Indulge in this flavorful keto chicken and rice casserole recipe! Say goodbye to bland and hello to flavor-packed keto comfort food that's creamy, satisfying, and oh-so-delicious. Picture tender chicken, cauliflower rice, vibrant greens, and a mixture of spices all coming together in one glorious dish, baked to perfection for a fluffy, flavor explosion.
For more low-carb and keto dishes, you might also want to try this dairy-free cauliflower mash, this keto ground pork casserole, or this Asian-style low carb green bean recipe with cashews.
Jump to:
- Why you will love this creamy keto chicken and rice casserole recipe
- Ingredients
- Substitutions and variations
- How to make this keto chicken and rice casserole
- Equipment
- Storage
- Top tips to make the best low carb casserole!
- Keto chicken and rice casserole FAQs
- More low-carb recipes for you!
- Love this recipe? Let's stay connected!
- Keto Chicken And Rice Casserole Recipe With Veggies
- See what other people think about this recipe!
Why you will love this creamy keto chicken and rice casserole recipe
It is super flavourful - loaded with spices and herbs for extra depth of flavor, this keto chicken cauliflower rice casserole is always a winner!
Low in carbs, high in protein, and healthy fats - ideal for those following a low-carb or keto diet.
Made with simple ingredients - this easy casserole is a great recipe that is accessible for everyone!
All made in the casserole dish - for easy clean up!
Great dish for a low-carb weeknight dinner - you can prepare it ahead and enjoy leftovers throughout the week.
Prep time is quite quick - it only takes a few minutes of prep time, and then let the oven work its magic!
Option to quicken up the cooking time if you're short in time - by cooking the veggies on the stovetop rather than baking them, and using rotisserie chicken.
Ingredients
This keto casserole recipe is made with simple ingredients that you can easily find at any grocery store:
- Chicken thighs (or subs)
- Broccoli (I use the broccoli florets as well as part of the stem)
- Cauliflower
- Leek
- Extra virgin olive oil
Spices
- Sea salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Thyme
Creamy sauce
- Coconut cream (thick better)
- Nutritional yeast (or subs)
- Cheese (DF) (opt for DF cheddar cheese or gouda cheese)
See the recipe card for quantities.
Substitutions and variations
- Another type of chicken: instead of chicken thighs, like shredded rotisserie chicken, chicken breast, or leftover chicken you have in the fridge!
- Add other veggies - like green onions, zucchini, or bell peppers.
- Substitutions for coconut cream - if you can tolerate dairy, you can use heavy cream or sour cream instead of coconut cream.
- Frozen cauliflower rice - instead of fresh cauliflower rice.
- Add more cheese - instead of nutritional yeast, for an extra cheesy filling.
- Top up with some crispy bacon
How to make this keto chicken and rice casserole
Start by mixing all the spices in a small bowl and preheating the oven in convection mode at 200C/392F.
Tip - you can shorten the cooking time by cooking the veggies on the stovetop rather than baking them.
Start by baking the chicken
Cut the chicken thighs into bite-size pieces. Transfer to the casserole dish, add one teaspoon of the spice mix, and one tablespoon of olive oil, and mix well to combine with a couple of spoons.
Bake at 200C/392F for 10-12 minutes. Once it's done, take it out of the oven and drain any excess water. Set it out on a plate.
Prepare the veggies
While the chicken is in the oven, prepare the veggies. Cut the broccoli into small pieces (I like to use part of the stem as well as the broccoli florets), dice the leek, and make the riced cauliflower.
To make the cauliflower rice you can either use a food processor or a grater. I find the grater quite convenient as it involves a lot less cleaning!
Transfer all the veggies to the (empty) casserole dish, and toss the remaining spice mix and two tablespoons of olive oil. Mix well to combine using a couple of spoons.
Bake at 200C/392F for 30 minutes.
Bake the low carb chicken casserole
Add the chicken back into the casserole dish and combine with the veggies. Pour in the coconut cream, nutritional yeast, and thyme, and mix well to combine. Spread the grated cheese on top, and bake in the oven for 20 minutes. Grill for the last couple of minutes for a crispy cheesy top.
