This keto chicken broccoli cauliflower rice casserole makes the perfect comfort meal. Shredded chicken, fresh broccoli, and cauliflower rice come together to make this gluten-free casserole the whole family will love!
It’s a low-carb chicken broccoli cauliflower rice casserole that’s a delicious low-carb ketogenic alternative to the starchy, carby traditional casseroles.
Plus, it’s also easy to make, allowing you to bring dinner to the table in 40 minutes or less, and it doesn’t require any hard-to-find ingredients.
Enjoy comfort food that’s perfect for anyone minding their carbs!
Made with leftover rotisserie chicken, fresh broccoli, packaged cauliflower rice, and a homemade cheesy sauce, this keto chicken casserole is packed with veggies, that even your picky eaters will embrace.
Be sure to check out our roundup of keto casseroles for more tasty options.
Keto Chicken Broccoli Cauliflower Rice Casserole
This low-carb chicken casserole recipe is a perfect way to use up leftover rotisserie chicken and fresh broccoli. It also includes frozen cauliflower rice, a great alternative to traditional rice.
Save this easy recipe for your meal plan for busy weeknights when you’re not sure what to cook with your leftover chicken.
Ingredients Needed For Keto Chicken Broccoli Cauliflower Rice Casserole
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The following are the ingredients needed to make this delicious side dish a keto casserole. Note that the full recipe card is at the bottom of the page.
- Heavy cream
- Low-sodium chicken broth
- Garlic powder
- Black pepper
- Smoked paprika
- Dry mustard powder
- Grated Parmesan cheese
- Cream cheese, softened
- Low-sodium chicken broth
- Shredded cheddar cheese
- Shredded leftover chicken ( I used a rotisserie chicken)
- Fresh broccoli florets
- Frozen cauliflower rice
How To Make Keto Chicken Broccoli Cauliflower Rice Casserole
Making this keto-friendly chicken broccoli cauliflower rice casserole is pretty straightforward and doesn’t take a lot of prep work!
To make this delicious casserole, preheat your oven to 350 degrees F and butter an 11×7-inch baking dish.
Then, proceed to make the cheesy sauce. To do so, cook the onions with butter over medium heat until they become soft and translucent. Add the spices and stir in the heavy cream while whisking until the sauce thickens.
Next, add the cream cheese, parmesan, one cup of shredded cheddar cheese, and half the chicken broth to the mixture. Stir the sauce until the cheeses melt and all ingredients are well incorporated. Set the sauce aside.
Microwave the cauliflower packages according to the instructions and drain them. I recommend that you drain the cauliflower rice over a fine mesh colander with a bowl underneath to remove any extra moisture. Set it aside.
Boil water in a 5-quart pan over medium-high heat and cook the broccoli until it becomes crisp and slightly tender, which should take about 2-3 minutes.
Note that the broccoli will continue to cook in the oven. Drain the broccoli well once cooked.
In a large bowl, combine the shredded chicken, broccoli, cauliflower rice, the remaining chicken broth, and the prepared cheese sauce.
Transfer the casserole ingredients to the buttered baking dish and top it with the remaining cheese sauce.
Bake for 30–40 minutes until the cheese is lightly browned. Store leftovers in the refrigerator in a well-covered container for up to 3 days, or freeze for up to 3 weeks.
It’s now easier to find cauliflower rice in most grocery stores. If, however, you cannot easily access frozen cauliflower rice, by all means, use our directions for Keto Cauliflower Rice and omit any seasonings for this recipe.
Make Ahead Instructions
This keto-friendly chicken broccoli and cauliflower rice casserole is a great make-ahead dish that can be stored in the refrigerator for up to three days before serving.
Simply cover the casserole dish with a tight-fitting lid or plastic wrap and place it in the refrigerator. When reheating, cover the dish with foil and bake in the oven at 350 F degrees until heated through.
Storage and Leftovers
If you have leftovers that you don’t plan on eating within three days, you can freeze them for up to three weeks.
To freeze, let the casserole cool completely in the refrigerator. Once cooled, transfer the casserole to an airtight container or a freezer-safe bag. Label the container with the date, and then place it in the freezer.
