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Loaded Keto Chicken Cauliflower Rice Casserole

A rich, cheesy low-carb comfort dish that tastes indulgent but keeps things keto-friendly. Cauliflower rice, chicken, bacon, and creamy sauce come together for an easy, satisfying bake.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 3 cups cooked shredded chicken
  • 4 cups cauliflower rice fresh or frozen, squeezed dry
  • 6 oz cream cheese softened
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup chicken broth
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cooked bacon chopped
  • 1 tablespoon butter or olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped green onions
  • Optional: 1/4 cup diced jalapeños 1/2 cup steamed broccoli florets, 2 tbsp parmesan, 1/4 tsp red pepper flakes

Instructions
 

  • Heat butter or olive oil in a skillet over medium heat and sauté cauliflower rice 4–5 minutes until moisture evaporates, then spread to cool.
  • Warm cream cheese, heavy cream, and sour cream in a saucepan until smooth, then stir in broth, garlic powder, onion powder, smoked paprika, salt, and pepper until slightly thickened.
  • In a large bowl, combine cauliflower rice, shredded chicken, mozzarella, and half the cheddar, then pour in the sauce and fold gently; add broccoli or jalapeños if desired.
  • Spread mixture into a greased 9×13-inch dish, top with remaining cheddar and scatter bacon.
  • Bake at 375°F (190°C) for 30–35 minutes until bubbly and lightly golden, then rest 10–12 minutes before slicing.

Notes

Dry cauliflower well to avoid a watery casserole.
Rotisserie chicken boosts flavor and saves time.
Season slightly heavier than normal as cauliflower softens flavors.