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Black dish filled with chicken taco casserole

Low Carb Chicken Taco Casserole

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5 from 1 review

  • Author: Rose Atwater
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x


This Low Carb Chicken Taco Casserole is packed with flavor and easy to make. The whole family will love this casserole with everybody's favorite taco fixings and nobody will even know this easy chicken taco casserole is low carb!


  • 3 Chicken Breasts (cubed, around 1 pound or 4 cups - does not have to be exact)
  • 2 (12 ounce) bags Frozen Cauliflower Rice
  • 2 packets Taco Seasoning
  • 2 (10 ounce) cans Rotel Original
  • 2 cups Shredded Taco Blend Cheese
  • Taco Bell Spicy Ranchero Sauce or Sour Cream (optional)
  • Popular low-carb taco toppings
    • green onions
    • jalapenos
    • black olives
    • pico de gallo
    • guacamole
    • bell peppers
    • cilantro
    • salsa
    • salsa verde
    • hot sauce

Tools Needed:

  • 9x13 Casserole Dish
  • Large Skillet
  • Cooking Spray


  1. Preheat oven to 425°F. Spray a 9x13 baking dish with nonstick cooking spray.
  2. Pour the oil into a skillet and heat it on medium-high heat. Cook the cauliflower until it's tender. Drain and set aside.
  3. Add the chicken and cauliflower rice to your greased baking dish.
  4. Top the chicken mixture with taco seasoning and mix well.
  5. Add in your Rotel and mix again.
  6. Top with shredded cheese.
  7. Bake at 425°F for 1 hour, covered in aluminum foil. Remove foil and bake for another 5-10 minutes to get the cheese golden brown.
  8. Top with sauce and your favorite toppings, then enjoy!


Pro Tip: Drain, drain, drain! Frozen cauliflower releases a lot of water. Do not skip draining it. You may even want to press it to squeeze out as much water as possible so that your easy taco casserole is not watery.

  • Prep Time: 10
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
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