I first made this creamy low carb chicken casserole on a rainy weeknight when I wanted something comforting but not carb-heavy. The result was a bubbling, cheesy bake studded with tender shredded chicken and bright broccoli—rich enough to feel indulgent, yet light on carbs thanks to riced cauliflower. It’s the kind of dish that disappears fast at the table and keeps well for easy lunches the next day.
Why you’ll love this dish
This casserole balances comfort and low-carb smartness. It’s creamy and cheesy without the pasta or rice, which makes it ideal for ketogenic or low-carb meal plans. It’s also quick to assemble, budget-friendly (leftover chicken works perfectly), and family-friendly—kids often love the melty cheese, while adults appreciate the easy weeknight prep.
“A perfect weeknight casserole—simple, filling, and the kind of dish you can make with whatever chicken you have on hand.”
Reasons to try it:
- Low-carb and keto-friendly but still rich and comforting.
- Uses pantry staples and leftovers, so it’s economical.
- Hands-off baking time makes it great for busy evenings.
- Easily scaled up for company or meal prep.
How this recipe comes together
Step-by-step overview:
- Shred or cube cooked chicken and mix it with riced cauliflower and broccoli for texture and volume.
- Make a quick creamy sauce by whisking heavy cream and softened cream cheese with garlic and onion powders.
- Combine chicken, vegetables, and sauce, then top with shredded cheese.
- Bake until bubbly and golden—about 25–30 minutes.
This short process means most of your time is hands-off baking. Prep takes about 10–15 minutes if your chicken is already cooked; otherwise add time to cook chicken or use store rotisserie chicken to speed things up.
What you’ll need
Key ingredients (with quick notes):
- 2 cups cooked chicken, shredded (rotisserie or poached chicken work well)
- 1 cup cauliflower, riced (fresh or frozen, thawed and drained)
- 1 cup broccoli florets (small bite-sized pieces)
- 1 cup shredded cheese (mozzarella or cheddar; sharp cheddar adds more punch)
- 1 cup heavy cream (for richness; can reduce slightly for less sauce)
- 1/2 cup cream cheese, softened (brings silkiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing or coating)
- 1/4 teaspoon paprika (for color and a hint of smoky warmth)
Substitution notes:
- Swap Greek yogurt (full-fat) for some heavy cream in a pinch, but keep a little cream for texture.
- Use a dairy-free cream cheese and coconut cream for a dairy-free version, though flavor will differ.
- Add 1/4 cup grated Parmesan for extra umami.
Directions to follow
- Preheat the oven to 350°F (175°C).
- If using raw broccoli, toss florets with a little olive oil and roast or briefly steam until just tender; set aside.
- In a large bowl combine the shredded chicken, riced cauliflower, and half of the shredded cheese.
- In another bowl whisk the heavy cream, softened cream cheese, garlic powder, onion powder, salt, and pepper until smooth and lump-free.
- Pour the cream mixture over the chicken and vegetables. Stir until everything is evenly coated.
- Transfer the mixture to a greased 9×9-inch (or similar) baking dish and spread it flat.
- Sprinkle the remaining shredded cheese over the top and lightly dust with paprika for color.
- Bake 25–30 minutes, until the casserole is bubbly and the cheese is golden brown.
- Let the casserole cool for 5–10 minutes before serving so the sauce thickens slightly.
Cooking method tips:
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- For extra crisp edges, broil the casserole for 1–2 minutes at the end—watch closely.
Best ways to enjoy it
Serving suggestions:
- Plate a scoop with a crisp green salad (arugula or mixed greens with lemon vinaigrette) to cut the richness.
- Serve with roasted asparagus or a simple sauté of spinach with garlic.
- For a heartier meal, pair with cauliflower mash or a warm pilaf of riced cauliflower seasoned with herbs.
- Garnish with chopped fresh parsley or chives and a squeeze of lemon for brightness.
Presentation ideas:
- Bake in individual ramekins for brunch or potluck-friendly single servings.
