Description
A hearty and flavorful low-carb BBQ chicken casserole made with tender chicken, smoky BBQ sauce, creamy cheddar, and cauliflower rice. Perfect for a wholesome, gluten-free, family-friendly dinner.
Ingredients
2 large chicken breasts, cooked and chopped
1 (8 oz) bag frozen cauliflower rice, defrosted and drained
2 tbsp olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
3/4 cup Sweet Baby Ray’s Original BBQ Sauce or Stubb’s Original BBQ Sauce or Primal Kitchen Classic BBQ Sauce
2 eggs
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
3/4 cup shredded cheddar cheese (Tillamook Medium Cheddar or Cabot Sharp Cheddar)
Instructions
1. Preheat oven to 400°F and lightly grease an 8×8-inch baking dish with nonstick spray.
2. Cook chicken breasts until tender, then chop into small bite-sized pieces and set aside.
3. Defrost cauliflower rice completely and squeeze out excess moisture with a kitchen towel.
4. In a skillet, heat olive oil over medium heat. Add diced onion and sauté for 3 minutes until soft. Add minced garlic and cook for another minute.
5. In a large mixing bowl, combine chicken, cauliflower rice, cooked onion, and garlic.
6. Add BBQ sauce, eggs, salt, pepper, and chili powder. Stir until evenly coated.
7. Pour the mixture into the prepared baking dish and spread evenly.
8. Top with shredded cheddar cheese.
9. Bake for 45 minutes, or until the center is firm and the cheese is bubbling with golden edges.
10. Let cool for 5 minutes before serving.
Notes
You can use Sweet Baby Ray’s, Stubb’s, or Primal Kitchen BBQ sauce for the best flavor.
For an extra spicy kick, add a few drops of Texas Pete Original Hot Sauce or Crystal Hot Sauce.
Make it ahead: assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Casserole
- Method: Oven-Baked
- Cuisine: American