Creamy Low Carb Chicken Casserole is what I pull out when everyone is starving, I want comfort food, and I do not want to wrestle with carb-heavy sides. Maybe you are in that same spot right now. You want something cozy that keeps your energy steady and does not require chef-level skills. This casserole is rich, cheesy, and full of juicy chicken, yet it stays smart on carbs. It also reheats well, so tomorrow’s lunch is done. Let me show you how I make it at home and how you can tailor it to your family’s taste.
Why Kids Love This Creamy Keto Chicken Casserole
Kids usually want creamy, cheesy, and familiar. This checks all those boxes. The sauce is silky, the chicken is tender, and the edges get a little golden. The texture hits that mac-and-cheese comfort zone, just without the pasta. The mild spices make it friendly for picky palates, and you can sneak in veggies like cauliflower or broccoli without a fuss.
Another win is that it looks like a classic family bake. No one has to know it is low carb unless you want to share. I also keep the seasoning simple and let the cheese do the heavy lifting. If your crew likes a touch of sweetness, a handful of sautéed onions does the trick.
If your kiddos already love classics like a cozy Chicken Divan casserole, this one slides right into the rotation. It is creamy, it is balanced, and it makes weeknights easier. Honestly, that is my metric for success. 
How To Make Keto Creamy Chicken Casserole
What you need
- 3 cups cooked chicken, shredded or chopped. Rotisserie is great for speed.
- 1 small head cauliflower, cut into bite-size florets and lightly steamed, or use 3 cups riced cauliflower.
- 2 tablespoons butter or olive oil.
- 2 cloves garlic, minced. Optional: 1/2 small onion, finely chopped.
- 1 cup heavy cream and 4 ounces cream cheese, softened.
- 1/2 cup chicken broth.
- 1 teaspoon Dijon mustard.
- 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika.
- Salt and pepper to taste.
- 1 cup shredded mozzarella and 1/2 cup grated Parmesan.
- Optional thickener: a pinch of xanthan gum or reduce the sauce longer on the stove.
- Fresh parsley or chives for garnish.
Step by step
- Heat the oven to 375 F. Grease a 9 by 13 baking dish.
- Prep the cauliflower: steam florets until just tender, about 4 to 5 minutes. Drain well to avoid a watery casserole. If using riced cauliflower, sauté it in a dry pan to cook off moisture.
- Sauté aromatics: in a skillet, melt butter over medium heat. Add onion if using and cook 3 minutes until soft. Stir in garlic for 30 seconds.
- Make the sauce: add cream, cream cheese, broth, Dijon, and spices. Whisk while it warms. The cream cheese melts and makes it smooth. Simmer 3 to 5 minutes until slightly thick. If you want it richer, simmer a bit longer or sprinkle a tiny pinch of xanthan gum while whisking.
- Combine: in a large bowl, toss chicken and cauliflower with the sauce. Taste and adjust salt and pepper. Fold in half the mozzarella and half the Parmesan.
- Assemble: spread in the dish, then sprinkle the rest of the mozzarella and Parmesan over the top.
- Bake 18 to 22 minutes until bubbling and lightly golden. The chicken should be at least 165 F in the center if you used freshly cooked or cooled chicken. Broil 1 to 2 minutes for extra color.
- Rest the casserole 5 to 10 minutes before serving so it sets and slices cleanly.
This is an easy base that welcomes little twists. If you are into earthy flavors, try a spoonful of sautéed mushrooms and a sprinkle of thyme. If you want creamier vibes, add one more ounce of cream cheese and a splash of broth to balance it. On days when I want that cozy mushroom note, I also make this garlic mushroom chicken casserole for the same creamy comfort in a different outfit.
We made this on a Tuesday and my picky teen went back for seconds. He asked if I could pack it in his lunch the next day, which basically never happens.
Make ahead and storage
You can build the whole casserole in the morning, cover, and chill. Bake the same evening, adding a few extra minutes since it is cold. Leftovers keep up to 3 days in the fridge. For the freezer, wrap tightly and freeze up to 2 months. Reheat covered at 325 F until hot and bubbly.
Serving ideas
I like a simple green salad with a lemony dressing to cut through the richness. If you want something extra creamy on the side for a treat night, my family loves a pan of cauliflower mac and cheese. The textures play so well together.
Chicken Casserole Variations
Once you master the basic Creamy Low Carb Chicken Casserole, you can remix it a dozen ways without changing your shopping list much. Here are a few favorites that keep dinner fresh and fun:
Broccoli Cheddar: swap half the cauliflower with broccoli florets. Add a heaping half cup of sharp cheddar to the mozzarella. A pinch of dry mustard makes it pop.
