If you’re craving something cozy, rich, and satisfying without blowing your carbs, this Keto Creamy Chicken Casserole is your new go-to. It’s the kind of dish that makes the whole kitchen smell good and brings everyone to the table fast. The sauce is silky, the chicken is tender, and the veggies add just enough texture to keep it interesting.
Best of all, it’s simple enough for a weeknight but nice enough to serve when friends come over.
Keto Creamy Chicken Casserole – Comforting, Low-Carb, and Weeknight Easy
Ingredients
Method
- Prep your oven and pan: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or a light coat of olive oil.
- Cook the veggies: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onion and mushrooms with a pinch of salt and cook 5–6 minutes until soft and lightly browned.
- Add aromatics: Stir in garlic and cook 30 seconds until fragrant. Add broccoli and cook 3–4 minutes to soften slightly. Toss in spinach and cook just until wilted. Transfer the mixture to a large bowl.
- Make the creamy base: In the same skillet over low heat, add the remaining 1 tablespoon butter and cream cheese. Stir until the cream cheese softens and becomes smooth.
- Build the sauce: Whisk in heavy cream and chicken broth slowly until the sauce is silky and cohesive. Season with smoked paprika, thyme, ground mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer 2–3 minutes to thicken slightly.
- Combine the filling: Add the cooked chicken to the bowl with the veggies. Pour the creamy sauce over everything, then add 1 cup shredded cheese. Stir gently to coat and combine.
- Assemble: Spread the mixture evenly in the prepared casserole dish. Top with the remaining 1 cup shredded cheese and the grated Parmesan. Sprinkle with a pinch of red pepper flakes if you like heat.
- Bake: Bake for 18–22 minutes, until the edges bubble and the top turns golden in spots. For deeper browning, broil for 1–2 minutes at the end—watch closely.
- Rest and serve: Let the casserole sit for 5–10 minutes to set. Taste and adjust salt and pepper if needed. Serve with a crisp green salad or roasted asparagus.
What Makes This Special
This casserole hits that sweet spot between comfort and clean eating. It’s low in carbs but doesn’t feel like a compromise. You get a velvety cream sauce, savory chicken, and a golden, cheesy top—without any flour-based thickeners.
The whole dish is built with keto-friendly ingredients that keep you full and energized.
- Ultra-creamy sauce made with cream cheese, heavy cream, and a touch of chicken broth.
- Protein-packed from chicken and cheese to help keep cravings at bay.
- Customizable with different veggies, cheeses, and spices.
- Meal-prep friendly—tastes even better the next day.
Shopping List
- Cooked chicken, shredded or diced (about 4 cups; rotisserie works great)
- Cream cheese (8 oz, softened)
- Heavy whipping cream (3/4 cup)
- Chicken broth (1/2 cup, low-sodium)
- Shredded cheese (2 cups total; mozzarella and cheddar blend recommended)
- Parmesan cheese (1/4 cup, grated)
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Garlic (3 cloves, minced)
- Onion (1/2 medium, finely chopped)
- Mushrooms (8 oz, sliced)
- Broccoli florets (2 cups, small bite-size pieces)
- Spinach (2 cups, fresh)
- Smoked paprika (1/2 teaspoon)
- Dried thyme (1/2 teaspoon)
- Ground mustard (1/2 teaspoon; optional but great)
- Salt and black pepper
- Red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
- Prep your oven and pan: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or a light coat of olive oil.
- Cook the veggies: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onion and mushrooms with a pinch of salt and cook 5–6 minutes until soft and lightly browned.
- Add aromatics: Stir in garlic and cook 30 seconds until fragrant.
Add broccoli and cook 3–4 minutes to soften slightly. Toss in spinach and cook just until wilted. Transfer the mixture to a large bowl.
- Make the creamy base: In the same skillet over low heat, add the remaining 1 tablespoon butter and cream cheese.
Stir until the cream cheese softens and becomes smooth.
- Build the sauce: Whisk in heavy cream and chicken broth slowly until the sauce is silky and cohesive. Season with smoked paprika, thyme, ground mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer 2–3 minutes to thicken slightly.
- Combine the filling: Add the cooked chicken to the bowl with the veggies.
Pour the creamy sauce over everything, then add 1 cup shredded cheese. Stir gently to coat and combine.
- Assemble: Spread the mixture evenly in the prepared casserole dish. Top with the remaining 1 cup shredded cheese and the grated Parmesan.
