Casseroles are a favorite of mine and this low carb chicken casserole doesn’t disappoint! It’s loaded with cauliflower rice, broccoli, chicken, cheese, and bacon! Pure comfort food!
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 cauliflower rice 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.
Cauliflower Rice Casserole:
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, but I almost always use the frozen cauliflower rice. It’s just easier.
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. π
This 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 this broccoli cauliflower casserole, you might also like:Β
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
This cheesy chicken casserole is full of cauliflower rice, broccoli, and shredded chicken. Such a simple weeknight meal.
Per serving: 457 calories, 27g fat, 45g protein, 6g carbs, 2g fiber = 4 net carbs
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 mustard powder
- 1 teaspoon garlic 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 9x13 baking dish and sprinkle the top with remaining 1/2 cup cheese.
-
Bake uncovered for 30 minutes.
-
Serve immediately.
50 comments
Hey girl, Love the new blog….I plan to be a follower!
I also LOVE casseroles
Delicious!
This sounds so yummy! Would it work to halve the ingredients and cook it in a 8 inch square pan? Oh – and is the bacon added in step 3 with everything or do you sprinkle it on top?
Yep, halving should fit great in an 8×8.
The bacon gets mixed in. I’ll update the recipe! Thanks for catching that. π
Would this be a good dish to make ahead and reheat later?
It does reheat okay, but tastes best fresh, in my opinion. I’m not a huge fan of reheated broccoli and cauliflower, but if you don’t mind it then this would be good. π
I’m gonna be making this tonight for dinner and I can’t wait! But just a suggestion you might want to add the Pre-heating and oven temperature to the printable directions.
Oh goodness – adding that now! Thank you for pointing that out!
Would like to give this a try..do you know the quantity of the recipe that makes up your 6 carbs?
Hi Nancy, the nutrition is based on this serving 6. π
Made this tonight, it was yummy!
So glad to hear that! π
Hi this looks awesome! Probably doesnβt matter much but in one place you have 400 degrees and at the bottom 350 degrees. Just FYI. Thank you!
Thanks for the heads up! Should be 350. All fixed! π
This was so good. I will definitely make again. I just discovered your website and I’ve already made two of your recipes this week!
Yay! So happy to hear that!
Are the eggs raw or hard boiled? I love casseroles. Can you freeze this recipe to make ahead of time?
The eggs are raw. I haven’t tried freezing this one, but I’d be worried about the veggies turning to mush after being cooked, frozen, and cooked again.
Is it questionable to have adds on your site that Eludes to the fact that low carb doesn’t work? …so that another supplement can be sold instead of encouraging people to eat real food? I like your recipe, but you adds are conflicting.
Hi Pat! It’s annoying to have those ads, for sure, but I can’t actually control them much. They’re targeted to each user, so the ads you see are based on your browsing history/cookies. You’ll likely have that ad or similar ones follow you around from site to site. π
Are the eggs put in raw or hard-boiled then chopped?
The eggs are raw.
Could you add sour cream or something else to make it more creamier?
Sure, I think that’d be great!
Can you make this in advance and heat it back up on the oven?
The vegetables are going to get softer the more you reheat it. I’d assemble in advance and then bake when ready to serve.
Can you make ahead and put it it in the fridge until ready to cook next day? I wasnt sure because of the eggs.
I haven’t tried it, but I think that would likely work fine.
Can this be frozen and reheated
I don’t think this one would freeze very well. The vegetables would likely turn to mush.
How big is the serving size?
The recipe serves 6, so 1/6th of the dish. π
Made this today to go into my meal prep for work. WONDERFUL!!! Just what I didn’t even know I was craving. THANK YOU!
Yay! Glad you enjoyed!
The chicken, did you just buy already premade chicken…? Or did you cook it first and then add it to the dish? Thank you!!
Either option works! I normally cook chicken breasts in my Instant Pot or slow cooker and then shred them up to have on hand for dishes like this. You can also use rotisserie chicken or even canned chicken, if you like.
This was a great way to use up leftover rotisserie chicken that I had! Super yummy!
Awesome recipes and great website! Thank you!
I made this … I’ll be honest. It was good but something was missing … I ended up using A LOT of sriracha … is it missing ranch dressing mix?
Ranch dressing mix would be a good addition. I was going for simple comfort food, but you could doctor this up however you wanted.
I ended up mincing a jalapeno to put in and using more ground mustard and garlic powder … and used pepper jack cheese … thank you for posting this one!
I made this and doubled everything, because no way it would be enough for 4 people. It was good, but very dry. It’s missing something, some liquid of some kind.
Sorry you found it to dry. I find the vegetables to release a bit of liquid and that keeps it moist. You could try adding in a bit of heavy cream when mixing if you like, though. π
Could You use cauliflower pieces instead of riced cauliflower?
Sure!
Would store bought frozen riced cauliflower work or do you buy a head and rice it yourself?
Oops, just saw the answer to my question yup top. Sorry!
This is fabulous: easy, satisfying and a great comfort food. I followed the exact recipe, but put in some basil and oregano. OMG! My family scarfed it up! Keep the casseroles coming!
Do you think adding cream of chicken soup would make it stick together and creamy?
I think it would, but it will add quite a few carbs as well.