- Spoon into shallow bowls and top with a sprinkle of toasted almonds for crunch.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate leftovers in an airtight container within two hours of baking. Use within 3–4 days.
- To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions until heated through (stir halfway for even heating).
How to freeze: - Cool completely, then portion into freezer-safe containers. Freeze up to 2–3 months.
- Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until bubbly.
Food safety note: - Always reheat to at least 165°F (74°C) internally. Discard if left at room temperature more than 2 hours.
Pro chef tips
- Use warm (not hot) cream when whisking with cream cheese so it blends smoothly without lumps.
- Dry the riced cauliflower well (press in a towel) to avoid a watery casserole.
- Shred your own cheese from a block for better melt and flavor than pre-shredded blends.
- If you like a thicker sauce, reduce heavy cream by 1/4 cup or add 1–2 tablespoons of grated Parmesan to bind the sauce.
- For deeper flavor, sauté the riced cauliflower briefly in olive oil with a pinch of salt before mixing.
Creative twists
- Add mushrooms and thyme for an earthy mushroom-chicken casserole.
- Turn this into a fajita-style bake: swap paprika for cumin and chili powder, add sliced bell peppers and use Pepper Jack cheese.
- Make it buffalo-style by mixing in hot sauce and topping with blue cheese crumbles and chopped celery.
- For a Mediterranean spin, add sun-dried tomatoes, olives, and feta.
- To make it vegetarian, replace chicken with seasoned tofu cubes or extra cauliflower and add a can of drained chickpeas (note: carbs increase).
FAQ
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess liquid from frozen riced cauliflower and broccoli before mixing to prevent a watery casserole.
Q: How long does it take to prepare from scratch?
A: Active prep is about 15 minutes if chicken is cooked. Total time is roughly 40–50 minutes including bake time.
Q: Is this recipe suitable for keto?
A: Yes. It’s low in carbs thanks to cauliflower and broccoli; use full-fat dairy to keep it keto-friendly.
Q: Can I make this ahead?
A: Assemble the casserole and keep covered in the refrigerator for up to 24 hours before baking. Add 5–10 minutes to bake time if chilled.
Q: What can I use instead of heavy cream?
A: Full-fat coconut milk or a mixture of Greek yogurt and a little milk can work, but the texture and flavor will change slightly.
Conclusion
For extra recipe inspiration for creamy, low-carb chicken casseroles, check this version from Creamy keto chicken casserole – Family on Keto, or see a simple approach at Low Carb Chicken Casserole – Easy Dinner | The Foodie Affair. If you want a mushroom-forward twist, try ideas at Keto Chicken Mushroom Casserole – Creamy Low Carb Goodness!. For bold fajita flavors adapted to keto, this take is helpful: Low Carb Chicken Fajita Casserole | Easy, Keto, THM. And for a hearty, well-loved casserole technique, see Keto Chicken Casserole – Headbanger’s Kitchen for inspiration.
Print
Creamy Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto, Low Carb
Description
A comforting, creamy, low-carb chicken casserole bursting with flavor from tender chicken and bright broccoli, topped with melty cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower, riced
- 1 cup broccoli florets
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- If using raw broccoli, toss florets with a little olive oil and roast or steam until just tender; set aside.
- In a large bowl, combine the shredded chicken, riced cauliflower, and half of the shredded cheese.
- In another bowl, whisk together the heavy cream, softened cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the cream mixture over the chicken and vegetables, and stir until evenly coated.
- Transfer the mixture to a greased baking dish and spread it flat.
- Sprinkle the remaining shredded cheese on top and dust lightly with paprika.
- Bake for 25–30 minutes, until bubbly and golden brown.
- Let cool for 5–10 minutes before serving.
Notes
If the top browns too quickly, tent loosely with foil for the last 10 minutes. For extra crisp edges, broil for 1–2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
Keywords: chicken casserole, low carb, keto recipe, creamy casserole