Keto Chicken and Rice Casserole

Keto Chicken and Rice Casserole

End the day with a good dinner to ensure a good morning.

  • 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

  • How to prepare:
    1. Preheat oven to 350°F and lightly grease a casserole dish.
    2. In a small bowl whisk together the sour cream, eggs, garlic powder, onion powder, salt and pepper. Set aside.
    3. In a large skillet melt the butter over medium heat.
    4. 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.
    5. 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.
    6. Add the cauliflower, cooked chicken, ground pork rinds, Parmesan cheese, and the sour cream mixture to the prepared casserole dish. Stir well to combine.
    7. Combine the remaining ground pork rinds and the reserved Parmesan cheese. Sprinkle over the top of the casserole.
    8. Bake at 350 degrees for 60 minutes or until the top is golden brown.

    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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