Keto Chicken and Rice Casserole
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Keto Chicken and Rice Casserole
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This makes a total of 8 servings of Keto Chicken and Rice Casserole. Each serving comes out to be 365.63 Calories, 25.07g Fats, 4.52g Net Carbs, and 28.63g Protein.
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Ingredients
- ½ cup sour cream
- 2 large eggs
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 stick butter
- 2 teaspoons xanthan gum
- 2 cups chicken broth
- 5 cups riced cauliflower
- 3 cups pre-cooked chicken rotisserie
- 3 ounce pork rinds crushed
- ¼ cup + 2 tablespoons parmesan cheese
Instructions
- Preheat oven to 350°F and lightly grease a casserole dish.
- In a small bowl whisk together the sour cream, eggs, garlic powder, onion powder, salt and pepper. Set aside.
- In a large skillet melt the butter over medium heat.
- Whisk in the xanthan gum, stirring constantly, until the mixture turns golden brown. It should take about 5 minutes. Watch carefully as it can burn easily. Whisk in the chicken broth.
- Allow the sauce to simmer and thicken, about 5 minutes more. Remove from the heat and allow to cool slightly. Stir the riced cauliflower into the sauce mixture to combine.
- Add the cauliflower, cooked chicken, half of the ground pork rinds, Parmesan cheese, and the sour cream mixture to the prepared casserole dish. Stir well to combine.
- Combine the remaining ground pork rinds and the reserved Parmesan cheese. Sprinkle over the top of the casserole.
- Bake at 350 degrees for 60 minutes or until the top is golden brown.
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