Equipment
All you need to make this cauliflower casserole is:
- Chopping board
- Sharp knife
- Grater or food processor (if making the cauliflower rice from scratch)
- Spoons to mix the ingredients
- Baking dish - I use a square baking dish 25cm x 25cm. You could also use a large skillet instead of a casserole dish
Storage
This keto chicken and rice casserole recipe is ideal to prepare ahead and have leftovers to enjoy throughout the week. Store the leftovers in the casserole dish covered with compostable cling wrap or aluminium foil; or in an airtight container. It will last 3-4 days in the fridge if stored properly.
Top tips to make the best low carb casserole!
Don't be shy with the herbs & spices - they are what elevate the flavor of this keto casserole recipe and turn it from a bland recipe to a superstar recipe!
All ingredients must be cooked before combining with the creamy sauce - I know it can be tempting to throw all the ingredients raw in the casserole and cook them in one go, but unfortunately, it won't work. The veggies and chicken would release water and you would end up with a messy and not-so-tasty casserole.
Keto chicken and rice casserole FAQs
Yes! Cauliflower rice is a great ingredient for your keto diet. It has a very low content of carbohydrates, making it an ideal substitution to use instead of regular rice in your dishes.
Your casserole might be watery because you didn't cook the ingredients before combining them with the creamy sauce. I ALWAYS recommend baking or cooking on the stovetop the ingredients before combining them with the coconut cream, as otherwise the veggies and chicken will release water.
More low-carb recipes for you!
Love this recipe? Let's stay connected!
If you like this creamy mashed cauliflower recipe please leave me a star rating and comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
Print
Keto Chicken And Rice Casserole Recipe With Veggies
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4-6 serving 1x
- Category: Main course
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
Indulge in this flavorful keto chicken and rice casserole recipe! Say goodbye to bland and hello to flavor-packed keto comfort food that's creamy, satisfying, and oh-so-delicious. Picture tender chicken, cauliflower rice, vibrant greens, and a mixture of spices all coming together in one glorious dish, baked to perfection for a fluffy, flavor explosion.
Ingredients
- 2 chicken thighs (or subs)
- 2 cups broccoli chopped
- 3 cups cauliflower rice
- 1 leek
- 4 tbsp extra virgin olive oil
Spices
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1,5 teaspoon onion powder
- Thyme
Creamy sauce
- 1 cup coconut cream (thick better)
- 1 tbsp nutritional yeast (or subs)
- 1 cup of cheese (DF) (opt for DF cheddar cheese or gouda cheese)
Instructions
- Start by mixing all the spices in a small bowl and preheating the oven in convection mode at 200C/392F.
- Bake the chicken: Cut the chicken thighs into bite-size pieces. Transfer to the casserole dish, add one teaspoon of the spice mix, and one tablespoon of olive oil, and mix well with a couple of spoons to combine. Bake at 200C/392F for 10-12 minutes. Once it's done, take it out of the oven and drain any excess water. Set it out on a plate.
- Prepare the veggies: Cut the broccoli into small pieces (I like to use part of the stem as well as the broccoli florets), dice the leek, and make the riced cauliflower. To make the cauliflower rice you can either use a food processor or a grater. I find the grater quite convenient as it involves a lot less cleaning!
- Bake the veggies: Transfer all the veggies to the (empty) casserole dish, and toss the remaining spice mix and two tablespoons of olive oil. Mix well to combine using a couple of spoons. Bake at 200C/392F for 30 minutes.
- Bake the casserole: Add the chicken back into the casserole dish and combine with the veggies. Pour in the coconut cream, nutritional yeast, and thyme, and mix well to combine. Spread the grated cheese on top, and bake in the oven for 20 minutes. Grill for the last couple of minutes for a crispy cheesy top.
Notes
Tip - you can shorten the cooking time by cooking the veggies on the stovetop rather than baking them.
Don't be shy with the herbs & spices - they are what elevate the flavor of this keto casserole recipe and turn it from a bland recipe to a superstar recipe!
All ingredients must be cooked before combining with the creamy sauce - I know it can be tempting to throw all the ingredients raw in the casserole and cook them in one go, but unfortunately, it won't work. The veggies and chicken would release water and you would end up with a messy and not-so-tasty casserole.
Kieran says
So good!! I made this recipe for my family for Saturday family lunch and it was a hit. Everyone went for seconds. The recipe is very easy to follow and it turned out delicious. I will make it again.