The Ultimate Low-Carb Chicken Casserole Recipe: Comfort Food Without the Carbs

When it comes to satisfying meals that combine comfort, nutrition, and simplicity, few dishes check all the boxes quite like a casserole. Traditionally rich, hearty, and often loaded with starchy ingredients, casseroles have earned a reputation as the ultimate comfort food—perfect for family dinners, potlucks, and leftovers. But for those watching their carbohydrate intake, classic casseroles can quickly become off-limits. That’s where the low-carb chicken casserole comes in.

This dish is more than just a substitution—it’s a complete reimagination of what a casserole can be. By replacing carb-heavy ingredients with low-carb alternatives and using healthy fats, protein-rich chicken, and nutrient-dense vegetables, this recipe retains everything people love about casseroles: the creamy texture, the rich flavor, and the one-dish convenience. Best of all, it fits comfortably within low-carb, keto, and paleo lifestyles without sacrificing taste or satisfaction.

Whether you’re managing a specific diet, looking to cut back on carbs, or simply trying to eat a little healthier without giving up on comfort food, this guide is for you. In this comprehensive walkthrough, we’ll explore not just one way to make a low-carb chicken casserole, but several variations and customization options that let you tailor the dish to your exact preferences. From cheesy broccoli chicken casseroles to creamy spinach and mushroom versions, the possibilities are surprisingly wide—and delicious.

We’ll also look at the nutritional benefits of the core ingredients and explain why low-carb doesn’t mean low-flavor or low-enjoyment. Whether you’re cooking for one, feeding a family, or preparing make-ahead meals for the week, this recipe is versatile, budget-friendly, and easy to put together with everyday pantry staples.

Ready to dig into a wholesome, filling, and guilt-free casserole that’s sure to become a staple in your weekly rotation? Let’s get started.

Part 1: Ingredient Breakdown and Preparation

Before jumping into cooking, it’s important to understand the role of each ingredient. Unlike traditional casseroles that may use pasta, rice, or potatoes, this low-carb version substitutes those with nutrient-dense, low-glycemic vegetables while maintaining a creamy, cheesy texture and bold flavor.

1. Chicken

• Type: Boneless, skinless chicken breasts or thighs. Thighs offer more moisture and flavor, while breasts are leaner.

• Quantity: 1.5 to 2 pounds

• Preparation: Cooked and shredded or diced

• Time-Saving Option: Use rotisserie chicken or leftover roasted chicken

Why it matters: Chicken is the protein base of the casserole, offering satiety without carbs. It’s also highly adaptable to various flavor profiles.

2. Low-Carb Vegetables (Choose One or More)

• Broccoli – Steamed or blanched until just tender

• Cauliflower – Cut into small florets, steamed or roasted

• Zucchini – Sliced or diced; lightly sautéed to remove moisture

• Spinach – Fresh or frozen (thawed and well-drained)

• Mushrooms – Sliced and sautéed to reduce liquid

• Bell peppers – Diced or thinly sliced

Note: Always remove excess moisture from vegetables before baking to avoid a watery casserole.

3. Binding Sauce (Creamy Base)

• Cream cheese – Full-fat for keto; about 4–6 oz

• Heavy cream – For richness; about ½ cup

• Sour cream or Greek yogurt – Optional; adds tanginess and creaminess

• Shredded cheese – Cheddar, mozzarella, Monterey Jack, or a blend

• Seasonings:

  • Garlic powder

  • Onion powder

  • Paprika

  • Dried herbs (thyme, oregano, or Italian seasoning)

  • Salt and pepper to taste

• Optional Add-Ins:

  • Dijon mustard (½ teaspoon) for depth

  • A few dashes of hot sauce or red pepper flakes for heat

4. Toppings

• Shredded cheese (cheddar or mozzarella)

• Pork rind crumbs or almond flour mixed with butter for a keto “breadcrumb” topping (optional)

• Fresh herbs (parsley, chives, basil) for garnish

Part 2: Cooking the Chicken

You can cook the chicken in advance or use leftovers. Here are three methods to prepare the chicken if starting from raw.

Option A: Poached Chicken (Quick & Simple)

1. Place chicken breasts or thighs in a saucepan and cover with water or broth.

2. Bring to a simmer (not a boil) over medium heat.

3. Cook for 12–15 minutes until the internal temperature reaches 165°F (74°C).

4. Remove and let rest for 5 minutes.

5. Shred or cube the meat as desired.

Option B: Baked Chicken

1. Preheat oven to 400°F (200°C).

2. Place chicken in a baking dish, season with salt, pepper, and olive oil.

3. Bake uncovered for 20–25 minutes.

4. Cool slightly and chop or shred.

Option C: Skillet Method

1. Heat 1 tablespoon of oil in a skillet.

2. Add chicken seasoned with salt, pepper, and garlic powder.

3. Cook over medium heat for 5–7 minutes per side until golden and fully cooked.

4. Rest before slicing.

Part 3: Prepping the Vegetables

Choose 1–2 cups of low-carb vegetables total. You can mix and match based on flavor and texture preferences.

Broccoli or Cauliflower

• Steam or blanch until just tender.

• Drain and pat dry to remove excess water.

Zucchini

• Dice or slice, then sauté in a pan with olive oil and salt.

• Cook for 3–4 minutes to release water, then pat dry.

Spinach

• If using frozen: Thaw and squeeze out all moisture.

• If using fresh: Sauté in a pan for 2–3 minutes until wilted; drain well.

Mushrooms

• Sauté sliced mushrooms with a bit of butter until browned and moisture evaporates.

Part 4: Making the Sauce

This is the creamy glue that brings the casserole together. Here’s how to make it:

Step-by-Step Sauce Instructions

1. In a medium saucepan or skillet, melt 2 tablespoons of butter over medium heat.

2. Add cream cheese (4–6 oz) and stir until softened and starting to melt.

3. Pour in ½ cup of heavy cream and whisk until the mixture is smooth and lump-free.

4. Stir in ½ to 1 cup of shredded cheese until fully melted.

5. Add seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, salt and pepper to taste.

6. Optional: Add 1 teaspoon Dijon mustard and a pinch of red pepper flakes.

Pro Tip: Keep the heat low to prevent the sauce from separating or curdling.

Part 5: Assembling the Casserole

Now that all the components are prepped, it’s time to build your casserole.

Assembly Instructions

1. Preheat oven to 375°F (190°C).

2. Lightly grease a 9×13-inch casserole dish or similar-sized baking dish.

3. In a large bowl, combine:

   • Cooked and shredded chicken

   • Prepared vegetables

   • Cheese sauce

4. Mix thoroughly until everything is evenly coated.

5. Transfer the mixture to the prepared casserole dish and spread evenly.

6. Top with extra shredded cheese (½ to 1 cup).

7. Optional: Sprinkle with crushed pork rinds or almond flour topping for crunch.

Part 6: Baking the Casserole

Baking Instructions

1. Place the casserole in the center of the preheated oven.

2. Bake uncovered for 25–30 minutes, or until:

   • The cheese is melted and bubbly

   • The top is golden brown

   • The internal temperature reaches at least 165°F (74°C)

3. Let the casserole rest for 5–10 minutes before serving.

Why resting matters: This allows the sauce to thicken and the flavors to settle, resulting in clean slices and better texture.