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Keto Chicken And Rice Casserole - Cozy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie or leftover)
  • 4 cups cauliflower rice (fresh or frozen, riced)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets, chopped small (optional but great for texture)
  • 1/2 cup mushrooms, sliced (optional)
  • 3 tablespoons butter or avocado oil
  • 3/4 cup chicken broth (low-sodium)
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 1 1/2 cups shredded cheese, divided (cheddar, mozzarella, or a blend)
  • 2 tablespoons grated Parmesan
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 teaspoon ground black pepper
  • Salt to taste (start with 1/2 teaspoon and adjust)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
  2. Sauté aromatics: In a large skillet over medium heat, melt the butter. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  3. Cook the veggies: Add mushrooms and broccoli. Sauté 3–5 minutes until they begin to soften. Season lightly with salt and pepper.
  4. Bloom the spices: Stir in smoked paprika and thyme (or Italian seasoning) for 30 seconds to wake up the flavors.
  5. Add cauliflower rice: Mix in the cauliflower rice and cook 5–6 minutes, stirring often, until excess moisture evaporates. You want it steamy and tender, not watery.
  6. Build the sauce: Pour in the chicken broth and heavy cream. Add cream cheese and Dijon mustard. Stir gently until smooth and slightly thickened, 3–4 minutes.
  7. Add cheese: Stir in 1 cup of the shredded cheese and the Parmesan. Taste and adjust salt and pepper.
  8. Fold in chicken: Add the shredded chicken and stir until evenly coated. The mixture should be creamy but scoopable, not soupy.
  9. Transfer and top: Spoon everything into the baking dish. Smooth the top and sprinkle with the remaining 1/2 cup shredded cheese.
  10. Bake: Bake 18–22 minutes, until bubbly around the edges and the top is lightly golden.
  11. Finish and serve: Let it rest 5–10 minutes to set. Garnish with parsley. Serve warm.