Italian Chicken & Cauliflower Casserole
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 tbsp olive oil
- 20 oz chicken breast
- 2.5 oz mushrooms
- 1/4 cup mayonnaise
- 2 cups cauliflower (riced)
- 1/4 cup heavy cream
- 1 cup chicken stock
- 1/2 cup low carb vodka sauce
- 1 cup shredded mozzarella cheese
- 1 oz pork rinds
- 2 tbsp Parmesan cheese
- salt
- pepper
- oregano
- garlic powder
Instructions
- Preheat the oven to 375°F.
- Begin by ricing cauliflower until you have two cups worth and cook it in a pot with a cup of boiling chicken broth for about 10-15 minutes. You want the liquid from the chicken broth to completely evaporate.
- At the same time, allow your chicken breasts to cook. Once they're fully cooked, shred them! We used two forks to rip the meat apart into bite sized chunks.
- Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.
- Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise. Combine very well.
- Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.
- Then add your vodka sauce and combine.
- Press the mixture into a baking dish creating an even layer.
- Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.
- Bake for about 20 minutes or until you see the entire dish bubbling.
- Garnish with fresh basil and enjoy!
Tags: pepperplate-import