This keto friendly cauliflower rice and chicken casserole is perfect for cheese lovers and picky eaters - and anyone else that love a good casserole! It combines shredded chicken, riced cauliflower and deliciously creamy dairy products in the best way possible.
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The best cheesy keto chicken casserole
Cauliflower rice and chicken casserole is made by combining our favourite creamy ingredients.
Chicken: We need 200-250 g shredded chicken. This amounts to 2 chicken breast fillets, which you can quickly bake in the oven before adding them to the casserole. Alternatively, you can use leftover roast chicken, or even roast turkey.
Egg: Adding one egg helps the casserole hold together. This could be omitted if you have an egg allergy, but I highly recommend adding it for improved texture.
Cauliflower: You can buy cauliflower rice, or you can rice a medium sized cauliflower using a food processor.
Cream cheese: Creamy, cheesy goodness that constitutes the foundation in the casserole. Yum!
Cheese: Added on top for a delicious melted effect. Golden, melted cheese is the best part of any casserole.
Cream: Also added for texture. Yum!
Side dishes
This dish is super yummy, but it could use some more vegetables. I love serving it with a nice veggie side dish, like brussels sprouts with bacon or roasted green beans. You can also serve it with a kale salad, broccoli salad, or any of your favourite vegetables.
Leftover cauliflower rice and chicken casserole
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving for the best results. I would not recommend freezing leftovers, as the dairy products can separate during thawing and get a strange consistency.
More tasty dinners
Recipe
Cauliflower rice and chicken casserole
Ingredients
- 2 shredded chicken breast fillets
- 1 egg
- 300 g cream cheese
- 100 ml double cream
- 400 g riced cauliflower
- 100 g cheddar, grated
- salt, pepper
Instructions
- Preheat the oven to 200°C / 180°C fan oven / 395°F.
- Use leftover chicken breast fillets if you have them available, or cook chicken fillets in the oven until they are cooked through, then shred them.
- Combine riced cauliflower, double cream, cream cheese, shredded chicken, egg, salt and pepper in a mixing bowl, then transfer to a casserole dish. Use a spoon or spatula to smooth out the surface and distribute the ingredients evenly in the dish.
- Add shredded cheddar on top, and place the casserole in the oven. Cook until the cheese has melted and turned golden, about 20 minutes.
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