I remember the first time this Low Carb Chicken Casserole saved dinner at my house. It was one of those crazy weeknights when I hadn’t planned a thing, and the oven got preheated in desperation. What made this dish a winner was how simple it was to throw together with what I already had in the pantry and fridge. The creamy, cheesy layers came together fast, and before I knew it, the whole family was digging in and asking for seconds.
This Low Carb Chicken Casserole fits right into everyday home cooking because it delivers comfort without fuss and keeps things on the healthier side. It’s perfect when you want a satisfying dinner but need to watch your carbs, or when you want to impress friends without fussing over complicated instructions. The best part is it uses straightforward ingredients—nothing fancy, nothing intimidating.
If you’re like me and look for healthy chicken casserole recipes that won’t let you down, this one’s a keeper. It’s also gluten-free and low sugar, which means it works great for a lot of diets and tastes. I keep coming back to it because it’s reliable, comforting, and just plain satisfying. If you’re after a low carbohydrate chicken bake that’s truly easy and delicious, I warmly encourage you to give this recipe a try and make it your next weeknight go-to.
What You’ll Need:
Here’s the simple ingredient list for your Low Carb Chicken Casserole:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great here)
- 2 cups cauliflower florets, steamed (or frozen, just thawed)
- 1 cup shredded cheddar cheese (feel free to mix cheeses—mozzarella is a nice swap)
- 1 cup heavy cream (for creaminess, but you can use full-fat coconut milk for a dairy-free twist)
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional but adds flavor and texture)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for topping
No worries if you don’t have fresh cauliflower—frozen works just as well and saves prep time. You’ll find all these in the regular grocery aisles, so no special stores needed. This Low Carb Chicken Casserole keeps costs reasonable because it uses staples you probably have on hand, like chicken and dairy.
When I’m in a pinch, I use pre-chopped frozen onions or garlic paste—those little shortcuts help speed things along without sacrificing flavor. If you have leftovers, store the casserole tightly covered in the fridge for up to three days. It reheats beautifully, and sometimes I eat it cold for a quick snack!
One personal preference—adding a bit more garlic always brightens this Low Carb Chicken Casserole up a notch. Feel free to adjust seasonings to your taste, and enjoy the ease this dish brings.
Let’s Make It Together:
Here’s my simple, step-by-step guide to getting this Low Carb Chicken Casserole on your table.
- Preheat your oven to 375°F (190°C). While it heats, start prepping your ingredients to save time.
- Sauté the onion and garlic. In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Toss in minced garlic and mushrooms if using; cook for another 2 minutes until fragrant.
- Combine the creamy base. In a mixing bowl, stir together heavy cream, sour cream, thyme, salt, and pepper. This mix gives the casserole its rich, creamy texture without extra carbs.
- Add steamed cauliflower and shredded chicken to the skillet with your sautéed veggies. Mix well to combine.
- Pour the cream mixture over the chicken and veggies. Stir everything together gently, making sure it’s evenly coated.
- Transfer the mixture to a greased casserole dish. I usually use a 9×13-inch dish, but any medium baking pan works.
- Sprinkle shredded cheddar cheese on top, then finish with grated Parmesan for a tasty, golden-brown crust.
From start to finish, this Low Carb Chicken Casserole takes about 45 minutes, including prep and baking. While it cooks, you can set the table or whip up a simple side salad for fresh crunch.
Your kitchen will smell amazing when it’s ready—warm, cheesy, and comforting. If your casserole looks a little liquidy before baking, don’t worry; the cream thickens up nicely while it cooks.
I learned early on to avoid rushing the sauté step—letting those onions and garlic fully soften and flavor the base really makes a difference. Also, using leftover rotisserie chicken saves time without losing any of the homemade charm.
For an easy shortcut, you can use pre-cooked chicken and microwave-steamed cauliflower to cut down on hands-on time.
If you want to try variations, I sometimes swap the cauliflower for broccoli or add spinach toward the end of cooking. It’s a flexible dish that adapts well to what you have around, much like other healthy chicken casserole recipes.
