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Keto Bang Bang Chicken Casserole

The Keto Bang Bang Chicken Casserole is a creamy and spicy-sweet dish that satisfies cravings while remaining keto-friendly. Shredded chicken breast is coated in a rich sauce made from mayonnaise and cream cheese, flavored with soy sauce or tamari, sriracha, and keto sweeteners like erythritol. Cauliflower rice adds fiber and bulk, creating a comforting casserole texture without the carb overload. The dish balances protein and fat content for a filling meal that keeps hunger at bay. Perfect for easy weeknight dinners or meal prep, this casserole offers familiar yet exciting flavors that can be enhanced with optional additions like low-carb veggies or cheese, making it a versatile and satisfying keto option.
Course Dinner, Main Course
Cuisine American, Asian-Inspired
Keyword bang bang chicken, chicken casserole, keto, low-carb, meal prep
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 460kcal

Equipment

  • 9x13-inch Baking Dish
  • large skillet
  • Mixing bowl
  • Whisk
  • Spatula
  • Aluminum foil

Ingredients

For the chicken and base

  • 2 pounds boneless skinless chicken breast, cooked and shredded
  • 4 cups cauliflower rice, fresh or frozen if frozen, thawed and well drained
  • 2 tablespoons olive oil for sautéing cauliflower rice
  • 1 teaspoon fine sea salt divided, to taste
  • 1/2 teaspoon black pepper

For the keto bang bang sauce

  • 1 cup mayonnaise sugar free
  • 4 ounces cream cheese, softened full fat
  • 1/4 cup unsweetened almond milk or more as needed to thin
  • 3 tablespoons sriracha or to taste, choose a no-sugar brand
  • 2 tablespoons powdered erythritol or preferred keto sweetener, to taste
  • 1 tablespoon soy sauce or tamari use tamari or coconut aminos for gluten free
  • 1 tablespoon rice vinegar unseasoned, no sugar added
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Optional toppings and add-ins

  • 1 cup shredded mozzarella cheese or cheddar, for topping
  • 2 tablespoons green onions, thinly sliced for garnish
  • 1 tablespoon sesame seeds for garnish
  • 2 cups low carb veggies such as broccoli florets or zucchini lightly sautéed and drained, optional

Instructions

  • Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
  • If using raw cauliflower rice, heat the olive oil in a large skillet over medium heat and sauté the cauliflower rice with a generous pinch of salt until just tender and most of the moisture has cooked off, then remove from heat and let cool slightly.
  • If using frozen cauliflower rice, thaw completely, squeeze out excess moisture with a clean kitchen towel, then warm it in a dry skillet for a few minutes to drive off extra liquid and season lightly with salt.
  • Place the cooked and shredded chicken in a large mixing bowl and season with the remaining salt and the black pepper, tossing to distribute evenly.
  • In a separate bowl, whisk together the mayonnaise and softened cream cheese until smooth and creamy.
  • Add the almond milk, sriracha, powdered erythritol, soy sauce or tamari, rice vinegar, garlic powder, and onion powder to the mayonnaise mixture and whisk until the sauce is smooth and pourable, adding a splash more almond milk if needed to reach a thick but spreadable consistency.
  • Taste the bang bang sauce and adjust the sweetness, salt, or heat by adding more keto sweetener, soy sauce or tamari, or sriracha as desired.
  • Add the cooked cauliflower rice and any optional sautéed low carb veggies to the bowl with the shredded chicken and toss gently to combine.
  • Pour the bang bang sauce over the chicken and cauliflower mixture and fold everything together until all of the chicken and rice are evenly coated in the sauce.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
  • If using shredded mozzarella or cheddar cheese, sprinkle it evenly over the top of the casserole.
  • Cover the baking dish loosely with aluminum foil and bake for about 20 minutes, then uncover and bake for an additional 8 to 10 minutes, or until the casserole is bubbly around the edges and heated through and the cheese on top is melted and lightly golden.
  • Remove the casserole from the oven and let it rest for 5 to 10 minutes to set slightly and thicken before serving.
  • Garnish the casserole with sliced green onions and sesame seeds just before serving, and drizzle with a little extra sriracha if you like more heat.

Notes

For best texture, be sure to remove as much moisture as possible from the cauliflower rice so the casserole does not become watery. You can assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate until you are ready to bake, adding a few extra minutes to the baking time if going into the oven cold. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and can be reheated in a 350°F oven or gently in the microwave with a splash of almond milk if needed. This recipe is easily customizable with different low carb vegetables or by swapping the chicken for shredded pork or cooked shrimp while keeping the same bang bang sauce base.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 7g | Protein: 28g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 880mg | Fiber: 2g | Sugar: 3g