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.
Karen says
Awesome recipes and great website! Thank you!
MAC says
This was a great way to use up leftover rotisserie chicken that I had! Super yummy!
Shawnda Hudson says
The chicken, did you just buy already premade chicken…? Or did you cook it first and then add it to the dish? Thank you!!
Karly Campbell says
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.
Betty says
Made this today to go into my meal prep for work. WONDERFUL!!! Just what I didn’t even know I was craving. THANK YOU!
Karly Campbell says
Yay! Glad you enjoyed!
Jessica says
How big is the serving size?
Karly Campbell says
The recipe serves 6, so 1/6th of the dish. 🙂
Erin says
Can this be frozen and reheated
Karly Campbell says
I don’t think this one would freeze very well. The vegetables would likely turn to mush.
Sonya says
Can you make ahead and put it it in the fridge until ready to cook next day? I wasnt sure because of the eggs.
Karly Campbell says
I haven’t tried it, but I think that would likely work fine.
Janet says
Can you make this in advance and heat it back up on the oven?
Karly Campbell says
The vegetables are going to get softer the more you reheat it. I’d assemble in advance and then bake when ready to serve.
Kimberly Edmondson says
Could you add sour cream or something else to make it more creamier?
Karly Campbell says
Sure, I think that’d be great!
Angie says
Are the eggs put in raw or hard-boiled then chopped?
Karly Campbell says
The eggs are raw.
Pat Reed says
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.
Karly Campbell says
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. 🙂
Arthur says
Are the eggs raw or hard boiled? I love casseroles. Can you freeze this recipe to make ahead of time?
Karly Campbell says
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.
Polly says
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!
Karly Campbell says
Yay! So happy to hear that!
Doris says
Hi this looks awesome! Probably doesn’t matter much but in one place you have 400 degrees and at the bottom 350 degrees. Just FYI. Thank you!
Karly Campbell says
Thanks for the heads up! Should be 350. All fixed! 🙂
Pat Campbell says
Made this tonight, it was yummy!
Karly Campbell says
So glad to hear that! 🙂
Nancy says
Would like to give this a try..do you know the quantity of the recipe that makes up your 6 carbs?
Karly Campbell says
Hi Nancy, the nutrition is based on this serving 6. 🙂
Melody says
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.
Karly Campbell says
Oh goodness – adding that now! Thank you for pointing that out!
Victoria says
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?
Karly Campbell says
Yep, halving should fit great in an 8×8.
The bacon gets mixed in. I’ll update the recipe! Thanks for catching that. 🙂
Karen says
Would this be a good dish to make ahead and reheat later?
Karly Campbell says
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. 🙂
Deirdre says
Hi! I’m curous as to what the strips are on the top?
Karly Campbell says
I’m not sure what you’re asking, sorry.
Gail Glass says
Delicious!
Janet says
Hey girl, Love the new blog….I plan to be a follower!
I also LOVE casseroles