Low Carb Chicken Casserole Recipe Easy Keto Dinner in 30 Minutes

Steam rising as you pull the bubbling casserole dish from the oven, a cheesy aroma filling the kitchen—this is what comfort food dreams are made of. I still remember the first time I whipped up this low carb chicken casserole for a family dinner. It was one of those evenings when I needed something hearty, fast, and keto-friendly (because, let’s face it, nobody wants to cook two separate meals). One bite, and everyone around the table was hooked! If you’re searching for a fuss-free, flavor-packed dish that’ll make your keto dinners both effortless and downright delicious, you’ve landed in the right place.

This low carb chicken casserole recipe has quickly become my go-to for busy weeknights. It’s got everything you’d want—tender chunks of chicken, creamy cheese sauce, and a medley of veggies, all wrapped up in one skillet. I’ve tested and tweaked this recipe more times than I can count, always aiming for that perfect combo of rich flavor and guilt-free comfort. Whether you’re a seasoned keto pro, a meal-prep enthusiast, or just trying to cut back on carbs, this casserole is a total game changer.

There’s something magical about a dinner that’s not only keto-approved but also a true crowd-pleaser. I’ve made this for potlucks, cozy family nights, and even meal trains after new babies arrived—everyone always asks for the recipe. Trust me, you won’t miss the carbs. This easy low carb chicken casserole is proof that “healthy” and “delicious” can happily share the same plate!

Why You’ll Love This Low Carb Chicken Casserole

After countless rounds of testing (and a few kitchen mishaps—don’t ask about the time I forgot the cheese), I can confidently say this recipe hits all the right notes. Here’s why you’ll be obsessed:

• Quick & Easy: Dinner on the table in just 30 minutes—perfect for those evenings when life feels like a race against the clock.
• Simple Ingredients: No exotic items here. If you’ve got chicken, cheese, and some pantry basics, you’re all set.
• Perfect for Every Occasion: This casserole is a winner for weeknight meals, meal prepping, or bringing to a friend’s house (just pop it in a travel dish).
• Crowd-Pleaser: Even my picky eaters and carb-loving friends ask for seconds. It’s creamy, cheesy, and oh-so-satisfying.
• Unbelievably Delicious: The mix of juicy chicken, gooey cheese, and garlicky veggies is pure comfort—but lighter on the waistline.

What sets this low carb chicken casserole apart? For starters, I blend together two cheeses—cream cheese and sharp cheddar—for a sauce that’s both tangy and ultra-smooth. Sautéing the veggies just right before baking keeps things from getting soggy (a lesson learned after one too many watery casseroles). And don’t skip the touch of smoked paprika—it adds that subtle, smoky depth you didn’t know you needed.

Honestly, this isn’t just another keto casserole. It’s the recipe I reach for when I need something nourishing and fast but still crave that “wow” factor at the table. It’s cozy, customizable, and guaranteed to make even Monday nights feel special.

Ingredients Needed for Easy Low Carb Chicken Casserole

The beauty of this recipe is how it transforms everyday staples into something crave-worthy. Here’s what you’ll need for your low carb chicken casserole:

• Chicken Breast, boneless & skinless (about 1.5 lbs/680g, cut into bite-sized pieces) – Lean, protein-packed, and perfect for soaking up all that cheesy goodness.
• Cream Cheese (8 oz/225g, softened) – This is your creamy base. I like using Philadelphia brand for the smoothest texture.
• Cheddar Cheese, shredded (1 ½ cups/170g) – Sharp cheddar brings a pop of flavor and that classic golden-brown crust.
• Broccoli Florets (2 cups/180g, chopped) – Adds color, crunch, and a little fiber. Fresh or frozen both work.
• Cauliflower Rice (2 cups/200g) – Low carb and ultra-filling; you can use pre-riced cauliflower or blitz your own.
• Heavy Cream (½ cup/120ml) – Rich and keto-friendly. This helps bind everything together in a luscious sauce.
• Garlic, minced (2 cloves) – Because no casserole is complete without a hint of garlic, am I right?
• Onion, finely chopped (½ medium/60g) – Optional, but it gives a lovely savory base.
• Olive Oil (2 tbsp/30ml) – For sautéing the chicken and veggies.
• Smoked Paprika (½ tsp) – Adds a subtle, smoky flavor that elevates the whole dish.
• Salt & Black Pepper (to taste) – Always season as you go. I use about 1 tsp salt and ½ tsp pepper.
• Fresh Parsley, chopped (for garnish, optional) – A pop of green for serving.

