This Easy Low Carb Chicken Casserole is a simple and comforting dish that’s packed with tender chicken, melty cheese, and fresh vegetables. It’s all baked together into a warm, hearty casserole that’s perfect when you want something filling but not heavy on carbs. The creamy sauce and crispy topping give it just the right mix of soft and crunchy textures that everyone enjoys.
I love making this casserole when I’m short on time but still want a tasty home-cooked meal. It’s one of those dishes that comes together quickly but tastes like you’ve been working on it all day. Plus, it’s easy to customize with your favorite veggies or spices, so it never gets boring. I usually add extra cheese on top because, well, cheese makes everything better!
One of my favorite ways to serve this casserole is with a simple green salad or some roasted veggies on the side. It’s great for family dinners or when friends come over because it’s warm and welcoming without the fuss. Leftovers heat up nicely, too, making it a go-to for busy weeknights. If you want comfort food without the carbs, this casserole will definitely become a new favorite.
Key Ingredients & Substitutions
Chicken breast: This is the main protein here. I prefer cooked chicken breast for its mild flavor and lean profile. If you want, shredded rotisserie chicken can save you prep time without losing flavor.
Mushrooms and bell pepper: These veggies add texture and freshness. You can swap bell pepper for zucchini or broccoli if you prefer. Just pick veggies that stay firm after baking.
Cheese: Cheddar and mozzarella give creaminess and that delicious melty top. If you want a sharper bite, try adding some Parmesan or swapping mozzarella for provolone.
Sour cream and cream cheese: These keep the casserole rich and creamy. Greek yogurt works as a lighter alternative, but the flavor shifts a bit. Just soften the cream cheese well for easier mixing.
Spices: Garlic and onion powder boost flavor without carbs. Feel free to add herbs like thyme or paprika if you want an extra flavor kick.
How Do I Get the Cheese on Top Perfectly Melty and Brown?
The cheese topping is key to this casserole’s appeal. To get a golden bubbly finish:
- Sprinkle cheese evenly over the casserole before baking.
- Bake at 350°F for 25-30 minutes until the cheese melts and starts to bubble.
- If you want it browner, place it under the broiler for 1-2 minutes at the end, but watch it closely so it doesn’t burn.
A smooth layer of cheese seals in moisture and adds that lovely crust. I like adding both cheddar and mozzarella for flavor and stretchiness. Remember, patience during baking really pays off here!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowl – big enough to combine all the creamy sauce and chicken without spills.
- Wooden spoon or spatula – gentle on your bowl and good for folding ingredients together.
- Measuring cups and spoons – to get your spices and dairy just right.
- Oven mitts – for safely handling the hot casserole dish when it comes out of the oven.
Flavor Variations & Add-Ins
- Add cooked bacon bits for extra smoky flavor and crunch.
- Swap green bell peppers for chopped spinach or kale for more greens and a different texture.
- Use shredded rotisserie chicken to save time while keeping great taste.
- Sprinkle red pepper flakes or add a dash of cayenne if you like a little heat.
How to Make an Easy Low Carb Chicken Casserole?
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked chicken breast, shredded or diced
- 1 cup fresh mushrooms, sliced
- 1 cup diced green bell pepper
- 1 cup cherry tomatoes, halved
For the Creamy Sauce:
- 1 cup sour cream
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Cheese Topping:
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For Garnish:
- 2 tablespoons chopped fresh chives or green onions
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and about 25 to 30 minutes to bake. So, in just under an hour, you’ll have a delicious, creamy, and cheesy low-carb chicken casserole ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Mix the Sauce:
Set your oven to 350°F (175°C) to warm up. In a big mixing bowl, combine the sour cream, softened cream cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir everything together until the sauce is smooth and creamy.
2. Add the Chicken and Veggies:
Next, fold in the cooked chicken, sliced mushrooms, diced green bell pepper, and halved cherry tomatoes. Mix gently so everything is evenly coated with the creamy sauce before transferring it to your baking dish.
3. Assemble and Bake:
Spread the mixture evenly in a greased 9×13-inch baking dish. Sprinkle the shredded cheddar and mozzarella cheeses over the top. Bake in your preheated oven for about 25 to 30 minutes. Keep an eye on the cheese — it should be melted, bubbly, and golden brown on top.
4. Serve and Enjoy:
After baking, let the casserole cool for a few minutes. Sprinkle chopped fresh chives or green onions over the top for a fresh pop of color and flavor. Serve it warm and delight in your tasty, low-carb comfort food!
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken, but be sure to fully thaw it first. Thaw in the refrigerator overnight or use the defrost setting on your microwave before cooking. This ensures even cooking and prevents excess moisture in the casserole.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap the mushrooms, bell pepper, or tomatoes with other low-carb veggies like zucchini, spinach, or broccoli. Just make sure they’re chopped into similar sizes for even cooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole gently in the oven or microwave until heated through. Adding a splash of cream or sour cream can help keep the texture creamy.
Is It Possible to Make This Ahead of Time?
Yes! You can assemble the casserole a day ahead and keep it covered in the refrigerator. When ready, bake as directed, adding an extra 5-10 minutes if baking straight from the fridge.