This Low Carb Chicken Casserole is a simple, comforting dish that’s packed with tender chicken, creamy cheese, and fresh veggies. It’s a great way to enjoy a hearty meal without the extra carbs, making it perfect for anyone watching their carb intake but still craving something filling and tasty.
I love making this casserole because it’s super easy to put together and you can switch up the veggies depending on what you have on hand. The cheesy topping melts beautifully and adds that perfect, golden finish that everyone enjoys. I usually make a big batch so I have leftovers for the next day, which always saves me time during a busy week.
My favorite way to serve this is with a side salad or some steamed green beans to keep the meal light but satisfying. It’s the kind of dish that feels like a warm hug after a long day, and I’m sure you’ll find it just as comforting and delicious as I do.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best here for lean protein. You can use rotisserie chicken for convenience or leftover chicken. Dark meat can be used if you prefer a juicier texture.
Broccoli and Cauliflower: These low-carb veggies add great texture and nutrition. If you don’t have cauliflower, just use extra broccoli or try zucchini or green beans instead.
Cheese: Cheddar and mozzarella provide creaminess and a nice melt. Feel free to swap mozzarella for Monterey Jack or gouda to change the flavor.
Bacon: Adds a smoky crunch. You can skip it for a lighter version or use turkey bacon. For extra flavor, crisp it well before adding.
Sour Cream, Mayonnaise & Cream Cheese: These create the creamy sauce. Greek yogurt can replace sour cream if you want less fat but still creamy.
How Do You Get the Perfect Creamy and Cheesy Casserole?
The key is mixing the creamy sauce well and layering your ingredients properly before baking. Here’s how to nail it:
- Soften the cream cheese first—it blends better with sour cream and mayo.
- Mix the sauce ingredients until smooth before adding chicken and veggies.
- Don’t overcook your broccoli or cauliflower; steam lightly so they stay slightly firm.
- Spread everything evenly in the dish so the casserole cooks uniformly.
- Top with cheese and bacon for a golden, bubbly finish—bake uncovered so the top crisps up slightly.
- Let it rest a few minutes after baking so the sauce sets nicely for easy serving.
These tips will help you make a casserole that’s creamy, cheesy, and just the right texture every time!
Equipment You’ll Need
- 9×13 inch casserole dish – I like this size because it fits everything nicely and bakes evenly.
- Mixing bowls – for blending your creamy sauce; a large one makes it easier to combine everything.
- Measuring cups and spoons – ensures you get the right balance of ingredients every time.
- Chef’s knife and cutting board – helpful for chopping cooked chicken and veggies smoothly.
- Oven-safe spoon or spatula – to spread the mixture evenly in the dish before baking.
- Toothpick or fork – for checking if the casserole is heated through and cheese is bubbly.
Flavor Variations & Add-Ins
- Cheese Swap: Use Monterey Jack or gouda instead of cheddar and mozzarella for different cheesy flavors.
- Protein Switch: Add cooked sausage or turkey bacon for extra variety and flavor.
- Veggie Boost: Mix in spinach, mushrooms, or sliced zucchini to customize your veggie mix.
- Spicy Touch: Stir in a pinch of red pepper flakes or hot sauce for a little heat.
Low Carb Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, shredded or chopped
- 3 cups broccoli florets, steamed or lightly cooked
- 1 cup cooked cauliflower florets (optional, to bulk up veggies)
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 6 slices bacon, cooked crispy and crumbled
Creamy Sauce:
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (plus fresh thyme for garnish if desired)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25-30 minutes to bake. Overall, you’ll spend less than an hour from start to finish, making it a quick and easy low-carb meal option!
Step-by-Step Instructions:
1. Preheat & Prepare the Sauce:
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, onion powder, dried thyme, salt, and pepper. Stir everything until the mixture is smooth and well blended.
2. Combine Chicken and Veggies:
Add the cooked chicken, steamed broccoli, and optional cooked cauliflower into the creamy sauce. Mix well so all the pieces are evenly coated with the sauce.
3. Assemble the Casserole:
Grease a 9×13 inch casserole dish and spread the chicken and vegetable mixture evenly inside. Then sprinkle shredded cheddar and mozzarella cheese evenly over the top. Scatter the crumbled bacon pieces all over the cheese for that tasty crunch and smoky flavor.
4. Bake to Perfection:
Bake the casserole uncovered in your preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. Once baked, take it out and let it cool for a few minutes before serving.
5. Garnish & Serve:
If you like, add fresh thyme sprigs on top for a lovely aroma and pretty presentation. Serve warm and enjoy this creamy, cheesy, and satisfying low-carb chicken casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just be sure to fully thaw the chicken before cooking and adding it to the casserole. Thaw in the fridge overnight or use the defrost function on your microwave for faster thawing.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the casserole through step 3 (assembly), then cover and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in the oven at 350°F until heated through or microwave in short intervals.
Can I Substitute the Vegetables?
Definitely! Feel free to swap broccoli and cauliflower for other low-carb veggies like zucchini, spinach, or green beans—just steam or cook them lightly before mixing in.
