Introduction
A comfort food classic gets a low-carb makeover in this creamy, cheesy, totally satisfying bake. Tender cauliflower and juicy shredded chicken are smothered in a rich, velvety sauce, then baked until bubbly and golden. It’s everything you love about a loaded casserole—minus the carbs!
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add cauliflower florets and cook for 5–7 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the chicken, cheddar cheese, cream cheese, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
- Gently fold in the cooked cauliflower until fully coated.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Bake for 25–30 minutes or until bubbly and golden on top.
- Cool slightly, garnish with green onions, and serve hot!
Variation
- Add Bacon for a Classic “Loaded” Flavor
Crispy chopped bacon adds a smoky, salty crunch that pairs beautifully with the creamy base. You can fold cooked bacon into the mix before baking or sprinkle it on top during the last 5 minutes for maximum crispiness. - Make It Spicy
If you like a little heat, stir in diced jalapeños, a pinch of cayenne, or a drizzle of hot sauce into the mixture. A spicy cheddar or pepper jack cheese can also give this dish a bold twist without changing the creamy texture. - Use Rotisserie Chicken for Convenience
For a quick weeknight shortcut, use store-bought rotisserie chicken. It saves time and adds a savory, seasoned flavor that enhances the overall dish without extra effort.
Cooking Notes
- Don’t Overcook the Cauliflower
Boil the cauliflower until just fork-tender—about 5–7 minutes. Overcooking can make it mushy, which may lead to a watery casserole. You want the florets to hold their shape during baking. - Mix the Sauce While Warm
Softened or room temperature cream cheese will blend more easily with the other ingredients, creating a smooth, velvety sauce. If it’s too cold, microwave it in short bursts before mixing. - Let It Rest After Baking
After removing the dish from the oven, let it rest for 5–10 minutes. This helps the sauce thicken slightly and makes it easier to serve clean slices or scoops.
Serving Suggestions
- Pair with a Crisp Green Salad
Serve alongside a fresh salad with a tangy vinaigrette to cut through the richness of the bake. The crisp texture and acidity of greens balance out the creamy, cheesy flavors perfectly. - Offer a Light Side Veggie
Roasted asparagus, steamed green beans, or sautéed zucchini are great low-carb sides that complement this hearty dish without making the meal too heavy. - Serve in Individual Ramekins for Guests
For a more elevated or portion-controlled presentation, divide the mixture into individual oven-safe ramekins before baking. It’s perfect for entertaining or meal prepping.
Tips
- Use Freshly Grated Cheese for Better Melt
Pre-shredded cheese often contains anti-caking agents that can affect melting. Grating your own cheese results in a smoother, creamier sauce and more consistent texture throughout. - Adjust Seasoning to Taste Before Baking
Taste the mixture before adding the cauliflower and placing it in the dish. This is your chance to adjust salt, pepper, or spices before it bakes into place. - Store Leftovers Properly
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, and consider adding a splash of broth or cream to loosen the sauce if it thickens too much.
Prep Time & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 23 g
- Sodium: 420 mg
Frequently Asked Questions
- Can I make this recipe ahead of time?
Absolutely! You can prep the entire dish up to a day in advance. Assemble it as directed, cover it tightly with foil or plastic wrap, and refrigerate. When ready to bake, allow it to sit at room temperature for about 15 minutes while the oven preheats, then bake as usual. - Can I freeze this casserole?
Yes! This dish freezes well. Assemble everything except the green onion garnish, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking. You may need to add a few extra minutes to the bake time if it’s still cold in the center. - What kind of chicken should I use?
Any cooked chicken will work—shredded rotisserie, grilled, roasted, or even leftover chicken breasts or thighs. Just make sure it’s well-seasoned and not overly dry, as it will absorb the creamy sauce better. - Can I substitute the cauliflower?
Definitely. While cauliflower keeps it low-carb, you can substitute with steamed broccoli, a medley of vegetables, or even cooked pasta if you’re not concerned about carbs. Just be sure to drain any veggies well to avoid excess moisture.
Conclusion
This Loaded Cauliflower and Chicken Bake is the ultimate comfort food without the carb crash. It’s creamy, cheesy, and packed with satisfying protein and flavor, making it a weeknight dinner hero or a crowd-pleasing addition to your next potluck. Whether you’re eating low-carb or just craving something hearty and delicious, this dish delivers every single time. Don’t forget to personalize it with your favorite add-ins—this recipe is made to be loved and tweaked!
Print
Loaded Cauliflower and Chicken Bake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comfort food classic gets a low-carb makeover in this creamy, cheesy, totally satisfying bake. Tender cauliflower and juicy shredded chicken are smothered in a rich, velvety sauce, then baked until bubbly and golden. It’s everything you love about a loaded casserole—minus the carbs!
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add cauliflower florets and cook for 5–7 minutes until tender. Drain and set aside.
- In a large mixing bowl, combine the chicken, cheddar cheese, cream cheese, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well combined.
- Gently fold in the cooked cauliflower until fully coated.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
- Bake for 25–30 minutes or until bubbly and golden on top.
- Cool slightly, garnish with green onions, and serve hot!
Notes
- Want even more flavor? Add chopped cooked bacon or a sprinkle of crushed red pepper flakes.
- This dish reheats beautifully, making it a great meal prep option for busy weeks.
- Swap cheddar with a cheese blend for an extra melty experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg
Keywords: low carb chicken bake, cheesy cauliflower casserole, keto chicken recipe, comfort food, gluten-free casserole, easy weeknight dinner