Low Carb Chicken Casserole, Chicken and Cauliflower Casserole

Wash chicken breasts or tenders; pat dry. Cut into cubes. Heat oil in a heavy skillet over medium heat; add chicken and cook until chicken is browned and just tender, about 10 to 12 minutes. Add cream and stir to scrape up any browned bits.. Spray a 7x11-inch baking dish with vegetable cooking spray; add grated cauliflower. Sprinkle cauliflower with a little salt and pepper, onion powder, basil and thyme or a combination of herbs, and parsley. Top cauliflower with chicken; drizzle with the cream. Sprinkle cheese over all. Cover and bake for 15 minutes at 325°.
Serves 4 to 6

Approximate nutrients, based on 5 servings:
Per Serving: 258 Calories, 16g Fat (56.0% calories from fat), 26g Protein, 2g Carbohydrate, 1g Dietary Fiber, 91mg Cholesterol, 198mg Sodium. Exchanges: 0 Grain(Starch), 3 1/2 Lean Meat; 0 Vegetable, 0 Non-Fat Milk, 2 Fat.

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