese, Greek yogurt, and spinach until the mixture is creamy and spinach wilts.
- Combine the shredded chicken and cooked rice into the pot, then transfer this mixture into the prepared casserole dish. Top it off with shredded cheddar cheese.
- Cover with foil and bake for 25 minutes, until cheese melts and bubbles. If you prefer a crispy topping, broil for 2-3 minutes after removing the foil.
Pro Tips & Troubleshooting
- When sautéing the cauliflower, let it reach a golden color for richer flavor.
- Common mistake: Adding too much liquid can lead to a soupy casserole; be sure to cook off excess moisture from the cauliflower.
- For a twist in flavor, considering adding a sprinkle of lemon zest before serving.
- Recipe scales easily; simply double the ingredients for a larger gathering.
Storage & Make-Ahead Guide
This casserole can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply microwave individual portions or warm in the oven at 350°F for about 20-25 minutes. I found that freezing the casserole helped meld the flavors even more, making it just as delicious when reheated!
Serving Suggestions
This Cheesy Chicken, Rice & Cauliflower Rice Casserole pairs wonderfully with a simple side salad or some garlic bread for a complete meal. You might also enjoy my Blueberry Cream Cheese Babka for a delightful dessert afterwards.
Frequently Asked Questions
- Can I use fresh cauliflower instead of frozen? Yes, just process it into rice-sized pieces and sauté until tender.
- What can I substitute for chicken? Shredded turkey or even chickpeas work well.
- How do I make this low-carb? You can increase the amount of cauliflower and reduce or omit the rice altogether.
- Can I make this casserole in advance? Absolutely! Prepare it a day ahead and bake just before serving.
- What’s the best way to reheat leftovers? Oven reheating keeps it nice and crispy; microwave is convenient for single servings.
Final Thoughts
I truly enjoy making this Cheesy Chicken, Rice & Cauliflower Rice Casserole. It’s become one of my go-to recipes for family dinners. The key is to really let the flavors meld, and I always encourage my readers to share their kitchen adventures with this dish. Was it a hit at your table? Let me know!
More Recipes You’ll Love
- Hamburger Potato Cheese Casserole – a hearty, creamy dish that pairs beautifully with the cheesy theme.
- Cheesy Chicken Casserole – another cheesy delight that complements the chicken flavor.
- Creamy Chicken Enchilada Soup – a flavorful option that offers a different texture yet a similar savory essence.
- Loaded Bacon Cheeseburger Pasta – combines cheesy elements with a delightful twist on a traditional casserole.
- Easy Crockpot Chicken Gravy – a great side that adds moisture and richness to a chicken-based meal.
Cheesy Chicken, Rice & Cauliflower Rice Casserole
Ingredients
- 1 Tablespoon avocado oil or neutral tasting oil + extra for greasing
- 1/2 medium onion diced
- 12 ounces frozen riced cauliflower 3½ cups
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 1/2 cup milk I used low fat
- 1/2 teaspoon garlic powder
- 1.5 teaspoon Italian seasoning
- 1 Tablespoon Dijon mustard
- 4 Tablespoons cream cheese
- 1/2 cup plain Greek yogurt
- 3 cups baby spinach roughly chopped after measuring
- 3 cups cooked + shredded chicken breasts
- 1.5 cups cooked white jasmine rice
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 350F and grease a casserole dish with a little oil.
- Add the oil to a Dutch oven or large pot and heat it over medium-high heat. Once hot, add the onions and cook for 3-4 minutes or until soft and translucent.
- Add the riced cauliflower to the pot and season with the salt and pepper. Cook for 10-12 minutes or until all of the water has cooked off of the cauliflower, it is starting to get gold and toasty in color, and is nice and soft.
- Add the garlic to the pot and cook for 1 minute or until fragrant.
- Turn down the heat to medium. Add the milk, garlic powder, Italian seasoning, Dijon mustard, cream cheese, Greek yogurt and spinach to the pot. Stir until everything is well combined, the cream cheese has melted into the sauce, and spinach has wilted.
- Add the chicken and rice into the pot with the cauliflower mixture. Mix together to combine. Pour into the prepared casserole dish and spread out into an even layer in the dish. Sprinkle the shredded cheddar cheese on top.
- Cover with foil and bake in oven for 25 minutes or until cheese is melted and bubbly. Remove foil and place under the broiler for 2-3 minutes to crisp up the cheese, if desired.