Creamy Low Carb Chicken Casserole
Creamy, cheesy, and comforting—this low carb chicken casserole is the ultimate keto-friendly one-dish meal. Loaded with protein, gooey cheese, and tender vegetables, it's perfect for weeknight dinners, meal prep, or feeding a crowd. Easy to make, endlessly customizable, and freezer-friendly!
Equipment
- Large mixing bowl
- 9x13 baking dish or casserole dish
- Skillet (optional, for cooking veggies or chicken)
- Spatula or wooden spoon
- Foil (optional, to cover while baking)
Ingredients
Base Ingredients:
- 3 cups cooked chicken, shredded or chopped (breast or thigh)
- 1 ½ cups steamed broccoli florets or cauliflower (or a mix)
- 4 oz cream cheese, softened
- ½ cup sour cream or heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella (optional)
- ¼ cup grated parmesan cheese
Flavor Boosters:
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Optional Add-ins:
- ¼ cup chopped cooked bacon
- 1–2 tbsp chopped jalapeños or olives
- Fresh or dried herbs (thyme, parsley, basil)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
- Cook the chicken if not using pre-cooked—sauté or boil until done, then shred or chop.
- Sauté veggies (if using raw mushrooms, zucchini, or spinach) to remove excess moisture.
- Mix the creamy base: In a large bowl, stir together cream cheese, sour cream (or heavy cream), Dijon mustard, garlic, onion powder, paprika, salt, and pepper until smooth.
- Combine the casserole: Add chicken, veggies, and half of the shredded cheeses. Mix to coat everything evenly.
- Transfer to baking dish and spread evenly. Top with remaining cheeses and any desired toppings (like bacon or herbs).
- Bake uncovered for 20–25 minutes, or until hot, bubbly, and golden on top.
- Cool slightly and serve warm with your favorite low-carb sides.
Notes
- Shortcut Tip: Use rotisserie chicken to cut prep time.
- Dairy-Free Option: Substitute dairy-free cream cheese, vegan cheese, and coconut cream.
- Make Ahead: Assemble the casserole a day in advance and refrigerate. Bake before serving.
- Freezer-Friendly: Wrap tightly and freeze unbaked or fully baked casserole for up to 3 months.
- Vegetable Tips: Steam or sauté veggies to reduce wateriness. Avoid raw zucchini unless pre-cooked.