A creamy, cheesy, and flavorful chicken casserole with cauliflower rice and broccoli. The perfect low carb comfort food for any night of the week.

16 ounces riced cauliflower (fresh or frozen)

12 ounces broccoli florets

2 cups cooked shredded chicken

4 slices bacon, cooked and crumbled

3 cups shredded cheddar cheese, divided

2 large eggs

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon mustard powder

½ teaspoon black pepper

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Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
Steam the cauliflower rice and broccoli until tender. Drain any excess liquid.
Cook bacon until crisp, then crumble into small pieces.
In a large bowl, combine cauliflower rice, broccoli, shredded chicken, bacon, eggs, 2 ½ cups cheddar, and seasonings. Mix until well combined.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the top with the remaining ½ cup cheddar cheese.
Bake uncovered for 30 minutes, or until the casserole is hot and bubbly.
Serve warm and enjoy!

Chicken: Rotisserie chicken works perfectly if you want to save time.
Cheese options: Try a mix of cheddar and mozzarella for extra gooey texture.
Make ahead: Assemble the casserole up to a day in advance, refrigerate, and bake when ready.
Storage: Leftovers keep in the fridge for up to 4 days. Reheat in the oven for best texture.
Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.