This Low Carb Chicken Casserole is the ultimate comfort food for anyone looking to enjoy a hearty, cheesy meal without the extra carbs. Packed with cauliflower rice, fresh broccoli, and savory bacon, it is a satisfying dish that the whole family will request again and again.
Table of Contents
Why You Will Love This Recipe
This Low Carb Chicken Casserole is a total game-changer for weeknight dinners because it combines the creamy, cheesy texture of a traditional casserole with wholesome, keto-friendly ingredients. You will love how the salty bacon complements the sharp cheddar cheese, making it feel like a decadent treat rather than a diet meal. Plus, it is incredibly versatile, allowing you to use leftover rotisserie chicken or pre-riced cauliflower to save time in the kitchen.
Ingredients
- 16 ounces riced cauliflower
- 12 ounces broccoli florets
- 2 cups cooked shredded chicken
- 4 slices bacon
- 3 cups grated cheddar cheese, divided
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cracked pepper
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13-inch baking dish.
- Steam the riced cauliflower and the broccoli florets until they are cooked through and tender.
- While the vegetables are steaming, fry the bacon in a skillet until it is crisp, then crumble it into small pieces.
- In a large mixing bowl, combine the steamed cauliflower rice, steamed broccoli, shredded chicken, and crumbled bacon.
- Add the two eggs, 2 1/2 cups of the grated cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper to the bowl.
- Stir the mixture thoroughly until all ingredients are well combined and the spices are evenly distributed.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake the casserole uncovered for 30 minutes, or until the cheese is melted and bubbling.
- Serve immediately while hot and enjoy.
Expert Tips / Pro Tips
To ensure your Low Carb Chicken Casserole has the best texture, it is vital to cook the cauliflower rice before adding it to the mix. This step helps evaporate excess moisture, preventing the casserole from becoming watery. If you are in a rush, you can use a bag of frozen cauliflower rice; just be sure to steam it according to the package directions and drain any liquid. For an even deeper flavor profile, try using a sharp or extra-sharp cheddar cheese to stand up against the hearty chicken and broccoli.
While this recipe calls for cheddar, you can easily swap it for Monterey Jack or Pepper Jack if you prefer a little kick. If you do not have broccoli on hand, chopped asparagus or green beans make excellent low-carb substitutes. For those who love the “Midwestern” flavor profile mentioned in the inspiration for this dish, adding a tablespoon of ranch seasoning or a drizzle of ranch dressing over the top before serving adds a delicious tang. You can also substitute the shredded chicken with ground turkey or even sliced smoked sausage for a different protein hit.
Serving Suggestions
This Low Carb Chicken Casserole is a complete meal on its own, but it pairs beautifully with a simple side salad tossed in a vinaigrette. If you want to lean into the comfort food vibe, serve it alongside some keto-friendly garlic bread or roasted radishes. It is also a great dish for meal prep, as it holds its shape well and tastes even better the next day after the flavors have had time to meld.
Store any leftover Low Carb Chicken Casserole in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply place a portion in the microwave for 1–2 minutes or put it back in the oven at 350 degrees until warmed through. This casserole also freezes well; allow it to cool completely, wrap it tightly with foil or plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 457 kcal |
| Carbohydrates | 6g |
| Protein | 45g |
| Fat | 27g |
| Saturated Fat | 13g |
| Fiber | 2g |
| Net Carbs | 4g |
Low Carb Chicken Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13-inch baking dish.
- Steam the riced cauliflower and the broccoli florets until they are cooked through and tender.
- While the vegetables are steaming, fry the bacon in a skillet until it is crisp, then crumble it into small pieces.
- In a large mixing bowl, combine the steamed cauliflower rice, steamed broccoli, shredded chicken, and crumbled bacon.
- Add the two eggs, 2 1/2 cups of the grated cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper to the bowl.
- Stir the mixture thoroughly until all ingredients are well combined and the spices are evenly distributed.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake the casserole uncovered for 30 minutes, or until the cheese is melted and bubbling.
- Serve immediately while hot and enjoy.
Notes
FAQ
Can I use fresh cauliflower instead of riced?
Yes, you can use fresh cauliflower florets. Simply pulse them in a food processor until they reach a rice-like consistency, or just chop them into very small pieces. If you leave them as larger florets, the texture will be chunkier but still delicious.
Is this recipe suitable for a Keto diet?
Absolutely. With only 4g of net carbs per serving, this Low Carb Chicken Casserole fits perfectly within a ketogenic lifestyle.
Do I have to use eggs?
The eggs act as a binder to help hold the cauliflower rice and chicken together. If you omit them, the casserole will be more “loose” and less cohesive, but it will still taste great.
Can I use rotisserie chicken?
Yes! Using a store-bought rotisserie chicken is a fantastic way to save time. Simply shred the meat and measure out two cups for the recipe.