Description
Easy Low Carb Chicken Casserole is a comforting, oven-baked dish made with tender chicken, broccoli, cauliflower rice, crispy bacon, and melted cheddar. This simple, keto-friendly casserole is filling, family-approved, and perfect for busy weeknights or low-carb meal prep.
Ingredients
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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, divided
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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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1/2 teaspoon mustard powder
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1/2 teaspoon cracked pepper
Instructions
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Preheat the oven to 350°F and set aside a 9×13 baking dish.
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Steam the riced cauliflower and broccoli until fully cooked and tender. Drain well to remove excess moisture.
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Fry the bacon until crisp, then crumble it into small pieces once cooled.
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In a large bowl, combine the steamed cauliflower rice, broccoli, shredded chicken, crumbled bacon, eggs, 2 1/2 cups grated cheddar, salt, garlic powder, mustard powder, and cracked pepper. Stir until evenly mixed.
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Spread the mixture evenly into the 9×13 baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
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Bake uncovered for 30 minutes, until the casserole is set and the cheese is melted and lightly golden.
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Serve immediately while warm.
Notes
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Drain steamed vegetables thoroughly to prevent excess moisture in the casserole.
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Shredded chicken should be evenly sized for the best texture.
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Let the casserole rest for a few minutes before serving to help it set.
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Store leftovers in the refrigerator for up to 3 days and reheat gently.