Cauliflower rice and chicken casserole
The easy cauliflower rice and chicken casserole is keto friendly, incredibly satiating and a delicious family dinner.
Servings: 6
Calories: 366kcal
Cost: Cheap
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.
Notes
You can use 200-250 g shredded chicken or turkey for this recipe. This equals 2 chicken breast fillets, but you can substitute this for roast chicken or turkey leftovers.
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.Nutrition
Calories: 366kcal | Carbohydrates: 6g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 147mg | Sodium: 344mg | Potassium: 447mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1134IU | Vitamin C: 33mg | Calcium: 201mg | Iron: 1mg