Low Carb Chicken Casserole is a comforting, crowd-pleasing dish that keeps carbs low without sacrificing creaminess or flavor. If you love hearty weeknight meals, you might also enjoy this creamy low-carb chicken casserole with broccoli and bacon for another take on the same cozy flavors.

Why make this recipe

This low carb chicken casserole is ideal when you want a simple, satisfying dinner that fits a low-carb or ketogenic-style plan. It combines tender shredded chicken, tender-crisp broccoli and cauliflower, and a rich custardy base that sets up into a comfort-food casserole topped with golden melted cheese. The result is familiar and homey — think of it as a lighter, carb-conscious alternative to classic chicken pot pie or rice- or noodle-based casseroles.

It’s also a terrific recipe for busy cooks. Most of the work is assembling the ingredients, and the oven does the rest. Because it relies on pantry-friendly spices and common dairy items like cream, cheese, and eggs, you can usually put this together without a special grocery trip.

Beyond convenience, the casserole stretches cooked chicken into several servings, makes great leftovers, and freezes well, so it’s smart for meal prep. If you’re feeding family members with different diets, this dish is easy to adapt with substitutions, and the base flavors are flexible enough to accept different cheeses, herbs, or extra vegetables.

How to make Low Carb Chicken Casserole

Follow these clear steps and tips for a successful Low Carb Chicken Casserole. Read through the full directions before you start so the oven temperature and timing are ready when you need them.

Directions (as provided):

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, broccoli, cauliflower, and half of the cheese.
In a separate bowl, whisk together the heavy cream, eggs, garlic powder, onion powder, salt, and pepper.
Pour the cream mixture over the chicken and vegetables, stirring to combine.
Transfer the mixture to a greased casserole dish and top with the remaining cheese.
Bake for 25-30 minutes, or until the casserole is set and the cheese is bubbly and golden.
Let cool for a few minutes before serving.

Below is a step-by-step expansion of those directions, with helpful details so your casserole turns out just right.

Preheat and prep: Set your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or a similarly sized ovenproof pan with olive oil or cooking spray so the casserole releases cleanly after baking.
Combine the base: In a large mixing bowl, gently fold together 2 cups cooked shredded chicken, 1 cup broccoli florets, 1 cup cauliflower florets, and half of the 1 cup shredded cheese. If your chicken is cold from the fridge, bring it to room temperature for a few minutes so it integrates more evenly.
Make the custard: In a separate bowl, whisk 1 cup heavy cream with 2 large eggs until smooth. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. This mixture is the flavor-infused custard that will set and hold the casserole together.
Combine everything: Pour the cream and egg mixture over the chicken and vegetables. Stir gently so the custard coats everything and the ingredients are evenly distributed. If the mix seems very loose, that’s okay — it will firm up while baking.
Bake: Transfer to your prepared casserole dish, sprinkle the remaining cheese evenly over the top, and slide it into the preheated oven. Bake 25–30 minutes, until the center is set and a knife inserted near the middle comes out clean. The top should be bubbly and golden.
Rest before serving: Let the casserole cool for 5–10 minutes to help it set and make it easier to portion. Serve warm.

Ingredients

2 cups cooked chicken, shredded
1 cup broccoli florets
1 cup cauliflower florets
1 cup shredded cheese (cheddar or mozzarella)
1 cup heavy cream
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil or cooking spray

Ingredient notes and substitutions:

Chicken: Use leftover roast chicken, rotisserie chicken, or poached chicken breasts. If you buy pre-cooked chicken, check sodium levels and adjust added salt accordingly.
Broccoli and cauliflower: Fresh or lightly steamed florets work best. If using frozen, thaw and pat dry so the casserole doesn’t become watery.
Cheese: Cheddar gives a pronounced sharp flavor and golden top; mozzarella yields a milder, stretchier texture. You can also mix half Monterey Jack or Gruyère for nuttiness.
Heavy cream: For lower fat, substitute half-and-half mixed with a tablespoon of unsalted butter per cup to get a richer mouthfeel; the casserole may be slightly less rich.
Eggs: They bind the casserole. If you need an egg-free option, use 1/4 cup cream mixed with 3 tablespoons of cornstarch (not strictly low-carb) or an egg replacer, though texture will vary.
Seasonings: Add dried herbs like thyme, rosemary, or Italian seasoning if you want more herbal notes.

Pro Tips for Success Low Carb Chicken Casserole

Dry the vegetables: If using frozen broccoli or cauliflower, thaw and pat them dry on paper towels before mixing to prevent excess water in the casserole.
Don’t overcook the chicken: Use tender, cooked chicken. Overcooked or heavily shredded chicken can dry out in the oven. Keep pieces medium-sized so they remain juicy.
Even cheese distribution: Mix half the cheese into the filling and reserve the rest as a top layer to create a creamy interior and an attractive browned crust.
Use a toothpick test: Insert a toothpick into the center after 25 minutes. If it comes out with loose custard, give it a bit longer. The casserole should be set but still slightly jiggly in the center.
Let it rest: Allowing the casserole to cool for 5–10 minutes helps it firm up and improves slicing and serving.
Taste as you go: Because cheeses and store-bought chicken vary in saltiness, season the cream mixture lightly at first and adjust after the casserole comes out of the oven if needed.

