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Cheesy baked cauliflower caprese casserole.
4.94 from 16 votes

Cheesy Chicken Caprese Casserole Recipe

Easy and delicious, this Cheesy Chicken Caprese Casserole Recipe is made with quinoa, cauliflower rice, shredded chicken, and mozzarella cheese. Low-carb, gluten-free, and easily frozen the whole family is guaranteed to love this fantastic Caprese Casserole.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
Calories: 484kcal


  • 1.5 pounds chicken breasts
  • 1 tbsp olive oil
  • 2 medium yellow onions diced
  • 1 red bell pepper seeded and diced
  • 5 cloves garlic minced
  • salt and pepper to season
  • 2 tsp Italian seasoning
  • 1 tsp red chili flakes (optional)
  • 3 tbsp tomato paste
  • 3 (15 ounce) cans diced tomatoes
  • 3 tbsp balsamic vinegar
  • 4 cup kale tough stems removed, chopped (note 1)
  • 2 cups cooked quinoa
  • 4 cups cauliflower rice
  • 1 cup parmesan cheese shredded
  • 2 cups mozzarella cheese shredded (divided)
  • 12 ounces mozzarella pearls halved
  • Fresh basil chopped
  • 15 ounces cherry or grape tomatoes halved


  • Poach the chicken. Bring a large pot of water to a boil over high heat. Add the chicken and return the water to a rolling boil. Remove from heat, cover, and set aside to "poach" (cook) for approximately 25-30 minutes. Carefully remove chicken from the pot and set aside to cool before shredding. (note 2)
  • Preheat oven. Preheat oven to 375 degrees F. and spray a large casserole dish with non-stick cooking spray. Set aside.
  • Sauté the onion, bell pepper, and garlic. Add the olive oil to a large pot over medium-high heat. Add the onion and cook, stirring often, for approximately 4-5 minutes, or until softening and translucent. Add the bell pepper and continue to cook for an additional 3-4 minutes, mixing often. Add the minced garlic and stir continuously for approximately 30 seconds.
  • Add the seasoning and tomato paste. Still stirring, mix in the salt, pepper, Italian seasoning, and red chili flakes (if using) with the onions and bell pepper. Once incorporated, add the tomato paste and mix well to combine thoroughly, taking care not to burn.
  • Add the tomatoes and simmer. Add the diced tomatoes and balsamic vinegar to the pot, mixing well to combine. Bring to a low boil, then reduce heat and simmer until liquid has reduced by approximately half. Add the shredded chicken to the tomatoes.
  • Add the kale, quinoa, and cauliflower rice. Add the kale. Mix well to combine. Allow the kale to cook for 1-2 minutes, or until softened, before adding the cauliflower rice. Allow the cauliflower rice to cook for 1-2 minutes before adding the cooked quinoa. Mix to combine and cook, stirring often, until everything is heated through. Remove from heat.
  • Stir in the cheese. Stir in the shredded parmesan cheese and half of the mozzarella cheese. Season with additional salt and pepper, to taste.
  • Transfer to the prepared casserole dish. Transfer the prepared quinoa and cauliflower rice mixture to your prepared baking dish. Top with fresh chopped basil followed by additional shredded cheese, halved mozzarella balls, and cherry tomatoes.
  • Bake. Bake in the oven at 375 degrees F. for approximately 15-20 minutes, or until cheese is melted and golden.


Note 1 - If you're not a fan of kale, any other leafy green will work. Spinach or chard make great alternatives.
Note 2 - You may also use leftover rotisserie chicken or any other pre-cooked chicken of your choice to save on total cooking time.


Calories: 484kcal | Carbohydrates: 27g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 602mg | Potassium: 1114mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4741IU | Vitamin C: 110mg | Calcium: 547mg | Iron: 3mg
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