When you’re ready to eat the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight.
Once thawed, reheat the casserole in the oven at 350 degrees F until heated through.
This creamy chicken and broccoli casserole is a complete meal on its own. However, you can serve it with a side salad or keto bread to make it even more satisfying.
Here are a few serving suggestions to try:
- Side Salad: Serve the casserole with a simple side salad to add some freshness to the meal. A mixed green salad with cherry tomatoes, cucumbers, and a light vinaigrette dressing would be a great choice.
- Keto Moroccan Carrot Salad
- Keto Strawberry Salad With Strawberry Vinaigrette
- Aspargus salad
- Roasted Vegetables: If you want to add more veggies to your meal, roasted vegetables are a great option. Roasted carrots, brussel sprouts, or asparagus would complement the casserole nicely.
- Keto Garlic Bread Sticks: Warm, buttery garlic bread is always a crowd-pleaser and would round out this meal beautifully.
I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
This recipe was inspired by our keto broccoli cauliflower rice casserole, which makes the perfect side dish. So be sure to check that recipe out too.
Looking for more easy keto-friendly dinners? If you love spicy food, then you’ll love our Keto Jalapeno Popper Chicken Casserole.
And if you’re looking for a pasta replacement casserole, then our Keto Spaghetti Squash Alfredo Casserole is perfect for you!
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- 2 1/4 cups of heavy cream
- 1/2 cup of low sodium chicken broth
- 1/4 cup of unsalted butter
- 1 small onion finely chopped
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dry mustard powder
- 1/4 cup of grated parmesan cheese
- 2 ounces of cream cheese softened
- 2 cups of shredded cheddar cheese, divided
- 2 cups of leftover rotisserie chicken shredded
- 5 cups of fresh broccoli but into bite-size pieces
- 2 - 12 ounce packages of frozen cauliflower rice
- Preheat oven to 350 F degrees.
- Butter well an 11x7 inch baking dish.
- Over medium heat, cook the onions with the butter until soft and translucent.
- Add the spices and stir in the heavy cream while whisking until the sauce thickens.
- Then, add the cream cheese, parmesan, 1 cup of shredded cheddar cheese, and half the chicken broth. Stir the sauce until the cheeses melt, and all the ingredients are well incorporated. Set it aside.
- Microwave the cauliflower packages, refer to instructions, and then drain. I recommend draining the cauliflower rice over a fine mesh colander with a bowl underneath. Then, use a spatula to press the cauliflower to remove as much liquid as possible. Set it aside.
- Boil water over medium-high heat, in a 5-quart pan, and cook the broccoli until crisp and slightly tender, about 2-3 minutes. The broccoli will continue to cook in the oven. Drain the broccoli well. In a large bowl, combine the shredded chicken, broccoli, cauliflower rice, remaining chicken broth, and prepared cheese sauce.
- Transfer the casserole to the buttered baking dish.
- Top with the remaining cheese sauce and bake for 30-40 minutes until the cheese is lightly brown.
- Store leftovers in the refrigerator in a well-covered container for up to 3 days. Freeze for up to 3 weeks.
If you prefer not to use frozen veggies, you can, by all means, use our directions for Keto Cauliflower Rice and omit any seasonings for this recipe.
Storage and Leftovers
This keto chicken broccoli cauliflower rice casserole is a great make-ahead dish that can be stored in the refrigerator for up to three days. Simply cover the casserole dish with a tight-fitting lid or plastic wrap and place it in the refrigerator. When reheating, cover the dish with foil and bake in the oven at 350 F degrees until heated through.
If you have leftovers you don't plan on eating within three days, you can freeze them for up to three weeks.
To freeze, let the casserole cool completely in the refrigerator. Once cooled, transfer the casserole to an airtight container or a freezer-safe bag. Label the container with the date and contents, then place it in the freezer.
When you're ready to eat the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat the casserole in the oven at 350 F degrees until heated.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 31.7gSaturated Fat: 18.9gCholesterol: 101mgSodium: 399mgCarbohydrates: 7.4gNet Carbohydrates: 4.9gFiber: 2.5gSugar: 1.8gProtein: 19.3g