Easy Low Carb Chicken Casserole
This easy low carb chicken casserole is a perfect dish for anyone looking to enjoy a hearty, healthy meal without the carbs. It comes together quickly with simple ingredients and delivers a creamy, cheesy flavor your whole family will love. Whether you’re on a keto diet or just prefer lighter meals, this casserole fits right in.
Why You’ll Love It
This casserole combines tender chicken with fresh veggies and rich cheeses for a comforting dish that’s low in carbs but high in flavor. It’s great for meal prep and reheats well, making weeknights easier. Plus, it’s a crowd-pleaser with minimal effort.
Ingredients
- 2 lbs cooked chicken breast, shredded (rotisserie chicken works well)
- 1 cup sour cream (can substitute Greek yogurt)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup grated Parmesan cheese
- 1 cup chopped broccoli florets (fresh or frozen)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1/3 cup mayonnaise (optional for extra creaminess)
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, sour cream, mayonnaise, garlic, onions, and Italian seasoning until well combined.
- Gently fold in broccoli, cheddar cheese, and half of the Parmesan cheese. Add salt and pepper as desired.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- Sprinkle the remaining Parmesan cheese over the top for a golden crust.
- Bake uncovered for 35 to 40 minutes until bubbly and golden on top.
- Let the casserole sit 5 minutes before serving to set.
For more quick dinner ideas, check out our Easy Weeknight Dinners and explore low carb options in our Low Carb Recipes collection. For authoritative cooking tips, visit Food Network.
Expert Tips
To keep your casserole moist, avoid overcooking and use cooked chicken with some natural juiciness. Swap broccoli for cauliflower or green beans if preferred. For extra flavor, add a pinch of smoked paprika or cayenne. This casserole scales well, so double the recipe for larger families.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, place portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Variations
- Vegan: Use shredded jackfruit or tofu instead of chicken. Replace dairy with vegan sour cream and cheese alternatives.
- Gluten-Free: This casserole is naturally gluten-free. Just ensure your seasonings and mayonnaise are certified gluten-free.
- Dairy-Free: Substitute sour cream and cheese with coconut cream and dairy-free cheese.
- Refined Sugar-Free: This recipe contains no added sugar, ideal for sugar-free diets.
FAQ
- Can I make this easy low carb chicken casserole ahead of time? Yes! Prepare it up to a day in advance and refrigerate before baking.
- What can I use instead of broccoli? Cauliflower, green beans, or spinach are great low carb substitutes.
- Is this recipe keto-friendly? Absolutely! It’s low in carbs and high in fat, perfect for keto diets.
- Can I use frozen chicken? Yes, just make sure it’s fully thawed and drained before mixing.
- How do I reheat leftovers? Microwave on medium power or warm in a 350°F oven until heated through.
Call to Action
We’d love to hear how your easy low carb chicken casserole turns out! Leave a comment below, share your tweaks, and don’t forget to save this recipe for quick, tasty meals any night of the week.
