Keto Green Chili Chicken Casserole – Creamy, Comforting, and Low-Carb

This casserole brings cozy comfort with a little kick, all while staying low-carb and keto-friendly. It’s creamy, cheesy, and full of tender chicken, with green chiles adding warmth without overwhelming heat. You can put it together with simple pantry items and a rotisserie chicken, so weeknights feel easy.

The flavors are bright, savory, and satisfying enough to win over non-keto eaters, too. If you’re craving a hearty bake that’s simple to prep and great for leftovers, this one checks all the boxes.

What Makes This Special

This casserole hits that perfect balance of creamy and zesty. The green chiles bring a gentle, smoky heat, and the blend of cream cheese, sour cream, and cheeses keeps everything rich without feeling heavy.

It’s a one-dish meal that works for busy nights but still tastes like something you’d make for guests. Plus, it’s naturally low-carb, so you don’t have to make any complicated swaps.

• Fast prep: Use rotisserie chicken and canned green chiles to save time.
• Flexible spice: Mild or hot chiles—your call.
• Family-friendly: Crowd-pleasing flavors with an easy heat level.
• Meal-prep ready: Keeps well and reheats like a dream.

Shopping List

• Cooked chicken (about 4 cups shredded; rotisserie works great)
• Canned diced green chiles (2 cans, 4 ounces each; mild or hot)
• Cream cheese (8 ounces, softened)
• Sour cream (1/2 cup)
• Heavy cream (1/3 cup)
• Shredded cheese (2 cups total; a mix of Monterey Jack and cheddar is ideal)
• Onion (1/2 medium, finely chopped)
• Garlic (2–3 cloves, minced)
• Green onions (2–3, sliced; optional for topping)
• Fresh cilantro (a handful, chopped; optional)
• Ground cumin (1 teaspoon)
• Chili powder (1/2 teaspoon)
• Smoked paprika (1/2 teaspoon; optional but great)
• Salt and black pepper (to taste)
• Olive oil or avocado oil (1 tablespoon, for sautéing)

How to Make It

1. Prep the oven and pan: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or cooking spray.
2. Sauté the aromatics: Warm the oil in a skillet over medium heat.
   

   Add the onion and cook until soft and translucent, 3–4 minutes. Stir in the garlic for 30 seconds until fragrant.

3. Make the creamy base: In a large bowl, whisk the softened cream cheese, sour cream, and heavy cream until smooth. If the cream cheese is stiff, microwave it for 15–20 seconds to loosen.
4. Season it up: Add cumin, chili powder, smoked paprika, salt, and pepper to the creamy mixture.
   

   Taste and adjust seasoning.

5. Fold in the good stuff: Stir in the sautéed onion and garlic, shredded chicken, canned green chiles (drained if very watery), and 1 cup of the shredded cheese. Mix until everything is evenly coated.
6. Assemble the casserole: Spread the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded cheese.
7. Bake: Cook for 20–25 minutes, until the cheese is melted and the edges are bubbling.
   

   For a golden top, broil for 1–2 minutes at the end—watch closely.

8. Finish and serve: Let it rest for 5–10 minutes to set. Top with sliced green onions and chopped cilantro. Serve as is, or with cauliflower rice, roasted broccoli, or a simple side salad.

How to Store

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.
  

  Thaw overnight in the fridge before reheating.

• Reheating: Warm in a 300°F (150°C) oven until hot, or microwave in short bursts, stirring halfway. Add a splash of cream if it seems dry.

Health Benefits

• Low in carbs: This dish uses no pasta, rice, or starchy fillers, keeping carbs low and keto-friendly.
• High in protein: Chicken provides a solid protein base to keep you full and support muscle maintenance.
• Satiating fats: Cream cheese, sour cream, and cheese offer fats that help stabilize appetite and energy on keto.
• Micronutrients: Green chiles and herbs add vitamin C, antioxidants, and a fresh flavor boost without added carbs.

What Not to Do

• Don’t skip softening the cream cheese: Cold cream cheese clumps and won’t mix smoothly.
• Don’t add too much liquid: Overdoing cream or not draining very watery chiles can make the casserole soupy.
• Don’t under-season: Taste the creamy base before baking; seasoning is key to bold flavor.
• Don’t overbake: Excess time can make the chicken dry. Pull it once it’s hot and bubbly.

Alternatives

• Protein swaps: Use shredded turkey, leftover roast chicken, or cooked shredded pork.
  

  Rotisserie turkey breast works especially well.

• Dairy variations: Substitute Greek yogurt for sour cream if you tolerate a few extra carbs. Pepper Jack adds a spicier kick in place of Monterey Jack.
• Veggie add-ins: Stir in sautéed mushrooms, spinach, or riced cauliflower (well-drained) to bulk it up without raising carbs much.
• Heat level: Choose mild chiles for a gentle warmth, or add diced jalapeño, a dash of hot sauce, or chipotle powder for more fire.
• Lower dairy option: Reduce cheese by 25–30% and add extra chicken or a handful of spinach to keep the texture satisfying.

FAQ

Can I make this ahead?

Yes. Assemble the casserole up to a day in advance, cover, and refrigerate.

When ready to bake, add 5–10 extra minutes to the bake time since it’s starting cold.

Is this very spicy?

Not necessarily. Using mild green chiles keeps it gentle, while hot chiles and pepper jack will dial up the heat. You can also serve hot sauce at the table for spice lovers.

Can I use canned chicken?

You can, but texture is softer.

Drain it very well and season the base generously. Rotisserie or home-cooked shredded chicken gives the best bite.

What can I serve with it?

It pairs nicely with cauliflower rice, grilled zucchini, a crisp green salad with lime vinaigrette, or roasted asparagus. Keep sides simple to let the casserole shine.

How many carbs are in a serving?

Exact numbers vary by brands and portions, but most versions land around 4–6 net carbs per serving.

Check your ingredient labels and adjust to your macros.

Can I make it dairy-free?

It’s tough to replicate the creaminess without dairy, but you can try dairy-free cream cheese, unsweetened coconut cream, and a meltable dairy-free cheese. Flavor will change, but the dish still works.

How do I avoid a watery casserole?

Drain the green chiles if they seem very liquidy, and avoid adding extra cream beyond what’s listed. If using spinach or riced cauliflower, cook off excess moisture before mixing.

Can I cook and shred the chicken in advance?

Absolutely.

Poach or roast chicken breasts or thighs, shred, and refrigerate for up to 3 days or freeze. Having it ready makes this a true weeknight win.

Wrapping Up

Keto Green Chili Chicken Casserole delivers big comfort with minimal fuss. It’s creamy, savory, and just spicy enough, with a short ingredient list and easy steps. Whether you’re feeding your family or stocking the fridge for quick meals, this casserole is a reliable, flavorful go-to. Keep the ingredients on hand, and you’ll always have a satisfying dinner within reach.