When I want a cozy, satisfying meal that fits into my low-carb lifestyle, I turn to this easy low carb chicken casserole. It’s creamy, cheesy, packed with flavor, and loaded with tender chicken and veggies—without any pasta or heavy starches. It’s the kind of recipe I can throw together quickly and know it’ll turn out delicious every time.
Why You’ll Love This Recipe
I love this casserole because it’s everything I want in comfort food—warm, rich, and filling—but without the extra carbs. It’s perfect for busy weeknights or meal prep, and it’s flexible enough to work with whatever vegetables or cheese I have on hand. It’s keto-friendly, family-friendly, and a total crowd-pleaser even for people not following a low-carb diet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked, shredded or cubed chicken breast or thighs
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Cream cheese (softened)
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Sour cream or plain Greek yogurt
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Shredded cheddar cheese
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Shredded mozzarella cheese
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Garlic powder
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Onion powder
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Salt and black pepper
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Steamed broccoli or cauliflower florets (or a mix)
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
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In a large bowl, I mix the cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and half of each cheese until smooth and well blended.
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I stir in the cooked chicken and steamed vegetables until everything is evenly coated.
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I transfer the mixture to the prepared dish and spread it out evenly.
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I sprinkle the remaining cheddar and mozzarella over the top.
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I bake uncovered for 20–25 minutes, or until hot, bubbly, and lightly golden on top.
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I let it cool for a few minutes before serving and top it with green onions if I want extra flavor.
Servings and timing
This recipe makes 4–6 servings.
Prep time is about 10 minutes, bake time is 25 minutes, and total time is 35 minutes.
Variations
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I swap broccoli for spinach, zucchini, or chopped bell peppers depending on what I have.
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For extra flavor, I mix in a spoonful of Dijon mustard or a splash of hot sauce.
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I use Monterey Jack, pepper jack, or gouda instead of cheddar for different cheese vibes.
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To make it dairy-free, I use plant-based cream cheese, yogurt, and cheese substitutes.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the casserole in the oven at 325°F until heated through. This dish also freezes well—I portion it out and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use raw chicken?
No, I always use fully cooked chicken in this recipe to keep the baking time short and ensure even cooking.
Is this keto-friendly?
Yes, it’s naturally low in carbs and fits into most keto meal plans—especially when made with full-fat dairy and low-carb vegetables.
What veggies work best in this casserole?
I’ve used broccoli, cauliflower, spinach, zucchini, and green beans—all work great and keep carbs low.
Can I make this ahead of time?
Absolutely. I assemble the casserole ahead and refrigerate it for up to 24 hours before baking.
How do I keep the cheese from getting greasy?
I use freshly shredded cheese when possible—it melts better and doesn’t release as much oil as pre-shredded versions.
Conclusion
This easy low carb chicken casserole is one of my favorite ways to enjoy creamy, cheesy comfort food without the carbs. It’s simple to make, totally customizable, and so satisfying that I don’t even miss the pasta or rice. Whether I’m sticking to low-carb eating or just want a quick weeknight dinner, this casserole always hits the mark.
Print
Easy Low Carb Chicken Casserole: A Creamy, Cheesy Comfort Dish Without the Carbs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Dinner, Casserole, Low Carb
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
Easy Low Carb Chicken Casserole is a creamy, cheesy comfort food dish packed with tender chicken and low-carb vegetables like broccoli or cauliflower. It’s keto-friendly, quick to prep, and bakes into a satisfying, family-approved dinner without the carbs.
Ingredients
- 2–3 cups cooked, shredded or cubed chicken breast or thighs
- 4 oz cream cheese, softened
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 2 cups steamed broccoli or cauliflower florets (or a mix)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×9 or similar-sized baking dish.
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In a large bowl, mix softened cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and half the cheddar and mozzarella until smooth.
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Stir in the cooked chicken and steamed vegetables until evenly coated.
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Spread the mixture evenly in the prepared casserole dish.
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Top with remaining cheese.
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Bake uncovered for 20–25 minutes, or until hot, bubbly, and lightly golden.
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Let cool for a few minutes before serving. Garnish with green onions.
Notes
- Swap in spinach, zucchini, or bell peppers based on preference.
- Add Dijon mustard or hot sauce to the mix for a flavor boost.
- Try Monterey Jack or pepper jack for variety.
- Use dairy-free subs for cream cheese, sour cream, and cheese if needed.
- Great for meal prep and freezer-friendly.
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