Creamy Low Carb Chicken Casserole

ByMadison Rae
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Why Make This Recipe

Creamy Low Carb Chicken Casserole is a fantastic dish for anyone looking to enjoy a comforting meal without the extra carbs. It’s packed with protein from the chicken and loaded with healthy veggies like cauliflower and broccoli. The creamy texture from the heavy cream and cream cheese makes it feel indulgent while still fitting into a low-carb lifestyle. Plus, it’s easy to prepare, so you can have a delicious dinner on the table in no time.

How to Make Creamy Low Carb Chicken Casserole

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cauliflower, broccoli, heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Transfer the mixture to a greased 9×13 inch baking dish.
  4. Sprinkle shredded cheese on top.
  5. Bake for 25-30 minutes or until the casserole is bubbly and golden on top.
  6. Garnish with fresh parsley if desired and serve hot.

How to Serve Creamy Low Carb Chicken Casserole

Serve this casserole hot from the oven. It pairs well with a simple green salad or some steamed vegetables on the side. You can also enjoy it on its own as a satisfying meal. Leftovers can be stored in the fridge and reheated easily for lunch or dinner the next day.

How to Store Creamy Low Carb Chicken Casserole

To store, let the casserole cool completely. Then, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze leftovers if you want to keep them longer. Just make sure to use an airtight container or freezer bag.

Tips to Make Creamy Low Carb Chicken Casserole

  • Use leftover rotisserie chicken for a quicker prep time.
  • Feel free to add more vegetables like bell peppers or spinach if you want to pack in more nutrients.
  • Experiment with different cheeses based on your preference; Gouda or Monterey Jack work well, too.

Variation

If you’re looking for a different twist, consider adding spices like paprika or cayenne pepper for a bit of heat. You can also swap the cauliflower and broccoli for other low-carb vegetables like zucchini or asparagus.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole and store it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap.

2. Is this recipe gluten-free?
Yes, all the ingredients in this casserole are gluten-free, making it perfect for those with gluten sensitivities.

3. What can I serve with this casserole?
This chicken casserole can be served on its own or alongside a fresh salad or steamed vegetables for a balanced meal.

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Creamy Low Carb Chicken Casserole

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Low Carb
Print Recipe

Description

A delicious low-carb chicken casserole packed with protein and healthy veggies, featuring a creamy texture from heavy cream and cream cheese.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cauliflower, broccoli, heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Transfer the mixture to a greased 9×13 inch baking dish.
  4. Sprinkle shredded cheese on top.
  5. Bake for 25-30 minutes or until the casserole is bubbly and golden on top.
  6. Garnish with fresh parsley if desired and serve hot.

Notes

Use leftover rotisserie chicken for quicker prep. Add more vegetables or experiment with different cheeses for variety.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 90mg

Keywords: low carb, chicken casserole, healthy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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