Keto Hashbrown Chicken Casserole

Keto Hashbrown Chicken Casserole


For the “Hashbrowns”:

  • 4 cups cauliflower florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Casserole:

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup diced green onions
  • 1/4 cup diced red bell pepper
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 teaspoon paprika (optional)
  • 1/4 teaspoon onion powder (optional)


  1. Preheat your oven to 375°F (190°C).
  2. “Hashbrown” Preparation: a. Place the cauliflower florets in a food processor and pulse until they resemble the texture of rice. b. Heat the olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for about 5-7 minutes, or until it starts to soften. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Casserole Filling: a. In a large mixing bowl, combine the shredded chicken, cheddar cheese, sour cream, mayonnaise, diced green onions, diced red bell pepper, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly combined.
  4. Assembling the Casserole: a. Spread the cooked cauliflower “hashbrowns” evenly in the bottom of a greased 9×13 inch baking dish. b. Spoon the chicken mixture over the cauliflower layer, spreading it out evenly.
  5. Optional Seasoning: a. If desired, sprinkle paprika and onion powder over the top for added flavor.
  6. Baking: a. Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and the casserole is heated through.
  7. Serving: a. Allow the casserole to cool for a few minutes before serving. You can garnish with additional green onions if desired.

Enjoy your Keto Hashbrown Chicken Casserole! It’s a delicious and low-carb dish that’s sure to satisfy your cravings.