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Low-Carb Cauliflower Chicken Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy, cheesy bacon chicken bake with cauliflower rice - a decadent low-carb twist on a classic casserole.
Ingredients:
  • 4 slices bacon
  • 1 pound skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 1 (10 ounce) package frozen riced cauliflower
  • 1 cup milk
  • 1 (1 ounce) package ranch dressing mix
  • 0.75 cup shredded Mexican cheese blend, divided
  • 0.5 (8 ounce) package cream cheese, softened
  • 3 green onions, chopped
Instructions:
  • Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, turning occasionally, for about 10 minutes. Drain on paper towels. Season the chicken with salt and pepper.
  • Bring a large pot of lightly salted water to a gentle boil, then add chicken breasts. Reduce heat and simmer until the chicken is no longer pink in the centers and juices run clear, approximately 15 minutes.
  • Steam the cauliflower rice in its package in the microwave on high for 5 minutes while the chicken is cooking. Allow it to cool slightly before serving.
  • In a mixing bowl, stir together milk and ranch dressing mix. Add cooked cauliflower rice, Mexican cheese, and cream cheese, then mix well.
  • Combine chopped bacon and chicken with green onions in a mixing bowl. Transfer mixture to prepared dish and sprinkle with remaining Mexican cheese.
  • Bake until the cheese is melted and bubbly in the preheated oven for approximately 30 minutes.

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