There’s a quiet comfort in a dish that warms you from the inside out and makes the whole kitchen smell like home. The first time I made this recipe, it was a rainy Tuesday and I was craving something cozy that would still fit into my low carb week. Creamy Low Carb Chicken Casserole slipped into that moment like an old sweater, familiar and comforting, but somehow new because it felt indulgent without the guilt.
I remember shredding warm chicken, stirring velvety cream and cream cheese, and watching riced cauliflower soak up savory aromatics. The casserole bubbled in the oven and the house filled with a garlic and baked-cheese scent that made my kids peek around the corner. By the time it was golden on top and sprinkled with green onions, we were all gathered at the table with warm plates and quiet smiles. This is the kind of recipe that becomes a regular because it cooks easily and feeds both body and spirit.
Creamy Low Carb Chicken Casserole — Kitchen Essentials You’ll Need
A few simple tools make this casserole effortless. You do not need anything fancy. A reliable casserole dish ensures even baking. A good mixing bowl gives you room to whisk creamy ingredients without spilling. And a sturdy spatula helps you tuck everything into the dish so each bite is balanced. A box grater or a bag of pre-shredded cheese saves time. If you rice cauliflower by hand, a food processor makes the texture light and rice-like.
- 9×13-inch or similar casserole dish, greased
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Food processor or box grater for ricing cauliflower
- Oven mitts and a cooling rack
These tools help the recipe feel calm instead of chaotic. When your tools are ready, the cooking becomes a small, soothing ritual.
Why You’ll Love This Creamy Low Carb Chicken Casserole
This casserole is comfort food with a gentle, modern twist. It hits all the cozy notes without relying on carbs for bulk. The texture is creamy and slightly custardy from the heavy cream and cream cheese, while the riced cauliflower gives a tender bite that soaks up flavor. The shredded chicken adds just enough chew and savor to make each forkful satisfying.
Sensory highlights make it memorable. The top turns beautifully golden and bubbly, sending up a warm, toasted-cheese aroma. Spoon into the center and you’ll taste layers of mellow garlic and onion powder, a silky dairy backbone, and the bright pop of green onions on top. It is practical to make on a weeknight and still special enough for a small gathering.
Here are a few reasons this becomes a favorite:
- Quick assembly for weeknight dinners
- Low carb and filling without feeling heavy
- Kid-friendly flavors that adults still appreciate
- Leftovers heat beautifully and make a great lunch
This is a dish that comforts and simplifies, giving you a reliable go-to when you want homemade and hearty without fuss.
Creamy Low Carb Chicken Casserole Ingredients
Use fresh, simple ingredients that build a comforting, creamy casserole. Below is the exact core ingredient set you need to keep the texture and flavor just right.
2 cups cooked chicken, shredded, 1 cup cauliflower, riced, 1 cup heavy cream, 1 cup shredded cheese (cheddar or mozzarella), 1/2 cup cream cheese, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, 1/2 cup green onions, chopped (for garnish)
Beyond those exact ingredients you can rely on a few pantry staples to round things out. A tablespoon of butter will help if you sauté the cauliflower first. A splash of olive oil is handy for greasing the dish if you do not have cooking spray. Use good quality shredded cheese for the best melt and flavor. If you need to boost seasoning, add a pinch of smoked paprika or a teaspoon of Dijon for mild depth.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). As the oven warms, the house begins to feel like a slow promise of comfort. Set a rack in the center so the casserole browns evenly.
- In a large bowl, combine the cooked chicken, riced cauliflower, heavy cream, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined. Use a spatula to press any cream cheese lumps into a smooth, silky mixture. You should see the cauliflower suspend in the creamy sauce and the chicken evenly coated. The aroma of garlic and onion powder will come forward as you stir.
- Pour the mixture into a greased casserole dish and top with shredded cheese. Smooth the surface so the cheese melts into a golden blanket. The cheese layer will offer a bubbly, slightly crisp contrast to the tender filling.
- Bake for 30-35 minutes or until the cheese is bubbly and golden. Watch for the edges to bubble and for the center to set. A lightly jiggly center is okay but the top should be a warm, inviting golden brown. If the top browns too quickly, tent with foil for the last 10 minutes.
- Garnish with green onions before serving. The bright green of the onions adds a fresh pop and a mild bite that cuts the richness. Let the casserole sit for five minutes before scooping so portions hold together.
Fun Variations You Can Try
If you like to play in the kitchen, these swaps and additions keep the soul of the dish while changing the mood.
- Add a tablespoon of Dijon mustard to the cream mix for gentle tang.
- Stir in 1/2 cup cooked mushrooms or diced bell pepper for extra vegetables and color.
- Swap half the heavy cream for sour cream to make the filling tangier and denser.
- Use a mix of cheddar and mozzarella for a sharper, gooey top.
- Fold in 1/2 cup cooked bacon pieces for a smoky layer of flavor.
- Make it spicy with 1/4 teaspoon red pepper flakes or a small diced jalapeño.
- For a lower-fat variation, use half-and-half instead of heavy cream and reduce the cream cheese by two tablespoons.
- Try shredded rotisserie chicken for extra convenience and depth of flavor.
