Low Carb Chicken Casserole

low carb casserole baked with chicken and vegetables

This low carb casserole is a simple baked dinner made with tender chicken, vegetables, and melted cheese. It’s filling, easy to prep, and perfect for weeknight meals or leftovers without heavy carbs.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: Servings

Calories: 420kcal

Author: Chloe White

Cost: $10

Equipment

9×13 baking dish
– Large skillet
Mixing bowl
Wooden spoon
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Ingredients

1 lb cooked chicken breast diced
2 cups broccoli florets
1 cup cauliflower florets
1 cup shredded cheddar cheese
½ cup cream cheese softened
¼ cup heavy cream
2 cloves garlic minced
½ tsp salt
½ tsp black pepper
½ tsp paprika

Instructions

Preheat the oven to 375°F and lightly grease a baking dish.
Lightly sauté broccoli and cauliflower in a skillet for 3–4 minutes to remove excess moisture.
In a bowl, mix cream cheese, heavy cream, garlic, salt, pepper, and paprika until smooth.
Stir in cooked chicken and vegetables until evenly coated.
Transfer the mixture to the baking dish and spread evenly.
Sprinkle shredded cheese over the top.
Bake uncovered for 30–35 minutes until bubbly and lightly golden.
Let the casserole rest for 5 minutes before serving.

Notes

This low carb casserole stores well in the refrigerator for up to four days. Reheat gently to maintain texture. You can swap broccoli for spinach or zucchini if preferred, but cook vegetables first to avoid excess moisture.

Nutrition