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Keto Jalapeno Popper Chicken Rice Casserole Recipe
This low carb casserole boasts the flavors of a jalapeno popper in a chicken and cauliflower rice casserole.
Course
Casserole, Main Course
Cuisine
American, gluten-free, Keto, Low Carb, Tex-Mex
Keyword
Keto Jalapeno Popper Chicken Casserole
Prep Time
7
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
47
minutes
minutes
Servings
8
Calories
338
kcal
Equipment
8 x 11 baking dish
Ingredients
8
oz
cream cheese
(one block)
¼
cup
mayonnaise
1
teaspoon
salt free seasoning blend
1
pound
chicken breast
, (raw) chopped into bite sized pieces
12
oz
cauliflower
, riced (I used a bag of frozen)
4
oz
chopped jalapeno
, canned drained
2
cups
shredded sharp cheddar
, 8 ounce bag, divided
Pickled jalapeno rings
, about 16-20
Instructions
Preheat oven to 400 degrees. Coat interior of baking dish (8x11) with non-stick cooking spray
Place the cream cheese in a large microwave safe bowl. Zap in 20 second intervals until soft to whisk. Add the mayonnaise and seasoning and whisk.
Drop in the chicken, cauliflower and peppers. Mix well.
Now add ⅔ of the shredded cheese and fold in.
Spread the mixture out in the baking dish. Then bake for about 33-35 minutes. Chicken will be cooked and edges bubbly.
Top casserole with remaining cheese and the jalapeno rings. Return to oven to bake 5-7 min until cheese is well melted.
Best served slightly cooled, but if you have no patience just dig in.
Video
Nutrition
Calories:
338
kcal
|
Carbohydrates:
4
g
|
Protein:
21
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Cholesterol:
100
mg
|
Sodium:
685
mg
|
Potassium:
437
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
980
IU
|
Vitamin C:
22.9
mg
|
Calcium:
247
mg
|
Iron:
1
mg