Keto & Low-Carb
Keto Chicken Casserole
This keto chicken casserole skips the usual pasta or rice filler entirely, leaning on broccoli, a rich cream cheese-based sauce, and plenty of melted cheddar for a genuinely satisfying, low-carb bake.
Why you'll love this recipe
- No pasta, rice or breadcrumbs — genuinely low-carb
- Rich, cheesy sauce coats everything
- Great make-ahead casserole for the week
- Naturally gluten-free
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together the cream cheese, sour cream, mayonnaise, chicken broth, garlic powder, onion powder, salt and pepper until smooth.
- Fold in the diced chicken, broccoli and half the cheddar cheese.
- Spread the mixture evenly into the prepared baking dish and top with the remaining cheddar cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
- Top with crumbled bacon if using, and let rest for a few minutes before serving.
How to tell it's done
Bake until the casserole is bubbling around the edges and the cheese on top is melted and golden in spots. Since the chicken is pre-cooked, the center needs to reach 165°F. This takes 25-30 minutes when assembled fresh, or about 40 minutes if the casserole goes into the oven straight from the fridge.
Tips for success
- Blanch the broccoli briefly (2-3 minutes in boiling water) before mixing it in, so it doesn't turn mushy or waterlog the casserole during baking.
- Softening the cream cheese fully before mixing helps it blend smoothly into the sauce without lumps.
- This casserole reheats very well, making it a great meal-prep option for the week.
- Rotisserie chicken works perfectly for the diced chicken in this recipe.
Ingredient notes & swaps
- Broccoli: blanching it briefly is the key to avoiding a watery casserole. Drain it well and pat it dry. Frozen broccoli works if it's thawed and squeezed dry.
- Cauliflower: this swaps 1:1 for broccoli. A mix of both is nice too.
- Cheese: sharp cheddar gives the most flavor. Gruyère or pepper jack can replace half of it for variety.
- Chicken: rotisserie chicken is ideal. Use both white and dark meat for the best flavor.
Storage & reheating
Refrigerate, covered, for up to 4 days. This casserole reheats well. Microwave single portions for 1-2 minutes, or reheat larger amounts covered with foil at 350°F for 20-25 minutes.
Make ahead & freezing
Assemble the whole casserole up to a day ahead, cover it tightly and refrigerate it, then add 10-15 minutes to the baking time. To freeze, assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw it overnight in the fridge before baking. The cream-cheese sauce may look slightly separated after freezing, but it comes back together when stirred after baking.
What to serve with it
A crisp green salad with a vinaigrette balances the rich casserole. Roasted cauliflower, cucumber salad, or sautéed spinach are also good keto-friendly sides.
Frequently asked questions
Can I use cauliflower instead of broccoli?
Yes, blanched cauliflower florets work just as well and keep the dish equally low-carb.
How do I keep this casserole from being watery?
Blanch and drain the broccoli well before mixing it in, since raw or unblanched broccoli releases extra water during baking.
Can I make this casserole ahead of time?
Yes, assemble it unbaked, cover, and refrigerate for up to a day, then bake when ready, adding a few extra minutes if baking cold from the fridge.
Can I freeze keto chicken casserole?
Yes, though the texture of the creamy sauce may change slightly; thaw fully in the fridge before reheating.
Nutrition (per serving)
| Calories | 412 |
| Protein | 28g |
| Carbs | 8g |
| Fat | 30g |
| Sodium | 680mg |
| Sugar | 3g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Keto & Low-Carb Chicken Recipes Chicken Pasta & Casseroles
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