Easy Low Carb Chicken Bake (Print Version)
# Ingredients:
→ For the Casserole
01 -
3 cups cooked shredded chicken
02 -
1 small head of cauliflower, cut into florets
03 -
1 cup shredded cheddar cheese
04 -
1/2 cup shredded mozzarella cheese
05 -
1/4 cup Parmesan cheese
→ For the Creamy Sauce
06 -
1 tablespoon butter
07 -
3 cloves garlic, minced
08 -
1 cup heavy cream
09 -
4 oz cream cheese, softened
10 -
1 teaspoon Dijon mustard
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon paprika
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1/2 teaspoon red pepper flakes
→ For Topping (Optional)
16 -
1/4 cup crushed pork rinds or almond flour
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
02 -
Steam or microwave cauliflower florets until tender (about 5 minutes). Drain and set aside.
03 -
In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds. Add heavy cream, cream cheese, Dijon mustard, onion powder, paprika, salt, and pepper. Stir until smooth.
04 -
In a large bowl, mix shredded chicken, steamed cauliflower, and creamy sauce. Pour into the prepared baking dish. Sprinkle with cheddar, mozzarella, and Parmesan cheese.
05 -
Bake for 20-25 minutes, until cheese is melted and bubbly. Optional: Broil for 2-3 minutes to brown the cheese topping. Garnish with crushed pork rinds or almond flour for crunch and sprinkle with fresh parsley.
# Notes:
01 -
Make it dairy-free by using coconut cream and dairy-free cheese.
02 -
Add mushrooms, spinach, or bell peppers for extra nutrients.
03 -
Store leftovers in an airtight container in the fridge for 3-4 days.