I’ve been making this Easy Low Carb Chicken Casserole when I need something comforting, quick, and reliably crowd-pleasing. It’s a cheesy, creamy bake that uses tender shredded chicken and low-carb veggies so you get that casserole satisfaction without the carb overload. This version is great for weeknights, meal prep, or bringing to a potluck where someone has chosen the low-carb option — and it reheats beautifully for lunches all week. For a close texture comparison and a cream-forward version, I sometimes refer back to a similar creamy low-carb chicken casserole I like to riff off of.

Why you’ll love this dish

This casserole hits the sweet spot: high protein, low carbs, and big flavors with minimal hands-on time. It uses pantry staples and cooked chicken, so the active prep is under 20 minutes, and the oven finishes the rest. It’s flexible — swap vegetables, tweak the cheeses, or use leftover rotisserie chicken and still get great results. Perfect for a busy weeknight, a family dinner where picky eaters need convincing, or for anyone following a low-carb plan who still wants comfort food.

"Creamy, cheesy, and surprisingly light — this casserole disappeared faster than I expected." — home cook review

If you prefer one-pot, slow-cooker comfort, there’s also an excellent slow-cooker option that pairs wonderfully with shredded chicken techniques found in an easy slow cooker chicken and dumplings recipe.

How this recipe comes together

This section gives a quick, at-a-glance overview so you know what to expect:

Preheat the oven and gather cooked, shredded chicken.
Sauté or steam low-carb vegetables (broccoli or cauliflower work best).
Mix cheeses, cream cheese, and a little mayo or Greek yogurt to form a thick binder.
Combine chicken, vegetables, and sauce in a baking dish. Top with extra cheese and breadcrumbs alternative (pork rinds or almond flour).
Bake until bubbling and golden, then rest 5–10 minutes before serving.

If you prefer a slightly saucier casserole, see a richer take in this other creamy low-carb chicken casserole that uses heavier cream ratios.

Gather these items

What you’ll need:

3 cups cooked, shredded chicken (rotisserie works great)
2 cups broccoli florets, chopped small (or 3 cups cauliflower florets)
8 oz cream cheese, softened
1/2 cup sour cream or full-fat Greek yogurt
1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
1/4 cup grated Parmesan
2 tbsp mayonnaise (optional, for richness)
1 tsp Dijon mustard
1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste
1/4 cup crushed pork rinds or 2 tbsp almond flour for a crunchy topping
1–2 tbsp butter or olive oil for sautéing
Notes/substitutions inline:
Swap broccoli for spinach or frozen green beans if preferred.
For dairy-free, use a vegan cream cheese and dairy-free shredded cheese (texture will differ).

For tips on using slow-cooked shredded chicken as a shortcut, check this easy slow cooker chicken and dumplings recipe which shows how to yield juicy, shreddable chicken.

Directions to follow

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
If using fresh broccoli or cauliflower, steam or sauté until just tender, about 4–6 minutes. Drain well.
In a large bowl, beat softened cream cheese until smooth. Stir in sour cream, mayonnaise (if using), Dijon, garlic powder, onion powder, salt, and pepper.
Fold in shredded chicken, steamed vegetables, and 1 cup shredded cheddar. Mix until evenly combined.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Sprinkle the remaining 1/2 cup cheddar, Parmesan, and crushed pork rinds or almond flour over the top.
Bake 20–25 minutes, until the casserole is bubbly and the topping is golden. If you want more browning, broil 1–2 minutes while watching closely.
Let rest 5–10 minutes before serving so the sauce firms slightly.

Safety note: if your chicken was refrigerated, ensure the internal casserole temperature reaches at least 165°F (74°C) when baking for food-safety reassurance.

Best ways to enjoy it

Serve this casserole warm, scooped onto plates or in shallow bowls. Pairing ideas:

A crisp green salad with lemon vinaigrette to cut the richness.
Cauliflower rice or a simple arugula salad tossed with olive oil for more low-carb volume.
For a heartier meal, serve alongside roasted Brussels sprouts or sautéed mushrooms.

If you like bold, savory pairings, try serving it with a tangy pepperoncini relish or a spoonful of sugar-free cranberry chutney. For a different low-carb casserole experience, fans of savory bakes also enjoy a low-carb Philly cheesesteak casserole.

Storage and reheating tips

Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate up to 4 days.
Reheating: Reheat single portions in the microwave for 1–2 minutes, or place a covered dish in a 350°F (175°C) oven for 10–15 minutes until warmed through.
Freezing: Freeze cooled portions in freezer-safe containers up to 3 months. Thaw overnight in the refrigerator before reheating. Note: texture of the vegetables may soften after freezing; stirring in a little extra shredded cheese before reheating helps restore creaminess.
Food safety: Cool the casserole quickly to room temperature (within 2 hours) before refrigerating to reduce bacterial risk.

Pro chef tips

Dry your steamed vegetables well; excess moisture will make the casserole runny.
Use sharper cheeses (aged cheddar) for more flavor so you can reduce overall fat without losing taste.
If your chicken is bland, briefly toss it in a splash of chicken stock, lemon juice, or a teaspoon of Dijon before mixing to boost flavor.
For an extra crunchy top without carbs, pulse pork rinds in a food processor until breadcrumb-fine, then mix with a little melted butter and sprinkle on top.

Recipe variations

Mexican-style: Stir in 1/2 cup salsa, swap cheddar for pepper jack, and top with sliced jalapeños and cilantro.
Buffalo chicken: Mix in 1/3 cup hot sauce and 2 tbsp melted butter; top with blue cheese crumbles and celery slices after baking.
Vegetarian: Replace chicken with extra cauliflower and a cup of cooked, diced tofu or tempeh; increase spices and add smoked paprika.
Dairy-free: Use cashew cream or a high-quality dairy-free cream cheese substitute and dairy-free shredded cheese.

Common questions

Q: Can I use rotisserie chicken?
A: Yes — rotisserie is perfect. It saves time and adds flavor. Just shred and mix as directed.

Q: How many carbs are in a serving?
A: Exact carbs depend on your ingredient brands and swaps. Typical versions with broccoli and standard dairy are about 4–7g net carbs per serving. Use a nutrition calculator with your specific brands for precision.

Q: Can I make this ahead for a potluck?
A: Absolutely. Assemble in the baking dish, cover, and refrigerate for up to 24 hours before baking. You might need to add 5–10 minutes to the bake time if baking straight from the fridge.

Q: Can I substitute Greek yogurt for sour cream?
A: Yes — full-fat Greek yogurt works well and adds protein while keeping the tang.

Q: Is this suitable for keto?
A: With the vegetable and topping choices shown (broccoli and pork rinds or almond flour), this casserole fits a ketogenic plan. Track your portions and ingredient brands if you’re on a strict count.