Creamy Low Carb Chicken Casserole — on the first cool evening of fall my grandmother set a bubbling dish on the table and the whole house inhaled the warmth. That memory is why this Creamy Low Carb Chicken Casserole has become a reader favorite: it’s simple, comforting, and full of cozy flavors that remind you of home.
Introduction
There’s something about a casserole that makes a kitchen feel like a hug. This Creamy Low Carb Chicken Casserole layers tender chicken and a velvety sauce with seasonal herbs and a light crunch on top. If you love slow-simmered comfort, you might also enjoy our round-up of the best creamy chicken recipes for more ideas to serve alongside this dish. It’s forgiving, beginner-friendly, and perfect for weeknights or a small fall gathering.
Ingredients
Makes 6 servings
- 2 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup full-fat sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chicken broth (low sodium)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for sautéing
- Optional low-carb topping: 1/2 cup almond flour mixed with 2 tablespoons melted butter and 2 tablespoons grated Parmesan for a light streusel-style crunch
Step-by-step instructions
- Preheat and prep: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Cook the aromatics: In a skillet over medium heat, warm the olive oil. Sauté the onion until translucent, about 4 minutes, then add garlic and mushrooms and cook another 2–3 minutes.
- Make the creamy sauce: Reduce heat to low, add cream cheese and stir until melted. Whisk in sour cream, Dijon mustard, Parmesan, smoked paprika, thyme, and chicken broth until smooth. Season with salt and pepper.
- Combine with chicken: Stir the shredded chicken into the sauce until evenly coated.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle shredded cheddar evenly over the top. If using the low-carb almond streusel, combine almond flour, melted butter, and Parmesan and sprinkle over the cheese for a golden finish.
- Bake: Bake for 20–25 minutes, until bubbly and the cheese is melted and golden. For a deeper crust, broil for 1–2 minutes, watching closely.
- Rest and serve: Let the casserole rest 5 minutes before serving to set. Garnish with chopped parsley if desired.
Tips for success
- Use juicy, well-seasoned chicken: Roast or poach the chicken ahead of time for best texture. If short on time, rotisserie chicken works well.
- Avoid a watery casserole: Drain mushrooms well and use full-fat dairy. If your sauce looks thin, simmer a few extra minutes before assembling to reduce.
- Even shredding: Use two forks or a stand mixer on low for consistent shredded chicken that blends into the sauce.
- For slow-cooker lovers, try adapting the filling to a slow cooker for an easy hands-off option; this technique is similar to other comforting dishes like the slow cooker street corn chicken.
- If you prefer a lighter version, reduce the cream cheese by half and swap some sour cream for Greek yogurt.
Possible variations
- Gluten-free: This Creamy Low Carb Chicken Casserole is naturally gluten-free if you use gluten-free broth and omit any wheat-based toppings. For a more classic crunch, top with crushed pork rinds or a certified gluten-free cracker crumb.
- Streusel topping: For a fall-themed twist, top with a savory almond and herb streusel as described in the ingredients — it browns beautifully and adds texture.
- Veggie-packed: Stir in a cup of chopped spinach or roasted butternut squash for seasonal flair.
- Cheese swaps: Try Gruyère or mozzarella for a different melt and flavor profile. If you want recipe inspiration using melted chicken and creamy sauces, see our take on creamy garlic chicken ramen.
- Make it into enchilada-style: Roll the filling in low-carb tortillas and top with enchilada sauce and cheese for a hybrid inspired by our creamy white chicken enchiladas.
Storage recommendations
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F oven covered with foil, or microwave individual portions.
- Freezer: Freeze baked casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. If freezing unbaked, assemble in a freezer-safe dish and use plastic wrap plus foil to prevent freezer burn.
- Reheating tip: Add a splash of chicken broth to loosen the sauce if the casserole seems dry when reheating.
Conclusion
This Creamy Low Carb Chicken Casserole is an ideal fall comfort that’s low in carbs but rich in flavor — perfect for cozy nights and feeding a hungry table. For another tested variation and nutritional tweaks, see this helpful recipe for Low Carb Chicken Casserole which complements the techniques used here.
FAQs
Q: How many carbs are in this casserole?
A: Carb counts vary by ingredients, but this recipe uses low-carb staples like almond flour and full-fat dairy to keep each serving around 6–10 grams net carbs depending on portions and optional add-ins.
Q: Can I make this ahead of time?
A: Yes — prepare the filling and refrigerate for up to 24 hours before baking. Assemble and bake when ready for best texture.
Q: Is this casserole freezer-friendly?
A: Absolutely. Bake and cool, then freeze in portions for up to 3 months. Thaw overnight and reheat in the oven or microwave.
Q: Can I use shredded turkey instead of chicken?
A: Yes, shredded turkey is a great substitute and works the same way in this Creamy Low Carb Chicken Casserole, giving a slightly different but equally comforting flavor.
Creamy Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Carb
Description
A comforting and simple creamy low carb chicken casserole perfect for fall gatherings.
Ingredients
- 2 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup full-fat sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup low sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for sautéing
- 1/2 cup almond flour mixed with 2 tablespoons melted butter and 2 tablespoons grated Parmesan (optional topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 4 minutes. Add garlic and mushrooms and cook for another 2–3 minutes.
- Reduce heat to low, add cream cheese and stir until melted. Whisk in sour cream, Dijon mustard, Parmesan, smoked paprika, thyme, and chicken broth until smooth. Season with salt and pepper.
- Stir the shredded chicken into the sauce until evenly coated.
- Transfer the mixture to the prepared baking dish, sprinkle shredded cheddar on top. If using the almond streusel, combine almond flour, melted butter, and Parmesan, then sprinkle over the cheese.
- Bake for 20–25 minutes until bubbly and cheese is melted and golden. Broil for 1–2 minutes if a deeper crust is desired.
- Let the casserole rest for 5 minutes before serving and garnish with chopped parsley if desired.
Notes
For best texture, use juicy, well-seasoned chicken. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American