Cheesy Chicken Riced Cauliflower Casserole
This casserole combines cheesy goodness with tender chicken and riced cauliflower for a hearty meal.
Equipment
- Large skillet
- Casserole dish
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts about 1.5 lbs total
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried Italian herbs
- to taste Salt and freshly ground black pepper
For the Riced Cauliflower
- 2 medium heads cauliflower about 4-5 lbs total, trimmed and cut into florets
- 1 tablespoon olive oil or butter
- ¼ cup water optional, for steaming
- to taste Salt and freshly ground black pepper
For the Creamy Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk warmed
- 1 cup chicken broth warmed
- 8 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese plus an additional 1 cup for topping
- ½ cup shredded Monterey Jack cheese or a cheddar-Jack blend
- ¼ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste Salt and freshly ground black pepper
Optional Add-ins/Garnish
- ½ cup cooked, crumbled bacon
- ¼ cup chopped fresh parsley or chives for garnish
- a pinch red pepper flakes for a subtle kick
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and season with garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Cook for about 6-7 minutes on each side until cooked through. Remove from heat and let cool before shredding.
- In the same skillet, add riced cauliflower and olive oil or butter. Sauté for about 5-7 minutes. Add water if steaming. Season with salt and pepper.
- For the cheese sauce, melt butter in a saucepan. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and chicken broth. Cook until thickened. Add cream cheese and stir until smooth. Mix in cheddar, Monterey Jack, Parmesan, mustard, garlic powder, onion powder, and season with salt and pepper.
- In a large bowl, combine shredded chicken, riced cauliflower, and cheese sauce. Mix well.
- Transfer mixture to a greased casserole dish. Top with additional cheddar cheese and optional bacon. Bake for 25-30 minutes until bubbly and golden.
- Garnish with parsley or chives and a pinch of red pepper flakes before serving.
Notes
You can add more vegetables or adjust the cheese types to your liking.