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Preheat your oven to 400ºF (200°C). Lightly spray a 9×13-inch pan with cooking spray and set it aside.
Remove the skin from rotisserie chicken and discard. Remove the meat from the bones and chop.
Cook cauliflower rice for 7 minutes in the microwave with ¼ cup water. Allow to cool down for a couple of minutes. Discard excess water for the cooked cauliflower.
In a large bowl, combine chopped chicken, cream, cream cheese, onion, minced garlic, pepper, paprika, chicken stock, and cauliflower rice. Pour the chicken mixture into the prepared pan and top with shredded cheddar cheese.
Bake the casserole uncovered for 20 minutes. Allow to rest for 5 minutes, garnish with fresh chopped parsley, and immediately serve the creamy chicken and cauliflower casserole. Enjoy!