Creamy Low Carb Chicken Casserole Easy Keto Dinner Recipe

One chilly evening last fall, I found myself staring blankly into the fridge, hoping for dinner inspiration that wouldn’t derail my keto goals. I was tired, hungry, and honestly a bit frustrated with all the complicated low-carb recipes that promised a lot but delivered little. Then, I remembered a cozy chicken casserole my mom used to make—rich, creamy, and satisfying—but I knew it needed a keto makeover.

After a few experiments (and a couple of burned edges that I swear only made it taste better), I landed on this creamy low carb chicken casserole that’s now become my ultimate easy keto dinner. It’s the kind of dish that warms you up from the inside out, with tender chicken, velvety sauce, and just enough cheese to make it feel indulgent without guilt. Plus, it’s surprisingly simple to throw together on a busy weeknight.

I’ve made this casserole more times than I can count, tweaking it just enough to get the flavors spot on and the texture perfect. If you want a no-fuss, crowd-pleasing keto dinner that doesn’t skimp on comfort, this creamy low carb chicken casserole is your new best friend.

Why You’ll Love This Recipe

This creamy low carb chicken casserole has completely changed my weeknight dinner game. Here are a few reasons why it might just do the same for you:

• Easy to Make — Seriously, if you can dice chicken and stir a sauce, you’re golden. I’ve made this while juggling a toddler and a barking dog. It works.
• Perfect for Keto — Low on carbs but high on flavor and fat, this casserole fits neatly into keto meal plans without feeling like a punishment.
• Family Approved — My picky eaters don’t even realize it’s low carb. They just see creamy, cheesy goodness and ask for seconds.
• Make-Ahead Friendly — I prep this casserole in advance for busy nights. Just pop it in the oven and dinner’s done.
• Hearty and Comforting — This dish hits that cozy spot like a warm hug, especially on cold nights when you want something filling but healthy.

Real talk: this casserole has saved me from countless “what’s for dinner?” moments. It’s reliable, delicious, and kind of addictive. I’m betting it’ll become a staple in your kitchen, too.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably sitting in your fridge or pantry right now. I’m particular about three of them, and I’ll explain why as we go.

• Chicken breasts (2 large, about 1.5 pounds / 700g) — Boneless, skinless is easiest. I like to dice it for even cooking. Leftover roasted chicken works too if you’re in a hurry.
• Olive oil (2 tablespoons / 30ml) — Use good quality extra virgin for sautéing. It adds subtle depth.
• Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is a must. It’s the backbone of the sauce’s flavor.
• Cauliflower florets (4 cups / 600g) — The low carb “potato” of this casserole. I steam them just until tender before baking.
• Heavy cream (1 cup / 240ml) — Full fat only. It’s what makes the sauce luxuriously creamy.
• Cream cheese (4 ounces / 115g) — Adds richness and helps thicken the sauce. I let it soften before mixing so it blends smoothly.
• Parmesan cheese (1 cup, freshly grated / 100g) — Buy the block and grate yourself. It melts better and tastes fresher.
• Shredded mozzarella (1 cup / 100g) — For that gooey, melty top layer everyone loves.
• Chicken broth (1/2 cup / 120ml) — Low sodium so you can control salt. I use this to thin the sauce if needed.
• Italian seasoning (1 teaspoon) — Or a mix of dried basil, oregano, and thyme. Fresh herbs are lovely if you have them on hand.
• Salt and black pepper — To taste. Don’t be shy with salt—it brings out all the flavors.
• Red pepper flakes (optional, 1/4 teaspoon) — Adds a subtle kick if you want it.

Pro tip: If you want to sneak in more veggies, try mixing in some sautéed spinach or mushrooms. I often add spinach just for color and nutrition—it wilts right into the sauce.

Equipment Needed

You don’t need fancy gear for this creamy low carb chicken casserole. Here’s what I use:

• Large skillet — For sautéing the chicken and garlic. I love my 12-inch stainless steel skillet.
• Medium pot — To steam the cauliflower. You could also use a microwave steamer if you prefer.
• Baking dish (9×13 inches / 23×33 cm) — Fits the casserole perfectly. Glass or ceramic both work.
• Mixing bowl — To combine the creamy sauce ingredients.
• Measuring cups and spoons — Standard kitchen tools that do the job just fine.
• Cheese grater — Box grater or microplane for that fresh Parmesan. Totally worth it.
• Optional but useful:
• Steamer basket — Makes steaming cauliflower easier but you can just boil in a pot if needed.

If you don’t have a skillet, a sauté pan or even a wok will do. The key is a wide surface so the chicken browns nicely.

How to Make It: Step-by-Step

Alright, let’s get cooking! This creamy low carb chicken casserole is easier than you think. I’m walking you through exactly how I do it, including the little tricks that make it foolproof.

Step 1: Prep and Cook the Chicken (10 minutes)

Heat olive oil in your skillet over medium heat. Season the diced chicken generously with salt, pepper, and half the Italian seasoning. Add the chicken to the hot skillet and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (no pink inside). Remove the chicken to a plate and set aside.

