Keto Chicken Cheese Casserole

May 9, 2025

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This keto chicken cheese casserole is creamy, cheesy, and very easy to throw together. Shredded chicken and cauliflower rice get mixed with cream cheese, cheddar, mozzarella, and a few simple seasonings. Then it bakes until the top is golden and bubbly.

It is a great way to use up leftover or rotisserie chicken, and it makes four hearty servings. Prep takes about 20 minutes and it bakes in 30, so it works for a weeknight dinner or a batch of low-carb lunches for the week.

Why This Chicken Cheese Casserole Works

Three cheeses, three jobs. Cream cheese makes the base creamy, cheddar adds sharp flavor, and mozzarella gives you that stretchy, melted top.
Cooked chicken saves time. Since the chicken is already cooked, the casserole only needs to heat through and brown.
Cauliflower rice keeps it low carb. It soaks up the creamy sauce and adds bulk without the carbs of regular rice or pasta.
One bowl. Everything gets mixed together, spread in a dish, and baked.

Ingredients and Easy Swaps

4 cups cooked, shredded chicken: Rotisserie chicken is the easiest choice. Leftover baked or poached chicken works too. Cooked turkey is a good swap after the holidays.
2 cups cauliflower rice: Fresh or frozen. If frozen, thaw it and squeeze out the water in a clean towel so the casserole does not get watery.
1 cup softened cream cheese: Let it sit out for 30 minutes so it mixes in smoothly. Full-fat works best for keto.
1 cup each shredded cheddar and mozzarella: Pepper jack adds a little heat. Colby jack or Monterey jack also melt well.
½ cup chicken broth: This loosens the cream cheese so the mixture is creamy, not stiff.
2 cloves garlic, 1 teaspoon onion powder, 1 teaspoon paprika, salt and pepper: Smoked paprika gives a deeper, smoky flavor if you have it.
Fresh herbs: Parsley, chives, or green onions make a nice optional garnish.

How to Make It at a Glance

Heat the oven to 350°F and grease a medium baking dish, such as an 8×8 or 11×7 inch pan.
In a large bowl, mix the chicken, cauliflower rice, cream cheese, half the cheddar, half the mozzarella, broth, garlic, onion powder, paprika, salt, and pepper.
Spread the mixture evenly in the baking dish.
Sprinkle the rest of the cheddar and mozzarella on top.
Bake for 25 to 30 minutes, until the cheese is bubbly and golden and the center is hot.
Top with fresh herbs and serve.

Common Mistakes to Avoid

Cold cream cheese. It will not blend and leaves lumps. Soften it first, or microwave it for 15 to 20 seconds.
Watery cauliflower. Frozen cauliflower rice holds a lot of water. Squeeze it dry before mixing.
Using a dish that is too big. A thin layer dries out and the edges can burn. A medium dish keeps it thick and creamy.
Forgetting to taste. Rotisserie chicken and cheese are already salty. Taste the mix before adding more salt.

Variations

Broccoli cheddar: Stir in 1 to 2 cups of small steamed broccoli florets.
Bacon ranch: Add crumbled cooked bacon and a teaspoon of dry ranch seasoning.
Buffalo chicken: Mix in ¼ cup of hot sauce and top with blue cheese crumbles.
Tex-Mex: Swap paprika for taco seasoning, use pepper jack, and add a can of drained diced green chiles.
Extra veggies: Fold in a few handfuls of spinach or some sautéed mushrooms.

What to Serve With It

This casserole is rich, so pair it with something fresh. A green salad with a simple vinaigrette, roasted green beans, or steamed broccoli all fit a keto plan. Sautéed zucchini or roasted asparagus are good too. For anyone at the table who is not eating low carb, add a side of dinner rolls or garlic bread.

Make Ahead, Storage, and Reheating

Make ahead: Mix and assemble the casserole up to 1 day ahead. Cover it and keep it in the fridge. Add 5 to 10 minutes to the bake time since it starts cold.

Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. You can freeze portions for up to 2 months, though the cream cheese may be a little grainy after thawing.

Reheating: Microwave single servings for 1 to 2 minutes, or cover the dish with foil and warm at 350°F for 15 to 20 minutes until it reaches 165°F in the center.

FAQ

Can I use raw chicken?
This recipe is made for cooked chicken. Cook raw chicken first by baking, poaching, or using a slow cooker until it reaches 165°F, then shred it.

How many carbs are in this casserole?
Most of the carbs come from the cauliflower, cream cheese, and garlic. It stays low per serving, but check your own labels if you track closely.

Can I skip the cauliflower rice?
Yes. Use extra chicken or add chopped broccoli instead. The casserole will be a bit denser.

Can I double it?
Yes. Double everything and bake in a 9×13 inch dish. Add about 10 minutes to the bake time.

Keep a rotisserie chicken on hand and this casserole can be in the oven in minutes. It is the kind of easy, cheesy dinner that even people who are not eating keto ask for again. Pull the meat off the bones while the chicken is still warm, since it shreds much more easily. The full recipe card is below.