Easy Low-Carb Chicken Casserole

When weeknight dinners need to be fast, filling, and friendly to your macros, this high protein easy low carb chicken casserole checks every box. Tender chicken and crisp broccoli get coated in a rich, creamy sauce that’s both satisfying and keto-compatible. The melted cheddar topping adds that golden, bubbly finish that makes casseroles so appealing, while the optional pork rind crust provides crunch without the carbs. This is comfort food that fits your lifestyle, ready in 45 minutes with minimal hands-on work.

The beauty of this casserole lies in its simplicity. Using pre-cooked chicken cuts your prep time significantly, and the straightforward ingredient list means you likely have most of what you need already in your kitchen. It’s the kind of dinner that feeds a family or provides several days of meal prep without requiring advanced cooking skills.

Why You’ll Love This Low-Carb Chicken Casserole

The protein content stands out immediately. With 1.5 pounds of chicken breast plus generous amounts of cheese, each serving delivers substantial protein to keep you satisfied. This matters especially when you’re watching carbs, since protein helps maintain stable energy without the blood sugar spikes.

Time efficiency makes this recipe weeknight-friendly. Fifteen minutes of prep, mostly just mixing ingredients in a bowl, then the oven does the rest. I find this particularly helpful on busy evenings when I need dinner ready quickly but still want something that feels like a real meal rather than thrown-together leftovers.

The creamy sauce binds everything together without relying on flour or other high-carb thickeners. The combination of mayonnaise, sour cream, and heavy cream creates richness and body naturally. The sauce coats each piece of chicken and broccoli, ensuring every bite has flavor rather than leaving dry spots.

Versatility in serving makes this adaptable to different needs. Serve it as a complete one-dish meal for those following stricter low-carb plans, or pair it with a simple side for family members who might want something extra. Leftovers reheat beautifully, making this excellent for meal prep.

The optional pork rind topping adds textural contrast without compromising the low-carb nature of the dish. If you skip it, you still get that satisfying melted cheese top. If you include it, you gain a crunchy element that mimics traditional breadcrumb toppings.

Ingredients for Low-Carb Chicken Casserole

I always reach for rotisserie chicken when making this casserole. The convenience factor is obvious, but rotisserie chicken also brings extra flavor from its seasoning and roasting, which enhances the overall dish without additional effort on your part.

• 1.5 lbs cooked chicken breast, shredded or cubed (rotisserie chicken works perfectly)
• 4 cups broccoli florets, steamed until tender-crisp
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/2 cup crushed pork rinds (optional, for a keto-friendly crunchy topping)

For the broccoli, steam it just until tender-crisp, not fully soft. It continues cooking in the oven, and starting with slightly undercooked florets prevents mushiness in the final dish. Drain the broccoli well and let it sit for a few minutes before adding it to the mixture.

Sharp cheddar brings more pronounced flavor than mild varieties, which matters in a dish where the cheese plays a supporting rather than starring role. The sharpness cuts through the richness of the cream sauce and provides tangy notes that keep the casserole from tasting flat.

Full-fat mayonnaise and sour cream are essential here, not just for texture but for keeping the carb count low. Low-fat versions often contain added sugars or starches to compensate for reduced fat, which defeats the purpose of a low-carb recipe.

The heavy cream adds body to the sauce without thinning it out. You could use more sour cream instead, but heavy cream provides a silkier texture and milder flavor that lets the cheese and seasonings shine through.

Pork rinds might seem unusual if you haven’t used them in low-carb cooking before, but they crush into a texture remarkably similar to panko breadcrumbs. Choose plain, unflavored rinds and crush them yourself in a food processor or sealed bag with a rolling pin.

How to Make Easy Low-Carb Chicken Casserole

The key to this casserole is getting your ingredients ready before you start assembling. In my experience, having everything measured and prepared makes the actual construction take just minutes.

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray. A light coating prevents sticking without adding noticeable calories or carbs.

2. In a large mixing bowl, combine the mayonnaise, sour cream, and heavy cream. Whisk these together until you have a smooth, unified sauce with no lumps. Add the garlic powder, onion powder, smoked paprika, and 1 cup of the shredded cheddar. Stir until the cheese begins to incorporate into the cream mixture. The residual warmth from the steamed broccoli will help melt it later.

3. Add your cooked, shredded or cubed chicken to the bowl. The pieces should be bite-sized, roughly 1-inch chunks or shreds. Toss gently to coat every piece with the creamy sauce.

4. Add the steamed broccoli florets, making sure they’re well-drained. Any excess water will thin your sauce and create a watery casserole. Fold the broccoli in gently to avoid breaking the florets apart. You want distinct pieces of vegetable, not mashed broccoli. Season with salt and black pepper, tasting a small amount of the mixture to check the seasoning level.

5. Transfer the entire mixture to your prepared baking dish, spreading it evenly to ensure uniform cooking. Use a spatula to level the top so the cheese melts evenly.

