There’s a certain magic in casseroles. Maybe it’s the cozy scent that fills your kitchen, or the satisfaction of pulling out one dish that feeds everyone at the table. This Low Carb Chicken Casserole brings that exact magic, except with a lighter, lower-carb twist. Cheesy, comforting, yet surprisingly wholesome.
Instead of heavy pasta or rice, this dish leans on cauliflower rice and broccoli. Pair that with juicy chicken, crisp bacon, a couple of eggs, and a generous handful of cheddar — suddenly, you’ve got a weeknight dinner hero. It’s hearty enough for big appetites but mindful of carbs.
When’s the Best Time to Serve This Dish?
This casserole can flex around your schedule. It works as a comforting dinner after a long workday, yet it also fits weekend family gatherings because you can make it in advance. Leftovers? Oh, they’re even better the next day. Which makes it a perfect “cook once, eat twice” style of recipe.
Kids, surprisingly, tend to dig into it too. Broccoli hidden inside layers of cheese and bacon becomes far more appealing. So yes, it transforms into both a weeknight staple and a quick potluck savior.
Ingredients Needed for the Recipe
- 16 ounces riced cauliflower – foundation of the casserole.
- 12 ounces broccoli florets – adds freshness, crunch, and color.
- 2 cups cooked shredded chicken – the protein star.
- 4 slices bacon – fried until crisp, savory with a smoky kick.
- 3 cups grated cheddar, divided – melty, golden comfort all over.
- 2 large eggs – helps bind everything together.
- 1 teaspoon salt – simple but essential seasoning.
- 1 teaspoon garlic powder – for warm, savory depth.
- 1/2 teaspoon mustard powder – a hush of tangy bite.
- 1/2 teaspoon cracked pepper – that sharp finishing note.
Can I Swap Ingredients?
Absolutely, and that’s the beauty of casseroles. If bacon’s not your thing, sausage crumbles or turkey bacon can keep the smoky vibe. Not a fan of cheddar? Try mozzarella for stretchiness or Monterey Jack for that mellow creaminess.
Vegetables are flexible too. Swap broccoli with zucchini, spinach, or even bell peppers. As for the chicken, leftover rotisserie meat is your best friend here — tender, flavorful, and convenient. This dish will bend to your pantry with no fuss.
How to Make Low Carb Chicken Casserole?
Step 1: Preheat and Prepare
Set your oven to 350°F so it’s ready by the time your mix comes together. Have a 9×13 dish close by. It’ll soon be filled with layers of cheesy goodness.
Step 2: Steam the Veggies
Steam both cauliflower rice and broccoli florets until tender. This step ensures that extra moisture doesn’t seep into your casserole later, keeping it nice and hearty instead of watery.
Step 3: Get the Bacon Ready
Fry those bacon slices until crisp and golden. Crumble them into small bits for maximum flavor spread — every bite should meet at least one crumb of bacon, right?
Step 4: Mix the Base
In a big bowl, combine cauliflower rice, broccoli, shredded chicken, crumbled bacon, eggs, most of the cheddar (about 2 ½ cups), and all your seasonings. Stir until well incorporated. It’s that magical moment where simple ingredients merge into comfort food.
Step 5: Assemble the Casserole
Spread the mixture into the prepared 9×13 baking dish. Sprinkle the remaining half cup of cheddar on top. This creates that glorious cheesy crust we all wait to crack into.
Step 6: Bake
Slide it into the oven and let it bake uncovered for 30 minutes. Your kitchen will smell irresistible, like homey, cheesy heaven. When golden and bubbling — it’s ready.
Step 7: Serve
Once out of the oven, let it sit for a couple of minutes (hard to resist, I know). Serve hot and enjoy how each creamy, cheesy spoonful feels like comfort you didn’t know you needed.
How to Store and Reheat?
If somehow there are leftovers, they store beautifully. Cover and refrigerate for up to 4 days. The texture and flavors stay on point. For reheating, just warm in the oven at 325°F until hot, or microwave if you’re in a rush — though oven baking brings the cheese crust back to life beautifully.
