Description
This Low Carb Keto Creamy Chicken & Cauliflower Rice Bake is a comforting, keto-friendly casserole with tender chicken, sautéed vegetables, and a rich, creamy cashew sauce. It’s easy to prepare, flavorful, and perfect for meal prep or weeknight dinners.
Ingredients
3 6-ounce chicken breasts
1 tablespoon olive oil
1 onion, chopped
8 ounces mushrooms, sliced
1 teaspoon kosher salt
1 teaspoon pepper
3 cloves garlic, grated or finely minced
1 bunch kale, stems removed and chopped (about 3 cups)
3 cups chicken stock
1 cup raw cashews, soaked overnight
2 tablespoons nutritional yeast
3 teaspoons salt
3 12-ounce bags frozen cauliflower rice
Crushed roasted nuts or panko topping
Instructions
1. Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and set a wire rack. Place chicken breasts on the rack, season with salt and pepper, and roast for 25 minutes. Remove and chop into bite-sized pieces.
2. Reduce oven temperature to 350ºF. Heat olive oil in a skillet over medium heat, add onion and mushrooms, season with 1 tsp salt and pepper, and sauté until caramelized, about 10 minutes.
3. Add garlic and cook 30 seconds until fragrant, then add kale and sauté until soft, about 5 minutes.
4. In a high-speed blender, combine soaked cashews, chicken stock, nutritional yeast, and salt. Blend until completely smooth to make the sauce.
5. Stir the frozen cauliflower rice and chopped chicken into the sautéed vegetables until combined.
6. Pour the cashew sauce over the mixture and gently mix so it is evenly absorbed.
7. Top the casserole with crushed roasted nuts or panko.
8. Bake in the 350ºF oven for 20–25 minutes until bubbling and golden brown.
9. Remove from oven and let rest for 5–10 minutes. Serve warm.
Notes
Chicken: Organic, hormone-free, and antibiotic-free chicken is recommended. Rotisserie or leftover chicken works as a substitute.
Casserole Dish: A 9×13 or 6-quart baking dish can be used instead of a cast iron skillet.
Frozen Cauliflower Rice: No need to thaw before adding.
Using Dairy: For a creamier version, replace cashews with 2 cups bone broth and 1 cup heavy cream. Optional grated keto-friendly cheese can be added.
Quick Cashew Soak: Cover cashews with 3 cups boiling water for 1 hour for a faster soak.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American