This LOW CARB CHICKEN CASSEROLE is a family favorite. It starts with cauliflower rice and then gets fresh broccoli, chicken, cheese, and bacon added to the mix. Total comfort food!
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I’m a Midwestern girl through and through.
What does this mean?
Well, it means that I put ranch dressing on ev.ery.thing. Like, EVERYTHING.
It also means that, back before I was all low carb, I ate a whole heck of a lot of corn on the cob.
And, most importantly, it means that casseroles are my life.
I’m sorry, but there is just something comforting and homey about a 9×13 dish full of cheesy goodness.
This low carb chicken casserole surprised me. I knew I was going to like it when I was throwing it together the first time, but I was surprised by just how perfect it was.
A low carb casserole that makes the whole family happy? Yes, please.
How to:
You can use fresh cauliflower and rice it yourself for this recipe or you can use a bag of frozen cauliflower rice. Either will work fine!
We’re going to start by cooking the cauliflower rice. Follow the directions on the bag or steam your fresh cauliflower.
Cooking the rice first means we’ll avoid the casserole getting too much liquid from the veggies.
While the cauliflower is cooking, you’ll also want to steam some broccoli and fry some bacon.
Add the steamed cauliflower rice and broccoli to a mixing bowl along with some cooked, shredded chicken, crumbled bacon, eggs, cheddar, and your seasonings.
Mix it all up and toss it in a 9×13 baking dish.
I usually sprinkle a little extra cheese on top for good measure. 😉
This keto chicken casserole will bake for 30 minutes at 350 degrees.
What comes out of your oven is pure comfort food!
This low carb casserole is a total keeper!
If you like low carb casseroles, you might also like:
Low Carb Cheeseburger Casserole: I make this almost every week – it’s so filling and reheats like a dream!
Unstuffed Cabbage Rolls: This casserole is beyond simple!
Lasagna Stuffed Chicken: If you love the traditional lasagna, I bet you’ll love this version too!
Philly Cheese Steak Casserole: I love a good cheese steak and this one doesn’t disappoint!
Low Carb Chicken Casserole
Ingredients
- 16 ounces riced cauliflower
- 12 ounces broccoli florets
- 2 cups cooked shredded chicken
- 4 slices bacon
- 3 cups grated cheddar divided
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cracked pepper
Instructions
- Preheat oven to 350 degrees.
- Steam the cauliflower and broccoli until cooked through and tender.
- Fry the bacon until crisp and crumble it into small pieces.
- Add the steamed cauliflower rice and broccoli to a large bowl with the chicken, bacon, eggs, 2 1/2 cups cheddar, and spices. Stir well to combine.
- Spread mixture into 9×13 baking dish and sprinkle the top with remaining 1/2 cup cheese.
- Bake uncovered for 30 minutes.
- Serve immediately.
Annette Kreamer says
I want your recipe please that look so Good.
Margie says
Hi, is there a way to combine all raw ingredients into one dish and cook together?
Karly Campbell says
The bacon and chicken would likely not cook through properly if done this way and the vegetables would release a lot of liquid.
Lynn says
This is my go to recipe for friends and family. It’s so delicious and my grandsons gobble it up! (and they are picky eaters).
Christy Solomon says
Are the eggs boiled?
Karly Campbell says
No, they’re raw. They act as a binder to help hold the casserole together.
Denise says
A friend had posted this on our keto group and I had a rotisserie chicken from the weekend – and it was amazing, not dry at all, I added mushrooms, leeks and spinach along with the cauliflower rice (frozen and steamed) and broccoli florets (fresh, steamed). I also added ranch seasoning because it seemed like a good fit! VERY yummy, keto friendly and I am pretty sure my family will love it too. Thank you!!
Karly Campbell says
So glad you enjoyed it, Denise! Sounds like you made some tasty additions. 🙂
BA says
Looked delicious, too strong on garlic taste. Will try again changing seasonings.
Denise says
This was outstanding! I like the Tropicland riced cauliflower from Costco, but I find it tastes best and maintains a ‘rice’ consistency when I use it frozen. I used frozen broccoli cuts also, so I baked it for an hour. Not too much moisture. I was amazed at how delicious it was without any cream soup or sour cream. This is a Keto keeper! Thank you.
Karly Campbell says
So glad you enjoy the recipe! And happy to hear it worked well with frozen veggies.
Maggie says
How many carbs does it have
Karly Campbell says
Hi Maggie! The nutrition info is in the recipe card. 🙂
Gloria says
Delicious! I used fresh broccoli and fresh cauliflower. I just cut up both into florets because I was too lazy to rice the cauliflower. Still came out great. Glad I came across this recipe!
Karly Campbell says
Sounds great! Thanks, Gloria!