How to Serve & Enjoy:
This Low Carb Chicken Casserole is a family favorite served straight from the oven. I usually pair it with a crisp green salad or steamed green beans for some freshness to balance the richness.
It’s perfect for cozy dinners on chilly nights or when you have guests and want a crowd-pleaser that’s easy to prepare ahead of time.
Putting it in pretty little ramekins makes it feel special for a casual dinner party. For leftovers, slice the casserole into portions and reheat individually—it even works great as a packed lunch!
Seasonally, I’ve tried adding roasted butternut squash during the fall or swapping mushrooms for sun-dried tomatoes in summer for a flavor change.
Friends always comment on how creamy and comforting the dish is, and many appreciate that it fits a low sugar chicken casserole need while still feeling indulgent.
If you love this, your family might also enjoy other baked chicken dishes like Chicken Piccata Pasta or the hearty Chicken and Dumplings recipes I share.
Your Questions Answered:
Can I make this Low Carb Chicken Casserole ahead of time?
Yes! I often prepare it up to a day in advance. Just keep it covered in the fridge and bake it the next day, adding a few extra minutes if it’s cold from the fridge.
What’s a good substitute for cauliflower?
Broccoli or even zucchini noodles can work well. Just make sure to steam or sauté them first to avoid extra moisture in the casserole.
Can I use shredded turkey instead of chicken?
Absolutely! Leftover turkey works well and keeps the low carbohydrate chicken bake just as tasty.
Is this Low Carb Chicken Casserole gluten-free?
Yes, all ingredients here are naturally gluten-free. Just double-check any seasoning mixes if you buy pre-packaged.
How do I adjust this for fewer people?
Simply halve the recipe and use a smaller casserole dish. Cooking time may be a little shorter—start checking around 25 minutes.
Can I add bacon or ham?
Definitely. Diced bacon or ham adds a smoky flavor and pairs perfectly with the cheesy creaminess.
How do I keep the casserole from drying out?
Make sure to cover it loosely with foil during the first half of baking, then remove the foil toward the end to brown the cheese nicely.
If you want to try some fantastic variations similar to this, check out the Chicken Bacon Ranch Casserole (Fast & Easy) – Wholesome Yum, the Keto Tuscan Chicken Casserole – Low Carb, EASY | Joy Filled Eats, or the Low-Carb Mexican Chicken Casserole (Keto-Friendly) – Simply So … if you like a little spice.
Final Thoughts:
This Low Carb Chicken Casserole has earned its spot in my recipe collection because it balances ease, flavor, and health effortlessly. It’s dependable in busy moments yet comforting enough for special dinners.
My Best Low Carb Chicken Casserole Tips:
– Don’t skip properly sautéing your veggies; it’s the flavor foundation.
– Use leftover cooked chicken to save time and boost flavor.
– Cover the casserole while baking to keep it nice and moist.
I’ve tested variations using broccoli instead of cauliflower, added spicy jalapeños for heat, and swapped sour cream for Greek yogurt for tanginess—all winners in their own right. The version that always gets requested most is the original classic presented here for its creamy, cheesy goodness.
If you want to mix things up, try pairing this with the refreshing Chicken Salad with Chickpeas and Grapes for a bright contrast.
I encourage you to make this Low Carb Chicken Casserole your own by tweaking ingredients based on what you love and what’s on hand. I hope you’ll love how satisfying and doable it is to put this dish on your table. It’s truly a crowd-pleaser you can count on.
Happy cooking, friends!
Low Carb Chicken Casserole
This Low Carb Chicken Casserole is a delicious and healthy dish packed with tender chicken, fresh vegetables, and creamy cheese, perfect for a satisfying keto-friendly dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1/2 cup diced bell peppers
- 1/2 cup chopped mushrooms
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté broccoli, bell peppers, and mushrooms until tender, about 5 minutes.
- In a large mixing bowl, combine shredded chicken, sautéed vegetables, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Top with shredded cheddar and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the cheese is golden brown.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
For extra flavor, sprinkle chopped fresh parsley on top before serving or add a pinch of smoked paprika to the cheese topping.