Low Carb Chicken Casserole is a comforting, creamy dish that proves low-carb eating doesn’t mean bland or boring, and it’s a great choice for busy weeknights or meal prep. If you like a rich, cheesy bake that’s still friendly to low-carb and keto-style diets, this version hits the mark — and you can find a similar inspiration in this creamy low-carb chicken casserole recipe that leans into those same comforting flavors.
why make this recipe
This low carb chicken casserole balances convenience, nutrition, and comfort in one pan. It uses simple ingredients you likely already have — cooked chicken, broccoli, cauliflower, cheese, and cream — and transforms them into a satisfying meal with minimal hands-on time.
It’s perfect for anyone cutting carbs but craving the texture and warmth of a classic casserole. The vegetables add fiber and nutrients while keeping overall carbs low, and the cheese and cream create a creamy sauce that keeps the dish hearty and filling.
This dish is family-friendly and adaptable. You can scale it up for a crowd, portion it for meal prep, or customize it with your favorite low-carb add-ins. It’s also forgiving if you need to swap a few items — see the Ingredient Notes and Flavor Variations below for healthy swaps.
how to make Low Carb Chicken Casserole
This recipe is straightforward: mix, bake, and serve. The cream and cheese form the sauce while the vegetables soften and mingle with shredded chicken. Follow the simple directions below and read the Pro Tips for small changes that make a big difference.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Ingredient notes:
- Cooked chicken: Rotisserie chicken, leftover roasted chicken, or quickly poached breasts all work well. Shred or chop to bite-size pieces.
- Broccoli and cauliflower: Use fresh for best texture, but frozen can be used — thaw and drain excess water first (see FAQ).
- Cheese: Cheddar gives a classic sharp flavor; mozzarella makes the casserole stretchier and milder. You can use a mix of both.
- Heavy cream: This creates a rich, low-water sauce. For a lighter option, use half-and-half, but the texture will be less rich. For dairy-free, see Flavor Variations.
- Seasoning: Garlic and onion powder are basic and dependable. Fresh minced garlic and onion can be substituted (use about 1 clove garlic or 2 tablespoons minced onion).
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, broccoli, cauliflower, cheese, heavy cream, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Bake for 25-30 minutes or until the casserole is heated through and the top is golden brown.
- Let cool for a few minutes before serving.
Pro Tips for Success Low Carb Chicken Casserole
- Cook and dry your vegetables: If using frozen broccoli or cauliflower, thaw and pat dry to avoid a watery casserole. Sautéing fresh veggies for 3–4 minutes before mixing helps reduce moisture and deepen flavor.
- Use warm ingredients: Let the shredded chicken and veggies come closer to room temperature before mixing with cold cream to prevent the cream from separating and to reduce bake time.
- Don’t overfill the dish: Use a medium-sized casserole dish rather than an oversized pan. A shallower dish helps the top brown evenly; a deeper dish may need a few extra minutes in the oven.
- Let it rest: After baking, let the casserole sit 5–10 minutes to firm up. This makes it easier to slice and helps the creamy sauce thicken.
- Adjust seasoning at the end: Taste and correct salt and pepper once the casserole is out of the oven. Cheese can vary widely in saltiness, so final adjustments keep the flavors balanced.
- Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours, then bake a little longer (add 5–10 minutes) from chilled.
Flavor Variations Low Carb Chicken Casserole
- Mediterranean twist: Stir in 1/2 cup chopped sun-dried tomatoes (reconstituted and drained) and 1/4 cup chopped kalamata olives, and swap cheddar for feta for tangy contrast.
- Tex-Mex version: Add 1/2 cup chopped green chiles, 1 teaspoon cumin, a pinch of chili powder, and top with a sprinkle of cilantro before serving. Use Monterey Jack or pepper jack cheese for extra zip.
- Mushroom and herb: Replace half the broccoli/cauliflower with sliced cremini mushrooms and add a tablespoon of fresh thyme or rosemary for earthiness.
- Bacon-free “smoky” option: Add a teaspoon smoked paprika and 1/2 cup diced smoked turkey or mushrooms to introduce a smoky layer without pork.
- Lighter, veggie-forward: Use half the cream and top with a thin layer of almond flour mixed with parmesan to add texture and reduce overall fat content.
Serving Suggestions Low Carb Chicken Casserole
- Pair with a crisp green salad: A simple salad with lemon vinaigrette cuts through the richness and adds bright freshness.
- Serve over greens: Spoon casserole on top of steamed spinach or wilted kale for an extra boost of vegetables.
- Add pickled accents: Quick-pickled onions or sliced pickled jalapeños add acidity and contrast to the creamy notes.
- Low-carb bread or cloud bread: For a more traditional feel, serve with a slice of low-carb bread or keto cloud bread to mop up the sauce.
- Make it part of a buffet: This casserole works well on a potluck table. Keep it warm in a shallow crockpot on warm setting so guests can help themselves.
Storage and Freezing Instructions Low Carb Chicken Casserole
- Refrigerator: Cool the casserole completely, cover tightly with plastic wrap or an airtight lid, and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or the whole dish in the oven at 325°F (160°C) until heated through.
- Freezing: For best texture, freeze in single-serving portions or in a tightly sealed freezer-safe container for up to 3 months. If freezing the whole casserole, wrap the dish with plastic wrap and foil or transfer to freezer-safe containers.
- Thawing: Thaw overnight in the fridge. Reheat in a 350°F (175°C) oven for 20–30 minutes or until heated through. If reheating from frozen, plan for 45–60 minutes and cover loosely with foil to prevent over-browning while the center warms.
- Reheating tips: Sprinkle a few tablespoons of cream over the top before reheating if the casserole looks dry. A quick blast in the microwave for 1–2 minutes followed by a short oven finish helps recover creaminess and texture.
