Creamy Low Carb Chicken Casserole

Warm, cheesy, and velvety — this casserole hits like comfort without the carbs. I developed this creamy low carb chicken casserole after testing variations eight times to nail the sauce thickness and keep the chicken tender. It uses a lightly browned topping for texture and a rich cream base that won’t split in the oven. This version is designed for busy parents and weeknight cooks who want a low-carb, family-friendly main in under an hour. It evolved from recipes I taught while developing a weekday menu as a professional chef, and it performs well whether you cook it straight away or make it ahead. Read on for why it works, clear ingredient notes, and precise step-by-step instructions so you get the same result every time.

Why This Recipe Works

Cream-based sauce with an egg stabilizer keeps the filling creamy and prevents separation when baked.
A quick sauté concentrates flavor in the mushrooms and onions before the oven, improving depth without long cook time.
Using shredded cooked chicken keeps texture consistent and speeds assembly.
A crisp, low-carb topping adds contrast and prevents the casserole from feeling heavy.
Balanced salt and acid (lemon or vinegar) brighten the rich cream and cheese, preventing a cloying finish.

Ingredients Breakdown

Chicken: 800 g (about 3 cups) cooked, shredded chicken (rotisserie or poached). Cooked chicken keeps the bake moist and makes timing forgiving.
- Substitution: Use 900 g (2 lb) bone-in chicken breasts roasted and shredded if you prefer; remove skin and bones.
Mushrooms: 200 g (7 oz), sliced. They add umami and absorb the cream sauce.
- Swap note: Porcini or dried mushrooms give more depth; rehydrate and reserve the soak liquid.
Onion & Garlic: 1 medium onion (150 g / 1 cup chopped) and 2 cloves garlic, minced. Sauté until translucent to sweeten and mellow sharpness.
Cream base: 240 ml (1 cup) heavy cream and 120 ml (1/2 cup) sour cream. Heavy cream provides richness; sour cream adds tang.
- Swap warning: You can use full-fat Greek yogurt instead of sour cream, but the tang will be more pronounced and the sauce slightly thinner.
Cheese: 150 g (1 1/2 cups) shredded sharp cheddar. Cheese gives body and flavor.
- Use a flavorful hard cheese; freshly shredded melts better than pre-shredded.
Egg: 1 large egg (about 50 g). Whisked into the cream mixture to stabilize the sauce and prevent curdling during baking.
Broth: 120 ml (1/2 cup) low-sodium chicken broth to thin the sauce and add stock flavor.
Thickener: 15 g (1 tbsp) almond flour. This keeps the dish low carb while giving structure.
- Important: Do not swap with wheat flour unless you’re not low-carb — it will change texture and carbs drastically.
Lemon: 1 tsp (5 ml) lemon juice to brighten the final dish.
Seasoning: 1 tsp (5 g) Diamond Crystal kosher salt* and 1/2 tsp (2 g) black pepper. Adjust to taste.
- Salt note: If using Morton’s kosher salt, start with half the amount because it’s denser.
Topping: 60 g (1/2 cup) crushed pork rinds or 60 g (1/2 cup) almond flour mixed with 15 g (2 tbsp) melted butter for crunch.
Optional add-ins: 100 g (1 cup) chopped spinach (squeezed dry) or 120 g (1 cup) broccoli florets (blanched).

Include at least one internal resource when reading tips on similar creamy dishes like a slow-cooker version for hands-off prep: slow-cooker creamy chicken.

Essential Equipment

23 x 33 cm (9 x 13 inch) baking dish — fits this recipe volume without crowding.
25–28 cm (10–11 inch) skillet for sautéing the vegetables and deglazing.
Kitchen thermometer to verify chicken temperature (optional).
Mixing bowls, whisk, and rubber spatula.
If you don’t have a skillet, use a sauté pan or transfer sautéed vegetables to the baking dish and proceed.
For a crisp topping without pork rinds: a small blow torch or broiler for 1–2 minutes works well; watch closely.

