Low Carb Cheesy Chicken and Cauliflower Casserole

This low carb cheesy chicken and cauliflower casserole recipe will make you forget that you are eating low carb. It’s hearty and filling, and best of all, super yummy.

Instructions and photos are below, as well as a printable version of the recipe, estimated nutrition information and a pinnable image too! The printable recipe is at the bottom.

This recipe requires a little bit of prep work to get it ready.

But then you add everything to the casserole dish and you can clean up while it bakes. I love recipes like this low carb cheesy chicken and cauliflower casserole.

Low Carb Cheesy Chicken and Cauliflower Casserole

Scroll to the bottom for the printable recipe.

Ingredients:

• 3-4 chicken breasts, chopped in 2″ cubes
• 1 head of cauliflower, chopped
• 1 cup sour cream or greek yogurt
• ½ cup fresh flat leaf parsley, chopped
• 3 fresh chives, chopped
• 1 clove garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• ¼ cup heavy cream
• 1½ cup cheddar cheese
• 4 strips bacon

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Although you could use Peapod, and then you won’t ever have to leave your house because they deliver your groceries right to your door. Even frozen foods.

Directions:

1. 1. Preheat oven to 350F and grease or line a 9×9 casserole dish. I like to use a spray coconut oil.
   2. Cook the bacon in a skillet over medium high heat with coconut oil or butter. Alternatively, you can bake it in the oven at 350 for 20 minutes (use a cookie sheet lined with parchment paper).
   3. If you cooked the bacon in a skillet (I love cast iron), add chicken to brown, about 3-4 minutes each side. (If you chop before cooking it will cook faster, but you can chop after it’s seared.) If you baked the bacon, brown the chicken using the coconut oil or butter.
   4. Remove the chicken from the skillet and add the cauliflower, stirring occasionally for 3-4 minutes.
   5. Meanwhile, combine the sour cream, heavy cream and seasonings together.
   6. Combine the chicken and cauliflower in the ranch mixture and then pour into the casserole dish.
   7. Chop up the bacon into small pieces.
   8. Sprinkle the cheese and bacon over the casserole.
   9. Bake uncovered for 25-35 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165F. (You can cover towards the end if the cheese is browning.)

Nutrition Info

Nutrition info is provided for reference and information only and may not be accurate. Please do your own calculations to ensure accuracy, especially when using packaged ingredients as the nutrition information may vary from brand to brand.

Get the printable recipe below

Check out some of our other low carb chicken recipes:

1. 1. • Our 7 Best Low-Carb & Keto Chicken Recipes
      • Low Carb Chicken Enchilada Casserole
      • Low Carb Baked Chicken Tenders
      • Low Carb Tomato Basil Creamy Tuscan Chicken Alfredo

Low Carb Cheesy Chicken and Cauliflower Casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6

Author: 730 Sage Street

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Ingredients

• 2 Tablespoons coconut oil or butter
• 3-4 chicken breasts chopped in 2" cubes
• 1 head of cauliflower chopped
• 1 cup sour cream or greek yogurt
• 1/2 cup fresh flat leaf parsley chopped
• 3 fresh chives chopped
• 1 clove garlic minced
• 1 teaspoon dried dill
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/4 cup heavy cream
• 1 1/2 cup cheddar cheese
• 4 strips bacon

Instructions

• Preheat oven to 350F and grease or line a 9x9 casserole dish. I like to use a spray coconut oil.
• Cook the bacon in a skillet over medium high heat with coconut oil or butter. Alternatively, you can bake it in the oven at 350 for 20 minutes.
• If you cooked the bacon in a skillet, add chicken to brown, about 3-4 minutes each side. (If you chop before cooking it will cook faster, but you can chop after it's seared.) If you baked the bacon, brown the chicken using the coconut oil or butter.
• Remove the chicken from the skillet and add the cauliflower, stirring occasionally for 3-4 minutes.
• Meanwhile, combine the sour cream, heavy cream and seasonings together.
• Combine the chicken and cauliflower in the ranch mixture and then pour into the casserole dish.
• Chop up the bacon into small pieces.
• Sprinkle the cheese and bacon over the casserole.
• Bake uncovered for 25-35 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165F. (You can cover towards the end if the cheese is browning.)

Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

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