- 2 cups cooked and shredded chicken
- 1 head of cauliflower, chopped into small florets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked and shredded chicken and chopped cauliflower florets.
- In another mixing bowl, whisk together the sour cream, mayonnaise, grated Parmesan cheese, shredded cheddar cheese, minced garlic, chopped fresh parsley, and salt and pepper to taste.
- Pour the mixture over the chicken and cauliflower mixture and stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch casserole dish.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Enjoy your delicious low-carb chicken casserole!