Preheat your oven to 375°F (190°C).

In a bowl, combine the shredded rotisserie chicken with salt, pepper, garlic powder, onion powder, and dried thyme. Set aside.

In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté until softened.

Add the cauliflower rice to the skillet and cook for 5-7 minutes, or until it starts to soften.

Stir in the chopped parsley, dried sage, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.

In a large mixing bowl, combine the chicken broth, heavy cream, shredded mozzarella cheese, grated Parmesan cheese, beaten eggs, almond flour, and baking powder. Mix well.

Add the seasoned shredded chicken to the bowl and mix until everything is well combined.

Grease a baking dish and spread the cauliflower stuffing evenly across the bottom.

Pour the chicken mixture over the cauliflower stuffing layer.

Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is set.

Allow the casserole to cool for a few minutes before serving.

Slice and serve your delicious Keto Rotisserie Chicken and Stuffing Casserole!

This casserole is a comforting and satisfying dish that captures the flavors of rotisserie chicken and stuffing while staying low in carbohydrates. Adjust seasonings to your liking and enjoy this hearty keto-friendly meal!