Loaded Chipotle Cauliflower Rice Casserole – Bacon, Chicken & Cheese

Some weeknights, I want the cozy hug of a cheesy casserole without the post‑pasta slump. Enter my Loaded Chipotle Cauliflower Rice Casserole—everything we love about a loaded baked potato (sharp cheddar, smoky bacon, creamy sauce) but tucked into low‑carb cauliflower rice and bumped up with shredded chicken and chipotle spice. It’s the cast‑iron answer to craving comfort while sneaking in extra veggies.

The inspiration? A fridge full of odds and ends: a lone chicken breast, half a block of cream cheese, and a bag of frozen riced cauliflower I’d been meaning to use since… let’s just say before the holidays. One skillet session later, my kitchen smelled like a Tex‑Mex diner met Grandma’s casserole dish. My husband took one bite and declared, “Add this to the regular rotation!”—music to my ears.

Why you’ll adore this casserole:

• One‑Pan Wonder: Sauté, stir, and bake—all in the same cast iron, minimal dishes.
• Flavor Bomb: Chipotle seasoning adds gentle smoke and heat; bacon brings the crunch.
• Low‑Carb Friendly: Perfect for keto nights without sacrificing comfort.
• Meal‑Prep Magic: Reheats like a dream—just ask tomorrow’s lunchbox.

If cheesy skillet dinners make your heart sing, you’ll also love my creamy Smoked Macaroni & Cheese with Bacon for carb days, or keep it low‑carb with Cauliflower Chicken & Dumplings—yes, it’s possible!

Ready to get that skillet sizzling? Let’s dive into ingredients.

Ingredients

Chipotle Tip: Love extra heat? Stir in 1–2 tsp of adobo sauce from canned chipotle peppers.

Step‑by‑Step Instructions

1. Sauté Aromatics

Heat butter in a 10‑inch cast‑iron skillet over medium heat. Add diced onion; cook 3 minutes until translucent. Stir in garlic; cook 30 seconds.

2. Build the Creamy Base

Reduce heat to low. Add cream cheese; stir until melting. Gradually pour in heavy cream, whisking to form a smooth sauce.

3. Fold in Cauliflower & Chicken

Add steamed riced cauliflower and shredded chicken. Sprinkle in chipotle seasoning, salt, and pepper. Stir until everything is coated.

4. Cheese & Bacon Shower

Fold in half of cheddar, half of mozzarella, and half the crumbled bacon. Smooth the top. Sprinkle remaining cheeses, bacon, and parsley over surface.

5. Bake to Bubbling

Transfer skillet to preheated 350 °F oven. Bake 15–20 minutes until cheese is melted and casserole is bubbly at edges.

6. Serve & Enjoy

Let casserole stand 5 minutes (it thickens). Spoon into bowls and dig in!

Serving Suggestions

• Scoop alongside a crisp green salad for balance.
• Spoon into low‑carb tortillas for quick tacos.
• Pair with Cast Iron Cheesy Beer Bread when carbs aren’t a concern.

Variations & Tips

• Veggie Boost: Stir in 1 cup sautéed bell peppers or spinach.
• Southwest Flair: Top with diced avocado and drizzle of chipotle ranch.
• Extra Protein: Swap chicken for leftover pulled pork or ground turkey.
• Make‑Ahead: Assemble early, refrigerate unbaked up to 24 hrs; add 5 add’l bake minutes.
• Freezer Friendly: Freeze cooled portions in airtight containers up to 2 months; reheat 350 °F 20 min.

Fun Supper Question 🌶️

How spicy do you like your casseroles? Mild warmth or tongue‑tingling heat? Share your chipotle scale (1–10) in the comments!

FAQ

Q1: Can I use frozen cauliflower rice straight from the bag?
Yes—steam it first, drain excess moisture, then add to skillet.

Q2: What’s a good chipotle seasoning substitute?
Mix ½ tsp smoked paprika + ½ tsp chili powder for similar smoky heat.

Q3: How do I keep leftovers creamy?
Stir in splash of cream before reheating; cover with foil to retain moisture.

Loaded Chipotle Cauliflower Rice Casserole

Smoky chipotle cauliflower rice baked with shredded chicken, melted cheese, and crispy bacon—a low‑carb comfort casserole.

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Ingredients

  

• - 2 Tbsp butter
• - ½ small onion diced
• - 1 tsp minced garlic
• - 6 oz cream cheese
• - ½ cup heavy cream
• - 1 12‑oz bag riced cauliflower, cooked
• - 1 cup shredded cooked chicken
• - 1 tsp chipotle seasoning
• - Salt & pepper to taste
• - ½ cup shredded cheddar cheese
• - ¼ cup shredded mozzarella cheese
• - 5 slices cooked bacon crumbled
• - 1 Tbsp chopped fresh parsley

Instructions

 

• Melt butter in 10‑inch cast‑iron skillet. Sauté onion 3 min; add garlic 30 sec.
• Stir in cream cheese; whisk in heavy cream until smooth.
• Fold in riced cauliflower, chicken, chipotle seasoning, salt & pepper.
• Mix in half of cheeses and bacon. Smooth top; sprinkle remaining cheeses, bacon, and parsley.
• Bake at 350 °F for 15–20 min until bubbly.
• Rest 5 min before serving.

Notes

- Add 1–2 tsp adobo sauce for extra heat.
- Freeze leftovers up to 2 months.
- Reheat 350 °F, 20 min, covered.

Dig in and enjoy that smoky‑cheesy skillet goodness!