You know those cozy, no-fuss weeknights when you just want to get dinner on the table without turning your kitchen upside down? That’s where this Low Carb Chicken Casserole swoops in like a dinnertime superhero. It’s creamy, cheesy, downright comforting and yep, still keto-friendly. Let’s cook up something easy, cravable, and family-approved.
Why You’ll Love This Casserole
- Wholesome and creamy without heavy carbs
- One dish, minimal cleanup, weeknight magic
- Customizable and crowd-pleasing for picky eaters
Gather ‘Round the Goodness (Ingredients)
This is a casserole built for ease and satisfaction. Each ingredient has a role to play, and we’re not about to overcomplicate things here in my Nashville kitchen.
Cooked chicken: Rotisserie works like a charm, but any shredded or diced leftover chicken will do the job.
Broccoli florets: Adds a fresh crunch and a bit of color. You can swap for green beans or spinach if that’s what’s hanging out in your fridge.
Cream cheese: The backbone of our rich, velvety sauce. Soften it first it’ll blend easier and smoother.
Heavy cream & sour cream: These tag-team to bring tang and luscious texture.
Ranch dressing: Brings zesty depth. I love using a keto-friendly bottled one, like Hidden Valley’s classic.
Shredded cheddar cheese: The melty crown. Choose sharp if you want that bold bite.
Pork rinds (optional): Crushed on top like mock breadcrumbs for that “messy in the best way” crunch.
How We Make It (Step-by-Step)
We’re building flavor in layers here, with a few simple moves. Pull out that 9×13 dish, and let’s do this!
Start by blanching your broccoli until just tender about 3 minutes in boiling water. Drain it well and let it cool a bit.
In a big bowl, mix softened cream cheese, sour cream, heavy cream, and ranch dressing. Add a bit of seasoning if you like garlic powder or a dash of cayenne brings a nice kick.
Stir in your shredded chicken and cooled broccoli until everything’s coated like it’s wrapped in a cozy blanket.
Pour the whole thing into your casserole dish, spread it out, and sprinkle cheddar on top like it’s your job.
Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden. Let it rest a bit if you can wait.
Common Mistakes to Avoid (Yes, I’ve Made Them)
Using watery veggies: Broccoli straight from the freezer without blanching will water down your sauce. Let’s avoid casserole soup, shall we?
Not softening your cream cheese: Cold cream cheese equals lumpy sauce. Set it on the counter while you prep the rest.
Skimping on the cheese topping: That crispy, gooey layer makes the dish feel like a warm hug. Don’t hold back.
Little Pro Tips
This recipe is forgiving and flexible just like any busy momma needs. Want to prep ahead? You bet. Want to swap ingredients? Go for it.
Protein swaps: Leftover turkey, shredded pork, or even rotisserie duck if you’re feelin’ fancy. Just make sure it’s cooked and not too saucy.
Veggie variety: Try sautéed mushrooms, cauliflower, or green beans. This casserole welcomes whatever’s in your fridge drawer.
Make it extra hearty: Serve over cauliflower rice or zucchini noodles for a full plate experience—great if you’ve got folks at the table who aren’t totally carb-free.
What To Serve Alongside
This dish holds its own, but a little contrast never hurts. Try it with:
A fresh side salad with lemon vinaigrette something crisp to balance the richness.
Cauliflower rice or roasted asparagus if you want to stay in keto lane.
Need ideas for breakfast the next day? You might enjoy our Low FODMAP breakfast roundup—perfect for staying light after a hearty dinner.
Low Carb Chicken Casserole
Ingredients
- – 4 cups cooked shredded chicken
- – 1 lb broccoli florets blanched
- – 8 oz cream cheese softened
- – 1 cup ranch dressing keto-friendly
- – 1/2 cup heavy cream
- – 1/4 cup sour cream
- – 2 cups shredded cheddar cheese
- – Optional: 1 oz crushed pork rinds for topping
Instructions
- Preheat oven to 375°F.
- Blanch broccoli for 3 minutes; drain and set aside.
- In a large bowl, mix cream cheese, ranch, heavy cream, and sour cream.
- Fold in chicken and broccoli.
- Pour into a 9×13 casserole dish and top with cheese and pork rinds.
- Bake uncovered for 25–30 minutes or until golden and bubbly.
- Rest 5 minutes before serving.
Notes
- Soften cream cheese to avoid lumps.
- Use fresh broccoli or thaw and dry frozen.
- Add chili flakes for heat.
- Great with cauliflower rice or keto bread.
FAQs
Can I freeze this Low Carb Chicken Casserole?
Because it’s cream-based, freezing isn’t ideal. It can get grainy after thawing. I recommend making it fresh or storing in the fridge for up to 3 days instead.
What’s the best way to reheat it?
Pop a serving in the microwave with a damp paper towel over the top—this keeps the moisture in. Sprinkle a little extra cheese if you’re feelin’ generous with yourself (you should be).
Can I use frozen broccoli?
Sure can! Just thaw it and pat it dry really well. Too much moisture will mess with that dreamy sauce.
How do I make this even more keto-friendly?
It’s already pretty low carb, but if you want to kick it up, skip the ranch and use homemade dressing with avocado mayo or blend in extra cream cheese for thicker texture.
From My Oven to Yours
This Low Carb Chicken Casserole is the kind of meal that saves your night without stealing your energy. It’s family-friendly, totally satisfying, and keeps your keto goals in check. If you’re craving more cozy ideas, check out our Smothered Chicken and Rice or easy pantry winners like Tuna Helper Made Easy.
Want more casseroles that love you back? I found a gem over on Little Pine Kitchen’s Low Carb Chicken Casserole recipe that’s packed with extra veggie tips and seasoning swaps—it’s a great one to bookmark.
Now go on and grab that baking dish. Your dinner’s about to get a whole lot easier.
