This Easy Low Carb Chicken Casserole is the kind of dinner that makes busy nights feel a little easier. It’s creamy, cheesy, and full of satisfying flavor—without the heavy carbs. You’ll use simple ingredients you likely already have, and the prep is quick.
Toss it in the oven, and you’ve got a family-friendly meal that works for meal prep, too. It’s comfort food you can feel good about serving any night of the week.
Why This Recipe Works
This casserole delivers all the cozy, creamy goodness you expect without pasta or rice. Instead, it relies on chicken, low-carb veggies, and a rich, cheesy sauce to create that comforting texture.
The flavors are classic—garlic, herbs, and cheddar—so it appeals to picky eaters and food lovers alike. It also reheats beautifully, making it a smart choice for leftovers and lunches.
What You’ll Need
- 2 pounds cooked chicken, shredded or cubed (rotisserie chicken works great)
- 2 cups broccoli florets (fresh or frozen, roughly chopped)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional but adds depth)
- 1 cup cauliflower rice (optional for extra bulk)
- 4 ounces cream cheese, softened
- 1 cup sour cream or full-fat Greek yogurt
- 1/2 cup heavy cream (or unsweetened almond milk for lighter option)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil or butter
- 1 teaspoon Dijon mustard (adds a subtle tang)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven. Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
- Sauté the veggies. In a large skillet over medium heat, warm the oil or butter.
Add onion and mushrooms with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic for the last 30 seconds.
- Quick-cook the broccoli. Add broccoli to the skillet with 2 tablespoons of water.
Cover and steam 2–3 minutes until bright green and slightly tender. Drain any excess liquid.
- Optional cauliflower rice step. If using cauliflower rice, stir it into the skillet and cook 2–3 minutes to release moisture. This helps prevent a watery casserole.
- Make the creamy base. In a large bowl, whisk together cream cheese, sour cream, heavy cream, Dijon, onion powder, garlic powder, smoked paprika, thyme, and a good pinch of salt and pepper.
Mix until smooth.
- Combine the filling. Add the cooked chicken, sautéed veggies, 1 cup shredded cheddar, and Parmesan to the bowl. Fold everything together until coated.
- Assemble the casserole. Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup cheddar.
- Bake. Place in the oven and bake for 20–25 minutes, until the edges are bubbling and the top is golden in spots.
- Rest and garnish. Let it sit for 5–10 minutes before serving to set.
Sprinkle with chopped parsley for freshness.
How to Store
- Refrigerate: Cool completely, then cover and store for up to 4 days.
- Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F (165°C) oven until hot, or microwave in 60–90 second bursts, stirring as needed. Add a splash of cream if it looks dry.
Benefits of This Recipe
- Low carb and satisfying: High in protein and healthy fats to keep you full without relying on starches.
- Meal prep friendly: The flavor improves as it rests, and the texture holds up well.
- Flexible ingredients: Use rotisserie chicken, leftover turkey, or different veggies based on what’s in your fridge.
- Family approved: Familiar flavors make it easy to serve to a crowd with mixed preferences.
What Not to Do
- Don’t skip draining moisture. If your veggies release too much liquid, the casserole can turn soupy.
Sauté and drain well.
- Don’t overbake. Overcooking can dry out the chicken and separate the sauce. Pull it when it’s bubbling and lightly browned.
- Don’t use low-fat dairy. It tends to break or get watery. Full-fat dairy gives a smooth, rich sauce.
- Don’t season lightly. Taste the creamy base before baking and adjust salt and pepper.
The right seasoning makes a big difference.
Variations You Can Try
- Buffalo Chicken: Stir 2–3 tablespoons hot sauce into the creamy base and swap cheddar for pepper jack. Top with green onions.
- Spinach and Artichoke: Fold in 2 cups fresh spinach (wilted) and 1 cup chopped artichoke hearts. Use mozzarella instead of cheddar.
- Ranch Bacon: Add 1–2 teaspoons dry ranch seasoning and 4 slices cooked, crumbled bacon.
Cheddar or Monterey Jack both work.
- Mediterranean: Use feta instead of Parmesan, add olives, sun-dried tomatoes, and a sprinkle of oregano.
- Pesto Parmesan: Mix 2 tablespoons basil pesto into the sauce and finish with extra Parmesan.
- Jalapeño Popper: Add chopped jalapeños (fresh or pickled) and extra cream cheese. Top with crushed pork rinds for crunch.
FAQ
Can I use raw chicken instead of cooked?
For best results, use cooked chicken. If you only have raw, dice it and sauté until just cooked through before combining.
This keeps the casserole from releasing excess liquid while baking.
What are the best low-carb veggies to add?
Broccoli, cauliflower, spinach, zucchini (sautéed to remove moisture), mushrooms, and bell peppers all work well. Avoid starchy veggies like potatoes or corn if you need to keep carbs low.
Can I make this dairy-free?
Yes, use dairy-free cream cheese, unsweetened coconut milk or almond milk, and a meltable dairy-free cheese. The flavor will change slightly, but the texture will still be creamy.
How can I make it lighter?
Use Greek yogurt in place of sour cream, swap part of the heavy cream for unsweetened almond milk, and reduce the cheese by 25%.
It will still be satisfying but a bit lighter.
What should I serve with it?
A simple green salad, roasted asparagus, sautéed green beans, or a quick cucumber salad pairs nicely. If others want carbs, serve with crusty bread or a side of rice.
How do I prevent the sauce from separating?
Use full-fat dairy, avoid boiling the sauce, and don’t overbake. Letting the casserole rest for a few minutes after baking also helps it set.
Final Thoughts
This Easy Low Carb Chicken Casserole checks all the boxes: quick to make, full of flavor, and perfect for leftovers.
It’s the kind of reliable dinner you can keep in your rotation and customize based on what you have. With a creamy, cheesy base and tender chicken, it satisfies without the carb overload. Keep this recipe handy, and weeknight dinners will feel a lot more manageable.
