Baked to perfection, KETO Chicken Cauliflower Rice Casserole is loaded with 2 cheeses, crispy bacon, cauliflower rice and rotisserie chicken making the healthiest and quickest low-carb cauliflower bake you’ll find. This simple keto family dinner or side dish will be on the table in under 30 minutes.
Are you looking for a fast, easy and mouthwateringly delicious keto meal?
A recipe that simply involves mixing together a bunch of store-bought ingredients and sticking it in the oven?
A satisfying and comforting ketogenic dish with only 6g of net carbs?
Then you’ve come to the right place…
On busy workdays or after those busy weekend days with your family, you need a recipe that feeds the family fast and is low-carb. #winner
Use up leftover chicken or buy a rotisserie (barbecue) chicken, grab a bag of frozen cauliflower rice and you’re almost there.
This easy keto cauliflower casserole recipe is exactly what I cook when I need a “night off” cooking.
It takes only 5 minutes or so to prep then 25 minutes to bake into a golden, cheesy family meal that keeps everyone in the family happy.
Just don’t tell them it’s got cauliflower in it!!
Here’s why Loaded Keto Cauliflower Casserole is out of this world:
- Saves time with mostly store-bought ingredients
- Less than 10 minutes prep time!
- Uses a delicious rotisserie chicken from the store
- Or…use up that leftover chicken
- Low-carb, ketogenic, gluten-free
- Great as a side dish
- Kid-approved
- Gets the kids eating cauliflower (!!!)
Want more comfort food recipes?
- Low-carb Cheeseburger Soup
- Have leftover ham to use up? Try our easy Keto Cauliflower Mac and Cheese with Ham
Cooking Tips & Tricks for KETO Chicken Cauliflower Rice Casserole
- Leftovers? Extra loaded keto cauliflower casserole can be kept in the fridge for 3 days or less. Be mindful of when the chicken was originally cooked. Cooked chicken should be used within 3 days of cooking.
- Freeze? Leftover casserole can be frozen for up to 3 months in an airtight container or wrap.
- Short on time? Skip the bacon if you don’t have any cooked bacon on hand. My tip is to cook some extra bacon at breakfast time and then it’s ready for dinner that night!
- What type of chicken? I used chicken breast, but you can use any part of the chicken without the bones
- Serve as side dish? Leave out the chicken to make the perfect side dish
- Rice your own cauliflower? You can rice your own cauliflower (or use store-bought fresh cauliflower rice) and use it in this recipe. If using fresh cauliflower rice, you’ll need to cook it first before adding it to the casserole mixture. Cover tightly with cling film and microwave for 4 minutes until soft. Reduce cooking time for the casserole to around 15 minutes.
- Do I need to cook the frozen cauliflower rice first? No, it cooks straight from frozen. It actually cooks quicker than fresh cauliflower rice because it is less firm, surprisingly.
- Cream cheese too cold? If you need to bring the cream cheese to room temperature, heat in the microwave for 20-30 seconds
- What cheese to use? I used shredded cheddar but other hard cheeses like mozzarella would work well too.
Check out our Ultimate Guide to Cauliflower Rice – How to Make, Eat and Buy
How to make KETO Chicken Cauliflower Rice Casserole
Get your oven pre-heated to 350F (180c)
Grease or spray a baking dish with olive or avocado oil spray and grab your shredded chicken...
You’ll also need frozen cauliflower rice (see cooking tips above if using fresh), cooked bacon, herb seasoning, salt, cream cheese, heavy cream (single cream) and shredded cheddar cheese.
Mix all the ingredients together, reserving 1/2 cup of the shredded cheese.
Add the cauliflower casserole mixture to the baking dish and sprinkle over the remaining cheese.
Bake for 20 minutes until golden and hot.
ENJOY ♥♥♥♥♥
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★ Did you make this recipe? Please give it a star rating below!
Loaded KETO Chicken Cauliflower Rice Casserole
Ingredients
- 2 cups shredded rotisserie chicken
- 12 oz frozen cauliflower rice no need to pre-cook
- 4 strips bacon cooked and chopped
- 1 teaspoon herb and garlic seasoning or Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup cream cheese room temperature
- 1/4 cup heavy cream
- 1 cup shredded cheese
Instructions
- Preheat oven to 350F (180c)
- Grease or spray a casserole dish with nonstick spray
- Mix together all ingredients except for 1/2 cup of the shredded cheese
- Add to casserole dish
- Top with remaining cheese
- Bake for 20 minutes until hot and bubbly
Video
Notes
- Frozen cauliflower rice does NOT need to be cooked first.
