Low Carb Chicken Casserole Recipe – Easy, Creamy & Cheesy Comfort Dinner

Golden, bubbling cheese on top, tender chicken tucked in a creamy sauce—honestly, sometimes comfort food is the only answer. The first time I whipped up this low carb chicken casserole, I was chasing that classic casserole vibe (you know, the kind you grew up on), but with a little less guilt. It was one of those nights: chilly outside, fridge packed with leftover rotisserie chicken, and a craving for something warm and cheesy.

Truth is, this easy low carb chicken casserole became a staple in my kitchen right after that first bite. There’s something about the rich creaminess and the crispy cheese edges that just makes you want to dig right in. The best part? It fits into my low carb goals without sacrificing any of that soulful flavor. I’m not kidding—this casserole is my go-to for busy weeknights, lazy Sundays, and even when friends pop over unexpectedly.

If you’ve ever found yourself staring at a pack of chicken breasts and wondering how to make them exciting, this recipe is for you. I’ve tested it a dozen ways (with different cheeses, veggie swaps, even dairy-free options), and it always comes out delicious. Whether you’re cooking for picky kids, meal prepping for a hectic week, or just want a cozy, satisfying dinner, this low carb chicken casserole brings all the creamy, cheesy comfort—without a carb overload. Let’s dig in and see why this recipe has everyone asking for seconds!

Why You’ll Love This Recipe

• Quick & Easy: You can pull this low carb chicken casserole together in under an hour (prep is a breeze, especially with rotisserie chicken).
• Simple Ingredients: No fancy specialty store runs—almost everything’s probably already in your fridge or pantry.
• Perfect for Any Occasion: It’s a hit at potlucks, family dinners, or meal prep Sundays. I even make it for game day because everyone loves a creamy, cheesy bite.
• Crowd-Pleaser: My family devours this every time, and even friends who aren’t low carb fans ask for the recipe.
• Unbelievably Delicious: The blend of cheeses, juicy chicken, and savory seasoning makes for next-level comfort food—without being heavy.

Here’s why this casserole stands out from all the rest. I blend the sauce with cream cheese and a splash of chicken broth for a super-silky texture (no grainy bits!), then layer in a mix of shredded mozzarella and sharp cheddar for that true cheesy pull. I’ve tried this with almond flour instead of breadcrumbs—it adds a perfect crunch without the carbs. Plus, adding a little garlic powder and smoked paprika gives it a deeper, more satisfying flavor than most basic casseroles.

Honestly, what makes this recipe special is how it brings together the best of old-school comfort with a modern, health-conscious twist. If you’re looking for an easy weeknight dinner that actually tastes indulgent and fills you up, this low carb chicken casserole is the answer. It’s just as comforting as Grandma’s, but you’ll feel good eating it any night of the week. Trust me—after countless trials, this version is the one I keep coming back to!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a rich, creamy texture—without any complicated steps. Most are pantry staples, and you can easily substitute if you’re missing something.

• For the Casserole Base:
  • 3 cups (about 420g) cooked chicken breast, shredded or chopped (rotisserie works great—saves time!)
  • 1 cup (120g) broccoli florets, lightly steamed (adds color and crunch; swap for cauliflower if you like)
  • 1/2 cup (70g) diced red bell pepper (for sweetness and color)
• For the Creamy Sauce:
  • 8 oz (225g) cream cheese, softened (full-fat for the creamiest texture—use dairy-free if needed)
  • 1/2 cup (120ml) sour cream (adds tang; plain Greek yogurt also works)
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1/4 cup (25g) grated Parmesan cheese (adds saltiness and depth)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika (optional, but gives a lovely warmth)
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
• For the Cheesy Topping:
  • 1 cup (110g) shredded mozzarella cheese (melts beautifully—go for whole milk if possible)
  • 1 cup (115g) shredded sharp cheddar cheese (for bold flavor)
  • 2 tbsp (16g) almond flour (for a crunchy, low carb crust; regular breadcrumbs if carbs aren’t an issue)
  • 2 tbsp (28g) butter, melted (helps brown the topping)
  • Fresh parsley or chives, chopped for garnish (optional, but adds freshness)

If you’re missing an ingredient, don’t worry—this casserole is super forgiving. I often swap in cauliflower for broccoli, or use Monterey Jack instead of cheddar. Almond flour keeps it low carb, but crushed pork rinds work too for a keto crunch. For dairy-free, stick with coconut yogurt and vegan cheese. I’ve tried almost every combo, and they all taste amazing!

For sourcing, I usually grab organic chicken breast when I can (it’s juicier), and I love using Kerrygold butter for a richer flavor. But honestly, any store-brand works in a pinch. Just make sure your cream cheese is soft—it’s so much easier to mix. And if you’re feeling fancy, add a handful of spinach or swap in seasonal veggies. The flexibility is half the fun!