Also see a cheesy weekday casserole technique that inspired the sauce structure: crack chicken creamy cheesy weeknight dinner.

Step-by-Step Instructions

Time: Prep 20 minutes | Cook 35 minutes | Inactive None | Total 55 minutes. Serves 6 (about 1 generous scoop, ~350 g per serving).

Step 1: Preheat and prepare

Preheat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish with 10 g (2 tsp) butter or nonstick spray. This ensures even browning.

Step 2: Sauté vegetables

Heat 15 ml (1 tbsp) olive oil in a 25–28 cm (10–11 inch) skillet over medium heat. Sauté 150 g (1 cup) chopped onion and 200 g (7 oz) sliced mushrooms for 6–8 minutes until the onions are translucent and the mushrooms release their liquid and begin to brown. Add 2 cloves garlic for the last 30 seconds.

Step 3: Make the cream base

Lower heat and stir in 240 ml (1 cup) heavy cream, 120 ml (1/2 cup) sour cream, 120 ml (1/2 cup) low-sodium chicken broth, 15 g (1 tbsp) almond flour, and 1 large beaten egg. Cook gently, stirring, until the mixture thickens slightly, about 2–3 minutes. Do not boil — simmer gently to avoid curdling.

Step 4: Assemble filling

Remove from heat and fold in 800 g (3 cups) shredded cooked chicken, 150 g (1 1/2 cups) shredded cheddar, 1 tsp (5 g) kosher salt, 1/2 tsp (2 g) black pepper, and 1 tsp (5 ml) lemon juice. Taste and adjust seasoning. Mix until evenly combined, about 30 seconds.

Step 5: Transfer and top

Spoon the mixture into the prepared baking dish, smoothing the top. Sprinkle 60 g (1/2 cup) crushed pork rinds or almond flour topping evenly. Dot with 15 g (1 tbsp) butter if using almond topping for better browning. The topping provides contrast to the creamy interior.

Step 6: Bake to doneness

Bake in the preheated 180°C (350°F) oven for 20–25 minutes until the edges are bubbling and the topping is golden. If the internal temperature is measured, it should reach 74°C (165°F). Remove and rest 5 minutes before serving.

Step 7: Finish and serve

Garnish with 15 g (2 tbsp) chopped fresh parsley or chives and serve warm. Resting lets the filling set and the flavors meld.

For a lighter, soup-style variation that uses a similar creamy base, see this related recipe: creamy chicken noodle soup.

Expert Tips & Pro Techniques

Common mistake: Overcooking the chicken before assembly makes the casserole dry. Use leftover rotisserie or gently poached chicken to retain moisture.
Stabilize the sauce: Whisking one egg into the cream mixture before baking prevents separation and gives a silky set.
Make-ahead: Assemble the casserole up to Step 5, cover tightly, and refrigerate for up to 24 hours. Bake uncovered for 25–30 minutes straight from the fridge, adding 3–5 minutes if needed.
Home pro swap: For deeper flavor, finish the sauté with 15 ml (1 tbsp) dry white wine and reduce for 30 seconds before adding cream.
Topping technique: Press the topping gently to form a thin crust; broil 1–2 minutes at the end for extra crispness — watch closely.
Flavor balance: If the casserole tastes flat, a squeeze of lemon or a splash (5–10 ml) of apple cider vinegar brightens the dish instantly.

Also explore a baked, cheesy chicken pasta method for more layering ideas: creamy chicken parmesan pasta.

Storage & Reheating

Refrigerator: Store in an airtight container or cover the baking dish tightly with foil. Keeps 3–4 days. Reheat individual portions in a 175°C (350°F) oven for 10–12 minutes until warmed through.
Freezer: This casserole freezes well. Cool completely, wrap the baking dish with plastic wrap and foil, or place portions in freezer-safe containers. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Best reheated in the oven at 175°C (350°F) for 10–20 minutes depending on portion size. Avoid microwaving large portions — it can make the texture uneven and the topping soggy.

