Creamy low carb chicken casserole is what happens when you take all the comfort food elements – chicken, cheese, creamy sauce – and leave out the pasta, rice, or bread so you can eat a giant portion without the carb crash afterward. I made creamy low carb chicken casserole when I was trying to eat fewer carbs but wasn’t willing to give up comfort food entirely. Turns out you don’t need noodles or potatoes when the dish is this flavorful and satisfying.
Creamy low carb chicken casserole features tender chicken pieces in a rich cream cheese sauce loaded with vegetables, herbs, and melted cheese on top that gets golden and bubbly in the oven. It’s got all the creamy, cheesy satisfaction you want from a casserole but uses cauliflower, broccoli, or zucchini as the base instead of high-carb fillers. The vegetables soak up all that creamy sauce and honestly you don’t miss the pasta at all.
Best part? Creamy low carb chicken casserole is actual comfort food, not diet food disguised as comfort food. It’s rich, filling, and tastes indulgent because it basically is – just without the carbs. You can eat a huge serving and feel satisfied without the heavy, sluggish feeling that comes after carb-heavy casseroles.
Why Creamy Low Carb Chicken Casserole Beats Regular Casseroles
Regular chicken casserole usually includes pasta, rice, or potatoes that fill you up but also spike blood sugar and leave you hungry again in two hours. Creamy low carb chicken casserole uses vegetables that add volume and nutrients without the carb load. You can eat more, feel full longer, and not deal with the energy crash.
I made creamy low carb chicken casserole for my dad who’s doing keto and he didn’t believe it was low carb until I walked him through the ingredients. He said it tasted “just like regular chicken casserole” which is exactly the point – you shouldn’t have to sacrifice flavor to eat fewer carbs. When you can fool people into thinking they’re eating regular comfort food, you’ve nailed the recipe.
Here’s why you need creamy low carb chicken casserole:
- All the comfort food satisfaction without the carbs
- Vegetables actually taste good soaked in cream sauce
- High protein keeps you full for hours
- Great for meal prep – makes a week of lunches
- Works for keto, low carb, or just eating healthier
- Nobody misses the pasta when it’s this creamy and cheesy
Plus creamy low carb chicken casserole works for people who claim low carb food is “boring and restrictive.” This is rich, indulgent, and exactly the kind of food you want to eat. The fact that it’s also low carb is just a bonus :/
What You Need for Creamy Low Carb Chicken Casserole
For the Chicken
Protein:
- Cooked chicken (3-4 cups diced or shredded)
- Use rotisserie chicken for easy prep
- Or cook 1½ lbs chicken breasts or thighs yourself
Seasoning:
- Salt and pepper
- Garlic powder (1 teaspoon)
- Italian seasoning (1 teaspoon)
Why pre-cooked chicken: Saves time and effort. This casserole is about assembly, not cooking raw chicken. Rotisserie chicken is perfect.
For the Vegetable Base
Pick one or combine several – this replaces pasta/rice.
Main Vegetables (choose 4-5 cups total):
- Cauliflower (1 medium head – cut into florets)
- Broccoli (1 large head – cut into florets)
- Zucchini (2-3 medium – diced or sliced)
- Mushrooms (8 oz sliced)
- Spinach (4 cups – roughly chopped)
- Green beans (2 cups – trimmed)
Aromatics:
- Onion (1 medium diced)
- Garlic (4 cloves minced)
Why cauliflower and broccoli work best: They’re sturdy, absorb sauce well, and have neutral flavor that works with cream. Zucchini also works but releases more water.
For the Creamy Sauce
Cheese Base:
- Cream cheese (8 oz – softened)
- Sour cream (½ cup – or Greek yogurt)
- Heavy cream (½ cup)
- Chicken broth (½ cup – for thinning)
Cheese:
- Shredded cheddar (2 cups divided)
- Parmesan (½ cup grated)
- Or mozzarella for milder flavor
Seasonings:
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Italian seasoning (1 teaspoon)
- Dijon mustard (1 teaspoon – adds depth)
- Salt and pepper (to taste)
- Red pepper flakes (optional – for heat)
Why cream cheese: Creates thick, rich sauce that coats everything. Regular milk or cream alone won’t have the same body and richness.
