There’s something heartwarming about a Cheesy Chicken, Rice and Cauliflower Rice Casserole. As the cheese melts and the aroma fills the kitchen, it invites family and friends to gather around the table. I tested this recipe multiple times, adjusting flavors and textures until it met that comforting spot we all crave. Whether on a busy weeknight or a cozy weekend, this dish delivers satisfaction every time. If you’re also a fan of comforting casseroles, you might enjoy my One-Pot Chicken and Rice Soup!
About Cheesy Chicken, Rice and Cauliflower Rice Casserole
This Cheesy Chicken, Rice and Cauliflower Rice Casserole is not just another meal—it brings warmth and comfort to the table. Packed with veggies and tender chicken, it’s been family-tested and approved. After several trials, I discovered the perfect balance of flavors. It’s budget-friendly and satisfies even picky eaters, making it a staple in my kitchen.
- Quick prep and cooking make it ideal for busy weeknights.
- Affordable ingredients make it a budget-friendly dish.
- Delivers cozy, familiar flavors that families love.
- Incorporates healthful cauliflower rice, adding a nutritious twist.
Key Ingredients & Their Roles
- Riced Cauliflower: Adds volume and nutrition; you can substitute with frozen riced broccoli.
- Chicken: Provides protein; use rotisserie chicken for convenience.
- Spinach: Packs in vitamins and color; feel free to use kale instead.
- Cheddar Cheese: Brings creaminess and flavor; combine with mozzarella for a different taste.
How to Make Cheesy Chicken, Rice and Cauliflower Rice Casserole
- Preheat your oven to 350°F (180°C) and prepare a casserole dish with a drizzle of oil.
- In a Dutch oven over medium-high heat, heat the oil and sauté diced onions until soft, about 3-4 minutes.
- Stir in the riced cauliflower and season with salt and pepper; cook until golden, about 10-12 minutes, allowing excess moisture to evaporate.
- Add minced garlic, cooking for an additional minute until aromatic.
- Lower the heat and mix in milk, garlic powder, Italian seasoning, Dijon mustard, cream cheese, Greek yogurt, and chopped spinach, stirring until combined, about 2-3 minutes.
- Gently fold in shredded chicken and cooked rice, ensuring even mixing before transferring to the casserole dish.
- Sprinkle shredded cheddar generously on top, cover with foil, and bake for 25 minutes until bubbly.
- If desired, broil for 2-3 minutes to achieve a golden top.
Pro Tips & Troubleshooting
- I found that draining excess moisture from the riced cauliflower made a noticeable difference in texture.
- Overcooking can turn the dish watery; keep an eye on the baking time.
- Experiment with different greens like kale or arugula for a seasonal twist.
- This casserole can be doubled without a hitch; simply use a larger dish.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 4 days. For a longer shelf life, freeze portions for up to 3 months. Reheat using an oven at 350°F for 20-25 minutes or in the microwave, covered, until hot throughout.
Serving Suggestions
This casserole is delightful served with a side salad or crusty bread. For a complete meal, try pairing it with my Maple Roasted Carrots or a light Creamy Italian Meatball Soup.
Frequently Asked Questions
- How can I make this casserole without chicken? You can easily substitute with chickpeas or your preferred plant protein.
- Can I use fresh cauliflower instead of riced? Absolutely! Just pulse it in a food processor until riced.
- Is this casserole gluten-free? Yes, as long as you use gluten-free Dijon mustard and check your yogurt.
- How do I know when it’s done baking? Look for a bubbly, golden top and a firm texture when gently pressed.
- Can I prepare this dish ahead of time? Definitely! Assemble and refrigerate before baking, then cook when ready.
Final Thoughts
Each bite of this Cheesy Chicken, Rice and Cauliflower Rice Casserole feels like a warm hug. It’s a fantastic option for busy nights or cozy weekends with loved ones. I love enjoying leftovers for lunch, where the flavors meld beautifully. I’d love to hear how your version turns out, so please share your results!
More Recipes You’ll Love
- One-Pot Chicken and Rice Soup – a comforting, all-in-one meal
- Maple Balsamic Brussels Sprouts – a delightful side with a hint of sweetness and crunch
- Creamy Vegan Cauliflower Soup – a rich and creamy dish that shares a main ingredient
Cheesy Chicken, Rice and 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 (about 3.5 cups)
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 1/2 cup milk (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
- 1.5 cups cooked white jasmine rice
- 3/4 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 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 the 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.