Flavor Variations Low Carb Chicken Casserole

Bacon and broccoli: Stir 4–6 slices of cooked, crumbled bacon into the filling for smoky depth. Bacon adds savory, crisp contrast.
Mediterranean twist: Swap the garlic and onion powders for 1 teaspoon dried oregano and 1/2 teaspoon dried basil; add 1/4 cup crumbled feta in place of half the shredded cheese and a handful of chopped sun-dried tomatoes.
Cheesy jalapeño: Fold in 1–2 seeded and diced jalapeños and substitute pepper jack or sharp cheddar for a spicier, more vibrant casserole.
Mushroom and herb: Add 1 cup sliced sautéed mushrooms and a teaspoon of fresh chopped thyme for earthy complexity.
Pesto swirl: Once the casserole is cool, serve with a drizzle of basil pesto over each portion for fresh herb aroma and a pop of color.

Serving Suggestions Low Carb Chicken Casserole

Green side salads: A crisp mixed-green salad with a simple lemon vinaigrette balances the casserole’s richness.
Low-carb bread alternatives: Serve alongside warm almond-flour biscuits, cloud bread, or an herbed flatbread for a more filling meal without the carbs.
Steamed green beans or asparagus: Lightly steamed vegetables with a squeeze of lemon brighten the plate.
Cauliflower rice: If you want extra veggies, a small side of cauliflower rice seasoned with butter and herbs works nicely.
Pickled accents: A small side of pickled red onions or cornichons adds acidity that cuts through the cream and cheese.

Storage and Freezing Instructions Low Carb Chicken Casserole

Refrigerating:

Store: Cool the casserole to room temperature (no more than two hours after baking), cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 3–4 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes until warmed through, or bake in a 350°F (175°C) oven for 15–20 minutes if reheating a larger portion. Cover with foil to prevent excessive browning.

Freezing:

Freeze whole casserole: Allow the baked casserole to cool, then wrap tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze for up to 2–3 months.
Freeze before baking: You can assemble the casserole in a freezer-safe dish, but don’t top with the final cheese layer; cover and freeze. To bake from frozen, let thaw overnight in the refrigerator, add the reserved cheese, and bake at 375°F (190°C) for about 35–45 minutes, or until hot and set.
Thawing and reheating: Thaw in the refrigerator overnight before reheating. If baking from frozen, tent with foil for the first portion of baking to allow the center to come up to temperature without burning the cheese.

Labeling:

Date and label your containers so you know when they were frozen. Write the contents and date on the package.

Nutrition Facts (Per Serving)

(Approximate values; recipe yields 4 servings)

Calories: ~483 kcal
Protein: ~34 g
Carbohydrates: ~5 g
Fat: ~36 g
Fiber: ~1.1 g
Sodium: ~364 mg

Nutrition notes:

These are estimated averages based on typical values for ingredients: cooked chicken breast, cheddar cheese, heavy cream, eggs, and the vegetables listed. Using different cheeses, full- vs. reduced-fat dairy, or salted pre-cooked chicken will change these numbers.
The recipe is low in digestible carbs, making it suitable for low-carb or ketogenic meal plans when portioned appropriately.
If precise nutrition is critical for medical reasons, use a nutrition calculator with your specific brands and amounts.

FAQ About Low Carb Chicken Casserole

Can I use frozen vegetables instead of fresh?

Yes. If you use frozen broccoli or cauliflower, thaw them fully and squeeze out as much excess moisture as possible with paper towels or a clean kitchen towel. Excess water will thin the custard and can make the casserole watery. Lightly steaming then cooling the florets before mixing can help preserve texture and prevent excess liquid.

Is there a way to make this dairy-free or lower in fat?

To reduce dairy or make a dairy-free version, swap the heavy cream for full-fat coconut milk (for a richer mouthfeel) or a blend of unsweetened almond milk plus a tablespoon of xanthan gum to thicken (note: this changes flavor and texture). Replace shredded cheese with a dairy-free cheese alternative that melts well. Keep in mind that calorie and fat counts will shift and the flavor profile will differ from the original.

How can I tell when the casserole is fully cooked?

The casserole is done when the center is set and a knife inserted into the middle comes out clean or with only tiny curds of egg. The top should be bubbly and lightly golden. A gentle jiggle in the center is okay; it will continue to set while resting. If you prefer a firmer texture, bake for an additional 5 minutes.

Can I make this ahead for a potluck or dinner party?

Yes. Assemble the casserole and store it covered in the refrigerator up to 24 hours before baking. When you’re ready, bake at 375°F (190°C) for an additional 5–10 minutes if the filling is cold, and bake until the center is set and the top is browned. Making it ahead makes entertaining much easier.

What protein alternatives work if I don’t want chicken?

If you prefer not to use chicken, substitute cooked shredded smoked turkey, diced cooked tofu, tempeh cubes, or cooked lentils for a vegetarian-friendly dish (note: lentils add carbs). Mushrooms sautéed until golden can add a meaty texture. Adjust seasonings to taste when changing the protein.

How do I adapt it for more servings?

To serve more people, scale the ingredient quantities proportionally. For example, double the recipe to feed about 8 people and use a larger baking dish. Keep in mind that a larger or deeper dish may require slightly longer baking time; test the center for doneness with a toothpick or knife.

Final Thoughts

Low Carb Chicken Casserole is a practical and delicious dish that brings comfort without heavy carbs. It’s forgiving, adaptable, and friendly to meal prepping. Whether you stick to the classic mix or explore variations like bacon, pesto, or Mediterranean flavors, this casserole is an easy way to put protein and vegetables on the table with minimal fuss.

Give this recipe a try on a busy weeknight or assemble it ahead for a fuss-free family dinner. With the basic techniques in hand — drying your vegetables, balancing the custard, and watching for that bubbly golden top — you’ll have a consistently satisfying casserole that fits a low-carb lifestyle.