Creamy Low Carb Chicken Casserole Recipe

Creamy Low Carb Chicken Casserole Recipe tastes rich, cheesy, and cozy with tender chicken and a velvety sauce. It suits busy low carb or keto eaters, feeds a crowd, and lands on the table in about 35 minutes. I relied on this after a long Tuesday soccer pickup and felt like a dinner hero with zero stress.

Why Choose This Creamy Low Carb Chicken Casserole Recipe

This Creamy Low Carb Chicken Casserole Recipe saves time and carbs while packing big flavor. You mix cooked chicken with a tangy, herby cream sauce, top it with cheese, and bake until bubbly.

You can use rotisserie chicken for a shortcut, and the pantry-friendly sauce uses cream cheese, mayo, and a splash of broth. The casserole reheats well, so leftovers taste just as good the next day.

So creamy and comforting yet low carb, my family scraped the pan clean and asked when I’d make it again! ★★★★★

Ingredients You Need

• 3 cups cooked shredded chicken (rotisserie works great; remove skin and bones)
• 2 cups small broccoli florets, lightly steamed or microwaved until crisp-tender
• 1 cup sliced mushrooms, optional but tasty
• 1 tablespoon olive oil or butter
• 3 cloves garlic, minced
• 4 ounces cream cheese, softened (Philadelphia brick softens and melts smoothly)
• 1/2 cup sour cream or full-fat plain Greek yogurt
• 1/3 cup mayonnaise (Primal Kitchen avocado oil mayo or Duke’s both taste great)
• 1/2 cup chicken broth or stock, low sodium
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional heat
• 1/4 teaspoon xanthan gum, optional for thicker sauce
• 1 1/2 cups shredded cheese, divided (I like half sharp cheddar and half mozzarella)
• 1/4 cup grated Parmesan
• 3 slices cooked bacon, crumbled, optional
• 1/2 cup pork rind panko or almond flour, optional crunchy topping mixed with 1 tablespoon melted butter

Pantry shortcuts and swaps:

• Use rotisserie chicken to cut prep time.
• Swap broccoli for green beans, zucchini, or cauliflower rice to keep carbs low.
• Skip xanthan gum if you like a slightly looser sauce.
• Use lactose-free cream cheese if needed.

Equipment

• 9 by 13 inch baking dish or 2 quart casserole dish
• Large skillet
• Mixing bowl and whisk
• Cutting board and knife
• Measuring cups and spoons
• Foil for covering if the top browns too fast

How to Make Creamy Low Carb Chicken Casserole Recipe

Preheat and Prep

1. Heat oven to 375°F. Grease the baking dish.
2. Steam broccoli until crisp-tender, then pat it dry.
3. Shred or chop the cooked chicken and set it aside.

Sauté Aromatics and Veggies

1. Heat the skillet over medium with olive oil or butter.
2. Add mushrooms and cook until they release moisture and brown, about 5 to 6 minutes.
3. Stir in garlic and cook 30 seconds until fragrant. Remove from heat.

Make the Creamy Sauce

1. In a mixing bowl, whisk cream cheese, sour cream, and mayo until smooth.
2. Whisk in broth, Dijon, lemon juice, smoked paprika, thyme, onion powder, salt, pepper, and red pepper flakes.
3. If you want a thicker sauce, sprinkle in xanthan gum while you whisk.

Combine and Assemble

1. Stir chicken, broccoli, and mushrooms into the bowl with the sauce.
2. Fold in 1 cup of the shredded cheese and the Parmesan.
3. Spread the mixture in the baking dish. Top with remaining 1/2 cup shredded cheese.
4. If you want crunch, mix pork rind panko or almond flour with melted butter and bacon, then sprinkle over the top.

Bake

1. Bake uncovered for 20 to 25 minutes until the edges bubble and the top looks golden.
2. If the top browns too quickly, tent loosely with foil for the last few minutes.

Rest and Finish

1. Let the casserole rest 5 to 10 minutes so the sauce sets.
2. Garnish with chopped parsley or chives.
3. Slice into squares and serve hot.

Tips & Common Mistakes

• Pat veggies dry so excess moisture does not water down the sauce.
• Use rotisserie chicken to cut total time without losing flavor.
• Shred your own cheese to avoid starches that can add carbs and make the sauce gritty.
• Season the sauce before baking; salt later can taste harsh.
• Do not overbake or the dairy can separate; pull it when the edges bubble.
• Want it thicker? Whisk in a pinch of xanthan gum and give it 2 minutes to hydrate.
• Keep broccoli crisp-tender for better texture; mushy florets make the casserole soggy.
• Add heat carefully; crushed red pepper sneaks up on you in a creamy sauce.
• If the sauce looks too tight, splash in 2 tablespoons hot broth and whisk.
• Rest the casserole before serving so slices hold together.

