Easy Low Carb Chicken Casserole is a comforting and simple dish that’s perfect when you want something hearty without all the carbs. It’s packed with tender chicken, creamy cheese, and a delicious mix of veggies that come together in a warm, bubbly casserole. The flavors blend nicely, giving you a satisfying meal that’s both filling and light on carbs.
I love making this casserole when I need dinner ready without spending hours in the kitchen. It’s one of those recipes where I can throw everything in a baking dish, pop it in the oven, and relax while it cooks. Plus, it’s super flexible—I often swap in whatever low-carb veggies I have on hand, making it a great way to use up leftovers.
This casserole is amazing served with a fresh green salad or steamed broccoli for a complete meal. It’s the kind of dish that everyone at the table enjoys, whether they’re watching carbs or not. I find that it reheats well too, so it’s perfect for a cozy lunch the next day. Easy, yummy, and just what I like when I want no-fuss tasty food.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for lean protein, but thighs work great if you prefer juicier meat. Both cook well in the casserole.
Cheese: This recipe shines with a mix of cheddar and mozzarella for gooey, melty goodness. You can swap cheddar for Monterey Jack or pepper jack for a little extra kick.
Heavy Cream or Cream Cheese: Heavy cream adds richness, but cream cheese works well too if you want a thicker, tangy sauce. Use whichever you prefer or have on hand.
Veggies: Mushrooms and spinach add great flavor and texture without adding many carbs. Feel free to swap spinach for kale or use zucchini for variety.
Italian Seasoning: A simple mix of dried oregano, basil, and thyme brightens the dish. If you don’t have Italian seasoning, use garlic powder and a pinch of rosemary as an alternative.
How Do You Make Sure the Chicken Stays Tender and Cooked Just Right?
Cooking chicken evenly in a casserole can be tricky. To keep it tender:
- Cut chicken into bite-sized pieces so it cooks through quickly and evenly.
- Brown it briefly in the skillet before baking to lock in juices and add flavor.
- Don’t overcook the chicken at this stage; it will finish cooking in the oven.
- Add enough sauce (cream and broth) so the casserole stays moist during baking.
- Cover with a foil tent for the first 15 minutes if you notice the top browning too fast, then uncover to brown the cheese.
This approach helps you get juicy, tender chicken every time without drying it out. I’ve found a little patience on the stovetop makes a big difference for texture in the finished casserole.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and sautéing veggies all in one pan.
- Sharp chef’s knife – helps you cut chicken and vegetables into even pieces quickly.
- Cutting board – keeps your workspace safe and tidy while prepping ingredients.
- 8×8 or 9×13-inch baking dish – roomy enough for the casserole to cook evenly and hold all the ingredients.
- Mixing spoon or spatula – great for stirring the sauce and combining everything smoothly.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or leftover rotisserie chicken for a quick twist and extra flavor.
- Add chopped bell peppers or zucchini along with mushrooms for more color and crunch.
- Use pepper jack or smoked gouda in place of cheddar for a smoky, spicy flavor boost.
- Mix in fresh herbs like thyme or rosemary if you want a more fragrant and earthy casserole.
Easy Low Carb Chicken Casserole
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chopped spinach or kale (optional)
- 1 cup diced tomatoes (canned or fresh, drained if canned)
- 1 cup heavy cream or cream cheese
- ½ cup chicken broth
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 teaspoon dried Italian seasoning or a mix of oregano, basil, and thyme
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so you’ll have a warm, cheesy casserole ready in around 40 minutes total.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil or butter in a large skillet over medium heat. Cook the diced onion for 3-4 minutes until translucent. Add garlic and mushrooms, and cook for about 5 minutes until mushrooms soften and release their juices.
2. Cook the Chicken:
Add chicken pieces to the skillet. Season with salt, pepper, and Italian seasoning. Brown the chicken for 5-7 minutes, making sure it’s cooked on the outside but not fully done inside yet. Stir in chopped spinach and diced tomatoes, cooking for 2-3 more minutes until the spinach wilts.
3. Make the Creamy Sauce & Bake:
Pour in heavy cream (or softened cream cheese) and chicken broth. Stir everything together and simmer for a few minutes until the sauce thickens a bit. Pour the mixture into a baking dish, top evenly with shredded cheese, and bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let rest a few minutes, sprinkle with parsley, and serve.
Can I Use Frozen Chicken for This Casserole?
Yes! Just thaw the chicken fully in the fridge overnight before cooking. Pat it dry to avoid extra moisture in the skillet.
Can I Substitute Different Vegetables?
Absolutely! Feel free to swap spinach for kale or add zucchini, bell peppers, or green beans to keep it low carb and add variety.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Prepare This Casserole Ahead of Time?
Yes, you can prepare the mixture ahead and refrigerate it before baking. Bake fresh when ready, adding a few extra minutes to baking time if it’s cold from the fridge.
