Low Carb Cauliflower Chicken Casserole Food

LOW-CARB CAULIFLOWER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
• Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
• Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
• Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

24 EASY LOW CARB CASSEROLE RECIPES

Steps:

• Choose your favorite low-carb casserole!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

CHICKEN CAULIFLOWER CASSEROLE

Steps:

• Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
• Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
• Add cheese; stir until cheese melts. Remove from heat.
• Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

PESTO CHICKEN BAKE WITH CAULIFLOWER (LOW CARB, GLUTEN-FREE)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
• Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
• Reduce oven temperature to 350 degrees F (177 degrees C).
• Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
• Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
• Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.

LOW CARB CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a skillet large enough to hold chicken, melt margarine over medium heat.
• Add chicken and sprinkle with chicken seasoning, stirring well to coat.
• Cook chicken until no longer pink and slightly browned, set aside.
• To make the Cheese Sauce:.
• In a medium sized sauce pan, melt margarine over medium/low heat.
• Add flour and cook until lightly browned, and stir in milk a little at a time until slightly thickened.
• Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk .
• Then add salt and pepper to taste.
• In a large bowl, add cauliflower,chicken, and cheese sauce.
• In a greased 2 quart baking dish, add the cauliflower mixture.
• Sprinkle with remaining cheese,and bake at 350 degrees for 35 minutes.

LOW CARB CAULIFLOWER NOODLE CASSEROLE

Steps:

• preheat oven to 375 degrees.
• chop cauliflower into about 1/2 inch pieces, steam or boil for 10 minutes until crisp-tender.
• Prepare Noodles according to package directions.
• spray medium side skillet with oil, heat skillet over medium heat. Place onion and garlic in skillet when warm. Stir fry for about 1 minute. Add mushrooms and chicken broth, and cook until mushrooms are tender, about 5 minutes.
• Remove pan from heat and stir in sour cream, cream cheese, salt, and parmesan cheese.
• Combine all ingredients in a casserole dish. Bake for 30 minutes until heated throughout.
• Tofu Shirtaki Noodles, per 8oz package, calories 40, fat 1g, sodium 30mg, Carbs 6, Fiber 4g, Sugar 0g, Iron 4%, Vitamin C 2%. You can find them at most health food stores, including Whole Foods, in the refrigerator section (near Tofu).

CHICKEN CAULIFLOWER CASSEROLE - QUICK AND EASY RECIPE

Steps:

• Heat the oven to 375, grease a 9 x 9 oven-safe dish(I use an avocado oil spray), and set aside.
• Start by preparing your cauliflower and broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the florets. Let them cook for 2-3 minutes. When they are done they should be fork-tender. Drain the water, return the cauliflower and broccoli to the saucepan, and set aside.
• In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the grated cheese, then the shredded chicken. Finally, stir in the steamed cauliflower and broccoli and mix it all together.
• Transfer the chicken and cauliflower mixture into the prepared baking dish and cover with the last 1/4 cup of grated cheese.
• Place in the oven and bake for 20 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browned in spots.
• Serve warm. Leftovers keep covered in the fridge for up to three days.