Ingredient Notes & Swaps:

• Chicken: Got rotisserie chicken or leftover grilled chicken? Use it! Just skip the sauté step.
• Vegetables: Swap broccoli for chopped spinach, asparagus, or zucchini—whatever you’ve got handy.
• Cheese: Monterey Jack or mozzarella can be used for a milder flavor.
• Dairy-Free: Use coconut cream and vegan cheese if you’re avoiding dairy (the texture will change a bit, but it works!).
• Low-Sodium: Choose low-sodium cheeses and watch your seasoning.

I always recommend grating your own cheese for the best melt. Pre-shredded cheese has anti-caking agents that can mess with the smoothness of your sauce. For the veggies, don’t be afraid to clean out the fridge—bell peppers, mushrooms, or even small amounts of kale all make tasty mix-ins!

Equipment Needed for Keto Chicken Casserole

You don’t need a chef’s kitchen to make this low carb chicken casserole. Here’s what I use every time (with a few alternatives if you’re working with a minimalist setup):

• Large Oven-Safe Skillet or Casserole Dish (9×13-inch/23x33cm): I love using a cast-iron skillet because it goes from stovetop to oven seamlessly—less cleanup!
• Medium Mixing Bowl: For blending the cheese sauce together. Any sturdy bowl will do.
• Sharp Knife & Cutting Board: For prepping chicken and veggies. A good chef’s knife makes this so much faster.
• Wooden Spoon or Silicone Spatula: For stirring everything together and scraping down the sides (don’t waste a drop of sauce!).
• Measuring Cups & Spoons: For precision—you’ll appreciate this if you’re counting carbs closely.
• Aluminum Foil: To cover the casserole if the cheese browns too quickly.

No oven-safe skillet? Just sauté everything in a regular pan, then transfer to a baking dish before adding cheese and baking. I’ve used glass, ceramic, and metal pans—just watch the bake time, as metal heats up a bit faster.

Pro-tip: Keep your cheese grater clean by giving it a quick rinse before the cheese dries on. And if you’re on a budget, I’ve found thrift stores often have great deals on baking dishes and cast-iron pans!

How to Make Easy Low Carb Chicken Casserole for Keto Dinners

1. Preheat the Oven: Set your oven to 400°F (200°C). This ensures a hot, bubbly casserole with a perfectly golden top.
2. Prep the Chicken: Cut 1.5 lbs (680g) boneless, skinless chicken breast into bite-sized pieces. Season with ½ tsp salt and ¼ tsp black pepper.
3. Sauté the Chicken: In a large oven-safe skillet, heat 2 tbsp (30ml) olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until just cooked through and lightly browned. Remove chicken and set aside.
4. Sauté the Veggies: In the same skillet, add ½ chopped onion (optional), 2 minced garlic cloves, 2 cups (180g) broccoli florets, and 2 cups (200g) cauliflower rice. Sauté for 3-4 minutes until veggies are just tender. If using frozen veggies, cook off any excess liquid so the casserole won’t get watery.
5. Blend the Sauce: In a medium bowl, combine 8 oz (225g) softened cream cheese, ½ cup (120ml) heavy cream, ½ tsp smoked paprika, and a pinch of salt and pepper. Mix until smooth. Sometimes I microwave the cream cheese for 10-15 seconds to soften it if I’m short on time.
6. Combine Everything: Return the chicken to the skillet with the veggies. Pour the cream cheese mixture over and stir until everything is well coated. Taste and adjust seasoning if needed (I always sneak a bite here!).
7. Add the Cheese: Sprinkle 1 ½ cups (170g) shredded cheddar cheese evenly across the top.
8. Bake: Transfer the skillet (or a 9×13-inch/23x33cm baking dish) to the oven. Bake uncovered for 15-18 minutes, until the cheese is melted and bubbly with golden spots. If the cheese browns too quickly, cover loosely with foil.
9. Garnish & Serve: Let the casserole rest for 5 minutes before serving. Sprinkle with fresh parsley if you like. You’ll know it’s ready when the edges are bubbling and the cheese is irresistibly melty.

