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Italian Chicken And Cauliflower Casserole

Chicken breasts and cauliflower all on one-pan, ready in under 30 minutes, and best of all, coated in delicious Italian flavors. It doesn’t get better than that!

Yields4 Servings

 1 tbsp olive oil.
 20 oz chicken breast.
 2.50 oz mushrooms.
 ¼ cup mayonnaise.
 2 cups cauliflower (riced).
 ¼ cup heavy cream.
 1 cup chicken stock.
 ½ cup low carb vodka sauce.
 1 cup shredded mozzarella cheese.
 1 oz pork rinds.
 2 tbsp Parmesan cheese.
 Salt.
 Pepper.
 Oregano.
 Garlic powder.

1

Preheat the oven to 375°F.

2

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.

3

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.

4

Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.

5

Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise. Combine very well.

6

Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.

7

Then add your vodka sauce and combine.

8

Press the mixture into a baking dish creating an even layer.

9

Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.

10

Bake for about 20 minutes or until you see the entire dish bubbling.

11

Garnish with fresh basil and enjoy!

Ingredients

 1 tbsp olive oil.
 20 oz chicken breast.
 2.50 oz mushrooms.
 ¼ cup mayonnaise.
 2 cups cauliflower (riced).
 ¼ cup heavy cream.
 1 cup chicken stock.
 ½ cup low carb vodka sauce.
 1 cup shredded mozzarella cheese.
 1 oz pork rinds.
 2 tbsp Parmesan cheese.
 Salt.
 Pepper.
 Oregano.
 Garlic powder.

Directions

1

Preheat the oven to 375°F.

2

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.

3

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.

4

Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.

5

Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise. Combine very well.

6

Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.

7

Then add your vodka sauce and combine.

8

Press the mixture into a baking dish creating an even layer.

9

Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.

10

Bake for about 20 minutes or until you see the entire dish bubbling.

11

Garnish with fresh basil and enjoy!

Italian Chicken And Cauliflower Casserole

2061 NW 112 Avenue, Suite 136 Miami Florida 33172

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