Creamy Low Carb Chicken Casserole
This creamy, low-carb chicken casserole is rich, cheesy, and easy to make with pantry staples, perfect for busy weeknights or family dinners.
I’ve made this creamy, low-carb chicken casserole more times than I can count when I want comfort food without the carb overload. It’s rich, cheesy, and comes together fast with pantry staples — perfect for busy weeknights, meal prep, or a cozy family dinner. If you like quick creamy chicken dinners, try my spin on it instead of takeout; it’s easier than you think and reliably comforting. For another creamy low-carb bake, check out this Keto chicken and spinach casserole, a lighter, greener sibling to this one.
Why you’ll love this dish
This casserole hits a sweet spot: low in carbs, high in comfort. The heavy cream and cream cheese create a velvety base that clings to shredded chicken and veggies while the cheddar forms a golden, bubbly crust. It’s a crowd-pleaser that’s easy to scale up for guests and forgiving if you swap ingredients.
Reasons to make it now:
- Weeknight time saver: uses cooked chicken so assembly is fast.
- Low-carb and filling: good for keto or reduced-carb plans.
- Kid-friendly texture and flavors.
- Budget-friendly: simple pantry cheese and cream staples.
How this recipe comes together
Start by shredding leftover or rotisserie chicken. Toss it with fresh cauliflower and broccoli, then bind everything with heavy cream and softened cream cheese. Season with garlic and onion powders, paprika, salt, and pepper. Transfer to a greased dish, top with shredded cheddar, and bake until bubbling and golden. Expect about 25–30 minutes in the oven if vegetables are raw; a brief steam or roast beforehand will shorten bake time and give a softer texture.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup cauliflower florets (trim to bite-size)
- 1 cup broccoli florets (trim to bite-size)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (reserve a little for topping)
- 1/2 cup cream cheese, softened
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Ingredient notes and swaps:
- Chicken: rotisserie or poached breasts/thighs both work. For convenience use pre-shredded packaged chicken.
- Vegetables: frozen cauliflower and broccoli are fine — thaw and drain excess water first. For a creamier texture, briefly steam the florets before mixing. If you want more green, stir in chopped spinach just before baking.
- Dairy: use full-fat dairy for best texture; light cream will thin the sauce. For a slightly sharper flavor, swap half the cheddar for Gruyère.
- Spice: smoked paprika instead of regular paprika adds depth.
Want a low-carb side next to it? This Keto green bean casserole uses a similar creamy sauce and keeps the whole plate low in carbs.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a medium casserole dish.
- In a large bowl, combine the shredded chicken, cauliflower, and broccoli.
- Add the heavy cream and softened cream cheese. Break up the cream cheese as you stir so it disperses evenly.
- Season with garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it in an even layer.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25–30 minutes, until the casserole is heated through to 165°F (74°C) and the cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving so the sauce sets slightly.
Quick tips inside steps:
- If your florets are large, cut them smaller so they cook in the same time as the chicken heats through.
- If using leftover chicken straight from the fridge, give the casserole an extra 5 minutes in the oven.
Creamy Low-Carb Chicken Casserole
- Prep
- 15 MIN
- Cook
- 30 MIN
- Total
- 45 MIN
- Serves
- 6
01Ingredients
Main Ingredients
Seasonings
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months. Thaw overnight before reheating.
- 02Nutrition per serving (calculated from USDA data): 6 g total carbs minus 1 g fiber = 5 g net carbs.
04Nutrition
Per serving- Calories
- 380
- Protein
- 21G
- Net carbs
- 5G
- Fat
- 31G
- Fiber
- 1G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Serving suggestions
- Best ways to enjoy it: Serve warm straight from the dish with a crisp salad or steamed green beans to cut through the richness.
- For a fuller plate, add a simple lemony arugula salad or roasted Brussels sprouts.
- If guests want extra crunch, top individual servings with toasted almond slivers or crushed parmesan crisps for a keto-friendly crust.
- For a playful family dinner, serve in shallow bowls and top with a sprinkle of chopped fresh chives or a dollop of sour cream.
Pairings to try: a bright vinegar-based slaw or a spoonful of pickled red onions balances the creaminess.
Storage and reheating tips
Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Oven method is best for texture — cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes from chilled. For single portions, microwave on medium power in 30–45 second bursts until hot. Always heat to an internal temperature of 165°F (74°C) for safety.
Food-safety note: Don’t leave the casserole at room temperature longer than 2 hours (see the USDA leftovers guidance). Cool quickly and refrigerate.
Creative twists
- Buffalo-style: Stir in 1/3 cup hot sauce and swap some cheddar for blue cheese crumbles. Top with celery ribbons after baking.
- Mediterranean: Replace paprika with smoked pepper and add 1/3 cup sun-dried tomatoes and 2 tbsp chopped kalamata olives. Swap cheddar for feta.
- Protein swaps: Use shredded turkey or leftover chicken. For pescatarian, chunky white fish could also work (adjust cooking time).
- Dairy-free option: Substitute cream and cream cheese with coconut cream and a dairy-free cream cheese, and use nutritional yeast for cheesy flavor — note: texture will differ.
- Crunchy topping: Mix crushed parmesan crisps, grated Parmesan, and a little melted butter; sprinkle over the casserole for a low-carb crisp.
Your questions answered
Can I use frozen cauliflower and broccoli?
A: Yes. Thaw and drain excess moisture, then pat dry to prevent a watery casserole. You can also roast them briefly first for better texture.
How long does it take to make from start to finish?
A: Active prep is about 10–15 minutes if your chicken is already cooked. Bake time is 25–30 minutes, so total around 35–45 minutes.
Can I make this ahead and bake later?
A: Absolutely. Assemble in the casserole dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if chilled. If frozen, thaw overnight before baking.
Is this keto?
A: Yes. Each of the 6 servings has 5 g net carbs (6 g total carbs minus 1 g fiber), 21 g protein and about 380 calories, with no flour, sugar or starch. Keep portion sizes in mind, since the dairy adds calories.
How can I make it less rich?
A: Use half-and-half instead of heavy cream and reduce the cream cheese slightly, though the texture will be less luxuriously thick.
Conclusion
Creamy, cheesy and ready in about 45 minutes, this casserole is easy comfort food for a cold fall night or a Thanksgiving week dinner when you want something cozy without a long ingredient list.
Casseroles
Breakfast
Casseroles
