Best 2 Low Carb Cauliflower Chicken Casserole Recipes

**Low-Carb Cauliflower Chicken Casserole: A Wholesome and Flavorful Delight for Health-Conscious Individuals**

Indulge in a culinary symphony of flavors and textures with this low-carb cauliflower chicken casserole, a delightful dish that caters to health-conscious individuals without compromising on taste. This wholesome casserole combines tender chicken, roasted cauliflower, and a creamy, cheesy sauce, all harmoniously blended to create a satisfying and nutritious meal. Its low-carb content makes it an ideal choice for those following a keto or low-carb lifestyle, while its rich flavor profile ensures that every bite is a moment of pure culinary bliss. In this article, we present three variations of this delectable casserole: a classic version, a Mexican-inspired rendition, and a broccoli-cheddar delight. Each recipe offers unique flavors and textures, allowing you to explore a world of culinary possibilities while staying true to your health goals.

Let's cook with our recipes!

PESTO CHICKEN BAKE WITH CAULIFLOWER (LOW CARB, GLUTEN-FREE)

Pesto Chicken Bake with Cauliflower (Low Carb, Gluten-free) image

This keto chicken cauliflower casserole with pesto needs just 6 common ingredients and 10 minutes prep time, and it's loaded with veggies, protein, and cheese.

Provided by Maya | Wholesome Yum

Categories Main Course

Time 35m

Number Of Ingredients 9

Ingredients

1 head Cauliflower ((cut into florets))
1 tbsp Olive oil
1 lb Shredded chicken ((cooked)*)
3/4 cup Basil pesto
1/4 cup Heavy cream ((or coconut cream))
1 cup Mozzarella cheese ((shredded, divided))
Sea salt
Black pepper
Fresh basil ((cut into ribbons for garnish - optional))

Steps:

Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
Reduce oven temperature to 350 degrees F (177 degrees C).
Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.

Nutrition Facts : Calories 433 kcal, Carbohydrate 11.5 g, Protein 17.6 g, Fat 37.8 g, SaturatedFat 0.5 g, Sodium 0.1 mg, Fiber 4.6 g, Sugar 4 g, ServingSize 1 serving

LOW-CARB CAULIFLOWER CHICKEN CASSEROLE

Low-Carb Cauliflower Chicken Casserole image

This recipe scales down some of the fat and calories in the traditional crack chicken recipe with the use of cauliflower rice. In addition, if you use 2% Fairlife® milk in lieu or regular milk, it keeps the carbs down.

Provided by carmicjam

Categories Meat and Poultry Recipes Pork

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

4 slices bacon
1 pound skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 (10 ounce) package frozen riced cauliflower
1 cup milk
1 (1 ounce) package ranch dressing mix
¾ cup shredded Mexican cheese blend, divided
½ (8 ounce) package cream cheese, softened
3 green onions, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 8.1 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 1.3 g, Protein 25.7 g, SaturatedFat 9.7 g, Sodium 742.1 mg, Sugar 2.1 g

Tips for Making the Best Low-Carb Cauliflower Chicken Casserole:

Use fresh cauliflower: Fresh cauliflower has a better texture and flavor than frozen cauliflower. If you do use frozen cauliflower, be sure to thaw it completely before using.
Grate the cauliflower finely: This will help it cook evenly and absorb the flavors of the other ingredients.
Season the cauliflower well: Don't be afraid to add plenty of salt and pepper to the cauliflower. This will help it taste its best.
Use a good quality chicken broth: The chicken broth is a key ingredient in this casserole, so be sure to use a good quality broth that has a lot of flavor.
Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken just until it is cooked through, but not overcooked.
Use a variety of cheeses: The different cheeses in this casserole give it a rich and complex flavor. Feel free to experiment with different types of cheeses to find your favorite combination.
Serve the casserole hot: This casserole is best served hot, right out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This low-carb cauliflower chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a low-carb casserole recipe, give this one a try. You won't be disappointed!