- Leftovers? Extra loaded keto cauliflower casserole can be kept in the fridge for 3 days or less. Be mindful of when the chicken was originally cooked. Cooked chicken should be used within 3 days of cooking.
- Freeze? Leftover casserole can be frozen for up to 3 months in an airtight container or wrap.
- What type of chicken? I used chicken breast, but you can use any part of the chicken without the bones
- Serve as side dish? Leave out the chicken to make the perfect side dish
- Cream cheese too cold? If you need to bring the cream cheese to room temperature, heat in the microwave for 20-30 seconds
This post was updated 12th January, 2021.
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I made this but substituted broccoli for the cauliflower and it was fantastic. Hubby and I don’t care for that kind of bitter flavor cauliflower has. This will go into regular rotation!
Yes! Love this…I often use broccoli instead or as a combo with the cauliflower.
Would you recommend preparing the entire casserole and baking it the following day?
I didn’t know what the frozen cauliflower rice would do sitting in refrigerator overnight.
I haven’t tried prepping the casserole the day cooking before but I think it would work just fine!
Love this recipe! I have made it several times with just a couple of modifications. I skip the Italian seasoning and use garlic powder and onion powder. Then I add diced roasted Hatch chiles. So delicious. I usually end up doubling the recipe so I can reheat for quick lunches all week.
I’m so happy that you enjoyed this recipe Katharine! We really appreciate your comment.
I am excited to try this, but don’t have heavy cream at home. Could I use milk and a little extra cream cheese? Thanks!
It should still work ok but won’t have quite the same creamy texture and flavor. Good luck!
Delicious just the way you wrote it!
Thank you!
I’m so happy you enjoyed the recipe, Linda. Thanks for commenting!
What size casserole dish did you use? 8×8 or 10×13? Or ?
I use a baking dish that is just larger than 8x8so yous should find if you are cooking this recipe to serve 4 (as per the default ingredients) that 8×8 works fine!!
I don’t have any cream cheese, can I use ricotta cheese instead? how much?
I haven’t tried it with cottage cheese but you could give it a go with 1:1 ratio. The cottage cheese may give a slightly chunky texture and the flavor won’t be as rich but it should work ok!
I also altered the recipe. I used 2 chicken breasts that I cut up and browned in the bacon fat. I added some salt and pepper to the chicken and some herb de Provence. I warmed up my cream cheese to make it easier to mix with the other ingredients. I used 6 oz. I added about 2 tsp herb de Provence (instead of Italian seasonings), 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, and 1/2 tsp garlic powder. I used frozen cauliflower rice that I steamed in the microwave first and drained. I used a combination of cheeses. 1/4 cup of mozzarella, cheddar, and Parmesan I also topped with all 3. I baked mine for 30 minutes to brown the cheese on top.
Thanks for sharing your adaptation to the recipe!!! There’s some great tips in there – like warming the cream cheese. I hope it was tasty 🙂
OK. But how did you like it?
This recipe was delicious but I did kick it up a notch but tweaking it just a bit. After reading previous comments from folks, I used a full bar of cream cheese. I used half and half instead of heavy cream and scaled back on the shredded cheese. I also used a bag of chopped broccoli which I thawed and for seasoning I used powdered ranch seasoning, some garlic powder and chopped onions. I did defrost the cauliflower rice so I could squeeze out some of the water. It was delicious and will definitely make it again.
Thanks for sharing your modifications to the recipe, Maria. It’s very flexible and you can make it your own. Glad you enjoyed it!
Made as is and the consistency is gluey. Italian seasoning was not enough to give it flavor and didn’t go well with the cream cheese. Most of the other comments I read modified the recipe. Recommend recipe revised as everyone seems to have needed to make adjustments.
Thanks for the comment, Zucchini. We will look into an updated version!
I had the same problem. It definitely needs adjustment
Totally amazing. I did add 2 tbsp of grated parmesan cheese, but the was the only change.
The casserole baked in 25 minutes, and it was bubbly and hot. My husband is not doing keto and he loved this recipe. I will make this again in a heart beat.
