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Chicken and Rice Casserole with Cauliflower

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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.

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)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. In a large bowl, whisk together chicken broth, softened cream cheese or sour cream, dried thyme, uncooked rice, salt, and pepper until well combined.
  4. Stir the sautéed vegetables and half of the shredded cheese into the rice mixture.
  5. Pour the mixture into the prepared baking dish and spread evenly. Place seasoned chicken pieces on top.
  6. Cover tightly with foil and bake for 45 minutes.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/chicken-and-rice-casserole-with-cauliflower/