Hey friends, gather around the kitchen counter because I’m about to share my go-to easy low carb chicken casserole recipe! As a seasoned chef, I’ve spent years perfecting dishes that are both delicious and healthy, and this one’s a real crowd-pleaser. It’s creamy, cheesy, and packed with flavor, yet it fits perfectly into a low-carb lifestyle. Let’s dive into this cozy, one-pan wonder that’s saved my weeknight dinners more times than I can count.

Why I Love This Casserole

I’ve always been a fan of casseroles for their simplicity. This one’s a lifesaver when I’m juggling a busy schedule. It’s low-carb, keto-friendly, and doesn’t skimp on taste. Plus, it’s versatile enough to use whatever I’ve got in the fridge.

Easy Low Carb Chicken Casserole Recipe

My Journey to Perfecting This Dish

Years ago, I was skeptical about low-carb casseroles. Could they really be as comforting as the classic, carb-heavy versions? After tweaking recipes and experimenting with ingredients, I cracked the code. This dish became a staple in my home, loved by everyone from picky kids to health-conscious friends.

Ingredients You’ll Need

Here’s what I use to make this casserole a hit. Each ingredient is prepped to maximize flavor and keep things simple.

• Chicken Breast (2 cups, cooked and shredded): I slow-cook chicken breasts for tenderness, but rotisserie chicken works great too. Shred it finely for even distribution.
• Broccoli (2 cups, chopped): Fresh broccoli florets are steamed until just tender. They add crunch and nutrition without extra carbs.
• Cauliflower Rice (2 cups): I pulse fresh cauliflower in a food processor until rice-like. It’s a low-carb base that soaks up the sauce.
• Cheddar Cheese (1.5 cups, shredded): Freshly grated sharp cheddar melts smoothly. Avoid pre-shredded cheese to skip hidden carbs.
• Cream Cheese (4 oz, softened): Softened at room temperature, it blends into a creamy sauce. Full-fat is best for richness.
• Heavy Cream (½ cup): This adds velvety texture to the sauce. Warm it slightly to prevent curdling.
• Bacon (4 slices, cooked and crumbled): I bake bacon until crispy, then crumble it for smoky flavor. Pre-cooked bacon bits save time.
• Garlic (2 cloves, minced): Freshly minced garlic brings bold aroma. Jarred works in a pinch but lacks the same punch.
• Onion Powder (1 tsp): This adds subtle sweetness without overpowering. I sprinkle it into the sauce for balance.
• Smoked Paprika (½ tsp): A pinch of smoked paprika gives a warm, smoky depth. It elevates the overall flavor.
• Salt and Pepper (to taste): Season lightly during prep. Adjust after baking to taste.

Kitchen Tools I Can’t Live Without

For this recipe, I grab a few essentials. A 9×13 baking dish ensures even cooking. A good spatula helps spread the mixture smoothly. Oven mitts are a must for safely handling the hot dish.

Step-by-Step Cooking Process

Let me walk you through how I make this casserole. It’s straightforward, and the oven does most of the work.

Step 1: Prep the Ingredients

I start by steaming the broccoli until it’s bright green. Then, I pulse cauliflower in a food processor for rice. The chicken’s shredded, and bacon’s crumbled.

Step 2: Cook the Chicken (If Needed)

If I don’t have pre-cooked chicken, I season breasts with salt and pepper. I sear them in olive oil until golden. Then, I shred them for the casserole.

Step 3: Make the Creamy Sauce

In a bowl, I mix softened cream cheese, heavy cream, garlic, onion powder, and smoked paprika. I whisk until smooth. It’s the heart of this dish.

Step 4: Assemble the Casserole

I layer cauliflower rice in a greased 9×13 dish. Next, I add broccoli and chicken. I pour the sauce over, top with cheese and bacon.

Step 5: Bake to Perfection

I bake at 375°F for 25-30 minutes. The cheese should be bubbly and golden. I let it cool slightly before serving.

Tips for Making It Your Own

This recipe’s forgiving, so I love playing with it. Swap broccoli for zucchini or spinach for variety. Add jalapeños for a spicy kick. Use mozzarella or pepper jack instead of cheddar for a twist.

Why This Fits a Low-Carb Lifestyle

This easy low carb chicken casserole recipe keeps net carbs low—around 4-5g per serving. It’s packed with protein and healthy fats, perfect for keto. The veggies add fiber, making it filling without spiking blood sugar.

