A Low Carb Dinner to last for Days!
Whether you’re eating alone, feeding a family or meal prepping for the week, keto casseroles are a great option!
You can create hundreds of different flavor combinations from the things already in your refrigerator. Casseroles are usually best when smothered in some kind of cheese and any type of delicious, filling meat. For this casserole, we decided to use a basic chicken breast and mozzarella cheese, with low carb vodka sauce for extra flavor to create an Italian inspired casserole.
To add more nutrients and texture to the casserole, we also added cauliflower. We riced it and cooked it in chicken broth to enhance the flavor to act as rice in the casserole. It paired really well with the mushrooms in the mix and the Parmesan cheese we sprinkled over top. To make the cauliflower casserole extra special, and keto-friendly, we sprinkled crushed up pork rinds over the top of the whole casserole. This added a fun crunch to the whole dish! Sort of like a gratin!
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We loved the way the cauliflower casserole kept in the fridge. It’s perfect to reheat for lunch to bring to work or to enjoy for dinner again! They’re one of the few foods we enjoy reheating.
Looking for more Italian inspired dishes? Check out this keto chicken parmesan recipe from The Foodie Affair. It might not have the pasta you may be used to, but it does satisfy that flavor craving!
| Servings: servings |
- 1 tbsp olive oil
- 20 oz chicken breast
- 2.5 oz mushrooms
- 1/4 cup mayonnaise
- 2 cups cauliflower (riced)
- 1/4 cup heavy cream
- 1 cup chicken stock
- 1/2 cup low carb vodka sauce
- 1 cup shredded mozzarella cheese
- 1 oz pork rinds
- 2 tbsp Parmesan cheese
- salt
- pepper
- oregano
- garlic powder
- Preheat the oven to 375°F.
- Begin by ricing cauliflower until you have two cups worth and cook it in a pot with a cup of boiling chicken broth for about 10-15 minutes. You want the liquid from the chicken broth to completely evaporate.
- At the same time, allow your chicken breasts to cook. Once they're fully cooked, shred them! We used two forks to rip the meat apart into bite sized chunks.
- Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.
- Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise. Combine very well.
- Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.
- Then add your vodka sauce and combine.
- Press the mixture into a baking dish creating an even layer.
- Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.
- Bake for about 20 minutes or until you see the entire dish bubbling.
- Garnish with fresh basil and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dinner in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dinner in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Instead of vodka sauce, I used a few tablespoons of presto and added about five pieces of bacon to make bacon bits. Since my husband doesn’t like mushrooms, I used some frozen broccoli instead. Turned out great!
Would this freeze and reheat ok? I like to make a big casserole and freeze individual portions to eat over 1-2 weeks. I’m wondering if the pork rind topping would become soggy.
Hmm, the pork rinds many do funny things in the freezer and reheating process. Any chance to add them as you eat the casserole throughout the week?
Not sure about ‘vodka sauce’. Do you have a suggestion on a substitute for this? Otherwise it looks easy and tasty
You can use your favorite low carb marinara sauce. Rao’s makes a good one!
Could you please tell me what size baking pan you used?
We used a 13×9-inch pan.
Thanks for this recipe. It was a hit at our house. Even the world’s pickiest toddler ate it happily. Definitely keeping the recipe handy.
Aww that’s so great to hear! I’m glad your picky eater liked it 🙂
Teach me rice cauliflower! Please! I have yet to get it right anytime a recipe calls for it. What are your tips/tricks?
Hey Leah! Cauliflower is easy to work with and you can flavor it any way you want!
We like to put it in the food processor and blend until it is the size of rice. Then we boil it in chicken broth (for extra flavor) until it’s cooked and soft. Then we eat it like rice with some mushroom and cream in it.
Or, you can make a cauliflower mashed potatoes! Just steam some cauliflower and then blend with butter, garlic, chives and salt. Dill works well in it too!
Sometimes, if you cauliflower mashed potatoes are too watery, you can cook them on a pan to evaporate some of the extra water :0
Hope this helps!
Thanks!
I’ve found the easiest way to make cauli-rice is using my food processor and the large grating disk. I then saute it in some ghee, salt and pepper. Not a lot of ghee, you want to cauliflower to dry. Doing it this way I’ve found it will keep better in the fridge and freezer. If you don’t dry your cauli-rice it will only keep in the fridge for a couple of days before molding.
Another way, if you don’t have a foot processor, is to grate it by hand or, if you have a blender, break the cauliflower into uniform pieces and put in your blender container. Fill the container with water to cover the cauliflower. Pulse until you have the size you’d like. Again, be sure you dry the cauliflower well to use or store.
Thank you for the helpful tips, Karen 🙂 this’ll improve anyone’s cauliflower!
Thanks for the tips!
Okay, I definitely have to try this recipe. It looks delicious! Great blog!
Thanks Roxanne! Enjoy the recipe!