For the Topping
Cheese Layer:
- More shredded cheddar or mozzarella (1 cup)
- Parmesan (¼ cup)
Crunchy Element (optional but recommended):
- Pork rinds (1 cup crushed – zero carb “breadcrumb”)
- Or almond flour (½ cup)
- Mixed with melted butter (2 tablespoons)
Garnish:
- Fresh parsley or chives (chopped)
- Crispy bacon (crumbled)
- Green onions (sliced)
Why pork rinds work: They add crunch like breadcrumbs but have zero carbs. Crush them fine and nobody will know they’re not breadcrumbs.
Equipment You Actually Need
- 9×13 baking dish
- Large mixing bowl
- Skillet for sautéing (if pre-cooking vegetables)
- Wooden spoon
- Measuring cups
- Aluminum foil
How to Make Creamy Low Carb Chicken Casserole
Step 1: Prep Your Ingredients
Preheat oven to 375°F. Spray 9×13 baking dish with cooking spray.
If using raw vegetables like cauliflower or broccoli, you can use them raw (they’ll cook in the oven) or blanch them for 3-4 minutes in boiling water for faster baking. Drain well if blanching.
If using zucchini, salt it and let it drain 10 minutes to remove excess moisture. Pat dry with paper towels.
Dice or shred your cooked chicken into bite-sized pieces.
Step 2: Sauté Aromatics (Optional)
This step is optional but adds flavor.
Heat tablespoon of oil or butter in skillet over medium heat.
Sauté diced onion 3-4 minutes until softened.
Add minced garlic, cook 1 minute until fragrant.
If using mushrooms, add them now and cook until browned and their liquid evaporates – about 5 minutes.
Set aside to cool slightly.
Step 3: Make the Cream Sauce
In large mixing bowl, combine softened cream cheese, sour cream, heavy cream, and chicken broth. Mix until smooth.
Use electric mixer or whisk vigorously – you want cream cheese completely incorporated with no lumps.
Add 1 cup shredded cheddar, parmesan, garlic powder, onion powder, Italian seasoning, Dijon, salt, and pepper. Mix well.
Add sautéed aromatics if you made them.
Taste and adjust seasoning – it should taste rich, garlicky, cheesy, and well-seasoned.
Pro tip: The sauce should be thick but pourable. If too thick, add more broth. If too thin, add more cream cheese.
Step 4: Combine Everything
Add chicken and vegetables to the cream sauce. Fold together gently until everything is coated in sauce.
Vegetables should be evenly distributed throughout, not all sinking to bottom.
Critical step: Make sure sauce coats everything. If mixture seems dry, add splash more cream or broth.
Step 5: Transfer to Baking Dish
Pour chicken and vegetable mixture into prepared 9×13 baking dish. Spread evenly.
Press down gently to compact and make sure liquid distributes throughout.
Top with remaining 1 cup shredded cheese. Spread evenly to cover entire surface.
Step 6: Add Crunchy Topping (Optional)
If using pork rinds or almond flour topping: crush pork rinds fine, mix with melted butter. Or mix almond flour with melted butter and parmesan.
Sprinkle over cheese layer.
This step is optional but adds texture contrast. Without it you just have melted cheese on top which is also delicious.
Step 7: Bake Until Bubbly
Cover dish loosely with aluminum foil.
Bake covered for 25 minutes.
Remove foil. Bake another 15-20 minutes uncovered until cheese is melted, bubbly, and golden brown on top.
If you want more browning, broil for 2-3 minutes at the end. Watch carefully – cheese goes from perfect to burnt fast.
Casserole is done when hot throughout and bubbling at edges. Insert knife in center – should come out hot.
Step 8: Rest and Serve
Let creamy low carb chicken casserole rest 10 minutes before serving. This lets it set up and makes it easier to portion.
Garnish with fresh parsley, crumbled bacon, or green onions.
Serve hot in bowls or on plates. Pairs well with side salad or roasted vegetables.
Creamy low carb chicken casserole reheats beautifully. Store in fridge for 4-5 days. Microwave individual portions or reheat whole thing in 350°F oven covered with foil.
