Sometimes you need a dish that is straight comfort food with no surprises. This Cozy Chicken and Cauliflower Rice Casserole is just such a dish. Although plenty creamy, it’s no slouch in the veggie department either. A savory, low carb casserole that can be made in advance and heated when you need it, this recipe is great even for your picky eaters.
What You Need to Make Cozy Chicken and Cauliflower Rice Casserole
Equipment
- Cutting Board – For dicing the veggies.
- Chef’s Knife – For dicing the veggies
- Measuring Cups – I like this plunger-style one for the mayo, sour cream, and heavy cream.
- Measuring Spoons
- Large Sauté Pan or Skillet
- Rubber Scraper – Or other stirring utensil
- 9×13-inch Casserole Dish
Ingredients
- Carrots
- Celery
- Onion
- Avocado Oil – This is for sautéeing the veggies. You can use regular olive oil if you prefer.
- Kosher Salt – I suggest starting with the recommended amount, but feel free to adjust to taste.
- Ground Black Pepper – As with salt, I’d say to start with what’s in the recipe but feel free to adjust to taste.
- Garlic Powder
- Dried Oregano
- Dried Thyme
- Dried Sage
- Cauliflower Rice – I use 2 (12-ounce) bags as long as I can find them. If your store only has 10-ounce or 10.5-ounce bags that’s fine.
- Sour Cream
- Mayonnaise
- Heavy Cream
- Cooked Chicken Cubes – I use a 22-ounce bag of precooked chicken from the freezer section at the grocery store.
Getting Started with Making Cozy Chicken and Cauliflower Rice Casserole
I know that the ingredient list may look a little long, but it’s actually pretty straightforward.
Prepping the Vegetables
We’ll get started by peeling and dicing 3 large carrots, 3 stalks of celery, and 1 large onion. The quantities of each of those three should be roughly equal. However, if the balance is a little off, that’s fine. Set all of the diced vegetables aside.
Then you’ll want to get the rest of your ingredients together before you start cooking.
Cooking the Veggies and Putting Everything Together
Next we’ll heat 1 – 2 tablespoons of Avocado Oil in a large sauté pan over medium high heat. Sauté the onions, celery, and carrots until softened. About 8 minutes. Then we’ll stir in 1 teaspoon of Kosher Salt, 1 teaspoon of Ground Black Pepper, 1 teaspoon of Dried Oregano, 1 teaspoon of Dried Sage, and 1 teaspoon of Dried Thyme. Make sure the seasonings are well integrated. Then add in 24 ounces of Cauliflower Rice and mix again.
Once the Cauliflower Rice is cooked through, you’ll add ½ cup of Sour Cream, ½ cup of Mayonnaise, and ¼ cup of Heavy Cream and mix well.
Finally, you’ll turn off the heat and stir in the chicken cubes.
Baking the Cozy Chicken and Cauliflower Rice Casserole
If you are preparing this Cozy Chicken and Cauliflower Rice Casserole in advance, you can pause at this point, and store the mixture covered in the fridge until ready to bake.
To bake the casserole, you’ll want to preheat the oven to 350°F and thoroughly grease a 9×13-inch casserole dish with cooking spray. Then pour the mixture into the casserole dish and bake at 350° for 20 minutes or until it is heated through and gooey. If it’s been in the fridge, it will be more like 45-55 minutes. (Everything is cooked, so you’re just heating everything through and allowing the creaminess to permeate the entire casserole.)
If you’d like, you could sprinkle some cheese of your choice on top before baking it. Serve warm.
Related Recipes
If you’re interested in more creamy casserole recipes, you might want to try one of these:
- Broccoli Pumpkin Queso Casserole
- Chicken and Cauliflower Fajita Casserole
- Creamy Garlic, Broccoli, and Mushroom Spaghetti Squash
- Ham Mushroom and Spaghetti Squash Casserole
- Chicken Parmesan Casserole
- Easy Low Carb Lasagna
- Keto Pizza Casserole
Cozy Chicken and Cauliflower Rice Casserole
Ingredients
- 3 Large Carrots Diced
- 3 stalks Celery Diced
- 1 Large Onion Diced
- 1 – 2 tablespoons Avocado Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 24 ounces Cauliflower Rice 2 (12-ounce bags. If your store only has 10-ounce or 10.5-ounce bags that’s fine.)
- ½ cup Sour Cream 4 ounces
- ½ cup Mayonnaise 4 ounces
- ¼ cup Heavy Cream
- 22 ounces Cooked Chicken Cubes 1 (22-ounce bag)
Instructions
- Dice 3 Large Carrots, 3 stalks Celery, and 1 Large Onion. Set them aside and assemble remaining ingredients.3 Large Carrots, 3 stalks Celery, 1 Large Onion
- Heat 1 – 2 tablespoons Avocado Oil in a large sauté pan over medium high heat. Sauté the onions, celery, and carrots until softened. About 8 minutes.1 – 2 tablespoons Avocado Oil
- Stir in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Dried Sage, and 1 teaspoon Dried Thyme. Add in 24 ounces Cauliflower Rice and mix well until the seasonings are well integrated.1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Dried Thyme, 1 teaspoon Dried Sage, 24 ounces Cauliflower Rice
- Once the Cauliflower Rice is cooked through, add ½ cup Sour Cream, ½ cup Mayonnaise, and ¼ cup Heavy Cream and mix well.½ cup Sour Cream, ½ cup Mayonnaise, ¼ cup Heavy Cream
- Turn off the heat and stir in 22 ounces Cooked Chicken Cubes.22 ounces Cooked Chicken Cubes
- Preheat the oven to 350°F and thoroughly grease a 9×13-inch casserole dish with cooking spray.
- Pour the mixture into the casserole dish and bake at 350° for 20 minutes or until it is heated through and gooey. If it’s been in the fridge, it will be more like 45-55 minutes.
- Optionally, sprinkle some cheese of your choice on top before baking it. Serve warm.
Equipment
- Measuring Cups I like this plunger-style one for the mayo, sour cream, and heavy cream.
- Measuring Spoons
- Rubber Scraper Or other stirring utensil
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