One of my mom’s casseroles that she always made us which was also a family favorite was curry chicken and rice. It was basically a layer of rice that was mixed with a can of cream of mushroom soup and a cup of sour cream. Then you mixed in the curry, salt and pepper with the chicken and then baked it. It was so easy and delicious. Well I finally converted this family favorite to keto and now it’s a new tradition.
Kettle & Fire makes absolutely delicious bone broths and when I saw they had a mushroom bisque I immediately thought of mom’s recipe. So I decided to give it a try and see if I could make a winner!
What you’ll need:
- 2 pounds of chicken breast
- 1/2 cup sour cream (or coconut cream)
- 1 cup Kettle & Fire Keto Mushroom Bisque Soup
- 2 tablespoons curry powder
- salt & pepper to taste
- 3 cups riced cauliflower
Directions:
In a large fry pan, add chicken and soup. Simmer until chicken is cooked through. Add sour cream, curry and salt & pepper and mix well. Cover and let the flavors come together for about 5-10 mins. Cook cauliflower as directed on packaging. You can either serve the mixture on top of the cauliflower or you can mix it all in together. Enjoy! Makes 4 servings.