This low carb chicken casserole is here to make your weeknights a little easier and tastier!
It’s one of my favorite ways to sass up low carb chicken recipes, which can be oh-so-boring and bland…
This casserole is smothered in a creamy sauce, stuffed full of veggies, and topped in gooey cheese. Don’t forget that crumb topping! Low carb casseroles like this one are the heroes we all need during crazy weeks. They make for great prep and freeze well for low carb dinners when you’re short on time!
Y’all can’t get enough of my low carb breakfast casserole, and I know you’re going to feel the same about this one, let’s bake!
This low carb chicken casserole was designed to be a weekly staple. There are so many reasons I love it, but here’s what you should expect before getting started:
- 30-minute meal
- Creamy + cheesy
- Loaded with veggies
- LOW in CARBS!
This is one of those easy casseroles that’s hard to mess up! Here’s what you need to know:
- Save time with pre-cooked chicken – Part of what gets keto chicken recipes like this one on the table FAST, is using pre-cooked chicken. Alternatively, you can poach your chicken or turn this into a leftover chicken casserole with last night’s dinner. You can also use browned ground chicken for a ground chicken casserole with the same taste and slightly different texture.
- Use a dutch oven – These large ceramic dishes can be used to saute on a stovetop but can handle the high temp of the oven. Ergo, fewer dishes for you!
- Saute the veggies. One glance at broccoli nutrition facts, and you’ll quickly see that they’re loaded with water — sauteing them will help to release their liquid, preventing the casserole from becoming soggy.
- Adding a crunch is key! It adds much-appreciated texture – without it, casseroles can feel “mushy”. My favorite way to do this is with pork rinds, as they’re incredibly low in carbs.
- Want to save some carbs? Swap low carb greek yogurt for sour cream.
Can You Freeze This?
This low carb chicken casserole is great for freezing and breaking out on a night you’re in a hurry. Store a slice of this quick keto dinner in a resealable baggie in the freezer.
Reheat in the oven, to help maintain that extra “crunch” on top!
Want to add your own spin to this low carb chicken casserole recipe? Here are a few ways to get creative:
- Use a different kind of meat. You can easily swap the chicken in the recipe below with your cooked protein of choice! Turkey, pork, or beef (ala low carb cheeseburger casserole).
- Make it spicy. Add whatever spice you’re craving — Jalapenos, Tabasco, cayenne pepper, you name it.
- Use other types of low carb cheese. Swap the cheddar for mozzarella, pepper jack, or even Mexican cheese blend — all make for delicious cheesy chicken casserole options.
- Add more vegetables. Saute and toss in your faves. I like to mix in some green beans (ala low carb green bean casserole) for an added crunch.
Casseroles are here to save your weeknight dilemma, of “I don’t have enough time” or “I’m starving”! There are countless low carb options, so try these next!!:
- Low Carb Pizza Casserole
- Eggplant Lasagna
- Cabbage Lasagna
- Low Carb Shepherd’s Pie
- Loaded Cauliflower Casserole
Low Carb Chicken CasserolePrint Recipe Pin Recipe
- 1 1/4 Pounds Chicken Breast cooked + diced
- 2 Cups Broccoli broken into small pieces
- 1 Leek sliced
- 1 1/2 Tablespoons Unsalted Butter
- 1/2 Cup Greek Yogurt make sure it's low carb and high protein, I use Fage
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Smoked Paprika
- 2 Teaspoons Ground Garlic
- 1/4 Cup Heavy Cream
- 2 Cup Sharp Cheddar Cheese
- 1 Ounce Pork rinds crushed*
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Pepper
- Prep. Preheat oven to 450F
- Saute veggies. Melt butter in a large, pan (oven safe pan if you'd like to save dishes) on medium-low heat. Add leeks and broccoli, and slowly cook slowly until broccoli becomes soft and leeks are translucent. Once cooked, place these veggies in a large bowl.
- Combine. Add chicken, Greek yogurt, heavy cream, and spices to the bowl and stir until well incorporated.
- Assemble. Place chicken/veggies in a pan (I used the same one I cooked the veggies in). Sprinkle with cheese, then sprinkle with crushed pork rinds.
- Bake. Place in the oven and bake for 20 minutes, or until the cheese begins to brown on the edges. Take out, and cover with chopped cilantro. Allow to cool before serving. Enjoy!