Bacon Ranch: crumble 4 slices of cooked bacon into the sauce, then add 1 to 2 teaspoons of ranch seasoning. Sprinkle green onions on top after baking.
Buffalo Style: whisk 2 to 3 tablespoons of hot sauce into the cream sauce, then finish with blue cheese crumbles after baking. It is got that game-day vibe.
Pesto Spinach: stir in 2 tablespoons of pesto and a handful of chopped fresh spinach. Use mozzarella and a touch of Parmesan on top for a melty, herby finish.
Cauliflower Rice Bake: use riced cauliflower instead of florets and go a little heavier on the sauce so it stays creamy. This makes the casserole softer, more like a spoonable bake.
Any way you go, keep the sauce creamy and the top cheesy. That is the magic combo for satisfaction with less fuss.
Tips for a Perfect Keto Chicken Casserole
- Use rotisserie chicken when you are short on time. It adds deeper flavor and moisture.
- Drain veggies well. Excess water thins the sauce, so steam until just tender and pat dry if needed.
- Shred your own cheese. Pre-shredded blends can be drier and do not melt as smoothly.
- Season lightly, then adjust. Cheese and broth already include salt, so taste before adding more.
- Let the sauce simmer to thicken. Reducing for a few minutes beats overloading thickeners.
- Do not overbake. Pull it once it is bubbling. Overbaking can dry out chicken and separate the sauce.
- Rest before slicing. That 5 to 10 minute pause keeps the sauce creamy instead of runny.
- Busy night plan: if you need even faster comfort, try a simple low-carb 4 ingredient chicken alfredo bake for a quick swap.
Common Questions About Keto Casseroles
Q: Can I use raw chicken instead of cooked?
A: You can dice raw chicken and sauté it until almost cooked, then bake as directed. Fully raw chunks baked in the casserole can release extra liquid and make the sauce thin, so I prefer pre-cooked chicken for best texture and flavor.
Q: What can I use instead of cauliflower?
A: Broccoli is classic and keeps carbs low. Zucchini works if you salt and pat it dry first. Green beans are great too. Stick to veggies that do not get mushy fast.
Q: How do I thicken the sauce without xanthan gum?
A: Simmer the cream and cream cheese a few minutes longer, stirring often, until it reduces and coats the spoon. You can also whisk in a bit more grated Parmesan, which naturally thickens and adds savory depth.
Q: What is the carb count per serving?
A: Exact numbers depend on your ingredients, but you can expect roughly 5 to 7 net carbs per serving when using cauliflower and standard cream and cheese. If you add onions or higher carb veggies, it may go up a little.
Q: Can I make this ahead?
A: Yes. Assemble it up to a day ahead, cover, and chill. Bake straight from the fridge, adding a few minutes. It also freezes well for a future meal.
Let’s Get This Comfort on Your Table
If you are craving comfort that fits your goals, this Creamy Low Carb Chicken Casserole delivers without a lot of work. The sauce is luxurious, the prep is easy, and the leftovers taste just as good. For more creamy casserole ideas, I like the approach in this creamy keto chicken casserole and this simple method from Keto Creamy Chicken Casserole. Try it tonight, tweak it to your family’s taste, and make it your own. I hope it becomes your warm, reliable favorite for busy nights and lazy Sundays alike.
Creamy Low Carb Chicken Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie chicken works best for speed.
- 1 small head cauliflower, cut into bite-size florets and lightly steamed Alternatively, use 3 cups riced cauliflower.
- 2 tablespoons butter or olive oil For sautéing.
- 2 cloves garlic, minced Optional: 1/2 small onion, finely chopped.
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste.
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- a pinch xanthan gum Optional thickener.
- Fresh parsley or chives for garnish.
Instructions
Preparation
- Preheat the oven to 375°F. Grease a 9 by 13 baking dish.
- Steam cauliflower florets until just tender, about 4 to 5 minutes. Drain well.
- In a skillet, melt butter over medium heat. Add onion (if using) and cook for 3 minutes until soft. Stir in garlic for 30 seconds.
Making the Sauce
- Add cream, cream cheese, chicken broth, Dijon mustard, and spices to the skillet. Whisk while warming. Simmer for 3 to 5 minutes until slightly thick. If desired, simmer longer or add xanthan gum.
Combining
- In a large bowl, toss together chicken, cauliflower, and sauce. Adjust salt and pepper to taste. Fold in half of the mozzarella and half of the Parmesan.
Assembling & Baking
- Spread the mixture in the greased baking dish, then sprinkle the rest of the mozzarella and Parmesan on top.
- Bake for 18 to 22 minutes until bubbling and lightly golden. Ensure chicken is cooked to at least 165°F.
- Broil for 1 to 2 minutes for extra color if desired.
- Let casserole rest for 5 to 10 minutes before serving.
