Low Carb Classic Chicken and Rice Casserole
Savor the comforting flavors of a hearty casserole without the excess carbs in this "Low Carb Classic Chicken and Rice Casserole." This delightful twist on a traditional favorite substitutes cauliflower rice for its starchy counterpart, making it a perfect option for keto and gluten-free lifestyles. Tender, seasoned chicken breast pairs seamlessly with creamy, cheesy layers, including cream cheese, cheddar, and Parmesan, while vibrant peas and carrots add pops of color and nutrition. A rich blend of chicken broth and heavy cream ensures every bite is luscious and indulgent. Baked to golden perfection, this easy-to-make dish is ideal for weeknight dinners or meal prep, offering all the taste of comfort food without the guilt. Make this low carb casserole your new go-to for wholesome, crowd-pleasing meals!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 cups Cauliflower rice
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 ounces Cream cheese
- 1 cup Frozen peas and carrots
- 1 cup Shredded cheddar cheese
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cut the chicken breasts into bite-sized pieces. Season with salt, black pepper, garlic powder, and onion powder.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the cauliflower rice and sauté for about 5 minutes until slightly tender.
Reduce the heat to medium and add the chicken broth, heavy cream, and cream cheese to the skillet with the cauliflower rice. Stir until the cream cheese is melted and the mixture is well combined.
Stir in the cooked chicken pieces, frozen peas, and carrots so they are evenly distributed throughout the mixture.
Transfer everything to a greased 9x13 inch baking dish. Sprinkle the top evenly with shredded cheddar cheese and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and allow to cool slightly. Serve warm and enjoy your low carb chicken and cauliflower rice casserole!
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 21.8 g | ||
| Protein | 281.1 g | 562% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1618 mg | 124% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