Wow!! So good to hear you and your husband loved the recipe and it worked out nicely 🙂
I added some spinach and used cilantro line rice
mmmm… delicious. It’s great that you are making it your own 🙂
This is good but next time, I’ll cook for a bit longer than the 20 min and add some spice. I liked how easy it was to make using frozen riced cauliflower and an entire rotisserie chicken.
Awesome Amber…so glad you found it easy to make and some people do find they need to cook it for longer!
Delicious! I added a bag of frozen mixed veggies and a half a bag of frozen chopped spinach, thawed, to make it a one dish meal. Sometimes I add chopped onion and garlic. Because of the added veggies, I doubled the cream cheese and cream. So good.
I love all the veggies you’ve added… such great additions!
do you think almond milk can be used instead of heavy whipping cream?
I haven’t made this with almond milk but I think it would be fine, just not as creamy. Let me know how it goes if you give it a try!
I loved the recipe I had all the ingredients on hand and I had to cook it a little more and also added more cheese on top . Will definitely make it again.
That’s awesome Debbie! I like to add a little more cheese too 🙂
i baked for 35 minutes at 375 instead of 350
and with the frozen cauliflower rice. I ened up being amazing
Please disregard the 2 stars i gave earlier.
I will make again. Thanks for a great recipe, just needed a temperature adjustment.
Glad to hear it worked out Susanna!
please check the time, i used frozen cauliflower rice and was still cold after 25 minutes of baking casserole.
I made this tonight it was AWESOME! I changed it a little, we don’t like celery, so I added mushrooms chopped them small. I grated fresh cauliflower i didn’t need to cook first, and used half Italian seasoning and half Cavenders Greek seasoning. 25 minutes at 350. Thanks I will make it again!
That sounds amazing Cheryl! I’m so glad you liked it 🙂
Made this tonight n absolutely loved it! I also added broccoli & diced red pepper! Very delish and will be a staple in my home! Thanks❣️
Yes!! The broccoli and red pepper would have been fantastic. Glad it was a success for you!
I felt like the dish was a little dry but still delicious. I added everything bagel seasoning to it as well. My 2.5 year old loved it! Thanks!
Maybe add some more cream next time to reduce the dryness. Glad to hear your little one enjoyed it!!!
This has become my weekly go to dish! It is very adaptable to almost anything you have in the fridge. Sometimes I’ll change the flavor by adding taco seasoning or give it a Caribbean fling with my home made curry seasoning. The possibilities are endless. Thanks so much for this recipe.
Thank you and I’m so thrilled that you are loving this recipe and making it your own. It is very versatile which I love about it too. I’m glad that you’ll be making this again!
Can I use fresh riced cauliflower? I didn’t finish reading and grabbed fresh at the grocery store 😕
Yes! You’ll need to cook it first before adding it to the casserole mixture. Cover tightly with cling film and microwave for 4 minutes until soft. Reduce cooking time for the casserole to around 15 minutes.
That sounds amazing!!!!
Very good. A keeper!!
Thanks for commenting…and I’m thrilled that you will be making this soup again 🙂
Love this recipe. I added 1/4 cup diced pimento and used smoked provolone cheese because that’s what was available in my fridge. Will definitely make this again. Both my keto and non keto friends loved it.
Oh yum…that sounds so delicious, especially with the provolone cheese. It’s always a win when non-keto friends are non-the wiser 😉
Nutrition facts are amounts per serving, but doesn’t say what a serving size is. How much of the casserole would you consider a serving size? We’ve got two keto eaters in our family, and two big, hungry manly men. Just want to make sure we have enough. Making tonight. Can’t wait.
Hi Michele, Great question! If you look at the recipe, where it says Servings, it defaults to “4” servings. So the ingredients provided in the recipe are for 4 servings. One serving equals one quarter of the finished dish. So, in other words, if you cut the casserole into 4 equal portions, then one portion is one serving as per the nutrition panel. This does require a bit of eye-balling but is the generally accepted way of measuring a “serving”. I hope this makes sense. Enjoy 🙂
Thanks for responding! It really helped. So what I did, is halved the recipe. I made half as your recipe, for us keto eaters. It was so yummy! We loved it. In the other instead of the cauliflower rice I used 8 ounces of cooked rice. (The manly men in our household, “don’t do keto”.). Everything else in the recipe was the same. They loved it too!
Thanks for this easy, yummy recipe, for both keto and non keto eaters.