Variations & Substitutions

Keto Chicken Mushroom Casserole (vegetable-forward): Add an extra 150 g (1 cup) of mushrooms and omit pork rinds; increase almond flour topping to 90 g (3/4 cup). Baking time unchanged.
Low-Carb Broccoli & Cheddar: Replace mushrooms with 200 g (2 cups) blanched broccoli florets. Keep sauce the same; bake 20–25 min.
Gluten-Free Upgrade: This recipe is naturally gluten-free if you use almond flour and pork rinds for the topping. No other changes needed.
Dairy-Free Option: Replace heavy cream and sour cream with 360 ml (1 1/2 cups) full-fat coconut milk and 60 ml (1/4 cup) dairy-free sour cream alternative. The texture will be slightly looser; add 10 g (2 tsp) xanthan gum to thicken.
Make it a low carb chicken bake with extra veggies: Add 120 g (1 cup) chopped zucchini and extend bake time by 3–5 minutes.

(Used the search-friendly phrase "keto chicken casserole" as a variation name to help find similar low-carb options.)

Serving Suggestions & Pairings

Side: Serve with a simple green salad dressed in lemon vinaigrette to cut the richness.
Vegetable: Roasted asparagus or garlic sautéed green beans make a crisp, low-carb pairing.
Bread-like swap: For more crunch, add a handful of roasted cauliflower florets on the side.
Beverage: A chilled dry rosé or a bright, citrusy IPA pairs well with the creamy sauce.
For a comfort-forward contrast, try pairing with this casserole’s bread pudding cousin: creamy bread pudding casserole.

Nutrition Information

Per serving (serving size: 1 generous scoop; recipe makes 6 servings)

Calories: 420 kcal
Total Fat: 31 g
Saturated Fat: 13 g
Cholesterol: 165 mg
Sodium: 640 mg
Total Carbohydrates: 5 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 36 g

Nutrition values are estimates. Actual values may vary based on ingredient brands and preparation methods.

Frequently Asked Questions

Q: Why did my casserole turn out watery?
A: Watery results usually come from under-reducing the cream or adding too many wet vegetables. Sauté mushrooms and onions until they release and reabsorb moisture; drain excess liquid before mixing. Also make sure you use the measured almond flour and egg to stabilize the sauce.

Q: Can I make this without eggs?
A: Yes. Replace the egg with 15 g (1 tbsp) cornstarch dissolved in 30 ml (2 tbsp) cold water if not low-carb, or 5 g (1 tsp) xanthan gum mixed into the cream for a keto-friendly stabilizer. Stir well to avoid lumps.

Q: Can I double this recipe for a crowd?
A: You can double, but use two baking dishes rather than one oversized dish to ensure even cooking. Baking time remains similar; check for bubbling edges and an internal temperature of 74°C (165°F).

Q: Can I prepare this the night before?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake as directed from cold; add 3–5 minutes if needed.

Q: How long does this keep in the fridge?
A: Stored in an airtight container or covered dish, the casserole keeps 3–4 days in the refrigerator.

Q: What are common topping substitutions?
A: Pork rinds, crushed almonds, or a sprinkle of 15 g (2 tbsp) grated Parmesan all work. Each changes texture and flavor; pork rinds add crunch without carbs, almonds add a nutty flavor, and Parmesan crisps up nicely.

Q: Can I use raw chicken and bake it all together?
A: You can, but cooking time will increase and moisture control is trickier. If using raw chicken, cut into bite-size pieces and toss briefly in a hot skillet to brown, then combine with the sauce and bake until the chicken reaches 74°C (165°F), about 35–40 minutes.

Conclusion

This creamy, low-carb casserole delivers big flavor with minimal fuss and holds up well for meal prep and family dinners. If you want another low-carb approach with similar creamy comfort, try this Creamy keto chicken casserole for alternative seasoning and vegetable ideas. For a mushroom-forward take, this Keto Chicken Mushroom Casserole – Creamy Low Carb Goodness! offers a slightly different texture and flavor profile.