Easy Low Carb Chicken Casserole
This low-carb chicken casserole is the ultimate comfort food without the guilt! Made with juicy chicken, a creamy cheese sauce, and low-carb veggies, it’s an easy one-pan meal that’s great for keto and gluten-free diets.
Equipment
- Mixing bowls
- Large skillet
- 9x13-inch baking dish
- Oven
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great!)
- 1 cup broccoli florets steamed
- 1 cup cauliflower rice optional for extra volume
- 4 oz cream cheese softened
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups shredded cheese cheddar, mozzarella, or a blend
- ¼ cup grated Parmesan cheese
- ½ tsp paprika for topping
Instructions
Step 1: Preheat & Prep
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
Step 2: Make the Creamy Sauce
- In a mixing bowl, combine cream cheese, sour cream, heavy cream, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Mix until smooth and well combined.
Step 3: Assemble the Casserole
- In the baking dish, layer the shredded chicken, steamed broccoli, and cauliflower rice.
- Pour the creamy sauce over the chicken and veggies.
- Sprinkle the shredded cheese and Parmesan cheese on top.
- Finish with a light dusting of paprika for color and flavor.
Step 4: Bake
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving.
Pro Tips:
- ✔ Use rotisserie chicken for an easier, quicker meal.
- ✔ For extra crunch, top with crushed pork rinds instead of breadcrumbs.
- ✔ Want more veggies? Add spinach, zucchini, or mushrooms.
- ✔ Make it spicy – Add red pepper flakes or diced jalapeños.
Storage & Meal Prep Tips:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 20 minutes.
Tried this recipe?Let us know how it was!