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Low-Carb Chicken Casserole

A warm and cheesy low-carb chicken casserole that's perfect for a comforting weeknight dinner or potluck without compromising on flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 4 cups cooked, shredded chicken (rotisserie works well)
  • 1 medium head cauliflower, pulsed into rice (about 4 cups riced) or 4 cups frozen riced cauliflower, thawed and drained If using raw cauliflower, sauté for 4-5 minutes.
  • 8 oz cream cheese, softened
  • 1 cup sour cream (full-fat for best texture) Can substitute Greek yogurt for reduced fat.
  • 1-1½ cups shredded cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 cup chopped broccoli florets (optional) Adds color and fiber.
  • 1 small onion, finely chopped, or 1 tsp onion powder
  • 2 cloves garlic, minced, or 1 tsp garlic powder
  • 1–2 tsp Dijon mustard (optional, adds brightness)
  • 1 tsp paprika
  • ½ tsp salt
  • ¼–½ tsp black pepper
  • 2 tbsp butter or olive oil (for sautéing)
  • ¼ cup chopped green onions or parsley, for finishing
  • ½ cup crushed pork rinds or ¼ cup almond flour mixed with 1 tbsp melted butter (optional topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. If using raw cauliflower, pulse florets in a food processor until rice-like, then sauté in a skillet for 4–5 minutes to remove excess moisture before draining well.
  3. If using frozen riced cauliflower, thaw and press out moisture with a towel.
  4. In a skillet, heat butter or oil and sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
  5. In a large bowl, beat together the cream cheese and sour cream until smooth. Stir in Dijon (if using), paprika, salt, pepper, and half the cheddar and Parmesan.
  6. Fold in shredded chicken, riced cauliflower, broccoli (if using), and the sautéed onion/garlic until evenly combined. Taste and adjust seasoning.
Baking
  1. Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan on top. Add the crunchy topping if desired.
  2. Bake for 20–30 minutes, until the casserole is bubbling and the top is golden. For a browned top, broil for 1–2 minutes while watching closely.
  3. Let rest for 5–10 minutes before serving; garnish with green onions or parsley.

Notes

The goal is a moist, not soupy, interior. If your cauliflower releases water during prep, press it out well to prevent a watery bake.