Originally a chicken rice casserole, this keto friendly take is great for meal prep or serving large groups.
Preheat oven to 350F. Drain chicken in a colander and rice the cauliflower in a food processor.
Combine chicken, riced cauliflower, cream of chicken, and sour cream in a large casserole dish. Mix well to distribute evenly.
Melt one stick butter in a saucepan or microwave. Crush pork rinds by hand or with a rolling pin until the desired size. This is for the crunchy topping.
Combine melted butter with crushed pork rinds, then spoon evenly over the top of the casserole. Optionally add grated Parmesan to the topping to fill in any gaps.
Cook casserole on 350F for 30 minutes or until crust becomes golden brown.
Let rest for at least 5 minutes. Optional: Garnish with sliced green onions and serve. Salt and pepper to taste.
It's up to personal preference, but I really enjoy topping this dish with some sliced green onions. It just adds a little more to the flavor profile and the color of the dish.