This Keto Chicken Vegetable Casserole is the kind of dinner that makes weeknights easier. It’s creamy, cozy, and full of flavor without the heavy carbs. You get tender chicken, a mix of fresh vegetables, a rich cheesy sauce, and a golden top that feels like comfort food done right.
It comes together with simple steps, and it reheats well for lunches. If you like straightforward, tasty meals that fit your goals, this one earns a spot in your rotation.
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Par-cook the vegetables: In a large skillet, warm olive oil or butter over medium heat. Add onion and cook 2–3 minutes until softened. Stir in broccoli, cauliflower, zucchini, and bell pepper with a pinch of salt and pepper. Cook 5–6 minutes until just crisp-tender. Add minced garlic in the last minute. Transfer to a large bowl.
- Make the creamy base: In the same skillet over low heat, add heavy cream and cream cheese. Whisk until smooth and slightly thickened, 3–4 minutes. Stir in Italian seasoning, garlic powder, smoked paprika, and half of the Parmesan. Taste and adjust salt and pepper.
- Combine with chicken: Add the cooked chicken and the sautéed vegetables to the bowl. Pour the creamy sauce over everything and toss to coat evenly.
- Assemble the casserole: Spread the mixture into the baking dish. Top with shredded cheese and the remaining Parmesan.
- Bake: Place in the oven for 18–22 minutes, until the edges bubble and the top is melted and lightly golden.
- Finish and serve: Let it rest 5–10 minutes so it sets. Sprinkle with chopped parsley and serve warm.
What Makes This Special
This casserole hits the sweet spot of ease and nutrition. You can use leftover chicken or rotisserie to save time, and the vegetable base is flexible, so you can use what you have on hand.
The sauce is creamy without a flour-based roux, keeping the carbs low and the texture lush.
It’s also a great meal-prep option. The flavors deepen in the fridge, and the dish holds up well through reheating. Best of all, it’s family-friendly—rich enough for comfort food fans, clean enough for keto eaters.
What You’ll Need
- 2 pounds cooked chicken, shredded or chopped (rotisserie works great)
- 2 cups broccoli florets, bite-sized
- 1 cup cauliflower florets, bite-sized
- 1 small zucchini, halved and sliced
- 1 red bell pepper, diced
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded cheese (mozzarella, Monterey Jack, or a blend)
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil or butter
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
- Par-cook the vegetables: In a large skillet, warm olive oil or butter over medium heat. Add onion and cook 2–3 minutes until softened. Stir in broccoli, cauliflower, zucchini, and bell pepper with a pinch of salt and pepper.
Cook 5–6 minutes until just crisp-tender. Add minced garlic in the last minute. Transfer to a large bowl.
- Make the creamy base: In the same skillet over low heat, add heavy cream and cream cheese.
Whisk until smooth and slightly thickened, 3–4 minutes. Stir in Italian seasoning, garlic powder, smoked paprika, and half of the Parmesan. Taste and adjust salt and pepper.
- Combine with chicken: Add the cooked chicken and the sautéed vegetables to the bowl.
Pour the creamy sauce over everything and toss to coat evenly.
- Assemble the casserole: Spread the mixture into the baking dish. Top with shredded cheese and the remaining Parmesan.
- Bake: Place in the oven for 18–22 minutes, until the edges bubble and the top is melted and lightly golden.
- Finish and serve: Let it rest 5–10 minutes so it sets. Sprinkle with chopped parsley and serve warm.
Keeping It Fresh
Let the casserole cool to room temperature before storing.
Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through, or microwave in short bursts to keep the texture creamy.
For freezing, assemble the casserole without baking. Wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes if needed.
Why This is Good for You
This dish delivers solid protein from chicken and a variety of nutrients from non-starchy vegetables like broccoli and cauliflower. The fats from cream, cheese, and olive oil help keep you full and support a low-carb lifestyle. Because there’s no flour-based sauce or starchy fillers, the carb count stays low while the flavor stays big.
It’s also flexible.
You can dial up the fiber with extra veggies or add more lean protein without changing the structure of the dish. The balance of protein, fat, and fiber makes it satisfying and steady for energy.
Common Mistakes to Avoid
- Overcooking the vegetables: If they get too soft before baking, the casserole can turn mushy. Aim for crisp-tender during the sauté step.
- Skipping the seasoning: Taste the sauce before combining.
A pinch more salt or a dash of paprika can make a big difference.
- Using watery vegetables without adjustments: Zucchini can release moisture. Slice it thin and sauté briefly to reduce water.
- Curdled sauce: Keep the heat low when melting cream cheese into the cream. Gentle heat yields a smooth, glossy sauce.
- Cheese overload on top: Too heavy a layer can grease out.
A moderate, even layer melts best.
Alternatives
- Protein swaps: Use turkey, shredded rotisserie chicken, or cooked sausage. For a pescatarian twist, try cooked, flaked salmon.
- Vegetable variations: Swap in asparagus, green beans, spinach, or mushrooms. Keep the total volume similar to avoid crowding.
- Dairy tweaks: Replace heavy cream with unsweetened coconut cream for a dairy-light version, and use lactose-free cheeses if needed.
- Flavor boosts: Stir in pesto, a squeeze of lemon, or a spoonful of Dijon for brightness.
Add red pepper flakes for heat.
- Topping ideas: Mix crushed pork rinds with Parmesan for a crisp keto-friendly crust.
FAQ
Can I use raw chicken instead of cooked?
It’s best to use cooked chicken for this casserole. If starting with raw chicken, cook it separately first (poach, roast, or pan-sear), then shred or chop before adding to the mixture.
How can I make it lighter but still keto?
Use a mix of heavy cream and unsweetened almond milk (3:1 ratio) and reduce the cheese by 25%. You’ll keep it creamy while trimming calories and still stay low-carb.
What’s the best cheese for melting?
Mozzarella or Monterey Jack melt smoothly without overpowering the dish.
A little Parmesan adds saltiness and a nutty finish. Avoid pre-shredded blends with lots of anti-caking agents if you want the silkiest melt.
How do I prevent the casserole from being watery?
Sauté high-moisture veggies like zucchini and mushrooms first to release some water, and don’t cover the casserole while baking. Let it rest after baking so the sauce thickens.
Is this freezer-friendly after baking?
Yes, but texture is best if frozen before baking.
If freezing leftovers, cool completely, wrap well, and thaw overnight before reheating gently in the oven.
What sides go well with this?
Serve with a simple green salad, roasted Brussels sprouts, or a side of sautéed kale. If you want extra richness, a dollop of pesto on top works nicely.
Final Thoughts
This Keto Chicken Vegetable Casserole is simple, hearty, and reliable. It’s flexible enough to match your fridge and your goals, and it tastes like comfort without the carb crash. Keep it in your weeknight lineup, and make extra—you’ll be glad to have leftovers ready to go.
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