Step 2: Steam the Cauliflower (8-10 minutes)

While the chicken cooks, steam the cauliflower florets until just tender but not mushy—about 8-10 minutes. You want them fork-tender so they bake nicely in the casserole without turning to mush.

Step 3: Make the Creamy Sauce (5 minutes)

In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant (don’t let it brown or it’ll taste bitter). Add the cream cheese and stir until it starts melting, then pour in the heavy cream and chicken broth. Whisk to combine until smooth and creamy.

Stir in the Parmesan, remaining Italian seasoning, and red pepper flakes (if using). Keep stirring gently until the cheese melts and the sauce thickens slightly—about 2-3 minutes. Taste and add more salt or pepper if needed.

Step 4: Assemble the Casserole (5 minutes)

Preheat your oven to 375°F (190°C). In your mixing bowl, combine the cooked chicken, steamed cauliflower, and creamy sauce. Toss gently but thoroughly to coat everything in that luscious sauce.

Pour the mixture into your baking dish and spread evenly. Sprinkle the shredded mozzarella evenly over the top.

Step 5: Bake and Serve (20-25 minutes)

Bake uncovered for 20-25 minutes until bubbly and golden on top. If you want a crispier cheese crust, pop it under the broiler for the last 2 minutes—just watch carefully so it doesn’t burn.

Let it rest for 5 minutes before serving. The sauce will thicken as it cools, making every bite rich and satisfying.

Expert Tips & Tricks

• Don’t Overcook the Cauliflower — It should be tender but still hold shape. Mushy cauliflower makes the casserole watery.
• Softened Cream Cheese Is Key — I leave mine out for 30 minutes or microwave for 15 seconds to avoid lumps in the sauce.
• Use Freshly Grated Parmesan — Pre-grated cheese contains additives that can make your sauce grainy.
• Room Temperature Heavy Cream — Cold cream can seize the sauce. Let it sit out 10-15 minutes before cooking.
• Skip the Broiler If You’re Busy — Just baking until bubbly still tastes amazing, and you avoid burnt cheese.
• Make Ahead — Assemble the casserole the night before, cover it, and bake the next day. Just add 5 extra minutes baking time.
• Substitute Cauliflower with Broccoli — For a slightly different texture and flavor, steamed broccoli florets work just as well.

Variations & Substitutions

Once you’ve nailed this creamy low carb chicken casserole, feel free to mix things up. I’ve tried most of these and they all work great:

• Swap Chicken for Turkey — Ground turkey or diced turkey breast are excellent low-carb alternatives.
• Veggie Boost — Add 1 cup chopped mushrooms or 2 cups fresh spinach for extra nutrients and flavor.
• Spicy Kick — Stir in 1 teaspoon smoked paprika and increase red pepper flakes to ½ teaspoon.
• Keto Bacon Lover’s — Cook 4 strips crispy, crumble over the top before baking for smoky crunch.
• Dairy-Free Version — Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
• Cheese Swap — Pepper Jack adds a nice zing; Gruyère makes it fancy and melty.

If you want a lighter option, check out my easy healthy chicken zucchini bake, which cuts carbs even further with zucchini noodles.

Serving & Storage

I usually serve this creamy low carb chicken casserole straight from the oven with a simple side like a green salad dressed in lemon vinaigrette or roasted asparagus. It’s hearty enough that you don’t need much else.

Leftovers keep well in the fridge for 3-4 days in an airtight container. When reheating, add a splash of heavy cream or broth to loosen the sauce. Heat gently on the stove or microwave in short bursts to avoid drying out or curdling.

Heads up: this casserole doesn’t freeze well because of the cream and cheese. The texture gets weird once thawed, so I recommend making it fresh or enjoying leftovers cold (it’s surprisingly good!).

For extra cozy dinners, pair this with the flavors of my creamy cowboy butter chicken for a double dose of comfort.

Nutrition Information

I’m no nutritionist, but here’s the deal: this casserole packs a solid protein punch thanks to chicken and cheese, and it’s low in carbs to keep you in ketosis. The fat comes from cream and cheese, so it’s satisfying and filling. If you want to lighten it up, swap heavy cream for half-and-half or add more veggies to stretch it further.

Final Thoughts

So that’s my creamy low carb chicken casserole recipe—the perfect easy keto dinner that’s rich, comforting, and made for busy nights. I’ve probably talked your ear off by now, but after making this dozens of times, I can confidently say it’s one of the best keto dinners out there.

This casserole has pulled me out of many “I have nothing to cook” moments, giving me a reliable, delicious meal that the whole family loves. It’s creamy without being heavy, cheesy without being overwhelming, and low carb without feeling like a diet.

Make it yours! Add your favorite herbs, toss in some veggies, or crank up the spice. The best recipes are the ones you tweak until they’re perfect for your kitchen.