Nutritional Breakdown

Here’s a quick look at what you’re getting per serving (based on 6 servings):

Nutrient	Amount per Serving
Calories	~400 kcal
Total Fat	28g
Net Carbs	4g
Protein	30g
Fiber	2g

These numbers vary slightly depending on brands, but they’re a solid guide. Always double-check with a nutrition calculator if you’re strict about macros.

Meal Prep and Storage Hacks

I often make this on Sundays for the week. It stores in the fridge for up to 4 days in an airtight container. For freezing, I portion it out and thaw overnight before reheating.

Reheating Without Losing Flavor

I reheat in the microwave at 50% power, covered, to keep it moist. Alternatively, I warm it in the oven at 350°F for 15 minutes. A splash of cream helps revive the sauce.

Pairing Suggestions

This casserole’s a meal on its own, but I love serving it with a side salad. Keto rolls or mashed cauliflower soak up the sauce nicely. For non-keto folks, rice or pasta works too.

My Favorite Variations

Sometimes, I go Mexican-inspired with taco seasoning and green chiles. Other times, I add sun-dried tomatoes and spinach for a Tuscan vibe. Each version feels like a new dish but stays true to the easy low carb chicken casserole recipe.

Common Mistakes to Avoid

Don’t skip steaming the veggies—they’ll release too much water otherwise. Use full-fat dairy for richness; low-fat versions can make it watery. And don’t overbake, or the cheese gets rubbery.

Why It’s Family-Friendly

My kids devour this without realizing it’s low-carb. The cheesy, creamy texture hides the veggies well. Even picky eaters ask for seconds, which is a win in my book.

Time-Saving Shortcuts

Rotisserie chicken is a game-changer when I’m short on time. Frozen cauliflower rice works just as well as fresh. Pre-cooked bacon bits cut prep time too.

The Secret to Extra Flavor

I always add a pinch of smoked paprika for depth. Freshly grated cheese melts better and tastes richer. A sprinkle of fresh parsley at the end brightens everything up.

How to Make It Dairy-Free

For dairy-free friends, I swap cream cheese for coconut cream. Dairy-free cheese substitutes work well too. Just ensure they’re keto-friendly to keep carbs low.

Scaling the Recipe

Hosting a crowd? Double the ingredients and use a larger dish. For smaller portions, halve everything and use an 8×8 pan. Adjust baking time slightly.

Budget-Friendly Tips

I buy chicken in bulk and freeze it. Store-brand cheese and cream are just as good as pricier options. Use seasonal veggies to save a few bucks.

Why It’s Perfect for Beginners

This recipe’s forgiving, even if you’re new to cooking. No fancy techniques are needed—just mix, layer, and bake. It’s hard to mess up, trust me.

My Favorite Memory with This Dish

Last winter, I made this for a potluck with friends. Everyone raved about it, even the carb-lovers. It’s now my go-to for gatherings, and I’m always asked for the recipe.

Troubleshooting Common Issues

If it’s too watery, you likely didn’t drain the veggies well. If the cheese browns too fast, cover with foil. Taste the sauce before baking to adjust seasoning.

How to Make It Kid-Approved

I blend the sauce extra smooth to hide the veggies. Smaller broccoli pieces help too. Extra cheese on top seals the deal for my kids.

Adding a Crunchy Topping

For texture, I sometimes sprinkle crumbled pork rinds on top. They’re low-carb and add a satisfying crunch. Bake until golden for the best effect.

Why I Keep Coming Back to This Recipe

It’s reliable, quick, and endlessly customizable. It fits my keto lifestyle without feeling like a sacrifice. Plus, it makes leftovers taste like a treat.

FAQ

Can I freeze this casserole?

Yes, it freezes well for up to 2 months. Use a freezer-safe dish and thaw overnight before reheating.

What other vegetables can I use?

Zucchini, spinach, or green beans are great low-carb options. Just steam or sauté them first to reduce water content.

Can I make this dairy-free?

Absolutely. Use coconut cream instead of heavy cream and dairy-free cheese substitutes.

How do I prevent a watery casserole?

Steam and drain veggies thoroughly. Pat them dry if needed. Use full-fat dairy for a thicker sauce.

Can I use pre-cooked chicken?

Yes, rotisserie or leftover chicken works perfectly. It saves time and adds flavor.