Easy Low Carb Chicken Casserole: A Keto-Friendly Comfort Dinner

Let me be honest—going low carb was hard until I figured out casseroles. I was tired of eating the same grilled chicken and vegetables every night, and I desperately missed real comfort food. Then I created this Easy Low Carb Chicken Casserole, and suddenly keto didn’t feel like deprivation anymore.

This casserole is everything you want in comfort food—creamy, cheesy, satisfying—without wrecking your macros. At only 6g net carbs per serving, you can actually eat a generous portion without guilt. It’s basically a warm hug in casserole form, except it helps you stay in ketosis.

The best part? It takes 40 minutes from start to finish, uses ingredients you probably already have, and makes enough for the whole week. Whether you’re solidly keto or just trying to cut carbs, this is about to become your new weeknight dinner hero.

Why You’ll Love This Recipe

Only 6g Net Carbs Per Serving: You can actually eat a real portion of this and stay in ketosis. No sad, tiny servings here. This is the kind of low-carb meal that keeps you satisfied for hours without any carb crashes later.

Ready in 40 Minutes: Between prep and baking, you’re looking at less than an hour. Perfect for those nights when you need something comforting but don’t have time to cook all evening. Most of that time is hands-off anyway.

Uses Simple Ingredients: No weird specialty products or hard-to-find low-carb substitutes. Just chicken, cream cheese, vegetables, and cheese. Stuff you probably already have in your fridge right now.

Actually Tastes Like Real Food: This doesn’t taste like “diet food.” It’s genuinely creamy and delicious. I’ve served this to non-keto friends who had no idea it was low-carb until I told them. That’s a win.

Perfect for Meal Prep: Make it Sunday, portion it out, and you’ve got lunches or dinners sorted for half the week. It reheats beautifully and somehow tastes even better the next day.

Family-Approved: Even picky eaters love this. It’s basically chicken, cheese, and vegetables in a creamy sauce—what’s not to love? My nephew calls it “the cheesy chicken thing” and asks for it regularly.

Ingredients with Key Notes

For the Casserole:

• 3 cups cooked chicken (shredded or cubed) – Rotisserie chicken is your friend here
• 8 ounces cream cheese (softened) – Full-fat only, no low-fat nonsense
• 1 cup heavy cream – Again, full-fat for proper keto ratios
• 1 cup chicken broth – Low-sodium preferred
• 2 cups broccoli florets (fresh or frozen) – Or cauliflower, zucchini, or spinach
• 1½ cups shredded cheddar cheese (divided) – Sharp cheddar has the best flavor
• ½ cup shredded mozzarella cheese – For that melty goodness
• 3 cloves garlic (minced) – Fresh is best
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper to taste
• Optional: 4 slices cooked bacon (crumbled) – Because bacon makes everything better
• Optional: ¼ cup grated Parmesan – For topping

Key Ingredient Notes:

Cooked Chicken: Rotisserie chicken from the store is the ultimate shortcut. Just shred it and you’re done. Leftover grilled chicken works great too. If you’re cooking chicken from scratch, poach it or use an Instant Pot—takes 15 minutes and stays moist.

Cream Cheese: Must be softened to room temperature or it’ll be lumpy in your sauce. Take it out of the fridge 30 minutes before cooking, or microwave it for 10-15 seconds (carefully) to soften it up.

Vegetables: Broccoli is classic, but cauliflower, zucchini, mushrooms, or spinach all work. Just make sure they’re cut into bite-sized pieces. Frozen vegetables are totally fine—just thaw and drain them well so your casserole isn’t watery.

Cheese Quality: Get the good stuff. Pre-shredded cheese is convenient but contains anti-caking agents that can make your sauce grainy. Block cheese that you shred yourself melts way better. Worth the extra two minutes.

Net Carbs: The carbs in this recipe come mainly from the vegetables and a tiny bit from the dairy. That’s why proper portions matter—one serving is about 1 cup of casserole.

Step-by-Step Instructions

Prep Everything First

Preheat the Oven: Set it to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray.

