Keto Cheesy Chicken Broccoli Casserole with Cauliflower Rice

This low‑carb dinner casserole is a comfort food favorite: creamy, cheesy, and packed with vegetables. At only 8 net carbs per serving, this keto meal is sure to be a crowd pleaser.

Simple dinners are essential, and this casserole has quickly become a go-to. It uses cauliflower rice instead of regular rice to cut carbs while keeping the familiar creamy, cheesy texture of classic comfort casseroles. Steamed broccoli and tender chicken add nutrients and satisfying protein, and a mix of cream cheese and Greek yogurt creates a rich, tangy sauce without heavy carbs.

This dish is an ideal option when you want the flavors and feel of a traditional chicken-and-rice casserole but need a low‑carb, keto-friendly version. The cauliflower rice absorbs the creamy sauce and holds up well in the oven, while the cheddar topping browns beautifully for a satisfying finish.

The recipe is forgiving and adaptable. Use leftover roasted chicken, rotisserie chicken, or quickly sautéed chicken breasts. If you prefer, substitute full‑fat Greek yogurt or sour cream for the 2% yogurt mentioned here; this will change the nutrition slightly but keeps the dish richly textured. Seasonings are simple—lemon juice, garlic, parsley and a hint of curry powder brighten the flavors without adding sugar or carbs.

Cheesy Keto Chicken and Rice Casserole Ingredients

This low‑carb casserole is loaded with chicken, vegetables and big flavor:

• 1/2 cup chopped onion
• 2 (10 oz) packages frozen cauliflower rice
• 2 tsp salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp parsley
• 1/2 tsp curry powder
• 1 tbsp lemon juice
• 3 oz cream cheese
• 3/4 cup Greek yogurt (2% used here)
• 1 (12 oz) package frozen broccoli, steamed
• 4 cups chopped cooked chicken
• 1 1/2 cups shredded cheddar cheese

How to make Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice

This casserole takes about 40–50 minutes total, with roughly 30 minutes hands-off baking. It can be made in one oven‑safe skillet or transferred to a casserole dish for baking.

1. Preheat the oven to 350°F (175°C).
2. Heat a large ovenproof skillet over medium‑high heat and add a little oil. Sauté the chopped onion for 2–3 minutes until translucent and fragrant.
3. Add the cauliflower rice, 2 tsp salt and 1/4 tsp pepper. Cook 10–15 minutes, stirring occasionally, until the cauliflower is tender and any released water has evaporated. Removing excess moisture is important to avoid a soggy casserole.
4. Add the minced garlic and cook 1–2 minutes until fragrant.
5. Reduce heat to medium and stir in the almond milk, garlic powder, curry powder, parsley, lemon juice, cream cheese and Greek yogurt. Stir until smooth and well combined.
6. Fold in the steamed broccoli and chopped cooked chicken. Mix thoroughly so the sauce coats the vegetables and chicken.
7. Top the mixture evenly with shredded cheddar cheese. Cover the skillet or casserole dish with foil and bake covered for 20 minutes, then remove the foil and bake an additional 10 minutes to brown the cheese.
8. Let the casserole rest 5 minutes before serving to allow the sauce to set slightly.

Serving suggestions

This casserole is essentially an all‑in‑one dinner, but if you want to stretch servings or add a fresh element, pair it with a simple green salad or a light vinaigrette. Low‑carb roasted radishes or crispy zucchini fries also complement the dish well for additional texture and variety.

If you enjoy comfort food with fewer carbs, this recipe will likely become a favorite. It’s easy to scale, reheats well for lunches, and freezes nicely in portions for busy weeknights.