Shared by DeniseM
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Growing up in the 70s, one of my favorite casseroles was a Chicken and Rice Casserole made with Cream of Mushroom Soup and Lipton French Onion Soup Mix, so this is my Keto version! It turned out very close, and I served it with Roasted Asparagus.
There are no set-in-stone quantities, so this can be made simply to your taste, but this is how I created this recipe.
I buttered a 9x13 baking pan and pre-heated the oven to 350 degrees.
Then, I put three frozen bags of cauliflower rice in the microwave and cooked them for about 15 minutes.
Now for the Mushroom Soup part:
Follow the recipe for the sauce in the Beef Stroganoff recipe. Or sauté some garlic in butter, and add however many mushrooms you like. I usually use fresh, but I had two cans of sliced mushrooms on hand, drained them, and added them to the skillet. I cooked them for a couple of minutes, added a block of cream cheese, stirred that in well, then added just a splash of chicken broth and heavy cream. You don’t want this too soupy because cauliflower rice is unlike regular rice and won’t absorb any liquids.
Then season however you like. I added seasoning salt and pepper, onion powder, garlic powder, fresh or dried thyme, and a little Worcestershire sauce.
I then mixed the cooked cauliflower rice and sprinkled about half of a packet of McCormick Just 5 French Onion Soup Mix. Just five simple ingredients and none of the wonky ingredients that can be found in some mixes! Mix that well, then pour it into the baking pan.
I placed seasoned chicken breasts on top, spread them with softened butter, and sprinkled the remaining onion soup mix on top of the chicken. It is covered with foil, baked for about 15 minutes, uncovered, and baked for another 15-20 minutes so the chicken skin gets crispy.
Very tasty!