Description
This Low Carb Chicken Casserole is a delicious keto-friendly dinner loaded with shredded chicken, riced cauliflower, broccoli, crispy bacon, and three cups of melted cheddar cheese. It’s an easy one-dish meal that’s perfect for busy weeknights, andmeal prep.
Ingredients
For the Casserole:
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16 ounces riced cauliflower
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12 ounces broccoli florets
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2 cups cooked, shredded chicken
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4 slices bacon
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3 cups grated cheddar cheese, divided (2½ cups for the mixture, ½ cup for topping)
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2 large eggs
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1 teaspoon salt
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1 teaspoon garlic powder
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½ teaspoon mustard powder
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½ teaspoon cracked black pepper
Instructions
Turn it to 350°F. That’s literally it.
Steam your cauliflower rice until it’s soft – maybe 5 to 7 minutes if it’s fresh or just do whatever the bag says if you bought frozen. But here’s where I need you to listen to me – you HAVE TO get all the water out. And I mean ALL of it. I wrap mine in a dish towel and twist and squeeze it like I’m trying to strangle it. The very first time I made this I was like “eh it’s fine” and didn’t drain it properly and ended up with basically cauliflower soup in a pan. My husband still brings it up sometimes. Don’t be like me that first time.
Throw the broccoli in your steamer for maybe 4 or 5 minutes. You want it cooked enough that it’s not crunchy raw but not so much that it’s falling apart because it’s gonna cook more in the oven anyway. And drain this too because vegetables are basically made of water apparently.
Cook your bacon in a skillet until it’s nice and crispy. I always make extra because I know I’m gonna eat some while I’m cooking – it’s like a chef’s tax or whatever. Let it cool down and then break it into little pieces.
Okay so just dump everything in your big bowl – the cauliflower, broccoli, chicken, bacon, eggs, most of the cheese (save that half cup for the top), and all your spices. Mix it all up really good. It’s gonna look kinda weird and loose and you might think you did something wrong but you didn’t, that’s just how it looks at this stage.
Scoop all that mixture into your baking dish and spread it around until it’s sort of even – doesn’t have to be perfect or anything. Then take that last bit of cheese and just cover the whole top with it. Don’t hold back here.
Put it in the oven for 30 minutes. You’re waiting for the cheese on top to get all melted with those golden brown crusty spots starting to happen. Fair warning your kitchen is gonna smell so good that everyone in the house is gonna start hovering around asking when dinner’s ready.
Let it sit for like 5 minutes before you dig in. I know that’s torture when it smells so good but it needs a minute to firm up or you’ll have a hard time getting it onto plates without it falling apart. Sometimes I remember to put parsley on top if I actually bought parsley which let’s be honest is like 30% of the time.
Notes
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Cut broccoli florets into smaller, uniform pieces so they distribute evenly and cook consistently
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Room temperature eggs mix better and create a smoother texture
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Don’t skip the mustard powder—it adds a subtle tang that elevates the whole dish without being obvious
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Line your baking dish with parchment paper for the easiest cleanup ever
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Common mistake: Overbaking! Watch that cheese at the 25-minute mark. If it’s browning too quickly, tent with foil for the last few minutes
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Shortcut: Use pre-cooked rotisserie chicken and frozen vegetables to cut your prep time in half
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American