This Easy Low Carb Chicken Casserole is a simple, comforting dish that’s perfect for when you want something tasty without a lot of fuss. It’s packed with tender chicken and creamy cheese, all baked together with just the right mix of low carb ingredients to keep things light but satisfying. The textures blend beautifully—soft chicken, melty cheese, and a little crunch from fresh veggies or herbs.
I love making this casserole on busy weeknights because it comes together quickly and can be easily customized. You can add your favorite low carb veggies, or swap cheeses depending on what you have on hand. It’s one of those meals that really comes together in the oven and fills the kitchen with the kind of warm, inviting smell that makes you happy to eat at home.
When I serve this chicken casserole, I usually pair it with a crisp green salad or some roasted broccoli for a little extra crunch and color. It’s a reliable go-to that my family always asks for again, and I find it great for leftovers because it tastes just as good reheated. Plus, it’s low carb, which makes it a win for anyone trying to keep things balanced but still delicious.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this meal lean and tender. You can swap with thighs for juicier, richer flavor.
Cheese: Sharp cheddar and mozzarella add creaminess and melt well. If you want, try Monterey Jack or gouda to mix it up.
Sour Cream and Cream Cheese: These make the sauce nice and creamy. Greek yogurt can be a lighter substitute, but cream cheese is key for that smooth texture.
Veggies: Mushrooms and broccoli add taste and nutrients without extra carbs. Feel free to replace or add zucchini, cauliflower, or spinach.
How Do I Make Sure the Chicken Stays Tender and Juicy?
When cooking chicken in a casserole, the trick is not to overcook it in the skillet. Here’s how:
- Cook the chicken pieces just until they start to brown but aren’t fully cooked inside—about 5-7 minutes.
- They’ll finish cooking in the oven along with the creamy sauce, keeping them moist.
- Avoid crowding the pan to get a nice sear, which boosts flavor.
- Stir sauce gently to coat chicken well without breaking it apart.
Equipment You’ll Need
- Large skillet – perfect for sautéing chicken and veggies evenly before baking.
- Mixing bowl – easy for blending the creamy sauce ingredients smoothly.
- 9×13 inch casserole dish – roomy enough to spread the chicken mixture and cheese without overflowing.
- Measuring cups and spoons – help keep your ingredient amounts just right for flavor and texture.
- Wooden spoon or spatula – great for stirring the sauce gently without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or pork tenderloin for a different low carb meat option that still stays tender.
- Add cooked spinach or kale for a boost of greens and extra vitamins.
- Use pepper jack cheese to add a mild spicy kick that pairs well with the creamy base.
- Mix in chopped sun-dried tomatoes for a little tangy sweetness that cuts the richness.
Easy Low Carb Chicken Casserole
Ingredients You’ll Need:
For the Chicken and Veggies:
- 3 large boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup broccoli florets (optional low carb vegetable)
For the Creamy Sauce:
- 1 cup sour cream (full fat)
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Cheese Topping:
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
Plan for about 15 minutes to prep and cook the chicken and vegetables on the stove, plus 20-25 minutes baking time in the oven. After baking, allow 5 minutes for the casserole to rest before serving, so you’re looking at about 45 minutes total.
Step-by-Step Instructions:
1. Prep and Sauté the Chicken and Veggies:
First, heat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish. Warm olive oil or butter in a large skillet over medium heat. Cook the chopped onion until it’s clear and soft, around 3 to 4 minutes, then add the garlic and sauté for 30 seconds more. Toss in the chicken pieces, season well with salt, pepper, paprika, thyme, and parsley, and cook until the chicken starts to brown but isn’t fully cooked yet (about 5-7 minutes). Add mushrooms and broccoli if using, cooking for another 3-4 minutes.
2. Make the Creamy Sauce and Combine:
While the chicken cooks, mix the sour cream, heavy cream, and softened cream cheese in a bowl until smooth. Pour this creamy mixture into the skillet, stirring well to coat the chicken and vegetables. Once everything is combined, remove from heat.
3. Assemble and Bake the Casserole:
Transfer the creamy chicken and veggie mix to your prepared casserole dish. Spread it out evenly then sprinkle the shredded cheddar and mozzarella cheeses over the top. Pop it into the oven for 20-25 minutes until the cheese is bubbly and golden on top.
4. Rest and Serve:
Once out of the oven, let the casserole rest for 5 minutes for easier serving. You can garnish with some fresh parsley or chives if you like. Serve warm and enjoy your comforting, low carb meal!
Can I Use Frozen Chicken in This Casserole?
Yes, you can! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing it in a sealed bag submerged in cold water. Pat dry before cooking to avoid extra moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed since it will be cold going into the oven.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals stirring occasionally for even heating.
Can I Substitute the Vegetables?
Definitely! Feel free to swap broccoli and mushrooms with other low carb veggies like cauliflower, zucchini, or spinach. Just keep in mind cooking times may vary slightly depending on your choice.
