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Keto Chicken Casserole

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Keto Chicken Casserole is an easy, low carb, one pan meal that is great for weeknights and a healthy recipe the whole family can jump on board with! 

a scoop of casserole dipped out with the spoon in the baking dish

Today I am doing something different that you may not have seen around here at Hello Spoonful before! I am making a chicken casserole that is literally a one pan meal that is ready in just 30 minutes! 

It’s full of mushrooms and broccoli, packed with protein from the chicken, and uses cauliflower rice for a lower carb, keto option! 

a serving of paleo chicken casserole on a small white plate

A typical casserole is often filled with processed ingredients or full of grains and gluten. So I am really switching it up by using whole ingredients that are keto friendly, gluten free, budget friendly, and you won’t be dreading the cleanup after you make this healthy easy meal! 

Casseroles are really a foundation to comfort food, but not all comfort food has to be unhealthy! Once you try a scoop of this, you’ll easily want to make it once a week! 

Not to mention with the holidays coming up, you could totally swap out the chicken and use leftover turkey from your holiday meals!

ingredients for paleo chicken casserole

Ingredients for Keto Chicken Casserole 

Chicken – you can use boneless skinless thighs or breasts. Before adding them to the casserole just cook and shred first!

frozen cauliflower rice

sliced mushrooms – if you don’t have fresh you can use canned and any variety is acceptable!

frozen broccoli cuts 

egg whites 

shredded mozzarella cheese 


garlic powder 

onion powder 


Italian seasoning 

coarse sea salt 

How to Make Keto Chicken Casserole 

Spray a baking dish with non-stick cooking spray. You will want to use one larger in size, at least a 9×13. Then preheat your oven to 400 degrees. 

As I mentioned before we are going to be using cooked chicken, so you can go ahead and do that or use shredded rotisserie chicken. 

ingredients for paleo chicken casserole in a mixing bowl

Prepare the cauliflower rice and broccoli in the microwave according to the instructions on the package. You will probably have to do this in batches. 

Once it’s ready, add it to a large mixing bowl, followed by the egg whites, mushrooms, part of the mozzarella and parmesan, the spices, butter, and salt. Stir together until it’s mixed well. 

Add the cooked chicken to the bottom of the casserole dish, making sure the bottom is covered and it’s an even layer. 

diced chicken in a casserole dish

Scrap the veggie mixture into the dish on top of the chicken. 

Sprinkle the remaining cheeses on top. 

top shot of casserole being topped with cheese

Cover and bake for about 25 minutes. Then remove the aluminum foil and continue baking for an additional 20 minutes or just until the cheese has melted on top. 

Let it cool just a bit then it’s time to serve! 

top shot of plated chicken casserole

Is this Casserole Good for Meal Prepping? 

Yes! This recipe makes 8 hefty servings, so if you have leftovers by all means take them for lunch for at least the next three days! 

top shot of oven baked paleo chicken casserole next to utencils

Since this casserole is a new addition to Hello Spoonful, I would love it if after you make it if you could tag me on Instagram so I can share to my stories and tell our friends how easy it is to make! 

More Low Carb Recipes to Check Out:

top shot of oven baked paleo chicken casserole next to utencils

Keto Chicken Casserole

Keto Chicken Casserole is an easy one pan meal that is great for weeknights and a healthy recipe the whole family can jump on board with!
5 from 1 vote
Course Main Dish
Cuisine American


  • 2 lbs skinless boneless chicken breast or thighs, cooked and chopped
  • 20 oz frozen cauliflower rice 1-20 oz bag or 2-10 oz bags
  • 1 8- oz can sliced mushrooms drained
  • 1 16- ounce bag frozen broccoli cuts
  • 3 egg whites
  • 1.5 cups shredded mozzarella cheese
  • 1.5 cup parmesan
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoons butter melted
  • 1 tsp no sodium Italian seasoning
  • 1.5 teaspoons coarse sea salt reduce by 1/2 tsp if Italian seasoning is salted


  • Preheat the oven to 400°F. Spray a 9×13-inch baking dish with non-stick cooking spray. Set aside.
  • Microwave your cauliflower rice and broccoli according to package instructions. Once cooked, add to a large mixing bowl. To the bowl mix in mushrooms, eggs whites, 1 cup mozzarella cheese, 1 cup parmesan,garlic powder, onion powder, Italian seasoning, butter, and salt. Stir with a rubber spatula until fully combined.
  • Place the cooked and chopped chicken in your casserole dish in an even layer, covering the bottom.
  • Layer the cauliflower rice mixture on top of the chicken and top with the remaining 1/2 cup mozzarella and 1/2 cup parmesan.
  • Cover the dish with foil and bake covered for 25 minutes, remove foil cover and bake another 20 minutes or until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.
Tried this recipe?Let us know how it was!

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One Comment

  1. 5 stars
    This was delicious! Such a perfect, easy weeknight meal. Easily adaptable to be baby friendly for my 10 months old, too – and she enjoyed it as well!

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