Feed your crowd quickly with this easy recipe that combines leftover chicken and kitchen staples into a cheesy, low-carb casserole!
Need to feed a crowd? Looking for a dish that’s easy to put together yet deliciously satisfying? Want it to also be low in carbs, full of veggies, and kid-friendly? You’ve found your unicorn casserole right here! This low-carb chicken rotel meets all those requirements and more.
By combining leftover cooked chicken with fresh, frozen, and canned veggies, this recipe finds the sweet spot between convenience and nutrition. It comes to the table in less than an hour and delivers the savory, cheesy flavors your family craves.
Frozen cauliflower subs in where pasta would typically add high-carb bulk, keeping this dish filling without the carbo-load. Plus, it’s endlessly adaptable to your supplies. Fresh out of Velveeta but flush with Swiss or cheddar cheeses? Cube them and toss them in! Lacking fresh mushrooms but stocked with an eight-ounce can of them? Drain it and include it! Only have cauliflower rice in your freezer? Steam it and use it!
Your family will love this deeply comforting casserole—and you’ll love the convenience of a quick and easy meal that makes the most of what you’ve got on hand.
Rotel tomatoes: a Southern pantry staple
Rotel is a beloved brand of canned diced tomatoes and green chilies, especially in Southern kitchens. The brand was born in 1943 in Elsa, Texas, thanks to veggie canner Carl Roettele’s vision of transforming fresh, locally grown vegetables into a convenient product for home cooks. Roettele recognized that his surname was tough for most folks to pronounce or spell, so he cleverly shortened it to “Ro-Tel,” creating a catchy brand that still reflected his family’s heritage. Some two decades later, Rotel gained nationwide fame when former first lady Lady Bird Johnson revealed it as her “secret ingredient” in Pedernales Chili and other iconic recipes.
From South Texas to the rest of the country, Rotel elevated comfort food classics—especially queso and casseroles—into vibrant, crowd-pleasing dishes, celebrated for their zesty kick and regional flavor. That signature taste comes from the blend of ripe tomatoes and fire-roasted green chilies that offer mild heat and Tex-Mex brightness in every bite.
How do I store leftovers?
Let your casserole cool completely before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes beautifully for up to 3 months, either in its well-wrapped baking dish or another freezer-safe container. Thaw overnight in the fridge. Reheat in the microwave, on the stovetop, or in a 350°F oven until piping hot throughout.
Similar recipes to try
Hungry for more casserole recipes fit to feed a crowd? Repurpose leftover chicken in this savory Low-Carb Everything Bagel Chicken Casserole. Elevate taco night with the south-of-the-border flavors in this Chicken Enchilada Casserole or this Keto Fajita Casserole. Looking for family-friendly dishes that skip the chicken? Amp up your comfort food faves with this Keto Ground Beef Mexican Casserole or this Keto Ham Casserole With Swiss Cheese And Broccoli.
Low-Carb Chicken Rotel
Ingredients
- 6 tablespoons butter
- 2 cups mushrooms sliced, about 8 ounces
- 1 bell pepper diced
- 1 small onion diced
- 2 cups cooked chicken
- 1 can green peas (15 ounces) drained
- 1 can Rotel tomatoes (10 ounces) any variety, drained
- 1 pound Velveeta cheese cubed
- 2 packages frozen cauliflower (12 ounces each) steamed
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease your chosen baking dishes: either 3 9-inch pie plates, 3 8×8-inch glass baking dishes, or 1 9×13-inch and 1 8×8-inch baking dish.
- In a large sauté pan over medium heat, melt the butter. Add the mushrooms, onions, and bell pepper. Cook, stirring occasionally, until the vegetables are tender and most of the butter is absorbed, about 5-7 minutes. Remove from heat and set aside
- Steam the frozen cauliflower according to package directions until just tender, typically 5-6 minutes. Drain excess liquid.
- In a large bowl, combine the cooked chicken, drained peas, drained tomatoes, cubed cheese, steamed cauliflower, and sautéed veggie mixture. Season lightly with salt.
- Divide the mixture evenly among your baking dishes, smoothing the top with a spatula.
- Bake uncovered for 30 minutes, or until the casserole is bubbly and the cheese is fully melted.
- Remove from oven and let cool for 5 minutes before serving.
This is fantastic! Thank you. I can finally have one of my favorite comfort foods again!
Glad to hear your enjoyed this recipe! Thanks for reading.