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One Pot Chicken and Cauliflower Rice Casserole

This easy and convenient chicken and cauliflower rice casserole is perfect for a low carb weeknight meal! 
Course Main Course
Cuisine American
Prep Time 0 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 473kcal
Author Georgina from


  • 1 tbs olive oil
  • 10 oz Tyson® Grilled & Ready® Fully Cooked Oven Roasted Diced Chicken Breast
  • 12 oz frozen cauliflower rice
  • ½ cup chicken broth
  • 4 oz baby spinach
  • ¼ cup heavy cream
  • ½ cup shredded cheese
  • salt and black pepper


  • Add olive oil to a large skillet and add the chicken. Sauté for a few minutes, turning the pieces over occasionally.
  • Add the cauliflower rice and chicken stock or broth. Bring the liquid to a boil then reduce to a simmer.
  • Next, add the baby spinach and cook until it has wilted.
  • To finish, add some heavy cream and shredded cheese. Taste for seasoning and add salt and pepper as necessary. 
  • Continue cooking until the sauce thickens a little, then serve.


8g net carbs per serving (two filling portions!)


Calories: 473kcal | Carbohydrates: 12g | Protein: 43g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 196mg | Sodium: 1297mg | Potassium: 915mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5945IU | Vitamin C: 102.1mg | Calcium: 254mg | Iron: 2.5mg