Chicken and Cauliflower Casserole

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I have one word to describe this Chicken and Cauliflower Casserole…YUMMY!! I’m not normally a huge cauliflower fan, but this was down right delicious.

I only have one word to describe this Chicken and Cauliflower Casserole…YUMMY!! I’m not normally a huge cauliflower fan, but this was right down delicious.

If you have picky eaters, this casserole is a great choice. Although it does have green onions in it (and I may leave those out all together next time) and cauliflower, the chicken, cheese and bacon bits make it cheesy and good.

Frequently Asked Questions

What can I serve with this chicken cauliflower casserole?

This keto and low carb chicken casserole is already a great one pot meal on its own, but you can add a side of veggies or a delicious salad.

Can I add toppings to my chicken casserole?

Absolutely! If you want to kick it up a notch, add a dash of hot sauce or you could even do a drizzle of ranch on top too.

How do you store and reheat this keto casserole dish?

Store this casserole dish in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 10-15 minutes or until it is warmed fully. You can also microwave for 30 seconds at a time until your desired heat consistency.

This Chicken and Cauliflower Casserole turned out really good and is packed with so much flavor. I was kind of nervous because I haven’t had a lot of experience with cauliflower, but you would never know it from this low carb casserole.

Try it today and let me know what you think!

Chicken and Cauliflower Casserole

INGREDIENTS 

• 3 boneless skinless chicken breasts, cooked and cubed
• 2 small heads cauliflower
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 bundles green onions, sliced
• 3 ounces crumbled bacon pieces
• 1 clove garlic, minced
• salt to taste
• pepper to taste
• cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
2. Remove the stem from the cauliflower, separate and steam until tender.
3. While cauliflower is steaming, combine the cheddar and Monterey Jack cheese in a large bowl. Take about 1/4 of the cheese and set it to the side.
4. Add the cubed chicken, green onions, crumbled bacon and garlic to the cheese mixture and stir to combine.
5. Add the cauliflower to the mixture, season with salt and pepper to taste and mix again.
6. Pour the mixture into the 9×13 baking dish and top with the rest of the cheese.
7. Cover dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 5 minutes.
9. Let cool slightly before serving.

NOTES

You can also use frozen cauliflower florets in those stem bags. One 10oz package equals about 1 small head of fresh cauliflower.

For those busy nights, you can substitute the chicken with a rotisserie chicken. Simply shred the chicken and use in place for fresh.

I have to tell you that I don’t care for green onions very much, so I don’t put in near what this recipe calls for. But that is just my personal taste.

Chicken and Cauliflower Casserole Nutrition Information

Serves 6

Calories: 376 | Carbohydrates: 7g | Protein: 43g | Fat: 19g | Fiber: 4g | Net Carbs: 3g

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