Variations I've Tried

• Jalapeño popper style: add 1 chopped jalapeño and swap half the cheddar for pepper jack, then top with bacon.
• Ranch chicken: mix 1 tablespoon dry ranch seasoning into the sauce and use mozzarella for a stretchy top.
• Buffalo chicken: add 2 tablespoons hot sauce to the sauce and drizzle a little more on top after baking.
• Spinach artichoke: fold in 1 cup chopped spinach and 1/2 cup chopped artichoke hearts, then use all mozzarella.
• Cauliflower base: swap broccoli for 3 cups steamed riced cauliflower for a slightly heartier, risotto-like bite.

How to Serve

Spoon the low carb chicken casserole over cauliflower rice or serve with a crisp green salad. Add roasted asparagus or sautéed zucchini on the side for extra veggies. Finish with a squeeze of lemon and fresh herbs to brighten the creamy sauce. If you like contrast, add a few dill pickle slices or a simple cucumber salad.

Make-Ahead and Storage

Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge at 375°F, adding 5 to 10 extra minutes. For freezing, wrap the unbaked casserole tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.

Store leftovers in airtight containers in the fridge for 3 to 4 days. Reheat single servings in the microwave in 45 second bursts until hot, or warm a covered dish in the oven at 325°F for 15 to 20 minutes. If the top needs crisping, uncover and broil for 1 to 2 minutes, watching closely. Aim for the center to reach hot and steamy before serving.

Ally Sanders

Creamy Low Carb Chicken Casserole Recipe

Creamy Low Carb Chicken Casserole tastes rich, cheesy, and cozy with tender chicken and a velvety sauce, perfect for busy low carb or keto eaters and on the table in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Lunch

Ingredients

  

• 3 cups cooked shredded chicken, skin and bones removed (rotisserie works great)
• 2 cups small broccoli florets, lightly steamed until crisp-tender and patted dry
• 1 cup sliced mushrooms
• 1 tablespoon olive oil or butter
• 3 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/2 cup sour cream or full-fat plain Greek yogurt
• 1/3 cup mayonnaise
• 1/2 cup low sodium chicken broth or stock
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon xanthan gum, for thicker sauce
• 1 1/2 cups shredded cheese, divided (such as half sharp cheddar and half mozzarella)
• 1/4 cup grated Parmesan cheese
• 3 slices cooked bacon, crumbled
• 1/2 cup pork rind panko or almond flour, for crunchy topping
• 1 tablespoon melted butter, for mixing with crunchy topping

Instructions

 

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish or 2-quart casserole dish.
2. Lightly steam the broccoli florets until crisp-tender, then pat dry with paper towels to remove excess moisture.
3. Shred or chop the cooked chicken and set aside.

1. Heat the olive oil or butter in a large skillet over medium heat.
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 to 6 minutes.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, then remove the skillet from the heat.

1. In a mixing bowl, whisk together the softened cream cheese, sour cream or Greek yogurt, and mayonnaise until smooth and well combined.
2. Whisk in the chicken broth, Dijon mustard, lemon juice, smoked paprika, dried thyme, onion powder, kosher salt, black pepper, and crushed red pepper flakes if using.
3. If you prefer a thicker sauce, sprinkle in the xanthan gum while whisking, and let it sit for a minute or two to hydrate and thicken slightly.

1. Add the shredded chicken, steamed broccoli, and sautéed mushrooms to the bowl with the sauce and stir until everything is evenly coated.
2. Fold in 1 cup of the shredded cheese and the grated Parmesan.
3. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup shredded cheese over the top.
4. If you want a crunchy topping, mix the pork rind panko or almond flour with the melted butter and crumbled bacon, then sprinkle this mixture evenly over the casserole.

1. Bake the casserole uncovered for 20 to 25 minutes, or until the edges are bubbling and the top is golden and melted.
2. If the top browns too quickly, loosely tent the dish with foil during the last few minutes of baking.

1. Remove the casserole from the oven and let it rest for 5 to 10 minutes so the sauce can set and the slices hold together.
2. Garnish with chopped parsley or chives if desired, slice into portions, and serve hot, optionally over cauliflower rice or alongside a crisp green salad or extra low carb vegetables.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 430–480 calories; fat 32–36 g; saturated fat 13–16 g; carbohydrates 6–8 g; fiber 1–2 g; sugars 2–3 g; protein 30–35 g; sodium 700–900 mg. Values will vary based on specific brands, cheese choices, optional toppings, and portion size.