6. Sprinkle the remaining cup of shredded cheddar evenly over the surface. If you’re using crushed pork rinds, scatter them over the cheese now. They’ll toast slightly during baking, adding crunch and a subtle savory note.

7. Bake for 25-30 minutes. You’re looking for bubbling around the edges and melted, slightly golden cheese on top. The casserole should look cohesive rather than soupy. If the pork rinds brown too quickly, tent the dish loosely with foil for the last few minutes.

8. Let the casserole rest for 5 minutes before serving. This brief waiting period allows the sauce to thicken slightly as it cools, making serving much neater and preventing the first portions from being too liquidy.

What to Serve with Low-Carb Chicken Casserole

Since this casserole is already quite rich and filling, accompaniments should provide freshness, crunch, or acidity to balance the meal.

Simple Green Salad: Mixed greens with cucumber, cherry tomatoes, and a tangy vinaigrette cut through the richness beautifully. The acidity refreshes your palate and adds vegetables without carbs.

Cauliflower Rice: For those who want a “starch” on the side without actual starch, seasoned cauliflower rice sautéed with butter and garlic provides a neutral base that soaks up any extra sauce from the casserole.

Roasted Asparagus: Toss spears with olive oil, salt, and lemon zest, then roast at 425°F until tender with crispy tips. The slight bitterness and bright lemon flavor complement the creamy casserole.

Zucchini Noodles: Quickly sautéed zoodles with garlic and olive oil add volume to the meal without many carbs. They work particularly well if you’re feeding people with different dietary needs at the same table.

Cucumber Tomato Salad: Chopped cucumber, tomatoes, red onion, and fresh herbs dressed with olive oil and vinegar provide a cool, crunchy contrast to the warm, creamy casserole.

Sautéed Green Beans: Keep them simple with butter, garlic, and slivered almonds. The green beans add color and the almonds contribute extra crunch and healthy fats.

Coleslaw with Vinegar Dressing: Skip the sugary mayo-based versions and make a tangy coleslaw with apple cider vinegar, olive oil, and a touch of sweetener if desired. The crunch and acidity balance the soft, rich casserole.

Pro Tips & Variations

Chicken Options: Beyond rotisserie chicken, leftover grilled chicken, poached chicken breast, or even canned chicken in a pinch all work. Dark meat adds more flavor and stays moister, but increases the fat content slightly.

Vegetable Swaps: Cauliflower florets make an excellent broccoli substitute and stay firmer during baking. Green beans work well if you prefer a different vegetable profile. Avoid watery vegetables like zucchini unless you pre-cook and drain them thoroughly.

Lighter Version: Replace the mayonnaise with full-fat Greek yogurt for a tangier sauce with fewer calories. The texture changes slightly, becoming a bit thinner, but it still works well. Add an extra tablespoon of heavy cream to compensate for the different consistency.

Cheese Variations: Gruyere adds a nutty, sophisticated flavor. Monterey Jack melts beautifully and provides mild flavor. A blend of cheddar and parmesan creates a sharper, saltier profile. Avoid pre-shredded cheese when possible since the anti-caking agents affect melting quality.

Make-Ahead Strategy: Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time since you’re starting with a cold dish. This makes dinner preparation on busy nights nearly effortless.

Spice Adjustments: Add red pepper flakes for heat, or stir in some crumbled bacon for smoky depth. Fresh herbs like thyme or rosemary can replace the dried seasonings for a more vibrant flavor.

Portion Control: For meal prep, divide the casserole into individual portions before baking. Use smaller ramekins or meal prep containers, reducing the baking time to 20-25 minutes for single servings.

Dairy-Free Adaptation: Use dairy-free cream cheese, coconut cream, and nutritional yeast to create a similar creamy effect without actual dairy. The flavor profile shifts, but it remains satisfying.

Storage & Reheating Tips

Store cooled casserole in an airtight container in the refrigerator for up to 4 days. The sauce thickens considerably as it cools, which actually makes leftovers easier to reheat without becoming watery.

For reheating individual portions, the microwave works well at 50% power in 90-second intervals. Add a tablespoon of heavy cream or water to the container before microwaving to prevent drying out. Stir halfway through heating to distribute warmth evenly.

Reheating the entire casserole in the oven preserves texture best. Cover with foil and warm at 350°F for 20-25 minutes until heated through. Remove the foil for the last 5 minutes if you want to re-crisp any topping.

This casserole freezes reasonably well for up to 2 months, though the broccoli texture softens slightly after freezing. Freeze in portion-sized containers for easy single-serve meals. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly during thawing but comes back together when heated.

Leftover casserole works cold in a pinch, though the congealed sauce isn’t as appealing. I prefer reheating, but some people enjoy it straight from the fridge as a quick lunch.

This high protein easy low carb chicken casserole delivers exactly what it promises: a satisfying, macro-friendly dinner that comes together quickly and tastes like comfort food. The combination of tender chicken, vegetables, and rich sauce creates a complete meal that doesn’t require complicated techniques or unusual ingredients. Whether you’re feeding a family or meal prepping for the week, this casserole adapts to your needs while keeping your nutritional goals on track.