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I don’t know about in your house, but in mine, we can’t seem to get enough of Mexican-inspired eats. That’s why this keto Chicken Taco Casserole is a big hit with everyone.
I love that it is keto and low-carb, and I whip up some rice or serve it with some tortillas for the family. And, with just 4 net carbs, you can make this tasty recipe a favorite!
There are a few ingredients in this dish, but it comes together quickly. There are also no processed foods (outside of the cream cheese), so you can feel good about this good, clean eatin’ recipe.
You can also trim some extra carbs by using your own keto-friendly taco seasoning. Did you know there are 4 carbs per 2 tbsp serving in a national brand? And, that’s just useless starch – so make your own!
Chicken Taco Casserole Variations
I like to serve this dish with a wedge of lime to add some citrusy zest to the dish, along with avocado. Can’t get enough avocado, right?
Or, skip that and serve it with a salad. The sauce thickens up nicely and you can have the leftovers in a lettuce wrap for lunch the next day. Yum!
You can also switch up the meat. I used chicken breast in this dish, but you could season and bake chicken legs, or use boneless (or bone-in) thighs, too. You want a nice big and roomy casserole dish to bake it in so that the cheesy top gets nice and bubbly.
I also use chipotle powder in this dish. It is made from dried chipotle peppers, but you can add chipotle in adobo sauce, or even fresh jalapenos.
I like having the chipotle powder on hand, as I use it quite frequently whenever I am craving a spicy and smoky kick of flavor.
It also makes a fairly big batch – we had enough for two meals – so keep that in mind when making it, or halve the recipe.
Pretty simple but full of big, bold flavors, make this keto Chicken Taco Casserole today!
Just getting started with keto? Check out this helpful post to help you get set up for success!
- This dish is easily halved in case you just want enough for one meal.
- It’s also a great choice for meal prepping, making enough for dinner and a lunch or two.
- Make your preparation faster by using chicken tenders.
- Buy chicken breast on sale to keep the cost down!
- Kick up the heat by adding a chopped jalapeno, a drained can of chilies, or even more chipotle.
What To Serve with Chicken Taco Casserole
You can jazz up this Cauliflower Rice recipe with your favorite seasonings, or make some yummy roasted veggies to go with it.
Another great option is a simple salad. Get more veggies and fiber in your day with a tossed salad loaded with cucumbers, bell peppers, shredded cabbage, a bit of green onion, and your favorite keto dressing.
What you don’t want is a side dish with big flavors or it’ll compete with this keto casserole recipe, which is the star of the show!
Can You Freeze Keto Chicken Casserole?
Yes! You can freeze this dish. You have two choices:
Prepare it right up to the point where you’d pop it in the oven. Put the mixture into a freezer-friendly plastic bag with the air removed, and freeze for up to three months.
Or, bake it and freeze it. First, fully chill the keto casserole in the fridge then wrap it tightly in plastic wrap, then in a double layer of foil. Freeze for up to three months.
Thaw before heating in the oven at 350-F until it is hot and bubbly. Enjoy!
I often make casseroles in these handy Pyrex dishes that come with lids. That way I can just cover the top with a bit of plastic (extra protection against freezer burn) and a snug-fitting lid.
They also go from the freezer to the fridge to the oven, and stack well to save space.
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Keto, low-carb and SO full of flavor, this Chicken Taco Casserole will be a popular dish if your family loves chicken, cheese, and Mexican flavors!
- 2.5 pounds boneless chicken breast
- 4 tbsp olive oil, divided
- 4 ounces cream cheese, 1/2 a block, softened
- 1 cup sour cream
- 1 can Rotel tomatoes with chilis , 14 ounce can
- 3 cups Mexican blend cheese, divided
- 3 tbsp taco spice
- 1.5 tbsp dried onion flakes
- 1 tsp garlic powder
- 1 tsp chipotle powder
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- Cut the chicken into bite size chunks. Mix it with the taco seasoning and 2 tbsp of olive oil. Set aside.
- Combine the softened cream cheese, sour cream, and half the shredded cheese with the can of Rotel tomatoes. Mix well. Add the dried onion flakes, garlic powder, chipotle powder, cilantro, and green onions.
- Heat a large skillet over medium high heat. Brown the chicken in the remaining 2 tbsp of olive oil, working in batches to not overcrowd the pan. You don't need to cook the chicken through -- it'll finish cooking in the oven.
- Combine the browned chicken and any pan juices with the cheese and Rotel mixture.
- Fold the chicken and cheese sauce into a shallow casserole dish and top with remaining cheese.
- Bake at 375-F for about 20 minutes or until hot and bubbly and chicken is cooked through (cooked to 165-F). Serve and enjoy!
Amount Per Serving: Calories: 516Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 164mgSodium: 627mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 49g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.