This Easy Low Carb Chicken Casserole is a simple and tasty way to enjoy a comforting meal without the extra carbs. It’s filled with juicy chicken, creamy cheese, and a mix of fresh veggies that make every bite satisfying and hearty. The flavors blend beautifully, giving you a cozy dish that’s perfect for any night of the week.
I love how quickly this casserole comes together, especially when I’m short on time but still want something homemade. One of my favorite tricks is to use pre-cooked chicken or leftovers to speed things up even more. It’s a meal that gives you the warm, home-cooked feeling without hours in the kitchen.
Serving this casserole with a simple side salad or some steamed green veggies makes it a complete and balanced meal. Everyone who tries it always asks for seconds, which makes me feel like I’ve nailed it. This recipe is proof you can enjoy delicious food and keep it low carb at the same time!
Key Ingredients & Substitutions
Chicken Breast: Cooked chicken is the star here. I like using rotisserie chicken to save time. You can also use leftover or grilled chicken. For variety, try turkey or even cooked tofu for a vegetarian twist.
Broccoli & Mushrooms: These add texture and nutrients. If broccoli isn’t your thing, cauliflower or green beans work well. For mushrooms, button mushrooms are easy to find, but cremini add a richer flavor.
Cheese: Cheddar and mozzarella create a creamy, melty topping. If you want a sharper taste, swap cheddar for pepper jack or gouda. Dairy-free cheeses can work too but check melting properties.
Cream Cheese, Sour Cream & Mayonnaise: These keep the casserole creamy and moist. You can use Greek yogurt instead of sour cream for added protein and a lighter option. Mayonnaise can be swapped with avocado mayo for a healthier fat.
How Do I Get the Vegetables Tender Without Mushiness?
Sautéing broccoli and mushrooms before baking prevents sogginess and brings out their flavor.
- Heat oil or butter in a pan over medium heat.
- Add mushrooms and broccoli; cook for 5-7 mins until veggies are just tender. Don’t overcook.
- Drain any excess liquid to avoid a watery casserole.
- Mix sautéed veggies with other ingredients and bake. This strategy keeps everything fresh and tasty.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even cooking and easy serving.
- Large mixing bowl – makes combining all the ingredients simple and mess-free.
- Skillet or frying pan – used to sauté the veggies for better flavor and texture.
- Sharp knife and cutting board – to chop chicken, veggies, and tomatoes safely and efficiently.
- Measuring cups and spoons – helps keep ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Swap chicken with cooked ground turkey or sausage for a different protein flavor that’s still low carb.
- Add spinach or kale for extra greens; they blend well and boost nutrition without changing the taste much.
- Stir in red pepper flakes or smoked paprika for a bit of heat and smoky depth.
- Use pepper jack cheese instead of cheddar to add a gentle spicy kick and creaminess.
Easy Low Carb Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, chopped or shredded
- 1 cup broccoli florets, chopped into bite-sized pieces
- 1 cup mushrooms, sliced
- ½ cup sun-dried tomatoes, chopped
Dairy & Sauces:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
Seasonings & Others:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for sautéing)
- Fresh parsley or dried parsley flakes for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake. You’ll spend a few minutes sautéing vegetables, mixing everything together, and then baking until the cheese is warm and bubbly. It’s a quick and easy way to enjoy a comforting low-carb meal.
Step-by-Step Instructions:
1. Preheat and Sauté Veggies:
Set your oven to 350°F (175°C). Heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and broccoli florets, cooking for about 5-7 minutes until they’re tender but still bright and fresh. This step brings out their flavor and stops them from getting watery in the casserole.
2. Mix Everything Together:
In a large bowl, combine the cooked chicken, sautéed broccoli and mushrooms, chopped sun-dried tomatoes, cream cheese, sour cream, mayonnaise, minced garlic, oregano, basil, salt, and pepper. Stir well until all the ingredients are evenly mixed into a creamy, delicious blend.
3. Assemble and Bake:
Grease a 9×13 inch casserole dish and pour in your mixture, spreading it out evenly. Sprinkle the shredded cheddar and mozzarella cheeses over the top. Bake uncovered for 25-30 minutes or until the cheese is melted, bubbly, and golden on the edges.
4. Rest and Serve:
Take the casserole out of the oven and let it sit for about 5 minutes to set. Then, sprinkle with fresh or dried parsley for a splash of color and fresh flavor. Serve warm, straight from the dish, and enjoy!
Can I Use Frozen Vegetables in This Casserole?
Yes, you can! Just make sure to thaw and drain them well before sautéing to avoid excess moisture that can make the casserole watery.
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until heated through and bubbly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heat.
What Can I Serve with This Low Carb Chicken Casserole?
This casserole pairs well with a fresh green salad, roasted vegetables, or steamed greens for a complete low-carb meal.