Creative Variations Worth Trying
Buffalo Chicken Casserole
Add ½ cup buffalo sauce to cream mixture. Top with blue cheese crumbles. Serve with ranch dressing. Spicy comfort food.
Bacon Ranch Chicken Casserole
Add ranch seasoning packet to cream sauce. Mix in crumbled cooked bacon. Top with more bacon. Ranch lovers’ dream.
Mexican Chicken Casserole
Use taco seasoning. Add diced green chiles and jalapeños. Top with pepper jack cheese. Serve with sour cream and avocado.
Pizza Chicken Casserole
Add Italian sausage, pepperoni, and pizza sauce to cream mixture. Use mozzarella for topping. Add Italian herbs.
Mushroom Swiss Chicken Casserole
Use lots of mushrooms. Swap cheddar for Swiss cheese. Add thyme. More sophisticated flavor profile.
Tuscan Chicken Casserole
Add sun-dried tomatoes, spinach, and artichoke hearts. Use Italian herbs. Top with parmesan. Mediterranean-inspired.
Creamy Low Carb Chicken Casserole
Equipment
- 9×13 baking dish
- Large mixing bowl
- Skillet for sautéing aromatics
- Wooden spoon
- Measuring Cups
- Aluminum foil
Ingredients
- 3–4 cups cooked chicken, shredded or diced
- 4–5 cups mixed vegetables (cauliflower, broccoli, zucchini, etc.)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 oz cream cheese, softened
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup heavy cream
- 0.5 cup chicken broth
- 2 cups shredded cheddar, divided
- 0.5 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp Dijon mustard
- salt and pepper, to taste
- 1 cup crushed pork rinds (optional topping)
- 2 tbsp melted butter (for topping)
- chopped parsley or green onions for garnish
Instructions
- Preheat oven to 375°F and spray a 9×13 baking dish with cooking spray.
- Prep vegetables: blanch dense ones like cauliflower or broccoli, and salt and drain zucchini to remove moisture.
- Sauté onion for 3–4 minutes, then add garlic and cook 1 minute. Add mushrooms now if using. Set aside.
- In large bowl, whisk softened cream cheese, sour cream, heavy cream, and broth until smooth.
- Add 1 cup cheddar, parmesan, seasonings, Dijon, and aromatics. Stir until fully combined. Adjust thickness with broth if needed.
- Fold in chicken and vegetables until evenly coated. Mixture should be creamy and cohesive.
- Transfer to prepared baking dish. Top with remaining 1 cup cheddar.
- Optional: Mix crushed pork rinds with melted butter and sprinkle on top for crunch.
- Cover with foil and bake 25 minutes. Uncover and bake 15–20 more minutes until bubbly and golden.
- Let casserole rest 10 minutes. Garnish with parsley or green onions before serving.
Notes
Nutrition
Frequently Asked Questions
My casserole is watery – what happened?
Vegetables released too much water, or you used too much liquid in sauce. Zucchini especially releases water – salt and drain it first. Or use less broth in cream mixture.
The vegetables are too crunchy – how do I fix them?
Blanch them before assembling casserole, or bake casserole longer (covered to prevent burning cheese). Raw dense vegetables need longer cooking.
Can I make creamy low carb chicken casserole ahead of time?
Yes. Assemble completely but don’t bake. Cover and refrigerate up to 24 hours. Add 15 minutes to baking time since starting cold. Or freeze for up to 3 months.
How many carbs are in this?
Depends on vegetables used. Cauliflower version: roughly 6-8g net carbs per serving. Broccoli similar. Zucchini slightly higher. Still very low compared to pasta casseroles.
The sauce is too thick and not mixing well – help?
Cream cheese was too cold or not softened enough. Let it sit at room temperature longer. Or add more broth or cream to thin sauce to pourable consistency.
Can I use Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt works fine. Don’t use non-fat – it’s too thin and can curdle.
My cheese topping didn’t brown – why?
Oven wasn’t hot enough or you removed it too soon. Make sure you’re baking uncovered for final 15-20 minutes. Or broil briefly at end.
