Dinner for Days!

Whether you’re eating alone, feeding a family or meal prepping for the week, casseroles are a great option!

You can create hundreds of different flavor combinations from the things already in your refrigerator. Casseroles are usually best when smothered in some kind of cheese and a delicious, filling meat. For this casserole we decided to use a basic chicken breast and mozzarella cheese, with low carb vodka sauce for extra flavor to create an Italian inspired casserole.

To add more nutrients and texture to the casserole, we also added cauliflower. We riced it and cooked it in chicken broth to enhance the flavor to act as rice in the casserole. It paired really well with the mushrooms in the mix and the Parmesan cheese we sprinkled over top. To make the cauliflower casserole extra special, and keto-friendly, we sprinkled crushed up pork rinds over the top of the whole casserole. This added a fun crunch to the whole dish! Sort of like a gratin!

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We loved the way the cauliflower casserole kept in the fridge. It’s perfect to reheat for lunch to bring to work or to enjoy for dinner again! They’re one of the few foods we enjoy reheating.

Italian Chicken and Cauliflower Casserole
Italian Chicken and Cauliflower Casserole
Votes: 35
Rating: 4.37
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 300 Calories
• 21g of Fat
• 29g of Protein
• 2.5g of Carbs
Serves
6 servings
Prep Time
20 minutes
Cook Time
20 minutes
Serves
6 servings
Prep Time
20 minutes
Cook Time
20 minutes
Italian Chicken and Cauliflower Casserole
Italian Chicken and Cauliflower Casserole
Votes: 35
Rating: 4.37
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 300 Calories
• 21g of Fat
• 29g of Protein
• 2.5g of Carbs
Serves
6 servings
Prep Time
20 minutes
Cook Time
20 minutes
Serves
6 servings
Prep Time
20 minutes
Cook Time
20 minutes
Servings: servings
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. Begin by ricing cauliflower until you have two cups worth and cook it in a pot with a cup of boiling chicken broth for about 10-15 minutes. You want the liquid from the chicken broth to completely evaporate.
  3. At the same time, allow your chicken breasts to cook. Once they're fully cooked, shred them! We used two forks to rip the meat apart into bite sized chunks.
    Cook chicken
  4. Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.
  5. Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise. Combine very well.
    Add mushrooms and mayo
  6. Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.
    Riced cauli
  7. Then add your vodka sauce and combine.
    Add vodka sauce
  8. Press the mixture into a baking dish creating an even layer.
    Press into dish
  9. Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.
    Sprinkle cheese and rinds
  10. Bake for about 20 minutes or until you see the entire dish bubbling.
  11. Garnish with fresh basil and enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

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