Ingredients:

  • 3 cups Cooked, Shredded Chicken Breast
  • 3 cups Cauliflower Florets or Riced Cauliflower
  • 4 oz Cream Cheese, softened
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Sharp Cheddar Cheese (for filling)
  • 1 tsp Dried Onion Powder
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • 3/4 cup Sugar-Free BBQ Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Smoked Paprika
  • 1 tsp Dijon Mustard
  • 1/2 cup Almond Flour
  • 2 tbsp Melted Unsalted Butter
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 cup Shredded Sharp Cheddar Cheese (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. If using cauliflower florets, steam or boil until fork-tender. Drain extremely well and lightly mash or pulse in a food processor until it resembles coarse rice/mash.
  3. In a large mixing bowl, combine the cooked chicken, prepared cauliflower, cream cheese, heavy cream, 1 cup of cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix until just combined and creamy.
  4. In a small bowl, whisk together the sugar-free BBQ sauce, apple cider vinegar, smoked paprika, and Dijon mustard to create the BBQ mix.
  5. Pour about 2/3rds of the BBQ mixture over the chicken/cauliflower base. Fold gently to coat evenly. Transfer the entire mixture to the prepared casserole dish, spreading into an even layer. Drizzle the remaining BBQ sauce over the top layer.
  6. In a separate small bowl, combine the almond flour, melted butter, and Parmesan cheese until crumbly. Sprinkle this topping evenly over the casserole.
  7. Bake for 25 minutes. Remove from the oven, sprinkle with the remaining 1/2 cup of cheddar cheese, and return to the oven.
  8. Bake for a final 5–10 minutes, or until the topping is golden brown and the edges are bubbling hot. Let the casserole rest for 5–10 minutes before serving.