Green Chile Cauliflower Chicken Casserole

Green Chile Cauliflower Casserole – Warm and addicting comfort food alert! This cauliflower chicken casserole recipe is an old family favorite that is low carb and Keto friendly. Cauliflower rice is baked in a layer of ground chicken, creamy cheesy sauce studded with green chiles and topped with lots of gooey cheese! Only a few minutes prep, then it’s in the oven! A quick and easy chicken casserole for your weekly meal rotation!

Photo credit: © Eatwell101.com

Ingredients list for the Green Chile Cauliflower Chicken Casserole

• 1 lb (450g) ground chicken (or beef, turkey, pork…)
• 2 tablespoons butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery stalk
• 1/2 cauliflower head, riced
• 1 cup shredded Monterrey Jack cheese, or mozzarella
• 1 cup shredded sharp cheddar
• 1/2 cup chicken or vegetable broth
• 4 oz canned green chiles, drained
• 1/2 cup sour cream, full fat
• 1/2 teaspoon garlic powder
• 1/2 cup softened cream cheese
• 1/2 teaspoon salt and fresh cracked black pepper
• Cilantro for garnish

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the green chile cauliflower chicken casserole: Preheat your oven to 325ºF (165ºC). Butter or grease an 8 x 8 baking dish and set aside.

2. If you use frozen cauliflower rice, cook according to package directions. If using fresh cauliflower rice, steam for 4-6 minutes on the stove-top or in the microwave until slightly tender. Squeeze steamed cauliflower rice to remove the excess moisture and set aside. The cauliflower rice has to be fairly dry, otherwise, your chicken casserole risks being watery!

3. Melt butter in a medium skillet over medium-high heat. Add your ground chicken and cook for 7-8 minutes. Add celery and onions. Cook for 5 minutes more, or until tender, stirring constantly. Season with salt and pepper to taste.

5. In a large bowl combine cauliflower rice, 1/2 cup of each cheese, chiles, sour cream, cream cheese, stock, the chicken meat and veggie mixture, garlic powder and black pepper and stir well. Spread the mixture evenly in the prepared baking dish and top with remaining cheese.

6. Bake at 325ºF (165ºC) for 20-25 minutes or until bubbly. You can broil the chicken casserole for 2 – 3 minutes to crisp up the top if you like. Garnish the  green chile cauliflower chicken casserole with fresh parsley and serve immediately. Enjoy!

Tips for the chicken casserole recipe

• If you want a crisp, crunchy topping, sprinkle your chicken casserole with breadcrumbs. Panko is wonderfully flaky and delicate while crushed pork rind might be a good option for those following a low carb or keto diet.
• The chicken casserole with green chile and cauliflower is easy to reheat the day after. Cover the dish with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through.
• One alternative is to freeze individual portions of the chicken casserole in freezer containers so you have a comforting dinner for evenings when you don’t feel like cooking from scratch.

More chicken casserole recipes

• Fajita Chicken Casserole
• French Onion Chicken Casserole
• Jalapeño Popper Chicken Casserole
• Spinach Chicken Casserole with Cream Cheese and Mozzarella

Photo credit: © Eatwell101.com