This low carb cauliflower chicken casserole is a delicious and healthy dish that is perfect for those following a low-carb or keto diet. Packed with protein from the chicken and cauliflower, this casserole is flavorful and satisfying. The combination of tender chicken, cauliflower, and creamy cheese sauce makes for a comforting and filling meal. It's easy to prepare and can be enjoyed as a main course or a side dish. This recipe is sure to become a family favorite!
Ingredients
- 1 medium cauliflower, cut into florets
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Directions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and cook the cauliflower florets until tender, about 6-8 minutes. Drain and set aside.
- In a separate skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add the shredded chicken to the skillet and cook for another 2-3 minutes, until heated through.
- In a saucepan, combine heavy cream, chicken broth, grated Parmesan cheese, dried thyme, salt, and black pepper. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.
- In a 9x13-inch baking dish, layer the cooked cauliflower, shredded chicken, and cheddar cheese. Pour the creamy cheese sauce over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy your delicious low carb cauliflower chicken casserole!
