Creamy, cheesy, and secretly loaded with veggies, this low-carb chicken casserole is the weeknight hero you’ve been waiting for. Tender shredded chicken, broccoli and cauliflower rice, and a quick garlic-Parmesan cream sauce bake into a bubbly, golden pan of comfort. It’s keto-friendly, gluten-free, and totally family-approved, trust me, you’re going to love this.

Why You’ll Love This Recipe

One dish, 10 minutes of prep
Low carb and naturally gluten-free
Rotisserie-friendly for speed
Meal-prep and freezer friendly
Flexible: oven, slow cooker, or meal-prep cups

Ingredients (names + purpose)

Full measurements in the recipe card below.

Shredded cooked chicken (rotisserie or poached) — protein base
Cauliflower rice (fresh or frozen) — low-carb “starch”
Small broccoli florets — color + fiber
Cream cheese — creamy body
Heavy cream — silky sauce
Chicken broth — thins the sauce
Grated Parmesan — umami boost
Shredded mozzarella + cheddar — melty top and pull
Garlic powder, onion powder, smoked paprika — savory seasoning
Dijon mustard — tangy balance
Sea salt & black pepper — to taste
Almond flour + Parmesan + olive oil (optional “crumb”) — crisp, pork-free topping

Keep it keto: skip any starchy thickeners. Cauli rice absorbs extra moisture while baking.

How to Make the Recipe

Prep the base
Heat oven to 375°F. Grease a 9×13. If using frozen cauli rice, microwave and drain well.
Make the quick sauce
In a skillet over medium, warm cream cheese, heavy cream, and broth until smooth. Stir in Parmesan, Dijon, garlic powder, onion powder, paprika, salt, and pepper.
Combine
In a large bowl, toss chicken, cauli rice, and broccoli with the sauce. Fold in half the mozzarella and cheddar.
Top & bake
Spread in the dish. Sprinkle remaining cheeses. (Optional) Mix almond flour, Parmesan, and a drizzle of olive oil; scatter on top. Bake 20–25 minutes until bubbling and lightly golden.
Rest & serve
Rest 5 minutes so it sets. Scoop and enjoy.

Pro Tips

Drain veggies well, extra water = soupy casserole.
Want extra protein? Add ½ cup cottage cheese into the sauce (still low-carb).
For heat, add a pinch of red pepper flakes or a little Cajun seasoning.
Make it dairy-lighter: swap half the cream for unsweetened almond milk and add ¼ tsp xanthan gum.

How to Serve

With a crisp side salad or roasted green beans
Over zucchini ribbons for extra veg
In meal-prep containers for grab-and-go lunches

Make Ahead & Storage

Make ahead: Assemble, cover, and chill up to 24 hours; add 5–8 minutes to bake time.
Freeze: Unbaked, up to 2 months. Thaw overnight; bake as directed.
Leftovers: 4 days in the fridge.
Reheat: 300°F, covered, 12–15 minutes (or microwave gently).

FAQs

Can I use chicken thighs?
Yes—thighs stay very juicy and are great for keto.

No almond flour?
Skip the crumb or use crushed pork-free crackers that fit your carbs, or just extra cheese.

Slow cooker?
Mix everything except the topping; cook on Low 2½–3 hours, then transfer to a broiler-safe dish, add cheese/topping, and broil to brown.

Can I add mushrooms or spinach?
Yes—sauté first to remove moisture, then fold in.

Full ingredient list with measurements is in the recipe card below.

Sarah