Save to Pinterest My sister called me in a panic one Tuesday night, desperate for something that felt indulgent but wouldn't derail her keto goals. I had a rotisserie chicken in the fridge, some jalapeños that needed rescuing, and honestly, I was craving those crispy, creamy poppers we used to devour at every summer gathering. Instead of making appetizers, I thought: why not build an entire casserole around that flavor? The result was this golden, bubbly dish that converted my skeptical brother-in-law into a low-carb believer.
I made this for a dinner party where half the table was keto and the other half wasn't, and something magical happened—nobody separated into camps. Everyone went back for seconds, including my friend who swore she'd never understand low-carb cooking. Watching people devour something this hearty while thinking they were being "healthy" was the real victory.
Ingredients
- Cooked chicken breast, shredded or diced (3 cups): Use rotisserie chicken if you're short on time—the slight smokiness adds natural depth without extra effort.
- Cream cheese, softened (8 oz): Let it sit on the counter for 15 minutes; cold cream cheese clumps and fights you during mixing.
- Sour cream (1 cup): This is your moisture insurance—it keeps the casserole creamy instead of dry, which happens faster than you'd think.
- Shredded cheddar cheese, divided (2 cups): Sharp cheddar gives you more flavor per ounce than mild, so you're not tempted to oversalt.
- Shredded mozzarella cheese (1 cup): It's the stretchy glue that holds everything together and creates those golden, bubbly edges.
- Bacon, cooked and crumbled (6 slices): Cook it until it's truly crispy, not just bendable—it stays textured through baking.
- Cauliflower rice, fresh or frozen (4 cups): If frozen, thaw and squeeze out excess moisture in a clean kitchen towel—this prevents a watery casserole.
- Jalapeños, seeded and diced (4–5): Wear gloves; I learned this the hard way after rubbing my eyes.
- Garlic, minced (2 cloves): Fresh minced is non-negotiable here—jarred garlic gets bitter when baked.
- Green onions, sliced (1/4 cup): Split the portion: half goes in the mix for flavor, half garnishes at the end for brightness.
- Smoked paprika (1/2 tsp): This tiny amount creates that familiar barbecue undertone without overpowering anything.
- Onion powder (1/2 tsp): It dissolves into the creamy base and rounds out the savory notes.
- Salt and black pepper (1/2 tsp each): Taste the mixture before it hits the oven—baked dishes can taste underseasoned if you're cautious here.
Instructions
- Prep and preheat:
- Heat your oven to 375°F and grease a 9x13-inch baking dish with a light coating of oil or butter. This prevents that frustrating moment where you're trying to scrape a stuck casserole onto a plate.
- Soften the cauliflower rice:
- In a skillet over medium heat, add a drizzle of oil and sauté the cauliflower rice for 5–7 minutes, stirring occasionally, until it's tender and any excess moisture evaporates. You'll notice the raw crunch fade—that's your signal it's ready.
- Build the creamy base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, 1 cup of cheddar, mozzarella, smoked paprika, onion powder, salt, and pepper. Mix until smooth and no cream cheese chunks remain—use a whisk or sturdy spoon, and don't be shy about the elbow grease.
- Fold in the fillings:
- Add the shredded chicken, sautéed cauliflower rice, diced jalapeños, minced garlic, half the crumbled bacon, and half the sliced green onions to the cream mixture. Fold gently until everything is distributed evenly—you're not making a smoothie, just combining.
- Transfer and top:
- Spread the mixture into your prepared baking dish in one even layer. Sprinkle the remaining cheddar cheese and bacon crumbles across the top, creating a golden crust-to-be.
- Bake until bubbly:
- Bake for 25–30 minutes, until the edges are bubbling and the top is golden brown. If the top starts browning too quickly, loosely tent with foil for the last 10 minutes.
- Finish with fresh garnish:
- Remove from the oven, scatter extra jalapeño slices and remaining green onions on top, and let it rest for 5 minutes before serving. This resting period lets everything set slightly, making serving cleaner.
Save to Pinterest My favorite moment with this dish came when my friend Sarah, who'd been rigid about keto for months, took a bite and visibly relaxed. She said, "I forgot I was supposed to be missing carbs," and that one sentence felt like I'd cracked a code. Food shouldn't feel like punishment, even when you're changing how you eat.
How to Make This Spicier (or Milder)
Heat is completely adjustable here, which is why this casserole works for mixed tables. If your crew likes fire, leave some of the jalapeño seeds in—they're where the real heat lives—and add a pinch of cayenne pepper to the cream mixture. For those who fear heat, remove every seed and membrane, then seed your garnish jalapeños too. The flavor of jalapeño remains without the sting.
Storage and Reheating
This casserole stores beautifully and tastes even better as a leftover when flavors deepen overnight. Cover it tightly and refrigerate for up to four days, or freeze for up to two months—thaw overnight in the fridge before reheating. Reheat gently in a 350°F oven, covered, for about 15 minutes until warmed through, so the cheese doesn't separate.
Variations and Substitutions
This recipe is forgiving enough that you can riff on it without losing the soul of the dish. Swap the chicken for ground turkey or diced turkey breast if you want something leaner, or use shredded rotisserie pork for a smoky twist. The beauty is in adapting to what's in your kitchen and what your table actually craves.
- Substitute turkey bacon for a lighter option, or omit bacon entirely for a vegetarian version—add extra garlic and a pinch of smoked paprika to replace the depth.
- Serve alongside a sharp green salad dressed with lime vinaigrette to cut through the richness and refresh your palate between bites.
- If you have poblanos instead of jalapeños, use them—they're milder but add wonderful earthiness to the mix.
Save to Pinterest This casserole is what I make when I want to feed people something that feels indulgent without apology. It's comfort food that doesn't ask anyone to compromise.
Recipe Questions & Answers
- → Can I use frozen cauliflower rice instead of fresh?
Yes, frozen cauliflower rice works well. Be sure to thaw and sauté it briefly to remove excess moisture before mixing.
- → How can I increase the spiciness?
To boost heat, include some jalapeño seeds or add a pinch of cayenne pepper to the mixture.
- → Is there a good substitute for bacon?
Turkey bacon can be used for a lighter option, or you can omit it altogether for a vegetarian variation.
- → What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it and refrigerate before baking. Allow extra baking time if cooking from cold.