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.
Rita says
I just got a new stove, it’s has a convention oven, does it need different baking instructions?
Karly Campbell says
You’ll have to ready your manual to see how it works.
Holly Luebke says
Made for supper tonite, instead of broc I used spinach and a little sour cream, was really good. I will make this again for sure!!
Barb says
This is a great recipe! Hubby loved it too, which is a BIG plus! I am going to try it with ham instead of chicken next time next up is your spaghetti squash recipe. Appreciate all the time and energy you put in to your blog
Thanx!!!
Karly Campbell says
Glad it was a hit, Barb! Hope you enjoy the spaghetti squash too!
Jennifer says
I made this exactly to recipe. However, I did add heavy cream as some people suggested, and it was delicious! I would make this 1000 times
Gerry says
Do you have a printed cookbook? I’ve loved the recipes I’ve made!
Karly Campbell says
So glad you’re enjoying the recipes, Gerry! No cookbook here, but I am about to release a couple of ebooks. Stay tuned! 🙂
Gina Williams says
Making this tonight and can’t wait to get it out of the oven. I added some sour cream and heavy cream just to make it creamier and used leftover rotisserie chicken. Sounds so yummy!!
Ginger says
I would like to make this tonight..can I use frozen cauliflower rice and frozen broccoli???
Karly Campbell says
I think you could, although you’ll probably end up with more liquid in your dish. I’m not a fan of frozen vegetables though, so I’ve only tried this with fresh.
diane says
Made this today, it was gr8. I am household of one so I have 5 more servings 🙂 I don’t care if the broccoli gets softer, I left a little crunch in it anyway LOL… I will have it at least two more times. Thanks for the recipe.
Gelene Tiller says
In response to the comment about it being dry, I did add some heavy cream (about 1/4 cup or so), and it was perfect! Also used full 3 cups of cheese in the casserole (since I missed that step), plus some on top. More cheese is always better. 🙂 Will definitely make this a regular at our house!
HAROLD GRESHAM says
This was very good! I used raw broccoli, and it worked just fine. I also cut back on the cheese. Thanks for the recipe!
Anne Paternotte says
I loooooved it!
My boyfriend made this and we ended up eating the entire dish at once. I know we’re big eaters but this wasn’t for 6 persons, otherwise we’d already be obese with our appetite haha!
Stephanie says
This was excellent! My husband had seconds and said how good it was. Will make it again for sure! I think I might add a little heavy cream just to make it creamier. Thank you!
Karly Campbell says
I’ll have to try with cream too. Great idea! 🙂
Rosemary says
Needed some help with some low carb meals other than plain chicken, salads etc. This is wonderful! I was getting bored with my food choices. I loved this casserole, and tried a few others shown within the blog with very enjoyable results! I am equally happy that they aren’t loaded with cream cheese/sour cream/yogurt as I suffer from reflux and they are major triggers for me. Thanks so much for easy, down to earth recipes that incorporate many ingredients already on the shelf.
Helene Vanderhoff says
Do you think adding cream of chicken soup would make it stick together and creamy?
Karly Campbell says
I think it would, but it will add quite a few carbs as well.
Bridget says
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!
Carol Fernandez says
Oops, just saw the answer to my question yup top. Sorry!
Carol Fernandez says
Would store bought frozen riced cauliflower work or do you buy a head and rice it yourself?
April Hoosier says
Could You use cauliflower pieces instead of riced cauliflower?
Karly Campbell says
Sure!
Miriah says
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.
Karly Campbell says
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. 🙂
Aileen says
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?
Karly Campbell says
Ranch dressing mix would be a good addition. I was going for simple comfort food, but you could doctor this up however you wanted.
Aileen says
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!
Sarah Campbell says
Somehow mine was dry.