Equipment Needed

• 2-Quart (2L) Casserole Dish: Glass or ceramic works best for even heating. I’ve used metal pans, but glass keeps the edges from burning.
• Mixing Bowls: Two medium bowls—one for the sauce, one for the chicken and veggies.
• Whisk: For blending the creamy sauce. A fork will do in a pinch, but the whisk makes it smoother.
• Wooden Spoon or Silicone Spatula: For folding everything together gently.
• Measuring Cups and Spoons: Accuracy is key for the sauce!
• Kitchen Scale (optional): If you want spot-on cheese and chicken weights.
• Aluminum Foil: To cover the casserole if the cheese browns too quickly.

If you don’t have a casserole dish, a deep oven-safe skillet works too. I’ve baked this in a loaf pan once (don’t laugh—it worked!). For budget-friendly tools, my favorite glass dish was $5 at a thrift store. Just avoid thin metal pans—they can scorch the bottom. Always check for oven-safe labels before using anything plastic.

Clean your whisk right away—cream cheese loves to stick! For mixing, silicone spatulas are easy to wash and don’t scratch your dish. If you’re using a kitchen scale, wipe it after each use to keep it working well. A little maintenance makes these tools last much longer.

Preparation Method

1. Preheat Oven: Set your oven to 375°F (190°C). Grease your casserole dish lightly with butter or nonstick spray.
2. Prepare Chicken: If using cooked chicken, shred or chop into bite-sized pieces. For raw chicken, season with salt and pepper, roast or poach until cooked through (about 20 minutes at 375°F/190°C), then shred. (Tip: Rotisserie chicken saves tons of time!)
3. Steam Broccoli: Steam broccoli florets for 2–3 minutes until just tender. (Microwave works fine—cover and zap for 90 seconds.) Drain excess water to avoid a watery casserole.
4. Mix Veggies and Chicken: In a large bowl, combine chicken, broccoli, and diced bell pepper. Stir gently to distribute evenly.
5. Make Creamy Sauce: In a separate bowl, whisk together cream cheese, sour cream, chicken broth, Parmesan, garlic powder, smoked paprika, onion powder, and a pinch of salt and pepper. Make sure the cream cheese is soft—otherwise, you’ll get lumps. (Tip: Microwave cream cheese for 10 seconds if it’s too firm.)
6. Combine Everything: Pour the creamy sauce over the chicken and veggie mixture. Fold together with a spatula until everything is coated. (If it looks dry, add a splash more chicken broth.)
7. Transfer to Dish: Spoon the mixture into your prepared casserole dish, spreading evenly. Tap the dish lightly to settle the filling.
8. Add Cheesy Topping: Mix shredded mozzarella and cheddar together, then sprinkle evenly over the casserole. In a small bowl, toss almond flour with melted butter. Sprinkle this “crust” mix on top of the cheese for crunch.
9. Bake: Place casserole in the oven (middle rack). Bake uncovered for 25–30 minutes. Cheese should be melted and bubbling, with golden brown edges. If the top browns too fast, cover loosely with foil for the last 10 minutes.
10. Rest: Remove from oven and let sit for 5–10 minutes. This helps the sauce thicken and makes serving easier. (If you dig in too soon, it’ll be a bit runny—trust me, patience is rewarded!)
11. Garnish & Serve: Sprinkle chopped parsley or chives over the top. Serve hot. The casserole should be creamy inside with a crunchy, cheesy top. (Tip: Use a wide spatula for neat slices.)

Troubleshooting: If your casserole turns out watery, double-check that veggies are drained and not overcooked. If the cheese isn’t browning, broil for 2 minutes at the end—but watch closely! For ultra-smooth sauce, blend with a hand mixer instead of a whisk. And if the top is too crunchy, just bake covered for the entire time.

Personal Tip: I prep everything in advance and assemble just before baking. Makes weeknights so much easier! Leftovers are even better the next day—just reheat in the oven for 10 minutes.

Cooking Tips & Techniques

After making this low carb chicken casserole more times than I can count, I’ve picked up a few tricks along the way. Here’s what works—and what doesn’t!

• Use Room Temperature Dairy: Cold cream cheese turns lumpy fast. I let mine sit out for 30 minutes (or microwave briefly). Makes the sauce silky!
• Season in Layers: Don’t just salt the top—season the chicken, the sauce, and even the veggie mix. This way, every bite is flavorful.
• Don’t Overcook Veggies: Keep broccoli and peppers crisp. Mushy veggies make casseroles soggy. I learned this the hard way—first attempt was a green puddle!
• Cheese Placement Matters: Mix some cheese into the filling for gooeyness, then layer the rest on top for crust. Skipping this step? You miss out on the oozy middle.
• Crunchy Topping: Almond flour mixed with butter creates a faux-breadcrumb crunch. Crushed pork rinds or a sprinkle of Parmesan also work. Skip the flour if you want it extra cheesy.
• Watch the Bake Time: Ovens vary—a few minutes too long and the cheese burns. Set a timer, and check at 25 minutes. If the top is golden and bubbling, you’re good!
• Let It Rest: Cutting into a piping hot casserole is tempting, but it’s worth waiting. The creamy sauce thickens as it cools slightly, making serving much cleaner.

