Creamy and loaded with chunks of tender chicken, this keto Chicken Taco Casserole has a sauce so good you’ll want to lick your plate clean! Follow me, Chef Jenn, and I’ll show you all my best tips and tricks for making this amazing keto chicken casserole recipe perfectly every time!
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!
You could also try this Loaded KETO Chicken Cauliflower Rice Casserole.
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.
Like This? Also Try:
- Philly Cheesesteak Casserole
- Keto Sloppy Joes
- Greek Meatballs
- Keto Taco Pie
- and be sure to check out my cookbooks!
Chicken Taco Casserole
- 2.5 pounds boneless chicken breast
- 4 tbsp olive oil divided
- 4 ounces cream cheese 1/2 a block, softened
- 1/2 cup sour cream
- 1 can Rotel tomatoes with chilis 14 ounce can, DRAINED
- 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 drained can of Rotel tomatoes (just use the chunks, discard most of the liquid). 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!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.