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cauliflower rice casserole with a spoon

Cauliflower Rice Casserole

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8
Calories 312kcal

Ingredients

  • 2 Tablespoons Unsalted Butter
  • 1 Yellow Onion chopped
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Cup Heavy Cream
  • 1 Cup Chicken Broth
  • 1/2 Teaspoon Xanthan Gum or 1 Tablespoon Flour/Cornstarch/Arrowroot Powder
  • 1/2 Teaspoon Tabasco
  • 1 Teaspoon Thyme fresh
  • 1 Cup Sour Cream
  • 2-3 Cups Chicken cooked + cubed
  • 3 Cups Broccoli florets
  • 3 Cups Cauliflower Rice

Toppings:

  • 2 Cups Sharp Cheddar Cheese divided
  • 1 1/2 Cups Pork Rinds crushed (can sub for breadcrumbs/panko)
US Customary - Metric

Instructions

  • Preheat oven to 425 F.
  • Melt butter (2 tablespoons) in a large oven safe skillet.
  • Add yellow onions (1 chopped), salt (1 teaspoon), and pepper (1/4 teaspoon), and saute over medium heat until onions become translucent - about 7 minutes.
  • Lower the heat to medium-low and stir in heavy cream (1/4 cup), chicken broth (1 cup), Tabasco (1/2 teaspoon), thyme (1 teaspoon) and xanthan gum (1/2 teaspoon). Bring the combo to a gentle simmer.
  • Simmer sauce for about 15 minutes - you'll know it's done once the sauce has reduced by half, and it coats the back of a spoon.
  • Remove from heat and stir in sour cream (1 cup), until no lumps remain.
  • Add cauliflower rice (3 cups), chicken (2-3 cups cooked and cubed) and broccoli florets (3 cups) and toss to evenly coat.
  • Flatten the top of the casserole with the back of your spoon.
  • Sprinkle the top of your pan with cheddar (2 cups) and bread crumbs or pork rinds (1 1/2 cups).
  • Bake for 20 minutes, you'll know the casserole is done once it's heated through and the cheese starts to bubble. Enjoy!

Nutrition

Calories: 312kcal | Total Carbohydrates: 8g | Protein: 16g | Fat: 25g | Sodium: 772mg | Fiber: 3g | Sugar: 3g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com