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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. 😉
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:
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 garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cracked pepper
Instructions
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Preheat oven to 350 degrees.
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Steam the cauliflower and broccoli until cooked through and tender.
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Fry the bacon until crisp and crumble it into small pieces.
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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.
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Spread mixture into 9x13 baking dish and sprinkle the top with remaining 1/2 cup cheese.
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Bake uncovered for 30 minutes.
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Serve immediately.
100 comments
Did you mix in 2 raw eggs or prepare them first?
The eggs are mixed in raw.
This was just so good!!! We love it. It was so nice to not have something really goopy and rich. Just good food. I used frozen cauliflower because that is what I had on hand. The broccoli was fresh. I used the required spices but I season all the way through cooking so it was tasty when completed. I made my chicken in a crock pot and it shredded in about three hours but you could easily use a rotisserie chicken. Some of us added a dab of ranch on the side of the plate and really enjoyed that flavor with the bacon in the dish!
Do you know what this would be as far as 21 day fix containers?
No, sorry, I have no idea.
I made this tonight and used turkey bacon but mine didn’t come out loose looking like yours. It was very good but what did I did wrong? Only change I made was the turkey bacon and I riced my own cauliflower and had to use frozen organic broccoli since the fresh didn’t look good in the store.
Hi Gena! Not sure what you mean by loose looking. Mine basically looked like a traditional rice casserole – is that not how yours looked? Not sure why that would be. Did it still taste good?
Well I haven’t tried it yet but looks delicious.
great
I roasted the broccoli in the oven and cooked bacon on the same sheet pan at the same time. Yum!
Brilliant!
I used chicken bacon because I’m allergic to pork. This recipe is fantastic! I added some red pepper flakes for a little kick. Thank you for the recipe!
I absolutely love this recipe. I go hust a little light on the shrerred chicken and extra on the broccoli. Ill have it for dinner then have it several more tines through the week either for lunch or dinner. It almost tastes better reheated.
Love all of the ingredients in this recipe, so … I oven roasted fresh chicken breasts, steamed fresh broccoli, riced cauliflower, crisped bacon, shredded sharp cheddar, put it all together, and waited in anticipation of a wonderful dinner. Took two bites, and threw the whole thing out. YUCK!!! So disappointed. . .who are all these people who thought it was “yummy”. . .???? Don’t make this dish if you value your time, and your money. . .it is just awful! If I could give it zero stars, I would. . .so disappointed that I spent all afternoon with this. . .
Oh no, I hate to hear you didn’t like it! I’m curious what it was you didn’t enjoy?
Karly, it was dry, flavorless. . .took far longer to prepare than you state. It is not that I “didn’t like it”. . .it was so bad, I threw it out!! Whatt a waste of my time. . .steamed broc and steamed rices cauliflower doesn’t work. . .and. . . what were the eggs for? As a binder??? Hated putting those in.
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If you did not like this it would have to be that you just did not like these ingredients to start. If it was bland for you just add some spices at the table. A lot of self- righteous criticism from somebody who received a free recipe. For future reference if a recipe is full on ingredients that you don not like do not expect to like the final product. It is not the job of the recipe author to cater to your specific needs. Geesh!
Going to make this tonight! Looks delish! Question – do you think it’s absolutely necessary to steam the cauli and broc first? Have you done it without and had poor results?
I haven’t made it without steaming. I like to steam first to get a bit of the liquid from the veggies out. Your casserole will be more wet and take longer to cook otherwise.
Thank you! And does it matter if I steam from fresh, or frozen veggies?
I often use the frozen riced cauliflower but always use fresh broccoli. I’m just not a fan of frozen broccoli though. Either would work, if you don’t mind frozen veggies.
I used frozen cauli rice and frozen broccoli, I did NOT cook it up first – just threw it all together (I did of course cook the bacon first – I bake mine in the oven) – it was FABULOUS! Thanks so much.
This casserole was absolutely amazing and delicious!! Easy to make and very filling. Definitely putting in our dinner rotation!!
I have not made this yet. Can it be made, then frozen, either before or after baking, for use later?
Hi Renee! I think this would freeze best before baking so the veggies don’t turn to mush.
Looking forward to trying this! How big is one serving? Did you measure it by weight, cups, oz, or just divide up the dish in 6 equal parts?
Hi Vanessa! I just divided it into 6 portions. 🙂
This was a big hit at my house tonight! I used chicken breast that I cooked in bulk for the week, omitted bacon, used a bunch of precut fresh veggies (broccoli, red onion, bell pepper, zucchini and squash) and used colby jack cheese and a mozzerella/provolone blend. So I kinda changed it but it was so delish and I’m sure the original recipe is just as good. I steamed the veggies in the Instantpot and steamed frozen cauliflower rice in the microwave. Couldn’t have been any easier. Thank you! Can’t wait to try more of your recipes!
I’m just starting keto and looking for more ways to get my cruciferous veggies in, since I’m not a big vegetable eater. I made a half-pan of this and it turned out pretty good. This was my first time baking with cauliflower rice and I have to say it is pretty satisfyingly like rice texture when cooked up. Mine turned out a little watery, which is to be expected with mostly vegetables. I did sautee my fresh broccoli to brown it first, then took that out of the frying pan and heated the steamed cauliflower rice in the hot pan to dry it out more. I also didn’t top it with extra cheese — that seemed like overkill! But I think if I make it again I’ll put more cheese on top than in the mix, because my cheese separated quite a bit. (I used a Cabot cheese similar to cheddar.) I’d also probably use something like fontina or mozzarella that melts smoother than cheddar.