Green Chile Cauliflower Chicken Casserole

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! Quick, easy and great for your weekly meal rotation!
Green Chile Cauliflower Chicken Casserole
This warm and comforting cauliflower casserole is so addicting!
6 SERVINGS
PREP: 15 MIN
COOK: 20 MIN
INGREDIENTS LIST FOR THE GREEN CHILE CAULIFLOWER CHICKEN CASSEROLE
  • 1 lb (450g) ground beef, turkey, chicken, or pork (we used chicken)
  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery stalk
  • 2 1/2 cups cauliflower rice
  • 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
  • Salt and fresh cracked black pepper
  • Cilantro for garnish
DIRECTIONS
  1. 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 rice has to be fairly dry, otherwise, your dish risks being watery!
  3. Melt butter in a medium skillet over medium-high heat. Add your ground meat 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.
  4. In a large bowl combine cauliflower rice, 1/2 cup of each cheese, chiles, sour cream, cream cheese, stock, the 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.
  5. Bake at 325ºF (165ºC) for 20-25 minutes or until bubbly. You can broil for 2 – 3 minutes to crisp up the top if you like. Garnish the Chile cauliflower chicken casserole with fresh parsley and serve immediately. Enjoy!

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