Name: Chicken and Rice Casserole with Cauliflower
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 cup long-grain white rice (uncooked); 2 1/4 cups chicken broth; 2 cups cauliflower florets (fresh or thawed if frozen); 1 small onion, chopped; 3 cloves garlic, minced; 1 tbsp olive oil or butter; 4 oz cream cheese or 1/2 cup sour cream; 1 cup shredded cheddar or mozzarella cheese, divided; 1/2 tsp dried thyme or Italian seasoning; Salt, to taste; Black pepper, to taste; 1/4 cup grated Parmesan cheese (optional, for topping); Chopped fresh parsley (optional, for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This casserole is the perfect mix of comfort food and healthy eating. Cauliflower adds bulk and nutrition without overpowering the dish, making it ideal for sneaking in extra vegetables. With minimal prep and cleanup, it’s perfect for weeknight dinners, and the flavors only get better the next day—great for leftovers or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Long-grain white rice
Chicken broth
Cauliflower florets (fresh or frozen)
Garlic
Onion
Olive oil or butter
Cream cheese or sour cream
Shredded cheddar or mozzarella cheese
Salt and pepper
Dried thyme or Italian seasoning
Parmesan cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

Preheat your oven to 375°F (190°C).
In a skillet, sauté chopped onion and garlic in olive oil or butter until softened.
Add cauliflower florets and cook for a few minutes to slightly soften. Set aside.
In a large bowl, whisk together chicken broth, softened cream cheese or sour cream, seasoning, and uncooked rice.
Stir in the sautéed vegetables and half the shredded cheese.
In a greased 9×13-inch baking dish, spread the rice mixture evenly. Place the seasoned chicken on top.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle remaining cheese and optional parmesan on top, and bake uncovered for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Use riced cauliflower: For a lower-carb version, substitute part or all of the rice with cauliflower rice.
Make it vegetarian: Omit the chicken and add canned white beans or chickpeas for protein.
Add other veggies: Stir in chopped carrots, peas, or spinach for more variety and color.
Use different cheeses: Try Swiss, gouda, or pepper jack for a flavor twist.
Make it dairy-free: Use plant-based cream cheese and shredded cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F (175°C) until heated through.
This casserole also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen cauliflower?

Yes, frozen cauliflower florets work well. Thaw and drain them first to remove excess moisture before adding to the dish.

What type of rice should I use?

Long-grain white rice is best for this recipe. Avoid instant or quick-cooking rice, as it may turn mushy.

Can I use pre-cooked chicken?

Yes, use shredded cooked chicken and stir it into the rice mixture before baking. Reduce the overall bake time by about 15 minutes.

Do I need to pre-cook the rice?

No, the rice cooks in the casserole as it bakes, soaking up the broth and flavors.

Can I make this ahead of time?

Yes, assemble the casserole up to a day in advance and refrigerate it. Add about 10 minutes to the baking time if baking straight from the fridge.

Is this casserole gluten-free?

Yes, this dish is naturally gluten-free as long as your chicken broth and seasonings are certified gluten-free.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and no longer be pink inside.

Can I use brown rice?

Yes, but you’ll need to increase the baking time and add more broth, as brown rice takes longer to cook.

Can I use cauliflower rice?

Yes, you can replace some or all of the regular rice with cauliflower rice. Reduce the broth slightly and adjust baking time, as cauliflower rice cooks quicker.

What can I serve with this casserole?

It’s a complete meal on its own, but you can pair it with a simple green salad or roasted vegetables for an extra serving of greens.

Conclusion

Chicken and Rice Casserole with Cauliflower is a comforting, veggie-packed meal that’s easy to make, satisfying to eat, and perfect for the whole family. It’s a great way to enjoy a classic dish with a nutritious twist, and it’s versatile enough to adapt to your tastes and dietary needs. Whether served fresh out of the oven or enjoyed as leftovers, this casserole is a cozy favorite you’ll come back to again and again.

Chicken and Rice Casserole with Cauliflower

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken and Rice Casserole with Cauliflower is a comforting, veggie-packed bake combining tender chicken, creamy rice, and nutrient-rich cauliflower in one easy, satisfying dish. It’s a wholesome twist on a classic favorite—great for family dinners or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add cauliflower florets and cook for 4–5 minutes to lightly soften. Remove from heat.
In a large bowl, whisk together chicken broth, softened cream cheese or sour cream, dried thyme, uncooked rice, salt, and pepper until well combined.
Stir the sautéed vegetables and half of the shredded cheese into the rice mixture.
Pour the mixture into the prepared baking dish and spread evenly. Place seasoned chicken pieces on top.
Cover tightly with foil and bake for 45 minutes.
Remove foil, top with remaining shredded cheese and Parmesan (if using), and bake uncovered for another 15–20 minutes, or until the chicken is cooked through (165°F/74°C) and the rice is tender.
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Use cauliflower rice instead of white rice for a low-carb version (reduce liquid and baking time).
Replace cream cheese with cream of mushroom soup for a shortcut.
Use cooked shredded chicken to save time—stir it in and reduce baking time by 15 minutes.
Add chopped spinach, peas, or carrots for extra vegetables and color.
Try Swiss, gouda, or pepper jack cheese for a flavor variation.

Nutrition

Serving Size: 1 portion (approx. 1/6 of casserole)
Calories: 500
Sugar: 3g
Sodium: 660mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 34g
Cholesterol: 95mg