Low-Carb Cauliflower Chicken Casserole

Chicken breasts, bacon, and cauliflower rice are mixed up in a creamy, cheesy mixture and baked golden for this low-carb version of a favorite casserole.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 291 Calories

Ingredients

• 1 cup milk
• 4 slices bacon
• 1 (1 ounce) package ranch dressing mix
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves
• 3 green onions, chopped
• 1 (10 ounce) package frozen riced cauliflower
• 0.5 (8 ounce) package cream cheese, softened
• 0.75 cup shredded Mexican cheese blend, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Step 2

Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.

Step 6

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.

Step 7

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.