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Low Carb Chicken Casserole, Chicken and Cauliflower Casserole

User Rating 3.5 Star Rating (2 Reviews)


Grated caulilflower makes this a good low carb replacement for chicken and rice.


  • 1 pound boneless chicken breasts
  • 1 tablespoon olive oil, or use cooking spray
  • salt and pepper, to taste
  • 1 head cauliflower, grated
  • 1 1/2 teaspoons herbs, dried; basil, thyme, etc.
  • 1 1/2 teaspoons dried parsley
  • 3 tablespoons heavy cream
  • 1 cup shredded Cheddar cheese


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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User Reviews

Reviews for this section have been closed.

 4 out of 5
low carb chicken casserole, Member angndiego

my whole family loved this. serve with with white rice for everyone whose not cutting down on carbs. I added a little extra cream, and did half broccoli half cauliflower sliced thin, not shredded. YUM!

9 out of 9 people found this helpful.

See all 2 reviews

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