As a Midwestern girl, there are a few things that define me. First of all, ranch dressing is my best friend—it’s my go-to topping for almost everything. If it’s food, it’s getting a drizzle (or sometimes a dunk) of ranch. But the true essence of Midwestern cuisine? It’s all about hearty, comforting dishes, and nothing fits that description better than a good casserole. The classic 9×13 dish, bubbling with cheesy goodness, is the definition of home cooking.
I’m all about comfort food, but ever since I went low-carb, I’ve had to rethink some of my favorite dishes. And let me tell you, this Low Carb Chicken Casserole is a total game changer. It’s one of those recipes where I knew I was going to love it, but I didn’t realize just how perfect it would be. It’s filling, packed with flavor, and the entire family will love it—whether they’re low-carb or not.
What makes this casserole stand out? Well, it’s not just about the cheesy, bacon-y goodness. It’s about how simple the ingredients are and how well they come together in a 9×13 baking dish. You don’t need fancy equipment, just a mixing bowl and an oven. It’s a no-fuss, low-carb dinner that will give you that same comforting feel as the traditional casseroles you grew up with.
A Low-Carb Twist on a Classic
One of the best things about a casserole is how versatile it can be. You can mix and match ingredients, and it still turns out fantastic. For this low carb chicken casserole, we’re keeping things simple with a few key ingredients:
- Cauliflower rice: This is a great substitute for traditional rice, keeping the casserole low-carb and still filling.
- Broccoli: Adds a fresh crunch and pairs perfectly with the chicken and cheese.
- Bacon: Because, well, bacon makes everything better.
- Shredded chicken: You can either cook your own or use rotisserie chicken to save time.
These ingredients come together in a super easy recipe that’s bound to become a staple in your weeknight dinner rotation. I’ll walk you through the steps to make it, and by the time you pop it into the oven, you’ll be ready for the delicious comfort that only a casserole can provide.
Making this casserole is simple, but there’s a little trick to it: cooking the cauliflower rice and vegetables first. By doing this, we ensure the casserole doesn’t get too soggy. The trick is in the timing—steam or cook the cauliflower and broccoli before mixing them with the other ingredients.
Here’s How You Do It:
- Prepare the Cauliflower Rice
Whether you buy pre-riced cauliflower from the store or rice fresh cauliflower yourself, you’ll need to cook it first. If you’re using frozen cauliflower rice, just follow the package instructions. If you’re using fresh cauliflower, steam it or cook it until it’s tender. Be sure to drain any excess water to avoid a watery casserole. This step is crucial to keeping your casserole the right texture. - Steam the Broccoli
Steam the broccoli florets until they’re tender, but not mushy. You want that perfect balance of softness and a bit of crunch to give your casserole some texture. - Fry the Bacon
Bacon adds an irresistible flavor to this casserole. Cook the bacon until it’s crispy and then crumble it into small pieces. Set aside. - Combine the Ingredients
In a large mixing bowl, combine the cauliflower rice, steamed broccoli, cooked shredded chicken, crumbled bacon, eggs, 2 ½ cups of grated cheddar, and seasonings (salt, garlic powder, mustard powder, and pepper). Stir everything well until it’s fully combined. - Transfer to Baking Dish
Once your mixture is ready, transfer it to a 9×13 baking dish. I like to sprinkle a little extra cheddar on top for that golden, crispy cheese crust. It’s totally optional, but definitely worth it. - Bake
Pop the dish in the oven, preheated to 350°F (175°C), and bake for about 30 minutes. When it’s done, the casserole will be golden and bubbly on top.
Why This Low Carb Chicken Casserole Works
This casserole is a winning combo of flavors. The cauliflower rice serves as a fantastic substitute for traditional carb-heavy rice. The broccoli provides the perfect amount of texture and freshness, while the bacon adds that savory crunch. Of course, the chicken brings everything together, offering plenty of protein.
What really makes this dish shine, though, is the rich, cheesy flavor. It’s so satisfying without any of the guilt. It’s the kind of meal that keeps you full and content, without leaving you longing for that second helping of mashed potatoes.
And the best part? This casserole is a one-dish meal. No need for side dishes or fancy prep—just a hearty, low-carb meal that can be served straight from the oven.
Serve It Up Right
I love how this casserole reheats beautifully, so you can make it ahead of time and enjoy it for lunch the next day. It’s great for meal prep, and leftovers can be easily packed for work or school lunches.
Print
Midwestern Comfort Food at Its Best – Low Carb Chicken Casserole
- Total Time: 45 min
Description
A hearty, cheesy, and satisfying low-carb casserole packed with ground beef, cauliflower rice, and creamy sauce. Perfect for meal prep or a cozy family dinner — keto-friendly and full of flavor!
Ingredients
-
- 1 lb (450 g) ground beef
-
- 3 cups riced cauliflower (fresh or frozen)
-
- ½ small onion, finely chopped
-
- 2 cloves garlic, minced
-
- 1 cup sour cream
-
- 1 cup heavy cream
-
- 2 cups shredded cheddar cheese (divided)
-
- 1 tsp salt
-
- ½ tsp black pepper
-
- ½ tsp smoked paprika
-
½ tsp onion powder
-
- ½ tsp garlic powder
-
- 1 tbsp olive oil
Instructions
-
Preheat oven to 375°F (190°C).
-
Cook the ground beef in a skillet with olive oil over medium heat until browned. Drain excess fat.
-
Add onion and garlic; cook 2–3 minutes until fragrant.
-
Steam or microwave the cauliflower rice until tender, then drain well.
-
Combine beef, cauliflower rice, sour cream, heavy cream, 1½ cups cheddar, and seasonings in a large bowl. Stir to mix.
-
Spread mixture evenly into a greased 9×13-inch baking dish.
-
Top with remaining ½ cup cheddar cheese.
-
Bake uncovered for 25–30 minutes until hot and bubbly.
-
Cool slightly, then serve warm.
Notes
-
Drain your beef well — excess grease can make the casserole oily.
-
Don’t skip draining the cauliflower rice — removing moisture keeps the casserole firm and not watery.
-
For a creamier texture, mix in 2 oz of cream cheese with the sour cream and heavy cream.
-
Add spice! Try a pinch of cayenne, chili flakes, or jalapeño for a little kick.
-
This casserole freezes perfectly — store individual portions in airtight containers for up to 3 months.
-
Reheat in the oven at 350°F for 15–20 minutes or in the microwave until hot.
- Prep Time: 15 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: American
