Chicken Cauliflower Casserole Recipe

This creamy, cheesy Chicken Cauliflower Casserole is made with shredded chicken, fresh cauliflower florets, and sharp cheddar, ready in 45 minutes. Pulling the baking dish from the oven reveals a bubbling, golden-brown crust of melted cheese that smells incredible. I love making this when I need a low-carb dinner that actually fills me up.

Why This Classic Works

I used to struggle with watery cauliflower bakes that turned into a mushy soup at the bottom of the dish. The trick I learned is roasting the cauliflower briefly before mixing it into the sauce. This removes excess moisture and gives the vegetables a firmer bite.

Now, the rich cream cheese and cheddar sauce clings perfectly to every single piece. It brings out the savory chicken flavors without washing them out.

Chicken Cauliflower Casserole Ingredients

• 4 cups cauliflower florets
• 3 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded and divided
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced

How To Make Chicken Cauliflower Casserole

1. Preheat and Prep: Preheat your oven to 400F and lightly grease a 9×13 baking dish with cooking spray.
2. Roast the Cauliflower: Spread the cauliflower florets on a baking sheet and roast for 15 minutes to remove excess moisture.
3. Mix the Sauce: In a large bowl, whisk together the softened cream cheese, heavy cream, garlic powder, salt, and pepper until smooth.
4. Combine Ingredients: Fold the shredded chicken, roasted cauliflower, half the bacon, and 1 cup of cheddar cheese into the cream cheese mixture.
5. Assemble and Bake: Transfer the mixture to your prepared baking dish, top with the remaining cheddar cheese, and bake for 20 minutes until bubbling.
6. Garnish and Serve: Remove from the oven, sprinkle with the remaining bacon and sliced green onions, and let rest for 5 minutes before serving.

Recipe Tips

• Dry the cauliflower: Roasting or thoroughly patting dry steamed cauliflower prevents a watery sauce at the bottom of the dish.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that stop it from melting smoothly into the sauce.
• Use rotisserie chicken: Grab a pre-cooked chicken from the store to save prep time on busy weeknights.

What To Serve With Chicken Cauliflower Casserole

Serve this heavy bake with a crisp side salad dressed in a bright lemon vinaigrette to cut through the richness. Roasted green beans or garlic butter asparagus also pair perfectly without adding heavy carbohydrates.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze this casserole for up to 3 months, though the texture of the cauliflower might soften slightly upon thawing. Reheat individual portions in the microwave or oven until warmed through.

FAQs

• Can I use frozen cauliflower? Yes, but you must thaw it completely and squeeze out as much water as possible before mixing it into the sauce.
• Is this recipe keto-friendly? Yes, the ingredients are naturally low in carbohydrates and high in fat and protein, making it suitable for a keto diet.
• Can I prepare this ahead of time? You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 2 days before baking. Add 5-10 minutes to the baking time if cooking straight from the fridge.

Nutrition

• Calories: 420
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Protein: 26g

Try More Recipes:

• Chicken Teriyaki Casserole Recipe
• Chicken Alfredo Tater Tot Casserole
• French Onion Chicken Noodle Casserole

Chicken Cauliflower Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy, cheesy Chicken Cauliflower Casserole with fresh cauliflower florets, sharp cheddar, and shredded chicken ready in 45 minutes. This comforting, low-carb bake is a simple weeknight dinner that the whole family will actually enjoy eating.

Ingredients

• 4 cups cauliflower florets

• 3 cups cooked chicken, shredded

• 8 oz cream cheese, softened

• 1/2 cup heavy cream

• 2 cups sharp cheddar cheese, shredded and divided

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 4 slices cooked bacon, crumbled

• 2 green onions, sliced

Directions

• 1. Preheat and Prep: Preheat your oven to 400F and lightly grease a 9×13 baking dish with cooking spray.
• 2. Roast the Cauliflower: Spread the cauliflower florets on a baking sheet and roast for 15 minutes to remove excess moisture.
• 3. Mix the Sauce: In a large bowl, whisk together the softened cream cheese, heavy cream, garlic powder, salt, and pepper until smooth.
• 4. Combine Ingredients: Fold the shredded chicken, roasted cauliflower, half the bacon, and 1 cup of cheddar cheese into the cream cheese mixture.
• 5. Assemble and Bake: Transfer the mixture to your prepared baking dish, top with the remaining cheddar cheese, and bake for 20 minutes until bubbling.
• 6. Garnish and Serve: Remove from the oven, sprinkle with the remaining bacon and sliced green onions, and let rest for 5 minutes before serving.