This is such a great idea!!! I’m always making tweaks like this for my non-keto family but I haven’t done this before. I love it! Glad it all worked out for you…
Hey! I was wondering do I add the cauliflower rice frozen or cook it first.
Thanks
You add it frozen…no need to cook it first!
Quick, easy, and delicious; it’s convenient that information about subbing items (e.g. fresh cauliflower for frozen) is included!
I’m so glad you found the info on substituting ingredients helpful. I often find I don’t have exactly what I need and prefer to use what I have on hand if possible!
Any thoughts on prepping this recipe in advance and freezing?
I think it would be okay to prep in advance and freeze though I haven’t tried it. Sometimes dairy can split when frozen and effect the texture so this might be the only issue.
Is the measurement for the cauli rice weight or volume? 12 weighted ounces is different from 12 ounces volume…. I’m assuming weight because your other measurements are in cups
Hi Alecia, Yes this is a weight measurement (not volume!). I hope you love the recipe !!!
I found this recipe after I bought a bag of riced cauliflower to experiment with. I was skeptical for myself, I admit, but more so for my meat-and-potatoes-don’t-play-with-my-food husband. I had a handful of fresh picked green beans and one carrot from the garden that I parboiled and tossed in. This was a delicious dish! Even the hubster gave his almost best compliment – “That was pretty good.” This one will be made again soon!
I meant to add this to my comment. I found 20 minutes was not nearly enough baking time. The middle was still cool. It took 40 minutes for me.
Thanks for the info Sharon, it will be helpful for others in case it doesn’t cook as quickly for them. It can vary based on your oven and the size of your baking dish…
Ha ha!! Love it when the hubby compliments dinner – that’s the ultimate achievement… I’m so happy that you enjoyed it too and added your own veggies. 🙂
Can you make this a day ahead?
Yes…definitely give it a try! If you make it a day ahead and keep it covered in the fridge, it should work out, though I haven’t tried it. It may need less (or more) time in the oven as cauli rice cooking time does vary whether it’s frozen or not. Just be sure that your chicken is reasonably fresh… I like to eat pre-cooked chicken within 3 days.
Just made it! Oh my gosh DELICIOUS! By far my favorite keto friendly recipe ever! I added chopped onion and jalapeños! Yum! Thank you!
This is high praise!!! Thank you so much for letting us know how much you enjoyed our Loaded Keto Chicken Casserole… Jalapenos would have made a nice, spicy addition too.
Delicious!! Quick and easy and the whole family loved it, including my little ones!
Yay!! I’m super happy that this recipe was a hit with your whole family…doing a happy dance right now 🙂
I made this and loved it! I think I will add spinach and mushrooms next time.
What a great idea – I think adding spinach and mushrooms will take this dish to the next level!@!
Made this tonight. Delicious! I added green onions
Glad it worked well for you Helen!!!
I love green onions too. Just be aware hoe quickly they can add carbs to the finished product.
Good advice!
This was delish! The hubby loved it too!
That’s wonderful Barb! Thanks for letting us know that you enjoyed our Keto Chicken Casserole! It’s always a bonus if hubby gives it the thumbs up 🙂
I am a bit confused. You state that there are 3 cheeses in this dish but I only see that there are 2. What am I missing? I see cream cheese and shredded cheese (dont really know what kind), but what is the 3rd?
Thanks!
Sorry, Sarah! You are right…there are only 2 cheeses. My bad! I will update that and for the shredded cheese, use anything you fancy. I’ve used cheddar but mozzarella would also work well (or a combination of the two) Thanks for commenting!!
The dish was delicious but I didn’t see where you used cooked frozen cauliflower. I say this because I didn’t cook the frozen cauliflower first because I thought it would cook in the oven. It was a little runny.
You don’t need to cook the frozen cauliflower rice first – you would only cook the cauli rice first if using fresh (it is firmer so takes longer to cook than frozen). Frozen cauliflower rice may need to be softened slightly in the microwave if it’s all clumped together though. I’m not sure why it was runny for you, unless the rice had some extra condensation from being in the freezer too long?? You could try reducing the cream a little if it continues to be a problem 🙂
We thought this was alright, but won’t be adding it to our regular lineup. It really seemed more like just cheesy cauliflower. I would have to double the chicken to make it seem meaty.
Thanks for the feedback! Many people alter the recipe with extra chicken to suit their preferences or add different veggies etc but I agree, it is a cheesy cauliflower dish!!