Chicken Cauliflower Casserole! This tastes like a baked potato! I could eat this ALL DAY. This week, I have been eating some for lunches and dinners. I am nowhere near sick of it yet, and my entire family loves it.
You could make this without the chicken, but I find that it’s a good protein boost and has about 6 net carbs in a 1.25 cup serving. It has about 35 grams of protein as well!
This was an amazing recipe originally from food.com, and I tweaked it a little bit.
- 5 slices of bacon
- 3 cups riced cauliflower (or one bag of Trader Joe’s cauliflower rice)
- 1 cup sour cream
- 4 green onions, chopped, divided
- 2 cups cooked chicken
- 3/4 cup shredded cheddar cheese, divided
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Preheat the oven to 350 degrees.
Cook the bacon in the skillet until crispy. Remove bacon to a paper towel, and pour the grease out of the skillet.
Add the cauliflower to the skillet and cook on medium-high heat for ten minutes, stirring occasionally.
In a large bowl, combine sour cream, 3 green onions, chicken, 1/2 cup of cheddar cheese, salt, and pepper. Add cauliflower and stir until well mixed.
Put mixture into a baking dish, sprinkle with remaining cheese, and cook for 20 minutes. Chop bacon and add to the top along with the remaining green onion.