four-cheese italian chicken casserole
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Delicious and low carb, this recipe may be made either in a slow cooker for convenience, or baked in the oven for speed. Only one additional pan is used, so easy cleanup too.
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yield
4 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
method
Slow Cooker Crock Pot
Ingredients For four-cheese italian chicken casserole
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2 Tbspolive oil
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oneyellow onion, chopped (divided use)
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onered bell pepper, diced
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16 oz bagcauliflower rice
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one pkgitalian dressing mix
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½-1 tspgarlic salt
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1 cupshredded mozzarella cheese
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16 ozground chicken (or diced chicken breast)
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14 oz jarpizza sauce
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8 ozneufchatel or cream cheese, cubed
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1 cupshredded cheddar cheese
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2.5 oz cansliced black olives, drained (optional)
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4 Tbspgrated parmesan cheese
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1 Tbspdried parsley
How To Make four-cheese italian chicken casserole
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1Saute half of the chopped onion in the olive oil. Add the bell pepper and cauliflower rice, and continue to saute until softened. Stir in the Italian dressing mix and garlic salt.
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2Spread vegetables in a greased slow cooker*. Top with the shredded Mozarella cheese.
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3Using the same skillet, saute the ground chicken with the remaining onion. When browned, stir in the pizza sauce and cream cheese. Simmer until smooth, then spoon over the vegetable layer in the cooker.
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4Top with grated Cheddar and black olives. Combine the dried parsley with the Parmesan cheese, and sprinkle over the top.
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5Cover with lid, and cook on LOW for 1-2 hours.
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6*May also be cooked in a 9x9-inch baking dish: bake uncovered for 20 minutes at 375°.
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