Meet your next weeknight hero. This Easy Low Carb Chicken Casserole is creamy, cheesy, and packed with tender chicken and veggies that bake up bubbly and golden. It is the kind of comfort food that feels cozy yet light enough for everyday.
Why You’ll Love This Easy Low Carb Chicken Casserole
- One pan dinner that goes from prep to table in about 30 minutes.
- Family friendly flavors with a satisfying, creamy sauce and melty cheese.
- Low carb and keto friendly without feeling restrictive.
- Perfect for using leftover or rotisserie chicken to save time.
- Customizable with different veggies, cheeses, and spice blends.
Easy Low Carb Chicken Casserole Ingredients & Substitutions
- 4 cups cooked shredded chicken (rotisserie or leftover works great)
- 3 cups broccoli florets, lightly steamed or microwaved until crisp tender
- 1 cup cauliflower rice, optional for extra veg and texture
- 2 tablespoons butter
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 3/4 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar, divided
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- Optional crunchy topping: 1/2 cup crushed pork rinds or 1/2 cup almond flour mixed with 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish
Simple Substitutions
- Chicken: swap with cooked turkey or shredded rotisserie turkey breast.
- Dairy: use all sour cream if you are out of cream cheese, or swap heavy cream with half and half for a lighter sauce.
- Veggies: use zucchini, cauliflower florets, or spinach in place of broccoli. Keep total veggies around 3 to 4 cups.
- Cheese: Monterey Jack or pepper jack work in place of mozzarella and cheddar.
- Crunch: almond flour or toasted chopped almonds can stand in for pork rinds.
Step-by-Step Instructions to Make Easy Low Carb Chicken Casserole
1. Preheat and Prep
Heat the oven to 375 F. Grease a 9×13 inch casserole dish. If using raw broccoli, steam or microwave it for 1 to 2 minutes until just crisp tender, then pat dry.
2. Make the Creamy Base
In a large skillet over medium heat, melt the butter. Add garlic and cook 30 seconds until fragrant. Reduce heat to low and whisk in cream cheese until mostly smooth. Stir in sour cream, heavy cream, Dijon, onion powder, smoked paprika, salt, and pepper. Simmer gently for 1 to 2 minutes until silky.
3. Fold in Chicken, Veggies, and Cheese
Add shredded chicken, broccoli, and cauliflower rice to the skillet. Stir to coat. Mix in 1/2 cup of the cheddar, all the mozzarella, and Parmesan until evenly combined.
4. Assemble the Casserole
Spoon the mixture into the prepared dish. Top with remaining 1/2 cup cheddar. If using, sprinkle the crunchy topping evenly over the cheese.
5. Bake Until Bubbly
Bake 18 to 22 minutes until hot and the edges are bubbling. For extra color, broil 1 to 2 minutes, watching closely.
6. Rest and Serve
Let the casserole rest 5 to 10 minutes to set. Garnish with parsley, slice, and serve.
Tips for Success
- Pat your broccoli dry so the sauce stays creamy, not watery.
- Shred your own cheese for the best melt and fewer carbs than bagged blends.
- Season to taste at the end. Saltiness varies with cheese brands.
- Want it thicker? Simmer the sauce an extra minute or add 2 tablespoons finely grated Parmesan.
- Feeding littles? Use mild cheddar and skip the smoked paprika for a gentler flavor.
Variations of Easy Low Carb Chicken Casserole
- Buffalo chicken: add 2 to 3 tablespoons hot sauce and use blue cheese crumbles on top.
- Bacon ranch: stir in 1 tablespoon ranch seasoning and 4 slices cooked crumbled bacon.
- Jalapeno popper: add 1 to 2 chopped jalapenos and swap mozzarella for pepper jack.
- Mediterranean: use spinach, artichokes, olives, and feta in place of mozzarella.
- Mushroom and spinach: saute 8 ounces mushrooms and add a big handful of spinach.
Serving Suggestions: What to Pair with Easy Low Carb Chicken Casserole
- Simple arugula or Caesar salad with a lemony vinaigrette.
