Italian Chicken & Cauliflower Casserole

Serving 6 people

20 min


  • cauliflower 2 cups cauliflower (riced)
  • chicken breast 20 oz chicken breast
  • chicken stock 1 cup chicken stock
  • garlic powder garlic powder
  • heavy cream 1/4 cup heavy cream
  • mayonnaise 1/4 cup mayonnaise
  • mushrooms 2.5 oz mushrooms
  • olive oil 1 tbsp olive oil
  • oregano oregano
  • parmesan cheese 2 tbsp Parmesan cheese
  • pepper pepper
  • pork rinds 1 oz pork rinds
  • salt salt
  • shredded mozzarella cheese 1 cup shredded mozzarella cheese
  • vodka 1/2 cup low carb vodka sauce
Add to Shoping List
Order Ingredients Now

How to make it

  1. Preheat the oven to 375F.
  2. 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.
  3. 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.
  4. Add in 1/4 cup of heavy cream to your cooked cauliflower and cook for an additional 5 minutes.
  5. Slice some mushrooms and combine with the shredded chicken, along with 1/4 cup of mayonnaise.
  6. Combine very well.
  7. Add in your creamy cauliflower and stir well. Season in this step! We used salt, pepper, oregano and garlic powder.
  8. Then add your vodka sauce and combine.
  9. Press the mixture into a baking dish creating an even layer.
  10. Sprinkle the top with shredded mozzarella cheese, Parmesan cheese and crushed pork rinds for a crunchy finish.
  11. Bake for about 20 minutes or until you see the entire dish bubbling.
  12. Garnish with fresh basil and enjoy!