This easy low carb chicken casserole is creamy, cheesy, and comforting without the carbs. Tender shredded chicken mingles with broccoli and cauliflower in a rich cream sauce, then bakes to a bubbly, golden top. The dish smells of warm cheese and garlic and has a silky, slightly crisp texture from roasted edges. It’s quick to pull together and great for weeknights or meal prep. If you like small, cheesy chicken bites, you might also enjoy Parmesan Cloud Chicken Bombs for a similar low-carb snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 480 kcal
- Protein: 25 g
- Carbohydrates: 4 g
- Fat: 36 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 700 mg
Why Make This Easy Low Carb Chicken Casserole
This casserole is simple, filling, and low in carbs. It uses common ingredients and cooks fast. You get creamy texture and melted cheese without breading or pasta. It’s great for keto or low-carb diets and for anyone who wants a warm, satisfying meal with lots of protein. The flavors are mild and family-friendly, and the dish reheats well for lunches or busy nights.
How to Make Easy Low Carb Chicken Casserole
Start by gathering cooked shredded chicken and chopping the vegetables. Mix everything in one bowl to keep cleanup low. The heavy cream and cheese form a silky sauce that coats the veggies and chicken. Bake until the top is bubbly and lightly browned. The result is a savory, creamy casserole with tender chicken and just a touch of crisp on the edges.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Wash and trim the broccoli and cauliflower into small florets. If your chicken is not shredded, shred it now or chop into bite-sized pieces. Measure the heavy cream and shred the cheese if needed. Grease a casserole dish with the olive oil so the casserole won’t stick.
Step 2: Mixing
In a large mixing bowl, combine shredded chicken, broccoli, cauliflower, 3/4 cup of the shredded cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly coated and the mixture looks creamy. Taste and adjust seasoning—add a little more salt or pepper if needed.
Step 3: Cooking
Pour the mixture into the greased casserole dish and spread it evenly. Top with the remaining cheese if you want a cheesier, golden crust. Place the dish in the preheated oven and bake for 25–30 minutes, until the casserole is bubbly and the top is golden brown. If the top browns too fast, loosely cover with foil.
Step 4: Finishing
Remove the casserole from the oven and let it cool for 5 minutes. This resting time lets the sauce thicken slightly and makes serving neater. Serve warm and, if desired, sprinkle with freshly ground black pepper or chopped fresh herbs like parsley for color.
How to Serve Easy Low Carb Chicken Casserole
Serve this casserole hot straight from the dish. It pairs well with a crisp green salad or simple roasted vegetables. For a low-carb dinner, add a side of sautéed spinach or a cucumber-tomato salad. The casserole also works as a hearty lunch—cut a generous portion and serve with a dollop of sour cream or a squeeze of lemon to brighten the flavors.
How to Store Easy Low Carb Chicken Casserole
- Refrigerator: Cool completely, cover with airtight lid or plastic wrap, and refrigerate for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes, stirring halfway. For larger portions, reheat covered in a 350°F (175°C) oven for 15–20 minutes until heated through.
Expert Tips for Perfect Easy Low Carb Chicken Casserole
- Use day-old cooked chicken or rotisserie chicken to save time.
- Cut florets small so they cook evenly and mix well with the chicken.
- If you prefer a firmer texture, lightly steam the broccoli and cauliflower for 2 minutes before mixing.
- For a richer flavor, brown the shredded chicken briefly in a skillet with a bit of olive oil before mixing.
- Avoid over-salting—cheese adds significant sodium. Taste before adding extra salt.
- Let the casserole rest before serving to set the sauce and make slicing easier.
- To keep carbs down, skip any breadcrumbs or starchy toppings. Use extra cheese or crushed pork rinds for a crunchy finish.
Delicious Variations
- Buffalo Chicken Casserole: Stir in 1/4 cup hot sauce and top with blue cheese crumbles.
- Mediterranean Twist: Add chopped sun-dried tomatoes, olives, and 1 tsp dried oregano.
- Mushroom & Herb: Sauté 1 cup sliced mushrooms and fold them in for an earthy flavor.
- Low-Fat Version: Substitute half-and-half for heavy cream and use reduced-fat cheese; texture will be lighter.
- Dairy-Free Option: Use full-fat coconut milk and a dairy-free shredded cheese alternative; expect a slightly sweet flavor.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but you must cook it first. Cut raw chicken into small pieces, sauté until cooked through, then mix with the other ingredients. Raw chicken will release extra liquid; cook until most moisture evaporates to avoid a watery casserole.
Q: Is this casserole keto-friendly?
A: Yes. With about 4 g carbs per serving and high fat from cream and cheese, it fits a low-carb or ketogenic meal plan. Keep an eye on portions and use full-fat ingredients for best keto macros.
Q: Can I add more vegetables?
A: Yes. Low-carb vegetables like spinach, zucchini, or bell peppers work well. Avoid starchy vegetables like potatoes to keep carbs low. Adjust cooking time if you add very wet vegetables—sauté them first to reduce moisture.
Q: How do I prevent the casserole from being watery?
A: Don’t overload with raw watery vegetables. Steam or sauté vegetables briefly to remove excess moisture. Use the recommended amount of cream and cheese. Allow the casserole to rest before serving so the sauce thickens.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if starting cold from the fridge.
Q: How can I make it more flavorful?
A: Sauté the chicken with a touch of garlic or onion first. Add a handful of grated Parmesan, a teaspoon of Dijon mustard, or fresh herbs like thyme or rosemary. A squeeze of lemon at the end brightens the dish.
Conclusion
This Easy Low Carb Chicken Casserole is creamy, cheesy, and comforting while keeping carbs low. It’s quick to prepare, forgiving to customize, and great for busy nights or meal prep. If you want another take on low-carb chicken comfort food, check out Low Carb Chicken Casserole – That Low Carb Life for more inspiration. Give this recipe a try—you’ll love the warm, cheesy aroma and tender bites. Enjoy!
Print
Easy Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A creamy, cheesy casserole made with tender shredded chicken and low-carb vegetables, perfect for meal prep or weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C). Wash and trim the broccoli and cauliflower into small florets. If your chicken is not shredded, shred it now or chop into bite-sized pieces. Grease a casserole dish with the olive oil.
- In a large mixing bowl, combine shredded chicken, broccoli, cauliflower, 3/4 cup of the shredded cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly coated.
- Pour the mixture into the greased casserole dish and spread evenly. Top with remaining cheese and bake for 25–30 minutes until bubbly and golden brown.
- Remove from the oven and let cool for 5 minutes before serving. Enjoy warm, garnished with black pepper or fresh herbs if desired.
Notes
Use day-old cooked chicken or rotisserie chicken to save time. Let the casserole rest before slicing to make serving easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
