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Keto Chicken and Rice Casserole

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.