Nutrition Facts (Per Serving) — approximate
- Serving size: 1/6 of recipe
- Calories: ~300 kcal
- Protein: ~21 g
- Carbohydrates: ~3 g
- Fat: ~22 g
- Fiber: ~1 g
- Sodium: ~180 mg
Nutrition estimates are based on standard ingredient values and a 6-serving yield. Variations in cheese type, the exact size of chicken breasts, and whether you use full-fat or lighter cream will change the numbers.
FAQ About Low Carb Chicken Casserole
Can I use frozen broccoli and cauliflower?
Yes — frozen vegetables are a convenient shortcut. Thaw them fully and squeeze out excess water using a clean kitchen towel or paper towels before adding to the casserole. If they retain moisture, the casserole can become watery and take longer to set. For better flavor and texture, a quick sauté to remove moisture works especially well.
Is this recipe keto-friendly?
This casserole is generally keto-friendly because it’s high in fat, moderate in protein, and very low in carbohydrates. With roughly 3 grams of carbs per serving (depending on exact portions and vegetable sizes), it fits comfortably into most ketogenic macros. To make it stricter keto, use full-fat cheese and cream and ensure all add-ins are low-carb.
Can I make this dairy-free or lower in dairy?
You can make dairy-free substitutions: use canned full-fat coconut milk or a plant-based creamer in place of heavy cream, and swap cheese for a dairy-free shredded alternative. Keep in mind that flavor and texture will change — coconut brings a subtle sweetness, so balancing with extra savory seasoning (nutritional yeast, a pinch of lemon, or extra herbs) helps.
What’s the best way to reheat leftovers?
For single servings, microwave on medium power for 1–2 minutes, stirring halfway, until heated through. For larger portions, reheat in a 325°F (160°C) oven covered with foil for 15–20 minutes, removing foil in the last 5 minutes to re-crisp the top. Adding a tablespoon or two of cream before reheating can restore creaminess if it seems dried out.
Can I use different proteins instead of chicken?
Yes — smoked turkey, rotisserie turkey, or leftover roast turkey make excellent swaps. If you want a vegetarian option, use firm tofu cubes (pressed and pan-seared) or cooked lentils; note these options change cooking time and texture and may increase carbs slightly. If using smoked turkey or similar deli meats, taste for salt before adding extra.
How can I reduce overall calories without losing flavor?
To cut calories while keeping richness, try using half heavy cream and half unsweetened almond milk or use light cream combined with Greek yogurt (stir the yogurt in off-heat to avoid curdling). Use a sharp, flavorful cheese sparingly; a little sharp cheddar goes a long way. Increase the vegetable ratio (extra cauliflower or chopped mushrooms) to bulk out portions with fewer calories per bite.
Troubleshooting and Common Questions
- If the casserole is too watery: Next time, dry the veggies better, sauté them briefly to reduce moisture, and use a thicker cream or reduce cream by a quarter cup. Also, a 5–10 minute longer bake time uncovered can help evaporate excess liquid.
- If the top browns too fast: Cover the dish loosely with foil about halfway through baking. Remove foil for the last 5–10 minutes to brown.
- If it’s bland: Cheese saltiness and cream richness vary. Taste before baking if possible, and add a pinch more salt, some freshly cracked black pepper, or a squeeze of lemon to brighten flavors after baking.
- If the center is cold while the edges are done: Use uniformly sized chicken pieces and evenly chopped vegetables to promote even cooking. A slightly lower oven temperature with a bit more bake time can help for very full dishes.
Meal Prep and Time-Saving Tips
- Use leftover or store-bought rotisserie chicken to skip cooking poultry.
- Chop vegetables in advance and store them dry in the fridge for 1–2 days.
- Assemble the casserole the night before, cover it, and bake the next day. Add 10 minutes to the bake time when starting from chilled.
- Portion into individual ramekins and freeze or refrigerate for grab-and-go meals that reheat quickly in the microwave.
Pairing and Occasions
- Weeknight dinners: Quick to assemble, satisfying, and simple to accompany with a side salad.
- Potlucks and family meals: This casserole travels well when kept warm in a shallow crockpot or insulated carrier.
- Meal prep for the week: Make a double batch and freeze individual portions for easy lunches or dinners.
- Comfort food nights: Add a spice or fresh herb topping (like a bit of thyme or oregano) for a homier finish.
Equipment Notes
- Casserole dish size: A 9×9-inch or similar shallow baking dish works well for this volume. If using a deeper dish, baking time may increase.
- Mixing bowl: Use a large bowl to combine ingredients thoroughly. Ensure everything is mixed evenly so every scoop has chicken, veg, and sauce.
- Oven thermometer: If your oven runs hot or cold, an oven thermometer helps keep the bake consistent. Aim for 350°F (175°C) for even cooking.
Final Thoughts
Low Carb Chicken Casserole is a dependable, flexible recipe that satisfies cravings for comfort food while keeping carbohydrates in check. With simple ingredients, easy prep, and plenty of room for personalization, it’s a weeknight winner and a make-ahead favorite. Try the variations and tips above to make it your own, and enjoy a rich, creamy casserole that fits a low-carb lifestyle.
Print
Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
A comforting, creamy dish that’s low-carb and perfect for busy weeknights or meal prep.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, broccoli, cauliflower, cheese, heavy cream, garlic powder, onion powder, salt, and pepper in a large bowl.
- Pour the mixture into a greased casserole dish.
- Bake for 25-30 minutes or until the casserole is heated through and the top is golden brown.
- Let cool for a few minutes before serving.
Notes
For optimal texture, sauté fresh veggies briefly to reduce moisture. Cooked chicken can include rotisserie or leftover roasted chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 70mg