Troubleshooting Tips: If your sauce seems too thick, add a splash more cream before baking. If the veggies look watery, drain off extra liquid before mixing with the sauce. And don’t forget to let it rest—this helps everything set for perfect slices!

My time-saving hack: Prep the chicken and veggies ahead, and store them in the fridge until ready to assemble. On those “I can’t even” nights, it’s a lifesaver.

Cooking Tips & Techniques for the Best Keto Chicken Casserole

Let’s talk secrets for success—because nobody wants a bland or watery casserole. Here’s what I’ve learned after many, many batches (including a few flops along the way!):

• Sauté Veggies First: Always cook your broccoli and cauliflower rice before baking. It prevents extra moisture from pooling in your casserole. Trust me, skipping this step is a rookie mistake (I learned the hard way).
• Use Room Temp Dairy: Softened cream cheese and room-temperature heavy cream blend much more smoothly, so you don’t get weird lumps.
• Season in Layers: Add a little salt and pepper to each step—chicken, veggies, and sauce. This builds deeper flavor.
• Don’t Overbake: Once the cheese is bubbly and golden, you’re done! Overbaking dries out the chicken and can make the cheese greasy.
• Rest Before Serving: Letting the casserole sit for 5 minutes gives the sauce time to thicken and makes serving easier (plus, no burned tongues!).
• Cheese Placement: Shred your cheese fresh for best melting, and don’t be afraid to mix a little cheese into the sauce—not just on top.
• Batch Cooking: Double the recipe and use two dishes if you want leftovers. This reheats beautifully for lunch the next day.

My biggest flop? Forgetting to drain the veggies—hello, soup casserole! Now, I always keep an eye on moisture. And honestly, don’t stress about perfection. Even my “messy” casseroles have disappeared in minutes.

Variations & Adaptations for Every Keto Kitchen

One of the best things about this low carb chicken casserole is how easy it is to make it your own. Here are some of my favorite twists:

• Spicy Buffalo Chicken: Swap smoked paprika for 1 tbsp hot sauce and sprinkle blue cheese crumbles on top before baking. If you love heat, add diced jalapeños to the veggie mix.
• Southwest Style: Add 1 tsp cumin, ½ tsp chili powder, and a handful of chopped bell peppers. Top with sliced avocado and cilantro after baking.
• Italian-Inspired: Stir in 1 tsp Italian seasoning, swap cheddar for mozzarella, and add a few sun-dried tomatoes. Finish with fresh basil.
• Vegetarian Version: Replace chicken with extra-firm tofu or more veggies like mushrooms and zucchini. Skip the chicken sauté step and go straight to veggies.
• Dairy-Free: Use coconut cream and your favorite vegan cheese. The flavor will change, but the casserole still comes together nicely.
• Allergen Substitutions: For nut allergies, avoid almond milk or nut-based cheeses if adapting the recipe. Always read labels!

Personally, my favorite variation is the buffalo chicken version—it’s got a little kick and pairs so well with a crisp side salad. Don’t be afraid to get creative; this recipe is forgiving and welcomes whatever you’ve got in the fridge.

Serving & Storage Suggestions

This low carb chicken casserole is best served piping hot, straight from the oven, when the cheese is still gooey and the edges are crisp. I love dishing it up with a big green salad or roasted asparagus for a well-rounded meal.

• Serving: Let the casserole sit for 5-10 minutes before slicing. This makes for cleaner portions and helps the flavors settle.
• Presentation: Sprinkle with fresh parsley or chives for a nice pop of color. If you’re serving guests, a light dusting of smoked paprika or cracked pepper looks pretty too.
• Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle!
• Freezer: To freeze, cool completely, then wrap individual portions tightly in foil and place in a freezer bag. Freeze for up to 2 months.
• Reheating: Reheat in the microwave (covered) for 1-2 minutes, or in the oven at 350°F (175°C) for 10-12 minutes. If frozen, thaw overnight in the fridge before reheating.

Honestly, this casserole is even tastier the next day. The flavors meld and the texture stays creamy—just add a little sprinkle of cheese before reheating for a fresh-from-the-oven vibe.