- Roasted asparagus or green beans.
- Cauliflower mash or garlic parmesan zucchini noodles.
- Cherry tomatoes tossed with olive oil and basil for brightness.
Storage & Reheating Instructions
- Refrigerate: Cool completely, then store airtight for 3 to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and warm in a 350 F oven 15 to 20 minutes, or microwave in 60 to 90 second bursts. Heat leftovers to 165 F.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to the bake time.
Memories Made Around the Table
I first made this on a rainy Tuesday with leftover roast chicken and whatever veggies I had in the crisper. The bubbly, golden top came out just as my kids set the table and the kitchen smelled like a cozy bistro. It has been a Tuesday night regular ever since.
FAQs
Can I use raw chicken instead of cooked?
Yes. Dice 1.5 pounds boneless skinless chicken, season with salt and pepper, and saute in a bit of oil until just cooked through, about 6 to 8 minutes. Proceed with the recipe. Always cook chicken to 165 F.
Is this casserole keto friendly?
Yes. It is low in carbs and high in protein and fat. Exact macros vary by brands and portions, but each serving typically lands around 5 net carbs.
Can I make it dairy free?
Use olive oil instead of butter, full fat coconut milk for the cream, dairy free cream cheese, and your favorite plant based mozzarella. A tablespoon of nutritional yeast adds a savory boost.
How can I lighten it up?
Use poached chicken breast, reduced fat cream cheese, and half and half in place of heavy cream. The sauce will be slightly thinner but still delicious.
What size pan should I use?
A 9×13 inch dish works best. An 11×7 inch dish also works but may need a couple extra minutes of bake time.
Final Thoughts
This Easy Low Carb Chicken Casserole delivers cozy comfort with smart ingredients and simple steps. Keep it in your rotation for busy nights and customize it with the flavors your family loves.
Easy Low Carb Chicken Casserole (Creamy, Cheesy!)
Equipment
- 1 9×13 inch casserole dish greased
- 1 Large Skillet
- 1 Oven preheated to 375°F
- 1 Broiler (optional)
- 1 Whisk
Ingredients
Casserole
- 4 cup chicken cooked, shredded (rotisserie or leftover)
- 3 cup broccoli florets lightly steamed until crisp-tender, patted dry
- 1 cup cauliflower rice optional
- 2 tablespoon butter
- 2 clove garlic minced
- 4 ounce cream cheese softened
- 0.75 cup sour cream
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt to taste; up to 3/4 tsp
- 0.25 teaspoon black pepper
- 1 cup sharp cheddar shredded, divided
- 0.5 cup mozzarella shredded
- 2 tablespoon Parmesan grated
Optional Crunchy Topping
- 0.5 cup pork rinds crushed
- 0.5 cup almond flour
- 1 tablespoon olive oil mix with almond flour for topping
Garnish
- fresh parsley chopped, for garnish
Instructions
- Heat the oven to 375°F. Grease a 9×13 inch casserole dish. If using raw broccoli, steam or microwave it for 1–2 minutes until just crisp-tender, then pat dry.
- In a large skillet over medium heat, melt the butter. Add garlic and cook 30 seconds until fragrant. Reduce heat to low and whisk in cream cheese until mostly smooth. Stir in sour cream, heavy cream, Dijon, onion powder, smoked paprika, salt, and pepper. Simmer gently for 1–2 minutes until silky.
- Add shredded chicken, broccoli, and cauliflower rice to the skillet; stir to coat. Mix in 1/2 cup of the cheddar, all the mozzarella, and the Parmesan until evenly combined.
- Spoon the mixture into the prepared dish. Top with the remaining 1/2 cup cheddar. If using, sprinkle the crunchy topping evenly over the cheese.
- Bake 18–22 minutes until hot and the edges are bubbling. For extra color, broil 1–2 minutes, watching closely.
- Let the casserole rest 5–10 minutes to set. Garnish with parsley, slice, and serve.