Keto Jalapeño Chicken Casserole
A creamy, spicy casserole with chicken, cauliflower rice, cheddar, jalapeños, and bacon, perfect for a comforting low-carb main dish.
Equipment
- 1 9x13-inch baking dish
- 1 large mixing bowl
- 1 large skillet
- 1 spatula
- 1 chef’s knife
- 1 cutting board
Ingredients
- 3 cups cooked chicken breast shredded or diced
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 6 slices bacon cooked and crumbled
- 4 cups cauliflower rice fresh or frozen
- 4-5 jalapeños seeded and diced, plus extra slices for garnish
- 2 cloves garlic minced
- 1/4 cup green onions sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for cooking
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with oil or cooking spray.
- Heat a drizzle of oil in a large skillet over medium heat; add cauliflower rice and sauté for 5 to 7 minutes until softened. Remove from heat.
- In a large mixing bowl, blend softened cream cheese, sour cream, 1 cup cheddar cheese, mozzarella, smoked paprika, onion powder, salt, and black pepper until smooth and creamy.
- Fold in cooked chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half of the crumbled bacon, and half of the green onions until well combined.
- Spread the mixture evenly in the prepared baking dish. Top with remaining cheddar cheese and bacon.
- Bake the casserole for 25 to 30 minutes until bubbly and golden on top.
- Remove from oven and garnish with extra jalapeño slices and remaining green onions before serving.
Notes
- Use fresh jalapeños for more heat or mild ones for less spice.
- Store leftovers covered in refrigerator for up to 3 days.
- Substitute cauliflower rice with riced broccoli for a twist.