Prep Your Chicken: If using rotisserie chicken, shred or cube about 3 cups worth. If cooking from scratch, season chicken breasts with salt and pepper, bake at 400°F for 20-25 minutes until cooked through, then shred or cube. Let it cool slightly.

Prep the Vegetables: Cut broccoli into small, bite-sized florets. If using frozen, thaw completely and squeeze out excess water using paper towels. Nobody wants a watery casserole.

Make the Creamy Sauce

Start the Base: In a large skillet or saucepan over medium heat, combine the softened cream cheese, heavy cream, and chicken broth. Whisk constantly until the cream cheese melts completely and the mixture is smooth. This takes about 3-4 minutes.

Season It Up: Add the minced garlic, onion powder, Italian seasoning, paprika, salt, and pepper. Keep whisking for another minute until fragrant. Taste it—this is your flavor base, so make it good.

Add the Cheese: Stir in 1 cup of the shredded cheddar cheese and the mozzarella. Keep stirring until everything melts into a smooth, creamy sauce. It should be thick enough to coat the back of a spoon but still pourable.

Assemble the Casserole

Combine Everything: In a large bowl, mix together the cooked chicken, prepared vegetables, and the creamy cheese sauce. Stir until everything is well coated. If you’re using bacon, fold it in now (because you absolutely should).

Transfer to Baking Dish: Pour the entire mixture into your prepared 9×13-inch baking dish. Spread it out evenly. It should look abundant and generous—that’s what we want.

Top with More Cheese: Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Add the Parmesan too if you’re using it. More cheese is never wrong, IMO.

Bake to Perfection

Into the Oven: Bake uncovered for 25-30 minutes until the casserole is bubbling around the edges and the cheese on top is melted and slightly golden. You want it hot all the way through.

Optional Broil: If you want extra golden, crispy cheese on top, turn on the broiler for the last 2-3 minutes. Watch it carefully though—cheese goes from perfect to burnt real quick.

Rest Before Serving: Let it sit for 5 minutes after taking it out of the oven. This gives the sauce time to thicken slightly and makes serving way easier.

Finish Strong

Garnish: Sprinkle with fresh parsley, extra bacon crumbles, or a pinch of red pepper flakes if you like heat. Makes it look fancy even though it was stupid easy to make.

Serving Suggestions

This casserole is pretty complete on its own, but here’s how to round out your low-carb meal:

With a Simple Salad: A crisp green salad with ranch or Caesar dressing keeps everything low-carb and adds fresh crunch. Romaine lettuce, cucumber, cherry tomatoes, and avocado all work great.

Cauliflower Rice on the Side: If you want something to soak up that creamy sauce, cauliflower rice is the move. Season it with butter, garlic, and herbs. It’s basically rice that doesn’t kick you out of ketosis.

Roasted Vegetables: Asparagus, Brussels sprouts, or green beans roasted with olive oil and garlic make perfect sides. You’re already eating vegetables in the casserole, but more never hurt anyone.

Garlic Bread (Keto Version): Make low-carb garlic bread using almond flour biscuits or fathead dough. Not necessary, but if you’re missing bread with your casserole, this scratches that itch.

Just Eat It Solo: Honestly? This casserole is so filling and satisfying, you don’t really need sides. A generous serving with maybe a small salad is a complete meal.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. The casserole holds up incredibly well. Just reheat individual portions in the microwave for 2-3 minutes, or reheat the whole thing covered at 350°F for 20 minutes.

Freezing Individual Portions: Divide the casserole into single-serving containers before freezing. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat. Perfect for those nights when cooking feels impossible.

Freezing the Whole Thing: You can freeze the entire assembled but unbaked casserole. Wrap it tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed (add 10 extra minutes if it’s still cold).

Meal Prep Strategy: Make this on Sunday. Eat it fresh once or twice during the week, and freeze a couple portions for later. It’s like meal prep insurance for crazy busy weeks.

Reheating Tips: Add a splash of heavy cream or chicken broth when reheating if it seems dry. The microwave can dry things out, so reheat at 70% power for longer rather than full power for less time. Better texture.