Easy Low Carb Chicken Casserole
I still remember the first time I tucked into this low-carb chicken casserole — warm, cheesy, and comfortably familiar without a single breadcrumb in sight. It’s a family-friendly bake that keeps carbs low by swapping rice or noodles for riced cauliflower and plenty of veggies. Make it when you want an easy weeknight dinner, something to bring to a potluck, or a cozy meal that reheats beautifully for lunch. For another hands-off chicken option perfect for busy nights, try easy slow cooker chicken stew.
Why you’ll love this dish
This casserole gives you all the comforts of a classic chicken bake — creamy sauce, melty cheese, tender chicken — while staying low in carbs. It’s fast to put together if you use rotisserie chicken, budget-friendly when you stretch leftovers, and very forgiving: it tolerates substitutions and small timing hiccups. Families love it because picky eaters usually approve, and it’s easy to portion for meal prep.
“A crowd-pleasing comfort meal that never feels heavy — perfect for my low-carb weeknight rotation.” — a quick review from my dinner table
Step-by-step overview
You’ll start by prepping the chicken and cauliflower, then combine them with a creamy, seasoned sauce. Transfer the mixture to a baking dish, top with cheese (and an optional crunchy topping), and bake until bubbly and golden. Expect about 10–15 minutes of active prep if your chicken is already cooked, plus 20–30 minutes in the oven. If you prefer a slow-cooker method for hands-off cooking, take a look at this slower, saucier alternative for inspiration: slow cooker balsamic chicken.
What you’ll need
- 4 cups cooked, shredded chicken (rotisserie works well)
- 1 medium head cauliflower, pulsed into rice (about 4 cups riced) or 4 cups frozen riced cauliflower, thawed and drained
- 8 oz cream cheese, softened
- 1 cup sour cream (full-fat for best texture)
- 1–1½ cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- 1 cup chopped broccoli florets (optional; adds color and fiber)
- 1 small onion, finely chopped, or 1 tsp onion powder
- 2 cloves garlic, minced, or 1 tsp garlic powder
- 1–2 tsp Dijon mustard (optional, adds brightness)
- 1 tsp paprika, ½ tsp salt, ¼–½ tsp black pepper
- 2 tbsp butter or olive oil (for sautéing)
- ¼ cup chopped green onions or parsley, for finishing
- Optional crunchy topping: ½ cup crushed pork rinds or ¼ cup almond flour mixed with 1 tbsp melted butter
Notes: Swap Greek yogurt for sour cream to reduce fat slightly; use shredded mozzarella for a milder melt. If you want more veggies, add diced bell pepper or mushrooms.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- If using raw cauliflower, pulse florets in a food processor until rice-like, then sauté 4–5 minutes in a skillet to remove excess moisture; drain well. If using frozen riced cauliflower, thaw and press out moisture with a towel.
- In a skillet, heat butter or oil and sauté the chopped onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- In a large bowl, beat together the cream cheese and sour cream until smooth. Stir in Dijon (if using), paprika, salt, pepper, and half the cheddar and Parmesan.
- Fold shredded chicken, riced cauliflower, broccoli (if using), and the sautéed onion/garlic into the creamy mixture until evenly combined. Taste and adjust seasoning.
- Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan on top. Add the crunchy topping if desired.
- Bake 20–30 minutes, until the casserole is bubbling and the top is golden. For a browned top, broil 1–2 minutes while watching closely.
- Let rest 5–10 minutes before serving; garnish with green onions or parsley.
Chef’s note: The goal is a moist, not soupy, interior. If your cauliflower releases water during prep, press it out well — that prevents a watery bake.
Best ways to enjoy it
Serve straight from the dish with bright finishes to balance the richness. Good pairings:
- A crisp green salad with lemon vinaigrette
- Roasted asparagus or green beans
- Low-carb almond-flour biscuits or cloud bread for sopping the sauce
- A spoonful of hot sauce or a cilantro-lime garnish for a fresher bite
For potlucks, transfer into a shallow casserole and top with extra cheese right before baking so it looks glossy and inviting.