These options let you tailor the casserole to pantry supplies, dietary needs, and taste preferences. Don’t be afraid to experiment gently; the base recipe is forgiving.
How I Love to Serve It
This casserole is a warm, homey main that pairs beautifully with bright or crunchy sides. I love to butter a simple green salad with lemon vinaigrette to cut through the creaminess. A side of roasted Brussels sprouts or sautéed green beans adds texture and a little bitterness that balances the dish.
Serve it in warm shallow bowls so the cheese stays soft and each scoop offers both creamy filling and a golden crust. Garnish plates with an extra sprinkle of green onions and a crack of fresh black pepper. For a cozy family dinner, set bowls of shredded cheese, extra green onions, and red pepper flakes so everyone customizes their portion.
If you are hosting, add a basket of warm low carb rolls or almond flour biscuits to make the meal feel complete. Keep the table simple and homey with cloth napkins and a pitcher of cold water with lemon. The atmosphere should feel relaxed so the food can be the star without fuss.
Helpful Tips from My Kitchen
Small habits make this casserole even more foolproof. I like to prep the chicken and rice the cauliflower ahead of time so assembly is smooth. If your cauliflower is watery after ricing, press it in a clean dish towel to remove excess moisture. That prevents the casserole from becoming watery while baking.
If you warm the heavy cream slightly before mixing, the cream cheese blends quicker and you get a silkier texture. Taste and adjust salt only after the cheese has melted into the mixture. Some cheeses are saltier than others.
One-pan shortcuts help on busy evenings. If you have raw chicken on hand, poach breasts in chicken broth for 15 minutes until cooked through, then shred. Use leftover roasted chicken or store-bought rotisserie chicken for convenience. When reheating leftovers, cover and warm at 325°F until bubbling to preserve creaminess without overcooking.
Practice patience after baking. Letting the casserole rest for five to ten minutes helps it set and makes serving neater. Keep an eye on the oven during the last five minutes so you catch the perfect golden top.
Important Cooking Reminders
- Preheat the oven fully to 350°F (175°C) for even baking and accurate cook times.
- Use oven mitts and place the hot casserole on a cooling rack to avoid burns.
- To reheat leftovers, cover the dish with foil and warm at 325°F until heated through, about 15–20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid overcrowding the casserole dish or it may take longer to set in the center.
- If cauliflower releases water, drain or squeeze before mixing to prevent a soggy casserole.
- Check seasoning after baking; a final sprinkle of salt or pepper can brighten flavors.
Nutritional Information (Estimated)
This casserole is richer than a broth-based dish because of the heavy cream and cream cheese. Per serving estimates (assuming 6 servings): calories are moderate to high due to dairy, carbs remain low thanks to riced cauliflower instead of starches, fat content is substantial from cream and cream cheese, and protein is good thanks to the chicken. Exact values depend on cheese type and portion sizes. For precise tracking, plug your specific brands and measures into a nutrition calculator.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: About 6 servings
Common Questions You Might Have
What if I do not have pre-cooked chicken? You can easily poach chicken breasts in simmering chicken broth for about 12–15 minutes until cooked through. Let them rest for a few minutes, shred with two forks, and use as directed. Rotisserie chicken is also an excellent time saver.
Can I use frozen riced cauliflower? Yes. Thaw and squeeze out as much moisture as possible before stirring it into the mixture. If you skip this step, the casserole can become watery. A quick sauté for a few minutes to evaporate extra liquid also helps.
How do I know when the casserole is done? Look for a bubbly edge and a golden, slightly crisp cheese top. The center should be set and not overly jiggly. If you have a cooking thermometer it should register around 165°F in the middle. Let it rest five minutes after baking so it firms up for neater slices.
Conclusion
I hope this recipe finds a cozy corner in your weeknight rotation and becomes a dish you reach for when you want simple comfort without extra carbs. The combination of silky cream, tender riced cauliflower, and shredded chicken creates a warm, satisfying bite that feels like a hug on a plate. If you enjoy exploring similar low carb comfort dishes, you might like this take on a similar idea from Family on Keto or the version at Joy Filled Eats, both of which offer nice variations and serving ideas to inspire you. For more tips and inspiration, check out Creamy keto chicken casserole – Family on Keto (https://familyonketo.com/creamy-keto-chicken-casserole/) and Keto Creamy Chicken Casserole – Low Carb, Gluten-Free | Joy … (https://joyfilledeats.com/keto-creamy-chicken-casserole/). Thank you for letting me share this cozy favorite. I love hearing how readers make it their own, so please drop a note or a photo when you try the Creamy Low Carb Chicken Casserole at your table.
Print
Creamy Low Carb Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
A comforting and creamy low-carb chicken casserole that’s easy to prepare and perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower, riced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup green onions, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) with a rack in the center.
- In a large bowl, combine the cooked chicken, riced cauliflower, heavy cream, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Pour the mixture into a greased casserole dish and top with shredded cheese.
- Bake for 30-35 minutes or until the cheese is bubbly and golden.
- Garnish with green onions before serving and let sit for five minutes before scooping.
Notes
For best results, ensure the cauliflower is well-drained. This casserole can be personalized with various ingredients like bacon or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: comfort food, low carb, casserole, chicken, weeknight dinner