Keto Chicken & Cauliflower Rice Casserole

chicken cauliflower rice cheese and mushrooms on a white plate

5 from 2 votes

Keto Chicken & Cauliflower Rice Casserole

This Keto Chicken & Cauliflower Rice Casserole is cheesy, creamy and best of all, it's super easy to put together. Make it ahead of time and bake it off last minute for a quick, low carb weeknight dinner.

Cook Time25 mins

Total Time25 mins

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 414kcal

Author: Kasey Trenum

Ingredients

3 tbsp butter
1 cup chopped baby bella mushrooms
½ small onion chopped
2 celery ribs chopped
2 12 oz packages steamed cauliflower rice
1 ¾ tsp poultry seasoning
1 tsp garlic powder
1 tsp parsley
¼ tsp paprika
1 ¼ salt
¼ pepper
1 ⅔ cups chicken broth
¾ cup heavy cream
3 oz cream cheese softened
1 tbsp sour cream
4 oz gouda
6 oz medium cheddar
1 ¾ lbs boneless skinless chicken breasts
⅛ tsp xanthan gum
Parsley for garnish

Instructions

Cook the boneless skinless chicken breasts in a crockpot on low for 4-5 hours or high 2-3 hours then shred.
Preheat oven to 375° F.
Melt 2 tbsp butter in a 12-inch oven-safe skillet and add the mushrooms, onions, celery, and spices. Sauté for 5 min on medium heat.
Meanwhile, steam the cauliflower rice in the microwave.
Add steamed cauliflower and 1 more tbsp butter in the skillet and sauté for 7 min.
Add the chicken broth, heavy cream, sour cream, softened cream cheese, ¾ of the gouda, and ½ of the cheddar cheese, and bring to a boil over medium heat for 8 min with the lid off.
Add ⅛ tsp xanthan gum simmer for 5 min or until it thickens then add chicken and stir to combine. (If it gets too thick, you can add more chicken broth.)
Sprinkle the remaining cheeses on top and pop the skillet in the oven until melted.
Sprinkle parsley on top and enjoy!

Video

Notes

The nutritional information provided is per serving based on 8 equal-sized servings.

*The cook time does not include the additional time it takes to prepare your shredded chicken.

Nutrition