Description

This Low-Carb Mexican Chicken Casserole combines juicy chicken, spiced cauliflower rice, and melty cheese for the ultimate keto-friendly comfort meal. It’s creamy, flavorful, and perfect for using up leftover chicken — a simple dinner everyone will love.

Ingredients

16 oz (450 g) riced cauliflower

1 medium onion, diced

1 green bell pepper, diced

2 cups cooked shredded chicken (leftover or rotisserie)

1 tbsp avocado oil (or olive oil)

1 tsp chili powder

½ tsp cumin

½ tsp smoked paprika

¼ tsp garlic powder

¼ tsp onion powder

½ tsp salt, or to taste

¼ tsp black pepper

1 cup shredded cheddar cheese

½ cup shredded mozzarella

½ cup cream cheese, softened

¼ cup heavy cream

Optional toppings: sour cream, salsa, jalapeños, avocado, or cilantro

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Sauté the veggies:
In a large skillet, heat avocado oil over medium heat. Add diced onion and green pepper, cooking until soft and fragrant (about 4–5 minutes).
Add the cauliflower rice:
Stir in the riced cauliflower and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for another 3–4 minutes until warmed through.
Mix in the chicken:
Add shredded chicken to the skillet and combine well. Remove from heat.
Make the cheese sauce:
In a small saucepan (or microwave-safe bowl), mix cream cheese, heavy cream, and half of the shredded cheese blend. Heat gently until smooth and creamy.
Assemble the casserole:
Spread the chicken mixture evenly in the baking dish. Pour the cheese sauce over the top, stirring gently to combine. Sprinkle the remaining cheese on top.
Bake:
Bake uncovered for 25–30 minutes, until bubbly and golden.
Serve hot with your favorite toppings — salsa, sour cream, or a sprinkle of fresh cilantro.

Notes

You can replace chicken with cooked turkey or ground chicken for a twist.
Adjust the spice level with extra chili powder or diced jalapeños.
For a creamier texture, stir in an extra 2 tablespoons of heavy cream before baking.
Store leftovers in an airtight container for up to 3 days in the refrigerator.Avoid freezing — the dairy sauce can separate after thawing.

Prep Time: 20 min
Cook Time: 30 min
Method: Baking
Cuisine: American