This Easy Low Carb Chicken Casserole is a creamy, cheesy, and satisfying dish that’s perfect for a family-friendly dinner. Packed with tender chicken, flavorful seasonings, and a rich, low-carb sauce, this casserole is great for meal prep and reheats beautifully.
Why You’ll Love This Recipe
- Low in carbs but rich in flavor
- Creamy, cheesy, and packed with protein
- One-pan meal for easy cleanup
- Great for meal prep and freezer-friendly
- Customizable with different veggies and cheeses
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup broccoli florets (or cauliflower for variety)
- ½ cup mushrooms, sliced (optional)
- ½ cup bell pepper, diced
- 1 cup shredded cheddar cheese (or Monterey Jack)
- ½ cup cream cheese, softened
- ½ cup sour cream
- ¼ cup heavy cream (or unsweetened almond milk)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (for topping)
Directions
- Preheat the Oven: Set to 375°F (190°C). Lightly grease a baking dish.
- Prepare the Mixture: In a large bowl, mix shredded chicken, broccoli, mushrooms, bell pepper, cream cheese, sour cream, heavy cream, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until well combined.
- Assemble the Casserole: Spread the mixture into the prepared baking dish. Sprinkle cheddar cheese and Parmesan on top.
- Bake: Bake uncovered for 20-25 minutes until bubbly and golden brown on top.
- Serve & Enjoy: Let cool slightly before serving. Garnish with fresh parsley if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add red pepper flakes or diced jalapeños.
- Extra Protein: Mix in cooked crumbled bacon or sausage.
- Dairy-Free Option: Use dairy-free cheese and coconut cream instead of sour cream.
- Different Veggies: Swap in zucchini, spinach, or asparagus.
- Keto-Friendly: Already keto-approved, but reduce bell peppers for even fewer carbs.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months.
- Reheating: Warm in the oven at 350°F for 10-15 minutes, or microwave for 1-2 minutes.
FAQs
Can I use raw chicken instead of cooked?
Yes, but pre-cook it before adding to the casserole to ensure even cooking.
What’s the best cheese for this recipe?
Cheddar, Monterey Jack, or a mix of both work well.
Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate until ready to bake.
Is this recipe keto-friendly?
Yes! It’s naturally low in carbs and high in fat and protein.
Can I add cauliflower rice to make it heartier?
Yes! Stir in cooked cauliflower rice before baking for extra volume.
How do I make this casserole creamier?
Add more cream cheese or an extra splash of heavy cream.
Can I cook this in a slow cooker?
Yes! Cook on low for 3-4 hours or until hot and bubbly.
What can I serve with this casserole?
A side salad, roasted Brussels sprouts, or mashed cauliflower make great low-carb sides.
Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and adds extra flavor.
How do I keep the casserole from getting watery?
Use fresh veggies instead of frozen and drain any excess moisture before baking.
Conclusion
This Easy Low Carb Chicken Casserole is a rich, creamy, and delicious meal that’s perfect for any night of the week. With minimal prep and tons of flavor, it’s a great way to enjoy a satisfying dinner while sticking to a low-carb lifestyle. Try it today and enjoy a comforting, cheesy dish with none of the guilt!
Print
Easy Low Carb Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Keto
Description
This low-carb casserole features tender shredded chicken, creamy cheese sauce, and roasted veggies, all baked together for a deliciously hearty dish. It’s keto-friendly, gluten-free, and great for meal prep!
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken (rotisserie or baked)
- 1 small head of cauliflower, cut into florets (or 2 cups broccoli)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese (optional for extra flavor)
For the Creamy Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
For Topping (Optional):
- 1/4 cup crushed pork rinds or almond flour (for a crunchy topping)
- 2 tablespoons chopped fresh parsley
Instructions
-
Preheat the Oven:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Cook the Cauliflower:
- Steam or microwave cauliflower florets until tender (about 5 minutes). Drain and set aside.
-
Make the Creamy Sauce:
- In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds.
- Add heavy cream, cream cheese, Dijon mustard, onion powder, paprika, salt, and pepper. Stir until smooth.
-
Assemble the Casserole:
- In a large bowl, mix shredded chicken, steamed cauliflower, and creamy sauce.
- Pour into the prepared baking dish.
- Sprinkle with cheddar, mozzarella, and Parmesan cheese.
-
Bake & Serve:
- Bake for 20-25 minutes, until cheese is melted and bubbly.
- Optional: Broil for 2-3 minutes to brown the cheese topping.
- Garnish with crushed pork rinds or almond flour for crunch and sprinkle with fresh parsley.
Notes
- Make It Dairy-Free: Use coconut cream and dairy-free cheese.
- Extra Veggies: Add mushrooms, spinach, or bell peppers for more nutrients.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.