Creamy, cheesy, and secretly loaded with veggies, this low-carb chicken casserole is the weeknight hero you’ve been waiting for. Tender shredded chicken, broccoli and cauliflower rice, and a quick garlic-Parmesan cream sauce bake into a bubbly, golden pan of comfort. It’s keto-friendly, gluten-free, and totally family-approved, trust me, you’re going to love this.
Why You’ll Love This Recipe
- One dish, 10 minutes of prep
- Low carb and naturally gluten-free
- Rotisserie-friendly for speed
- Meal-prep and freezer friendly
- Flexible: oven, slow cooker, or meal-prep cups
Ingredients (names + purpose)
Full measurements in the recipe card below.
- Shredded cooked chicken (rotisserie or poached) — protein base
- Cauliflower rice (fresh or frozen) — low-carb “starch”
- Small broccoli florets — color + fiber
- Cream cheese — creamy body
- Heavy cream — silky sauce
- Chicken broth — thins the sauce
- Grated Parmesan — umami boost
- Shredded mozzarella + cheddar — melty top and pull
- Garlic powder, onion powder, smoked paprika — savory seasoning
- Dijon mustard — tangy balance
- Sea salt & black pepper — to taste
- Almond flour + Parmesan + olive oil (optional “crumb”) — crisp, pork-free topping
Keep it keto: skip any starchy thickeners. Cauli rice absorbs extra moisture while baking.
How to Make the Recipe
- Prep the base
Heat oven to 375°F. Grease a 9×13. If using frozen cauli rice, microwave and drain well. - Make the quick sauce
In a skillet over medium, warm cream cheese, heavy cream, and broth until smooth. Stir in Parmesan, Dijon, garlic powder, onion powder, paprika, salt, and pepper. - Combine
In a large bowl, toss chicken, cauli rice, and broccoli with the sauce. Fold in half the mozzarella and cheddar. - Top & bake
Spread in the dish. Sprinkle remaining cheeses. (Optional) Mix almond flour, Parmesan, and a drizzle of olive oil; scatter on top. Bake 20–25 minutes until bubbling and lightly golden. - Rest & serve
Rest 5 minutes so it sets. Scoop and enjoy.
Pro Tips
- Drain veggies well, extra water = soupy casserole.
- Want extra protein? Add ½ cup cottage cheese into the sauce (still low-carb).
- For heat, add a pinch of red pepper flakes or a little Cajun seasoning.
- Make it dairy-lighter: swap half the cream for unsweetened almond milk and add ¼ tsp xanthan gum.
How to Serve
- With a crisp side salad or roasted green beans
- Over zucchini ribbons for extra veg
- In meal-prep containers for grab-and-go lunches
Make Ahead & Storage
- Make ahead: Assemble, cover, and chill up to 24 hours; add 5–8 minutes to bake time.
- Freeze: Unbaked, up to 2 months. Thaw overnight; bake as directed.
- Leftovers: 4 days in the fridge.
- Reheat: 300°F, covered, 12–15 minutes (or microwave gently).
FAQs
Can I use chicken thighs?
Yes—thighs stay very juicy and are great for keto.
No almond flour?
Skip the crumb or use crushed pork-free crackers that fit your carbs, or just extra cheese.
Slow cooker?
Mix everything except the topping; cook on Low 2½–3 hours, then transfer to a broiler-safe dish, add cheese/topping, and broil to brown.
Can I add mushrooms or spinach?
Yes—sauté first to remove moisture, then fold in.
Full ingredient list with measurements is in the recipe card below.
Easy Low Carb Chicken Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- In a skillet, warm cream cheese, heavy cream, and chicken broth until smooth. Stir in Parmesan, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large bowl, combine chicken, cauliflower rice, broccoli, and sauce. Fold in ½ cup mozzarella and ½ cup cheddar.
- Spread mixture into baking dish. Top with remaining mozzarella and cheddar. If using, mix almond flour, Parmesan, and olive oil and scatter over top.
- Bake 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving.