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Cheesy Keto Taco Chicken Casserole - Comforting, Low-Carb, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup full-fat sour cream
  • 4 oz cream cheese, softened
  • 1/2 cup sugar-free salsa (thick, low-carb variety)
  • 1/4 cup chicken broth (low-sodium)
  • 2 cups shredded cheese, divided (cheddar, Monterey Jack, or a Mexican blend)
  • 1 medium green bell pepper, diced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil or avocado oil
  • 2 tablespoons taco seasoning (homemade or store-bought, sugar-free)
  • 1 teaspoon cumin (optional for extra warmth)
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper, to taste
  • 2 cups riced cauliflower (fresh or frozen, optional for extra bulk)
  • Fresh cilantro, sliced green onions, avocado, or jalapeños for topping (optional)

Method
 

  1. Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the aromatics. Warm the oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt, and cook 4–5 minutes until softened.
  3. Add cauliflower rice (optional). Stir in the riced cauliflower and cook 3–4 minutes to steam off moisture. Set the skillet off heat.
  4. Make the creamy sauce. In a large bowl, whisk together sour cream, cream cheese, salsa, chicken broth, taco seasoning, cumin, and chili powder until smooth. Season to taste.
  5. Combine. Fold the shredded chicken, sautéed veggies, and 1 cup of the shredded cheese into the sauce until everything is evenly coated.
  6. Assemble. Spread the mixture in the prepared baking dish. Top with the remaining 1 cup of cheese.
  7. Bake. Bake 18–22 minutes, until the casserole is bubbling at the edges and the cheese is melted and lightly golden.
  8. Rest and garnish. Let it rest 5–10 minutes to set. Top with cilantro, green onions, avocado slices, or jalapeños if you like. Serve warm.