Storage and reheating tips
Refrigerate leftovers within 2 hours in an airtight container; keep for 3–4 days. To reheat: cover with foil and bake at 350°F (175°C) for 15–20 minutes or microwave single portions until heated through (about 2–3 minutes, stirring halfway). If frozen, cool fully, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge, then reheat to 165°F (74°C) before serving.
Food safety reminder: reheat until the center reaches 165°F and discard any casserole left out at room temperature beyond 2 hours.
Helpful cooking tips
- Use rotisserie chicken to cut prep time dramatically.
- Squeeze as much moisture from riced cauliflower as possible — excess liquid dilutes the sauce.
- Soften cream cheese at room temperature or microwave in 10-second bursts for easier mixing.
- If you like a saucier casserole, add ¼ cup chicken broth or heavy cream, but reduce baking time slightly.
- For a lighter topping, stir panko-style almond crumbs with melted butter and sprinkle on the casserole.
Also, if you often make low-carb bakes, you might enjoy turning leftovers into a different dish like a hearty white chicken chili using this method: chili cook-off winning slow cooker white chicken chili.
Creative twists
- Buffalo chicken casserole: stir ½ cup hot sauce into the filling and top with blue cheese crumbles.
- Mexican style: add 1 tsp cumin, 1 tsp chili powder, a can of diced green chiles, and top with Monterey Jack and cilantro.
- Add bacon and caramelized onions for a richer, smoky version.
- Make it vegetarian by swapping shredded chicken for extra roasted mushrooms and smoked tofu (adjust seasonings).
- For a crisp topping, combine grated Parmesan with crushed pork rinds and bake until golden.
Common questions
Q: Can I use raw chicken?
A: Yes. If using raw chicken breasts or thighs, poach or bake them first until they reach an internal temperature of 165°F (74°C), then shred and proceed with the recipe. Alternatively, cut raw chicken into small cubes, sauté until cooked through, and then mix into the casserole — but ensure the final bake reaches 165°F in the center.
Q: How low is “low carb”?
A: Carbs depend on exact ingredients, but using cauliflower rice instead of grains typically keeps a serving in the single-digit to low-20s grams of net carbs. Using high-fat dairy and minimal starchy add-ins keeps this casserole keto-friendly for many. Calculate with your specific brands if you’re tracking macros closely.
Q: Can I make this ahead for a crowd?
A: Yes. Assemble the casserole in the dish, cover, and refrigerate up to 24 hours before baking (add a few extra minutes to bake time). For potlucks, travel with the casserole chilled and reheat upon arrival to serve hot.
Q: Any tips to reduce calories without losing satisfaction?
A: Use light cream cheese and Greek yogurt instead of sour cream, reduce the cheese slightly, and pack in more non-starchy veggies like spinach or broccoli.
Conclusion
If you want even more low-carb casserole inspiration, I recommend checking out That Low Carb Life’s low-carb chicken casserole for another take on creamy, cheesy chicken bakes, and The Foodie Affair’s low-carb chicken casserole for variations and serving ideas. These will give you fresh ideas to tweak textures, seasonings, and toppings while keeping carbs in check.
Low-Carb Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- If using raw cauliflower, pulse florets in a food processor until rice-like, then sauté in a skillet for 4–5 minutes to remove excess moisture before draining well.
- If using frozen riced cauliflower, thaw and press out moisture with a towel.
- In a skillet, heat butter or oil and sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- In a large bowl, beat together the cream cheese and sour cream until smooth. Stir in Dijon (if using), paprika, salt, pepper, and half the cheddar and Parmesan.
- Fold in shredded chicken, riced cauliflower, broccoli (if using), and the sautéed onion/garlic until evenly combined. Taste and adjust seasoning.
- Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan on top. Add the crunchy topping if desired.
- Bake for 20–30 minutes, until the casserole is bubbling and the top is golden. For a browned top, broil for 1–2 minutes while watching closely.
- Let rest for 5–10 minutes before serving; garnish with green onions or parsley.
