Description
This creamy low carb chicken casserole is a comforting and flavorful dish perfect for a weeknight meal. It swaps traditional carbs for cauliflower rice, making it a healthy and indulgent option.
Ingredients
Scale
- 500g (1.1lb) Chicken Thighs, bite-sized pieces
- 600g (1.3lb) Cauliflower, riced
- 200ml (¾ cup) Heavy Cream
- 100g (3.5oz) Cream Cheese, softened
- 100g (3.5oz) Cheddar Cheese, shredded
- 2 Tbsp (30ml) Olive Oil
- 2 Tbsp (30g) Butter
- 100g (3.5oz) Onion, diced
- 2 Cloves Garlic, minced
- 1 tsp (5ml) Smoked Paprika
- ½ tsp (2.5ml) Dry Mustard Powder
- ½ tsp (2.5ml) Black Pepper
- ½ tsp (2.5ml) Sea Salt, to taste
- 2 Tbsp (30g) Almond Flour
- 1 tsp (5ml) Thyme Leaves, chopped
- 1 tsp (5ml) Lemon Zest
- 2 Tbsp (12g) Parsley, chopped (garnish)
- 1 Tbsp (8g) Almond Slivers, toasted (garnish)
- 1 Lemon Wedge (garnish)
Instructions
- Prep Oven & Dish: Preheat oven to 190°C (375°F) and grease a 9×13 inch baking dish.
- Rice Cauliflower: Process cauliflower into rice, steam for 5 minutes, and dry thoroughly.
- Sear Chicken: Sear seasoned chicken thighs in olive oil and butter until browned.
- Sauté Aromatics: Sauté onion and garlic in butter until fragrant.
- Make Cream Sauce: Whisk cream cheese, heavy cream, almond flour, and seasonings into a creamy sauce.
- Combine & Season: Fold in chicken, cauliflower rice, and cheddar cheese; season to taste.
- Bake Casserole: Transfer to baking dish and bake for 20-25 minutes, until bubbly and golden.
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
For best results, ensure the cream cheese is fully softened and the cauliflower rice is thoroughly dried to prevent a soggy casserole.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg