This easy low carb chicken casserole is a great way to feed the family something healthy. It is also a great way to make use of leftover rotisserie chicken.
Check the very bottom for a tool tip for making shredding meat super easy!
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
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- 16 ounces Cauliflower riced
- 12 ounces Broccoli florets
- 2 cups Chicken cooked and shredded
- 4 slices bacon
- 3 cups Cheddar cheese grated
- 2 Eggs, large
- 1 tsp Salt
- 1 tsp Mustard powder
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
Ingredients
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|
- Preheat the oven to 350 degrees
- Steam the cauliflower and broccoli until cooked through and tender.
- While the cauliflower and broccoli is steaming, fry the bacon until crispy and chop/crumble into small pieces.
- In a large bowl, combine all of the ingredients reserving 1/2 cups of cheese.
- Spread the mixture into a 9x13 baking dish and top with reserved cheese.
- Bake 30 minutes uncovered and serve immediately
Riced Cauliflower is very easy to make. Simply run it through your food processor or use a cheese grater to break it up. What I do with this recipe is start the bacon frying, then start ricing the cauliflower. Then I put the cauliflower in a microwave safe bowl, cover and microwave for 5 minutes. No water is needed. While that is cooking I break up the broccoli and get it ready to steam. When the cauliflower comes out I microwave the broccoli for 5 minutes.
When it comes to shredding chicken or any other meat, I HIGHLY suggest getting a pair of Bear Paws. They are hands down the best tools I've used for shredding meat.
