Easy Low Carb Chicken Casserole Recipe

I created a Creamy Low Carb Chicken Casserole that uses an unexpected ingredient to keep it creamy yet low carb, making it a standout among One Dish Keto Meals.

I love a casserole that feels like a treat but keeps the carbs in check. This Easy Low Carb Chicken Casserole surprised me the first time I tried it, the cream cheese melts into this almost sinful velvety sauce that somehow still tastes fresh.

I toss in plenty of shredded chicken so it doesn’t feel heavy, and there is a crunchy finish that makes people ask for the recipe. Not boring.

It’s exactly the sort of One Dish Keto Meals recipe I bring when I want to impress without hours in the kitchen.

Why I Like this Recipe

– I love how rich and silky it tastes, its indulgent but not too heavy.
– I like that leftovers are awesome, I can heat a single portion no fuss and it still tastes great.
– I enjoy the mix of soft filling and crunchy topping, every bite’s interesting and never boring.
– I find it super forgiving so I just tweak stuff depending on what I got and it always works out.

Ingredients

• Cooked shredded chicken: High protein, low carbs, keeps you full, great for leftovers.
• Cream cheese: Adds rich creamy texture mostly fat and calories little carbs very filling
• Sour cream or Greek yogurt: Tangy, adds protein and some carbs, it’s brighter tasting.
• Heavy cream: Makes casserole silky, high in fat, low carbs, use sparingly if watching calories.
• Cheddar cheese: Sharp, melty, adds protein and calcium, gives savory rich flavor to whole dish.
• Broccoli: Adds fiber vitamins and texture lowers overall carb density keeps it balanced
• Garlic and onion: Build savory depth, tiny carbs, great flavor boost, not sweet or sour.
• Almond flour or pork rinds: Adds crunch, almond adds fiber, pork rinds are zero carb.

Ingredient Quantities

• 3 cups cooked, shredded chicken (about 1.5 pounds raw chicken breasts)
• 8 oz cream cheese, softened
• 1/2 cup sour cream or plain greek yogurt
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups broccoli florets, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt and freshly ground black pepper, to taste
• 1/2 cup crushed pork rinds or 1/3 cup almond flour plus 2 tbsp melted butter for topping, optional
• 2 tbsp chopped fresh parsley, optional

How to Make this

1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish. If you like, line it with foil for easier cleanup.

2. If your chicken is raw, poach breasts in simmering salted water for 15 to 20 minutes or bake at 400°F for 20 to 25 minutes until cooked through, then shred with two forks or a hand mixer. Rotisserie chicken works great and saves time.

3. Chop broccoli into small florets and blanch in boiling water 2 to 3 minutes, then plunge into ice water to keep it bright and not mushy. Drain well. Frozen broccoli thawed and squeezed dry is an ok shortcut.

4. In a skillet heat 2 tablespoons olive oil or butter over medium heat. Add the chopped onion and cook until soft, about 4 minutes, then stir in minced garlic and cook 30 seconds more. Dont let the garlic burn.

5. Reduce heat to low and stir in the softened 8 oz cream cheese until smooth, then add 1/2 cup sour cream (or plain Greek yogurt), 1/2 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, plus salt and pepper to taste. Warm gently and whisk until silky.

6. Stir in 1 1/2 cups shredded sharp cheddar and about half of the 1/2 cup grated Parmesan until melted and combined, taste and adjust seasoning. If sauce is too thick add a splash more broth or cream.

7. In a large bowl combine the 3 cups cooked shredded chicken, the drained broccoli, and the cheese sauce. Mix well so everything is evenly coated.

8. Transfer mixture to the prepared baking dish. Sprinkle the remaining Parmesan on top. For the crunchy topping either press 1/2 cup crushed pork rinds over the casserole or mix 1/3 cup almond flour with 2 tablespoons melted butter and sprinkle that over — both give a nice low carb crust.

9. Bake 20 to 25 minutes until bubbly and the topping is golden. If the topping browns too quickly, tent loosely with foil. Let the casserole rest 5 to 10 minutes before serving, then scatter 2 tablespoons chopped fresh parsley on top if using.

Equipment Needed

1. 9×13 inch baking dish (foil-lined if you want easier cleanup)
2. Large pot (for poaching chicken and blanching broccoli)
3. Colander or slotted spoon (to drain broccoli and chicken)
4. Skillet or large frying pan (to make the cheese sauce)
5. Mixing bowls (one big for combining the casserole, one for ice water)
6. Cutting board and chef’s knife (for chopping broccoli and onion)
7. Measuring cups and spoons
8. Whisk and a wooden spoon or heatproof spatula (to stir the sauce)
9. Two forks or a hand mixer (to shred the chicken)

FAQ

Easy Low Carb Chicken Casserole Recipe Substitutions and Variations

• 3 cups cooked, shredded chicken: swap with rotisserie chicken for the fastest option, canned chunk chicken (drain well) if you need convenience, or shredded cooked turkey from leftovers. Watch salt levels cause rotisserie can be salty.
• 8 oz cream cheese: use mascarpone for a silkier, richer base, Neufchatel if you want a bit less fat, or cottage cheese blended until smooth for a lighter, tangy creaminess.
• 2 cups broccoli florets: replace with cauliflower florets (same bake time), fresh baby spinach (stir in at the end to wilt), or chopped asparagus for a springy twist.
• 1/2 cup crushed pork rinds or 1/3 cup almond flour + 2 tbsp melted butter topping: for a nut free keto option try ground sunflower seeds mixed with 2 tbsp melted butter, or use 2 tbsp ground flaxseed plus 2 tbsp melted butter, or simply sprinkle 1/2 cup finely grated Parmesan for a crisp cheesy top.

Pro Tips

1) If the chicken seems dry, shred it while it is still warm and toss with a couple spoonfuls of warm chicken broth or a bit of the sauce, it soaks in way better than when cold.

2) Make sure the broccoli is really dry before you mix it in, squeeze it in a clean dish towel if you have to, otherwise the whole casserole can get watery and sad.

3) Cube the cream cheese and let it sit at room temp about 20 to 30 minutes so it melts silky, and warm the sauce gently on low while whisking so you don’t end up with lumpy globs.

4) For the crunch topping, mix crushed pork rinds or almond mix with a little grated parm and melted butter so it browns evenly and actually tastes like something, or give it 1 minute under the broiler at the very end but watch it like a hawk.

5) Flavor fix: always taste the sauce before baking, add a tiny squeeze of lemon or a splash of vinegar if it tastes too heavy, and finish with fresh parsley or a grind of black pepper to brighten it up.