One time, I rushed the bake and my cheese burned before the middle was hot—lesson learned! Now I always check halfway and rotate the dish if needed. Multitasking tip: While the casserole bakes, prep a quick salad or set the table. That way, everything’s ready when the oven dings.

Consistency is key—stick with the same brands and measurements for best results. And if you’re cooking for a bigger crowd, double the recipe and use a larger dish. It’s just as easy and feeds everyone!

Variations & Adaptations

This low carb chicken casserole is super flexible—here are some fun ways to switch things up:

• Gluten-Free: Stick with almond flour for the topping, or use crushed pork rinds. The sauce is naturally gluten-free—no worries!
• Keto-Friendly: Omit the bell pepper (it’s a bit higher in carbs) and swap broccoli for cauliflower. Add extra cheese for a richer, keto-approved dish.
• Dairy-Free: Use dairy-free cream cheese (like Kite Hill), coconut yogurt for sour cream, and vegan cheddar/mozzarella. I’ve tried this version for a lactose-intolerant friend—it’s delicious and still creamy!
• Seasonal Veggies: In spring, add asparagus or spinach. In winter, try roasted Brussels sprouts. The veggies can be swapped based on what’s fresh or in your fridge.
• Spicy Variation: Stir in diced green chiles or a splash of hot sauce for a kick. Smoked paprika and cayenne work, too.
• Different Cooking Methods: Bake in individual ramekins for single servings. Or, assemble and freeze before baking—just add 10 extra minutes to the cook time.

I personally love adding spinach and jalapeños for a little heat and extra color. If you’re feeding kids, keep the veggies mild and cheese classic. Allergens? Almond flour is easy to swap for sunflower seed flour or just skip altogether. This casserole adapts to just about any taste or dietary need—don’t be afraid to experiment!

Serving & Storage Suggestions

Serving: Serve hot, straight from the oven. The cheese should be melted, golden, and just a bit crispy on the edges. I like to garnish with fresh parsley or chives for a pop of color and a hint of freshness. Wide spatulas make for clean slices (but let’s face it, sometimes I just scoop it out—no shame!).

This low carb chicken casserole pairs perfectly with a simple green salad, roasted veggies, or even cauliflower rice for a full meal. For brunch, serve with scrambled eggs or a fruit platter. As for drinks, a crisp white wine or sparkling water with lemon is my favorite combo.

Storage: Cool leftovers to room temperature, then cover tightly or transfer to airtight containers. Refrigerate for up to 4 days. This casserole reheats beautifully—just pop a slice in the oven at 350°F (175°C) for 10 minutes, or microwave for 1-2 minutes. If frozen, wrap well, then reheat from frozen at 375°F (190°C) for about 30 minutes (cover with foil to prevent excess browning).

The flavors actually deepen overnight—creamier, cheesier, and even more comforting on day two. I sometimes double the recipe just for leftovers. It’s a lifesaver for busy lunches or quick dinners!

Nutritional Information & Benefits

Per generous serving (about 1/6th of the casserole):

• Calories: ~390
• Protein: 32g
• Fat: 25g
• Net Carbs: 5g

This low carb chicken casserole is packed with lean protein from chicken, healthy fats from cheese and cream, and fiber from veggies. It’s naturally gluten-free, keto-friendly, and can be adapted for dairy-free diets. If you’re watching sodium, use low-sodium broth and cheese. Allergens include dairy and nuts (almond flour)—swap as needed.

From a wellness perspective, this casserole keeps you full for hours without spiking blood sugar. It’s perfect for meal prep, and honestly, I feel better about indulging in comfort food when I know it’s nourishing. You get all the cozy satisfaction—minus the carb crash!

Conclusion

If you’re craving creamy, cheesy comfort without the carb overload, this low carb chicken casserole is the answer. It’s easy, flexible, and so much more flavorful than any “diet” food deserves to be. I love how it adapts to whatever veggies or cheese I have, and leftovers are always a bonus.

Don’t be afraid to make it your own—swap veggies, try different cheeses, or spice it up. Cooking should be fun, and this recipe is forgiving enough for even beginners. My family asks for it all the time, and I bet yours will too.

If you make this casserole, let me know in the comments how you customized it! Share your twists or tag me on Pinterest. Your ideas might just inspire someone else’s new favorite comfort dinner. Here’s to cozy nights and delicious bites!

Frequently Asked Questions

Can I use raw chicken instead of cooked?

Yes! Just dice, season, and cook before adding to the casserole. If you add raw, make sure to increase the baking time and check for doneness.

What vegetables can I add?

Broccoli and bell pepper are classics, but cauliflower, spinach, asparagus, or even zucchini work well. Just avoid veggies with high water content unless you drain them first.

Can I make this casserole ahead of time?

Absolutely! Assemble everything, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if chilled.

Is this recipe freezer-friendly?

Yes! Freeze before or after baking. Wrap tightly, and reheat from frozen at 375°F (190°C) until hot and bubbly—usually 30 minutes.

Can I make it dairy-free?

Sure thing! Use dairy-free cream cheese, coconut yogurt, and vegan cheese. The sauce stays creamy and the flavors are still spot on.

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