Nutritional Information & Benefits

Each generous serving (about 1/6th of the casserole) has roughly:

• Calories: 320
• Protein: 28g
• Total Carbs: 6g (Net Carbs: 4g after fiber)
• Fat: 21g

This casserole is packed with protein from the chicken and cheese, plus fiber from the broccoli and cauliflower. It’s naturally gluten-free and fits beautifully into low-carb and keto meal plans. The healthy fats keep you full, and the veggies sneak in extra nutrients without the carb load.

If you have dairy sensitivities, swap in your preferred alternatives. Always check for allergens, especially if cooking for a crowd. For me, this recipe is a lifesaver when I want something satisfying but still light enough for my wellness goals.

Conclusion

If you’re hunting for a low carb chicken casserole recipe that’s quick, keto-friendly, and seriously comforting, this is the one to try. It’s a recipe that works for busy weeknights and special occasions alike—simple, flavorful, and endlessly customizable.

Make it your own with whatever veggies or cheeses you crave, and don’t be afraid to experiment. I love how this casserole brings people together at the table (with zero complaints from picky eaters!).

I hope this easy keto chicken casserole becomes a staple in your kitchen, just like it has in mine. If you try it, let me know your twist in the comments or share your creations on social media! Here’s to more relaxed, delicious, and low-carb dinners ahead.

Frequently Asked Questions

Can I use rotisserie chicken for this low carb chicken casserole?

Absolutely! Using rotisserie chicken is a huge time saver. Just shred or chop the meat and skip the initial sauté step. It’s perfect for quick weeknight meals.

What other vegetables can I add to this keto chicken casserole?

You can mix in bell peppers, mushrooms, spinach, or even chopped zucchini. Just make sure to sauté them first to avoid excess moisture in the casserole.

Is this casserole freezer-friendly?

Yes! Let the casserole cool, portion it out, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Can I make this recipe dairy-free?

You sure can. Substitute coconut cream for heavy cream and use your favorite dairy-free cheese. The texture will change a bit, but it still tastes great.

How do I keep the casserole from getting watery?

Always sauté and drain vegetables like broccoli and cauliflower before mixing them in. This step is key to a thick, creamy casserole that holds together beautifully.

Low Carb Chicken Casserole Recipe Easy Keto Dinner in 30 Minutes

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• Author: Olivia Grace
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This easy low carb chicken casserole is a creamy, cheesy, and hearty keto dinner that comes together in just 30 minutes. Packed with chicken, veggies, and a rich cheese sauce, it’s perfect for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 8 oz cream cheese, softened
• 1 1/2 cups shredded cheddar cheese
• 2 cups broccoli florets, chopped
• 2 cups cauliflower rice
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 medium onion, finely chopped (optional)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste (about 1 tsp salt and 1/2 tsp pepper)
• Fresh parsley, chopped (for garnish, optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut chicken breast into bite-sized pieces and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook for 4-5 minutes until just cooked through and lightly browned. Remove chicken and set aside.
4. In the same skillet, add chopped onion (if using), minced garlic, broccoli florets, and cauliflower rice. Sauté for 3-4 minutes until veggies are just tender. Drain any excess liquid if needed.
5. In a medium bowl, blend softened cream cheese, heavy cream, smoked paprika, and a pinch of salt and pepper until smooth.
6. Return chicken to the skillet with the veggies. Pour the cream cheese mixture over and stir until everything is well coated. Taste and adjust seasoning if needed.
7. Sprinkle shredded cheddar cheese evenly across the top.
8. Transfer the skillet (or mixture to a 9×13-inch baking dish) to the oven. Bake uncovered for 15-18 minutes, until the cheese is melted and bubbly with golden spots. Cover loosely with foil if cheese browns too quickly.
9. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, sauté veggies before baking to avoid excess moisture. Use room temperature dairy for a smooth sauce. Grate your own cheese for optimal melting. Let the casserole rest before serving for cleaner slices. This recipe is easily customizable—swap in your favorite veggies or cheeses, or use rotisserie chicken for a shortcut. Leftovers store well and taste even better the next day.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1/6th of the casserole
• Calories: 320
• Sugar: 2
• Sodium: 650
• Fat: 21
• Saturated Fat: 11
• Carbohydrates: 6
• Fiber: 2
• Protein: 28

Keywords: low carb, keto, chicken casserole, easy dinner, gluten-free, healthy, meal prep, cheesy casserole, quick dinner, family meal