You could also freeze portions. Simply cool completely, wrap well, and freeze. Thaw overnight in the fridge, then reheat in the oven. It makes future you very, very happy.
Tips
- Don’t skip steaming the veggies first! Raw cauliflower and broccoli will release excess liquid, and nobody wants a watery casserole. Pre-cooking keeps things firm and flavorful.
- Play with flavors — a dash of smoked paprika, chili flakes, or even a swirl of ranch dressing (for Midwest-style comfort) can give it a fun twist. It’s a flexible recipe, more canvas than rulebook.
- Let it sit a few minutes after baking. This little pause helps ingredients settle together. Plus, it gives you the perfect excuse to savor the aroma a tiny bit longer.
Why Families Love This Casserole
It’s familiar but with a lighter spin. Kids see bacon and cheese and stop questioning the broccoli. Adults love it because it feels indulgent, yet it fits into low-carb goals without compromise.
It also wins points for saving time — cooked chicken from yesterday or store-bought rotisserie chicken makes the prep almost too easy. Comfort food without the fuss? That’s why it shows up at so many tables week after week.
Low Carb Chicken Casserole Recipe
Description
This Low Carb Chicken Casserole is the ultimate keto comfort food! Packed with tender shredded chicken, steamed cauliflower rice, broccoli, crispy bacon, and loads of cheddar cheese, all bound together with eggs and savory seasonings. Baked to golden perfection in just 30 minutes, it's a family-friendly, grain-free dish that's perfect for meal prep, weeknight dinners, or feeding a crowd. Hearty, delicious, and only 6g net carbs per serving!
Ingredients
Instructions
-
Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside. -
Steam Vegetables
Steam the riced cauliflower and broccoli florets until tender (about 8–10 minutes). Drain well and let cool slightly to avoid cooking the eggs prematurely.If using frozen cauliflower rice, follow package instructions and squeeze out excess moisture with a clean towel. -
Cook the Bacon
While vegetables are steaming, fry the bacon in a skillet until crisp. Transfer to a paper towel-lined plate, crumble, and set aside. -
Mix the Casserole
In a large bowl, combine the steamed cauliflower, broccoli, shredded chicken, crumbled bacon, beaten eggs, 2 ½ cups of cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper. Stir until well combined. -
Transfer and Top
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top. -
Bake
Bake uncovered for 30 minutes, or until the top is golden and the casserole is set (a knife inserted in the center should come out clean). -
Serve
Let cool for 5 minutes, then serve warm. Great on its own or with a side salad and ranch dressing.
Nutrition Facts
Servings 6
Serving Size 1/6 of casserole
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 185mg62%
- Sodium 720mg30%
- Potassium 680mg20%
- Total Carbohydrate 10g4%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 32g64%
- Calcium 420 mg
- Iron 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: Assemble the casserole (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if starting cold.
- Storage: Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
- Freezing: Freeze after baking for best results. Thaw overnight and reheat in the oven at 350°F.
- Chicken options: Use rotisserie chicken, grilled, or air-fried chicken. Leftover turkey works too!
- Veggie swaps: Swap broccoli for spinach, zucchini, or green beans.
- Add more flavor: Stir in a tablespoon of ranch seasoning or a splash of hot sauce for extra zing.
Frequently Asked Questions
Can I use frozen cauliflower rice?
Absolutely! Just be sure to thaw and drain it well (squeeze out excess moisture) to prevent a watery casserole.
Is this casserole gluten-free?
Yes! This recipe is naturally gluten-free. Just ensure your bacon and chicken are certified gluten-free if needed.
Can I make this without eggs?
Eggs are essential for binding the casserole. For a substitute, try ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water), though texture may vary.
How do I reheat leftovers?
Reheat individual portions in the microwave for 2–3 minutes. For best texture, reheat in a 350°F oven until warmed through.
Can I add more vegetables?
Yes! Feel free to add sautéed mushrooms, diced bell peppers, or chopped spinach. Just ensure they're cooked and drained to avoid excess moisture.