Low Carb Chicken Taco Casserole

Low Carb Chicken Taco Casserole is a filling dinner recipe for the whole family. Cauliflower rice and chicken with all the taco flavor and toppings.

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Low Carb Taco Bake

This low carb, Keto-friendly casserole comes together quick and easy. The most important step is to brown your cauliflower rice. If cauliflower-rice isn’t toasted it tends to be soft and kind of soggy. Cook your chicken however you prefer, I usually poach it. Then just mix and bake.

The toppings are what really make this dish. Avocados, olives, lettuce, tomatoes, sour cream and cilantro to start. Add any other low carb topping you prefer. You could even crunch up some low carb tortilla chips as a topping.

This is more of a low carb diet recipe rather than strict Keto.

Ingredients Needed For Chicken Taco Bake (screenshot for grocery list)

• Chicken Tenders or Breast
• Frozen Cauliflower Rice
• Rotel Diced Tomatoes
• Taco Seasoning
• Shredded Mexican Cheese Blend

Toppings:

• Grape Tomatoes
• Black Olives
• Avocado
• Lettuce
• Sour Cream
• Cilantro
• Hot Sauce

How To Make Low Carb Taco Casserole

1. Cook chicken using preferred method. I prefer to poach chicken: cover and simmer in gently boiling water 15-20 minutes. Chop and set aside.
2. Preheat oven to 350ºF
3. Pan fry the cauliflower rice in oil over medium/high heat until browned.
4. Combine chicken, cauliflower rice, diced tomatoes and taco seasoning. Toss until evenly mixed.
5. Transfer mixture to a greased oven safe dish. Top with shredded cheese.
6. Bake 15 minutes.
7. Serve with preferred toppings.

More Casserole Recipes

Low Carb Unstuffed Cabbage Casserole – Low Carb Taco Casserole – Broccoli Cheese Rice Casserole – Easy Tuna Casserole – One Pot Taco Casserole

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Low Carb Chicken Taco Casserole

Yield: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Low Carb Chicken Taco Casserole is a filling dinner recipe for the whole family. Cauliflower rice and chicken with all the taco flavor and toppings.

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Ingredients

• 1.5 Lbs Chicken Tenders or Breast - cooked, chopped/shredded
• 3 Cups Frozen Cauliflower Rice
• 1 (10oz) Can Rotel Diced Tomatoes
• 1oz Packet Taco Seasoning
• 8 ounces Shredded Mexican Cheese Blend
• Toppings:
• Grape Tomatoes
• Black Olives
• Avocado
• Lettuce
• Sour Cream
• Cilantro
• Hot Sauce

Instructions

1. Cook chicken using preferred method. I prefer to poach chicken: cover and simmer in gently boiling water 15-20 minutes. Chop and set aside.
2. Preheat oven to 350ºF
3. Pan fry the cauliflower rice in oil over medium/high heat until browned.
4. Combine chicken, cauliflower rice, diced tomatoes and taco seasoning. Toss until evenly mixed.
5. Transfer mixture to a greased oven safe dish. Top with shredded cheese.
   Bake 15 minutes.
6. Serve with preferred toppings.

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  Cutting Boards
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  Knives
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  Baking Dish

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 582Total Fat 35gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 21gCholesterol 89mgSodium 1731mgCarbohydrates 35gFiber 6gSugar 4gProtein 33g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.