Low-Carb Cauliflower Chicken Casserole
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Low-Carb Cauliflower Chicken Casserole

1. Bacon - 4 slices
2. Skinless, boneless chicken breast halves - 1 pound
3. Salt and ground black pepper to taste - 1 pound
4. Frozen riced cauliflower - 1 (10 ounce) package
5. Milk - 1 cup
6. Ranch dressing mix - 1 (1 ounce) package
7. Shredded Mexican cheese blend, divided - ¾ cup
8. Cream cheese, softened - ½ (8 ounce) package
9. Green onions, chopped - 3

How to cook deliciously - Low-Carb Cauliflower Chicken Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

2. Stage

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.

3. Stage

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.

4. Stage

While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.

5. Stage

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.

6. Stage

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.

7. Stage

Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.