Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until they're no longer pink, about 7-8 minutes.
- While the chicken cooks, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice grains. Set aside.
- In a large mixing bowl, combine the heavy cream, cream cheese, garlic, thyme, and rosemary. Whisk until smooth. Add the cooked chicken and cauliflower rice, mixing well to ensure everything is evenly coated.
- Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Let it cool for a few minutes, then garnish with fresh parsley before serving.
Notes
Chef's Tips:
• For a creamier texture, you can add an extra 1/4 cup of heavy cream.
• Avoid overcooking the chicken to prevent it from becoming dry.
• Serve with a side of steamed vegetables for a complete, low-carb meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
• Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.