If you give this creamy low carb chicken casserole a try, drop a comment below and tell me how it turned out! I’m always here if you need help troubleshooting or want ideas for next time.

Happy cooking! And may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use milk instead of heavy cream in this casserole?

A: You can, but the sauce won’t be as rich or thick. If you want to try milk, go for whole milk and add a tablespoon of cream cheese to help thicken. I’ve done this once when I ran out of cream—it works but the texture is less luxurious. Half-and-half is a better middle ground.

Q: My sauce turned out watery—what did I do wrong?

A: Most likely, the cream sauce didn’t simmer long enough to thicken or you steamed the cauliflower too much, releasing extra water. Let the sauce simmer over low heat for a few minutes before adding cheese, and make sure to drain cauliflower well after steaming. If the sauce is watery after baking, you can stir in extra cheese or cook it uncovered a bit longer next time.

Q: Can I make this casserole ahead of time?

A: Absolutely! Prepare the casserole up to the assembly step, cover tightly, and refrigerate for up to 2 days. When you’re ready, bake it as directed, adding 5-10 extra minutes to the cooking time since it’s cold from the fridge. This saves so much stress on busy nights.

Q: Why did my sauce get grainy or lumpy?

A: That usually happens when the cheese is added over too high heat. Parmesan needs gentle warmth to melt smoothly. Always remove the skillet from heat before stirring in cheese, and whisk quickly. If it’s already grainy, try whisking in a splash of warm cream or broth to smooth it out.

Q: Can I use pre-shredded cheese?

A: You can, but freshly shredded melts better and avoids the waxy coating that pre-shredded cheese often has. It’s a small step that makes a big difference in sauce texture.

Q: How do I reheat leftovers without drying them out?

A: Reheat gently on the stove with a splash of cream or broth, stirring often. This brings back creaminess. Microwave works too if you add a little liquid and heat in short bursts, stirring in between.

Q: Can I double this recipe?

A: Yes! Just double all ingredients and use a larger baking dish. Cooking time stays roughly the same, but keep an eye on the casserole to avoid over-browning on top. I do this when meal prepping for the week.

Creamy Low Carb Chicken Casserole Easy Keto Dinner Recipe

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• Author: Nora Winslow
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A rich, creamy, and satisfying low carb chicken casserole perfect for keto dinners. This easy recipe combines tender chicken, cauliflower, and a velvety cheese sauce for a comforting meal.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts (about 1.5 pounds / 700g), diced
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced (about 1 tablespoon)
• 4 cups cauliflower florets (about 600g)
• 1 cup heavy cream (240ml), full fat
• 4 ounces cream cheese (115g), softened
• 1 cup freshly grated Parmesan cheese (100g)
• 1 cup shredded mozzarella cheese (100g)
• 1/2 cup low sodium chicken broth (120ml)
• 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and half the Italian seasoning. Cook chicken for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
2. Steam cauliflower florets until just tender, about 8-10 minutes. Drain well.
3. In the same skillet, reduce heat to medium-low and sauté minced garlic for 30 seconds until fragrant. Add softened cream cheese and stir until it starts melting.
4. Pour in heavy cream and chicken broth, whisking to combine until smooth and creamy.
5. Stir in Parmesan cheese, remaining Italian seasoning, and red pepper flakes if using. Cook gently for 2-3 minutes until sauce thickens. Adjust salt and pepper to taste.
6. Preheat oven to 375°F (190°C). In a mixing bowl, combine cooked chicken, steamed cauliflower, and creamy sauce. Toss gently to coat.
7. Transfer mixture to a 9×13 inch baking dish and spread evenly. Sprinkle shredded mozzarella over the top.
8. Bake uncovered for 20-25 minutes until bubbly and golden. For a crispier top, broil for 2 minutes, watching carefully to avoid burning.
9. Let rest for 5 minutes before serving to thicken the sauce.

Notes

[‘Do not overcook cauliflower; it should be tender but hold shape to avoid watery casserole.’, ‘Use softened cream cheese to avoid lumps in the sauce.’, ‘Freshly grated Parmesan melts better and improves sauce texture.’, ‘Let heavy cream sit at room temperature before cooking to prevent sauce seizing.’, ‘Broiling is optional; baking until bubbly is sufficient and avoids burnt cheese.’, ‘Make ahead by assembling the casserole the night before and baking next day with 5 extra minutes.’, ‘Cauliflower can be substituted with steamed broccoli florets.’, ‘Add sautéed spinach or mushrooms for extra veggies and nutrition.’, ‘Reheat leftovers gently with a splash of cream or broth to restore creaminess.’, ‘This casserole does not freeze well due to cream and cheese.’]

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6th of casserole
• Calories: 410
• Sugar: 3
• Sodium: 450
• Fat: 25
• Saturated Fat: 14
• Carbohydrates: 6
• Fiber: 2
• Protein: 38

Keywords: low carb, keto, chicken casserole, creamy, easy dinner, keto dinner, low carb dinner, cauliflower casserole