Welcome to my kitchen, where I’m excited to share my family’s favorite, the Cheesy Chicken, Rice and Cauliflower Rice Casserole! This dish is not just easy to prepare; it’s packed with wholesome ingredients that make every bite enjoyable. Through multiple test runs, I discovered just how satisfying this casserole can be, especially when the aroma of melted cheese fills the air! This recipe also pairs wonderfully with my Winter Salad.
About Cheesy Chicken, Rice and Cauliflower Rice Casserole
This Cheesy Chicken, Rice and Cauliflower Rice Casserole combines convenience with great taste. After testing it for several weeks, I’ve noted how quick it is to assemble, making it a busy weeknight winner. This casserole is a fantastic way to sneak some veggies into a family-friendly meal, especially during colder months when comfort food shines brightest.
- Quick prep time means it’s perfect for weeknight dinners.
- It’s budget-friendly and incredibly versatile.
- This dish is a family favorite, guaranteed to please both kids and adults alike.
- Riced cauliflower offers a nutritious twist while keeping the texture comforting.
Key Ingredients & Their Roles
- Riced Cauliflower: Provides bulk and nutrients; swap with riced broccoli for a different flavor.
- Greek Yogurt: Adds creaminess and tang; can be substituted with sour cream if desired.
- Shredded Chicken: A great protein source; rotisserie chicken works perfectly here for ease.
- Cheddar Cheese: For melty goodness; feel free to mix with Monterey Jack for extra flavor.
How to Make Cheesy Chicken, Rice and Cauliflower Rice Casserole
- Preheat your oven to 350°F and lightly grease a casserole dish with oil.
- In a large pot, heat the avocado oil over medium-high heat, then add diced onions, cooking until they’re soft and translucent.
- Stir in the riced cauliflower along with salt and pepper; let it cook until all moisture evaporates and it starts to turn golden, about 10-12 minutes.
- Mix in minced garlic, then reduce the heat to medium; add in milk, garlic powder, Italian seasoning, Dijon mustard, cream cheese, Greek yogurt, and chopped spinach, stirring until well combined.
- Add shredded chicken and cooked rice to the mixture; pour everything into the prepared casserole dish and top it with shredded cheddar cheese.
- Cover the dish with foil and bake for approximately 25 minutes until bubbly; use the broiler for an additional 2-3 minutes to achieve a golden cheese crust.
Pro Tips & Troubleshooting
- To prevent the cauliflower from becoming too watery, ensure it’s well-cooked and almost caramelized before combining with other ingredients.
- Common mistake: not letting the cheese get bubbly enough; if it’s still shiny, give it more time under the broiler.
- Feel free to add more veggies like bell peppers or peas for added flavor and color.
- This casserole can be easily halved for a smaller meal or doubled for large gatherings!
Storage & Make-Ahead Guide
This Cheesy Chicken, Rice and Cauliflower Rice Casserole stores well in the fridge for up to 4 days and can be frozen for about 2 months. When reheating, I recommend using the oven to maintain the cheese’s texture—about 20 minutes at 350°F should do the trick. In my experience, freezing this casserole resulted in only minor changes in texture, so it’s a reliable make-ahead option!
Serving Suggestions
This casserole pairs beautifully with simple side salads or some crusty garlic bread. For a complete meal, consider serving it alongside my Healthy Winter Salad or a warm Potato Wedge.
Frequently Asked Questions
- Can I use fresh cauliflower instead of frozen? Yes, just rice it and pre-cook until soft.
- Can this casserole be made ahead of time? Absolutely! Prepare it a day before and bake when ready.
- What if I don’t have chicken? You can use white beans or cooked quinoa for a vegetarian option.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days.
- Can I make this gluten-free? Yes, just ensure your Dijon mustard and any other ingredients are labeled gluten-free.
Final Thoughts
If you’re looking for a comforting, veggie-packed dish that pleases even the pickiest eaters, this Cheesy Chicken, Rice and Cauliflower Rice Casserole is it! I love enjoying this on cozy evenings and encourage you to try it out. Please share your cooking results with me—I’d love to hear how it turns out!
More Recipes You’ll Love
- Cheesy Garlic Chicken with Creamy Parmesan Linguine – a comforting dish that pairs well with cheesy flavors.
- Cheesy Broccoli Potato Soup – connection via creamy texture and hearty ingredients.
- Cheesy Garlic Bread – the perfect side to complement your casserole with added cheesy goodness.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
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 (3 1/2 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 1/2 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 1/2 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.