This dish was a hit—completely wiped out by the end of dinner!

The Low Carb No Peek Chicken & Rice is a comforting dish that brings back memories of family dinners shared on our Midwestern farm. It's a spin on the classic chicken and rice casserole, fitting into today's low-carb lifestyle without losing the wholesome flavors we hold dear. This recipe combines the savory satisfaction of tender chicken with a flavorful cauliflower 'rice', making it a perfect choice for those watching their carb intake but still craving a hearty meal. Passed down in various forms through generations, land this version is my way of merging tradition with modern dietary needs.

This cozy dish pairs wonderfully with a simple green salad on the side, tossed with a bit of lemon vinaigrette. You might also enjoy it with some roasted vegetables, such as Brussels sprouts or asparagus, to add a layer of texture and freshness that complements the creamy chicken. A warm, crusty keto-friendly bread would make an excellent vehicle to mop up any sauce left on the plate.

Servings: 4

1 lb boneless, skinless chicken thighs
1 head of cauliflower, riced
1 cup chicken broth
1 can (10.5 oz) cream of mushroom soup, low carb
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh thyme leaves for garnish (optional)

1. Preheat your oven to 350°F (175°C).

2. In a large ovenproof baking dish, spread the riced cauliflower evenly across the bottom.

3. In a medium bowl, mix together the chicken broth, cream of mushroom soup, garlic powder, onion powder, paprika, salt, and pepper until well combined.

4. Place the chicken thighs on top of the cauliflower rice in the baking dish.

5. Pour the soup mixture over the chicken and cauliflower, ensuring everything is covered.

6. Cover the dish tightly with aluminum foil; this is the 'no peek' part, so resist the urge to lift the foil while cooking!

7. Bake in the preheated oven for 1 to 1.5 hours until the chicken is tender and cooked through.

8. Remove from the oven, let sit for 5 minutes before serving, and garnish with fresh thyme leaves if using.

For a bit of a kick, consider adding a pinch of cayenne pepper or red chili flakes to the soup mixture. You can use chicken breasts instead of thighs if preferred; they may cook a bit faster, so check doneness earlier. If you have some fresh mushrooms on hand, slicing and sautéing them briefly to add to the dish before baking could enhance the earthy flavors. Finally, for those avoiding dairy, a coconut milk-based low-carb soup can replace the cream of mushroom soup.