Cheesy Chicken Riced Cauliflower Casserole

If Cheesy Chicken Riced Cauliflower Casserole had a love language, it would be acts of service… because it shows up when you’re tired, hungry, and one “What’s for dinner?” away from losing your sparkle. This is the kind of cozy, creamy bake that feels like comfort food, but still lets you pat yourself on the back for getting veggies in (hello, cauliflower—you sneaky little angel).

It’s warm, hearty, and ridiculously cheesy in the best way. And bonus: it’s a fantastic “feed the family + have leftovers” situation. Basically, it’s dinner and tomorrow’s lunch without extra work. We love a multitasker.

Why You’ll Love This Cheesy Chicken Riced Cauliflower Casserole

• It’s comfort food without the heavy carb coma. Cauliflower keeps it lighter, but the cheese makes it feel indulgent.
• Picky-eater approved. Cheese sauce has a magical ability to make veggies… disappear. (I don’t make the rules.)
• Great for busy nights. It’s mostly mix, bake, and pretend you’re the kind of person who plans dinners a week ahead.
• Leftovers reheat like a dream. The flavors get even cozier the next day.

Ingredients You’ll Need

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
• Salt + freshly ground black pepper

For the riced cauliflower

• 2 medium heads cauliflower (about 4–5 lbs), trimmed into florets
• 1 tablespoon olive oil or butter
• ¼ cup water (optional, for steaming)
• Salt + 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 (plus 1 more cup for topping)
• ½ cup shredded Monterey Jack (or cheddar-jack blend)
• ¼ cup grated Parmesan
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt + pepper

Optional add-ins / garnish

• ½ cup cooked crumbled bacon
• Chopped parsley or chives
• Pinch of red pepper flakes

Before You Start: Set Yourself Up for Success

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish (spray or butter—whatever’s easiest).
3. Do a quick “everything out on the counter” moment. It’s amazing how much calmer cooking feels when you’re not digging through the fridge like a raccoon.

How to Make Cheesy Chicken Riced Cauliflower Casserole

1) Cook the chicken (the star of the show)

1. Pat the chicken dry with paper towels.
2. Mix garlic powder, onion powder, paprika, Italian herbs, salt, and pepper.
3. Season both sides generously.
4. Heat olive oil in a large skillet over medium-high heat.
5. Sear chicken 4–5 minutes per side until golden.
6. Transfer to oven (either in the oven-safe skillet or a small baking dish) and bake 15–20 minutes, until it hits 165°F.
7. Rest chicken 5–10 minutes (don’t skip this—juicy chicken is happy chicken), then shred or dice.

2) Rice and cook the cauliflower

Option A: Food processor

• Pulse florets in batches until they look like rice. Don’t overdo it or you’ll get cauliflower mush.

Option B: Box grater

• Use the large holes and grate florets into “rice.”

Now cook it:

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add riced cauliflower, season with salt and pepper.
3. Sauté 7–10 minutes, stirring occasionally, until tender-crisp and most moisture is gone.
4. If it looks watery, squeeze out extra moisture with a clean kitchen towel or paper towels after it cools slightly.

Little truth bomb: This squeeze step is the difference between “creamy casserole” and “why is my casserole soup?” Worth it.

3) Make the creamy cheese sauce

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook 1–2 minutes (smooth roux, slightly nutty smell—chef moment!).
3. Slowly whisk in warmed milk and warmed broth.
4. Keep whisking 3–5 minutes until thickened and smooth.
5. Lower heat and whisk in softened cream cheese until fully melted.
6. Stir in Dijon, garlic powder, onion powder, salt, and pepper.
7. Remove from heat. Add cheddar, Monterey Jack, and Parmesan gradually, stirring until smooth.

At this point you may “taste test” with a spoon. Purely for quality control. Very professional.

Assemble the Casserole

1. In a large bowl, mix cooked chicken + cooked (and dried) riced cauliflower.
2. Pour about ⅔ of the cheese sauce over the mixture and fold gently.
3. Spread into your greased 9×13 baking dish.
4. Spoon the remaining ⅓ sauce over the top.
5. Sprinkle with the remaining 1 cup cheddar (and bacon if using).

Bake Until Bubbly and Golden

1. Bake at 375°F for 25–30 minutes, until bubbling and golden.
2. Want extra browned cheesy edges? Broil 2–3 minutes at the end—watch closely.
3. Let it rest 10–15 minutes before slicing (it sets up and won’t slide into a cheesy avalanche).

Finish with parsley or chives if you want that “I totally meant to make it pretty” look.

Aneta’s Cozy Kitchen Tip Corner

• Warm the milk and broth before adding to the roux. It helps keep the sauce smooth (and reduces the chance of lumps).
• Shred your own cheese if you can. Pre-shredded works, but fresh shredded melts creamier.
• If your sauce looks a tiny bit lumpy? Don’t panic. Whisk like you mean it. Worst case: it’s still cheese sauce, not a tax audit.
• Want a little heat? Add red pepper flakes or a pinch of cayenne to the sauce.

A Little Personal Note From My Kitchen

This Cheesy Chicken Riced Cauliflower Casserole became one of my “save-the-day” dinners when I needed something comforting but didn’t want to cook again the next day. The first time I made it, I told myself it was for “meal prep.” Then my family went back for seconds… and somehow meal prep became “two spoonfuls left in the corner of the dish.” So now I double-check that I actually hide a portion if I want leftovers. Lesson learned.

FAQs About Cheesy Chicken Riced Cauliflower Casserole

The Cozy Bite You’ll Want Again

If you’re craving something that feels like a hug but still fits into a real-life weeknight, Cheesy Chicken Riced Cauliflower Casserole is the answer. It’s creamy, filling, and the kind of dinner that makes everyone wander into the kitchen asking, “Wait… what smells so good?” Make it once, and I’m pretty sure it’ll earn a regular spot in your rotation—especially on those days when you want comfort without the extra chaos.

Keep the Cozy Vibes Going: More Dinner Ideas

• Craving another cheesy, bubbly bake night? Try Crockpot Chicken Enchilada Casserole when you want that melty comfort with a little Tex-Mex energy.
• If you loved the “healthy-ish but still feels like comfort food” thing, you’ll probably adore Low Carb Bang Bang Chicken for a quick, saucy dinner that brings big flavor without a lot of fuss.
• Need something warm and cozy for the next chilly night (or the kind of day that feels chilly even if it’s sunny)? Spoon up Creamy Boursin Chicken Soup—it’s rich, comforting, and basically a blanket in a bowl.
• Want another easy “chicken + veggies = dinner is handled” option? Save Sheet Pan Lemon Herb Chicken and Vegetables for those nights when you want maximum flavor with minimal dishes (because nobody dreams of washing pans).

⭐ Made this Cheesy Chicken Riced Cauliflower Casserole? I’d love to hear how it went! Please leave a quick review and tap your star rating—how many stars would you give it: ⭐⭐⭐⭐⭐?

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