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Recipes

Keto Chicken and Rice Casserole

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This Keto Chicken and Rice Casserole is beyond simple, easy to make, and is really yummy! It is hardy, cheesy, creamy and DREAMY. (I might have taken that too far.) No, but seriously, it’s good. Plus, this dish uses simple everyday ingredients you probable have in your fridge or freezer right now! If not, no biggie, add them to your next grocery list and give this recipe a try.

close up of baked chicken and rice casserole

How it came to be

Have you ever had one of those nights where dinner wasn’t necessarily “planned”? C’mon, I know you have. Well, tonight was one of those nights. I hadn’t really gone shopping and I had some staples on hand. So, I went with it. The result… my oh my, this will be a regular meal in our home from now on out.

How does it taste?

When I had assembled almost all of the ingredients together I gave it a taste to see if it needed anything. Besides it being delicious, it reminded me of a dish I had eaten before but I couldn’t figure it out at first. Then it hit me! It had a flavor profile of our Dad’s potato soup! The bell pepper and cream come together so well and set the flavors off. Next time I make it I will be using a green bell pepper, as that’s what our Dad would use. Any bell pepper would work; yellow/orange is what I had on hand. It really came out delicious!

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Ingredients:

  • 1/3 cup mayo
  • 1 cup chicken bone broth
  • ½ cup – ¾ cup heavy cream
  • 2 cups cooked cauliflower rice
  • 5 cloves fresh garlic minced
  • 2 -3 cups cooked chicken
  • 1 tablespoon Avocado or Algae oil
  • ½ cup onion chopped
  • 3 stalks celery chopped
  • ½ cup bell pepper (I had yellow/orange on hand. Green would work great too!)
  • 1 cup shredded cheese (I used Monterey Jack on hand. Cheddar would work)
  • ¼ cup Almond flour
  • Salt and pepper to taste

Instructions:

Cook and shred the chicken. I used an instant pot I added my thin sliced chicken breasts, chicken broth, and garlic to the instant pot and set it at high pressure for 12 min. Go for 20 minutes if the chicken breasts are thicker. Do a quick release and shred the chicken. Reserve the broth and any garlic bits for the rest of the recipe.

raw chicken breast

Preheat the oven to 350.

In a large skillet, heat the oil over medium-high heat. Add in the onion and celery and sauté for about 3 minutes. Add in the bell pepper and almond flour and toss veggies to coat. Cook this mixture for about a minute.

onion, bell pepper, celery in a skillet

Now, add in the cooked cauliflower rice and sauté for another couple minuets or so. This will help the cauliflower to release any water it may still contain.

celery, onion, bell pepper and cauliflower rice

Add in the mayonnaise, broth and cream. Salt and pepper to taste. Allow this mixture to simmer for about 5 minutes. You will see the sauce begin to thicken.

mayonnaise, broth, cream, chicken, and cauliflower rice

At that point add in the cooked shredded chicken and half of the shredded cheese. Stir to combine.

chicken, celery, bell pepper cream mixture with cauliflower rice

In a medium sized casserole dish, pour in the chicken and rice mixture. Top wit the remaining cheese. Bake in the oven for about 30 min. You can finish this dish off under the broiler for a few minutes to brown the top.

Keto Chicken and Rice Casserole baked with cheese topping

Tips

Add some heat to this recipe by substituting 1 cup shredded Monterey Jack cheese with jalapenos for the Cheddar cheese.

You can prepare this casserole the day ahead. Losley cover the assemled dish and refrigerate until ready to bake.

Change it up by adding some broccoli or cooking it in individual baking dishes.

This casserole makes a tasty welcoming gift.

Keto Chicken and Rice Casserole

Ingredients

  • 1/3 cup mayo
  • 1 cup chicken bone broth
  • ½ cup – ¾ cup heavy cream
  • 2 cups cooked cauliflower rice
  • 5 cloves fresh garlic minced
  • 2 -3 cups cooked chicken
  • 1 tablespoon Avocado or Algae oil
  • ½ cup onion chopped
  • 3 stalks celery chopped
  • ½ cup bell pepper I had yellow/orange on hand. Green would work great too!
  • 1 cup shredded cheese I used Monterey Jack on hand. Cheddar would work
  • ¼ cup Almond flour
  • Salt and pepper to taste

Instructions

  • Cook and shred the chicken. I used an instant pot I added my thin sliced chicken breasts, chicken broth, and garlic to the instant pot and set it at high pressure for 12 min. Go for 20 minutes if the chicken breasts are thicker. Do a quick release and shred the chicken. Reserve the broth and any garlic bits for the rest of the recipe.
  • Preheat the oven to 350.
  • In a large skillet, heat the oil over medium-high heat. Add in the onion and celery and sauté for about 3 minutes. Add in the bell pepper and almond flour and toss veggies to coat. Cook this mixture for about a minute.
  • Now, add in the cooked cauliflower rice and sauté for another couple minuets or so. This will help the cauliflower to release any water it may still contain.
  • Add in the mayonnaise, broth and cream. Salt and pepper to taste. Allow this mixture to simmer for about 5 minutes. You will see the sauce begin to thicken.
  • At that point add in the cooked shredded chicken and half of the shredded cheese. Stir to combine.
  • In a medium sized casserole dish, pour in the chicken and rice mixture. Top wit the remaining cheese. Bake in the oven for about 30 min. You can finish this dish off under the broiler for a few minutes to brown the top.
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