Sprinkle with a pinch of red pepper flakes if you like heat.
- Bake: Bake for 18–22 minutes, until the edges bubble and the top turns golden in spots. For deeper browning, broil for 1–2 minutes at the end—watch closely.
- Rest and serve: Let the casserole sit for 5–10 minutes to set. Taste and adjust salt and pepper if needed.
Serve with a crisp green salad or roasted asparagus.
How to Store
- Refrigerate: Cool completely, then cover tightly or portion into airtight containers. Keep up to 4 days.
- Freeze: Freeze in freezer-safe containers for up to 2 months. For best texture, thaw overnight in the fridge.
- Reheat: Reheat gently at 325°F (163°C) until warmed through, or microwave in 45–60 second intervals, stirring between bursts.
Add a splash of cream if it seems dry.
Why This is Good for You
This casserole fits a low-carb lifestyle without feeling restrictive. It’s balanced with high-quality protein from chicken and cheese, which supports satiety and helps stabilize energy. The mix of broccoli, spinach, and mushrooms adds fiber and micronutrients like vitamin C, vitamin K, and potassium.
The fats from cream and cheese help with flavor and fullness, which can make staying on track easier.
Best of all, you control the ingredients. No hidden starches, no sugary sauces—just real food that tastes great and keeps you satisfied.
What Not to Do
- Don’t overcook the veggies before baking. They’ll cook more in the oven, and you want them to keep a little bite.
- Don’t skip seasoning.
Creamy dishes need salt and spices to shine. Taste as you go.
- Don’t water down the sauce with too much broth. Stick to the amounts so the casserole sets nicely.
- Don’t add starchy thickeners like flour or cornstarch.
The cream cheese and reduction give all the body you need.
- Don’t use pre-cooked chicken that’s overly wet. If it’s watery, pat it dry so the sauce doesn’t thin out.
Alternatives
- Protein swaps: Use turkey, shredded rotisserie turkey, or cooked pork. For a pescatarian twist, try cooked, flaked salmon and swap broccoli for zucchini.
- Dairy-free option: Use a dairy-free cream cheese and coconut cream instead of heavy cream.
Choose a melty dairy-free cheese or skip the top layer and add extra herbs.
- Veggie variations: Cauliflower florets, zucchini, or green beans all work. Keep pieces small and lightly pre-cook to remove excess moisture.
- Cheese choices: Try Gruyère for a nutty note, pepper jack for spice, or all mozzarella for a milder, super-stretchy top.
- Flavor twists: Stir in 2 tablespoons pesto, a teaspoon of Cajun seasoning, or a squeeze of lemon plus chopped parsley for brightness.
FAQ
Can I use raw chicken instead of cooked?
You can, but it changes the process. Dice raw chicken, season, and sauté it in a skillet until just cooked through before combining with the sauce and veggies.
Using pre-cooked or rotisserie chicken is faster and keeps the bake time consistent.
How many carbs are in a serving?
It varies based on your exact ingredients, but a typical serving lands around 5–7 net carbs. Using lower-carb veggies (like broccoli and mushrooms) and checking labels on cream and cheese helps keep the count tight.
Can I make this ahead?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Add 5–10 extra minutes to the bake time if going straight from the fridge.
Why is my sauce grainy?
Graininess usually means the cream cheese didn’t fully melt or the sauce boiled hard. Keep the heat low when melting cream cheese, and whisk until smooth before adding the rest. Avoid boiling once dairy is in the pan.
What can I serve with it?
Great sides include a simple salad with olive oil and lemon, roasted Brussels sprouts, sautéed zucchini, or cauliflower mash.
Keep sides light and colorful to balance the richness.
Can I make it spicier?
Absolutely. Add red pepper flakes to the sauce, swap in pepper jack, or stir in a teaspoon of your favorite hot sauce. Taste as you build the sauce so the heat doesn’t overpower the other flavors.
How do I prevent a watery casserole?
Don’t overdo the broth, and cook moisture-heavy veggies (like mushrooms and spinach) until most of their liquid evaporates before mixing.
Pat cooked chicken dry if it’s been refrigerated.
Wrapping Up
Keto Creamy Chicken Casserole gives you everything you want from comfort food—creamy sauce, tender chicken, and melty cheese—without the carbs that weigh you down. It’s easy to prep, flexible with whatever you’ve got in the fridge, and reheats like a dream. Keep this one in your rotation for busy nights, meal prep, or whenever you’re craving something warm and satisfying.
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