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I make this Creamy Low Carb Chicken Casserole when I want something comforting that won’t derail a low-carb week. It’s a creamy, cheesy bake featuring shredded chicken and cauliflower—rich enough for a cozy dinner but light enough to feel like a smart, healthy swap. This recipe works for weeknight family dinners, meal prep, or a simple potluck contribution.
What makes this recipe special
This casserole blends the familiarity of chicken and cheddar with the low-carb lift of cauliflower and cream cheese, delivering comfort without excess carbs. It’s quick to pull together if you have cooked chicken on hand, and it stretches well to feed a family or make lunches for the week. The gentle seasoning keeps it kid-friendly while still pleasing adults who want flavor without fuss.
“Family-approved and ready in under an hour—perfect weeknight comfort.”
If you like other family-friendly bakes, check these easy chicken casseroles for families for more budget-friendly ideas.
How this recipe comes together
Start by sautéing the aromatics to build flavor, then whisk cream cheese and chicken broth into a smooth sauce. Fold in shredded chicken and cauliflower, add the softened vegetables, top with cheddar, and bake until bubbly and golden. The process is mostly mixing and waiting—perfect if you need a low-maintenance dinner that still tastes homemade.
Key ingredients
1 pound chicken breast, cooked and shredded
1 cup cauliflower florets
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup diced onions
1/2 cup diced bell peppers
Substitutions and notes:
- Swap rotisserie chicken for cooked breasts to save time.
- Use full-fat cream cheese for creamier texture, or a lighter version to reduce calories.
- Try mozzarella or Monterey Jack instead of cheddar for a milder, stringier melt.
- For a stricter keto version, reduce the chicken broth slightly or use bone broth for added nutrients.
- Need inspiration for other low-carb bakes? See these easy chicken casserole ideas to vary your rotation.
Step-by-step instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium. Add diced onions and bell peppers; sauté until softened, about 4–5 minutes.
- In a large bowl, whisk together softened cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the shredded chicken and cauliflower florets until evenly coated.
- Fold the sautéed onions and bell peppers into the mixture.
- Pour everything into a greased baking dish and evenly sprinkle the shredded cheddar cheese on top.
- Bake 25–30 minutes, until the casserole is bubbly and the cheese has melted and begun to brown.
- Let cool for a few minutes before serving to let the filling set.
Best ways to enjoy it
Serve this casserole with a crisp green salad (think arugula, cucumbers, and a lemon vinaigrette) for a fresh contrast, or alongside roasted Brussels sprouts for extra veggies. Top individual portions with chopped fresh parsley, sliced green onions, or a few crushed pork rinds for crunch. This dish works for dinner, casual potlucks, or cut into squares for easy meal-prep lunches.
Storage and reheating tips
- Refrigerate: Cool completely, cover tightly, and refrigerate up to 3–4 days.
- Freeze: Portion into airtight containers or freeze the whole casserole for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Microwave individual servings until hot (1–2 minutes depending on your microwave) or reheat covered in a 350°F oven for 15–20 minutes until warmed through. Add a few minutes uncovered at the end to refresh the top cheese.
Helpful cooking tips
- Use warm shredded chicken so it warms through quickly in the bake.
- Soften cream cheese to room temperature for a lump-free sauce. Briefly warming it with the broth helps if your cream cheese is cold.
- Cut cauliflower into small florets so it cooks fully in the bake—no pre-steaming needed unless you want it extra tender.
- For a golden top, broil 1–2 minutes at the end watching closely.
- Prep shortcut: sauté the veggies a day ahead and refrigerate; assemble and bake when ready.
Creative twists
- Buffalo style: Stir in 1/3 cup hot sauce and top with blue cheese crumbles.
- Mexican-inspired: Add 1 teaspoon cumin, 1/2 cup diced green chiles, and garnish with cilantro and lime.
- Broccoli swap: Use broccoli florets in place of cauliflower for a different texture and flavor.
- Dairy-free: Replace cream cheese with a cashew cream and cheddar with a dairy-free shredded cheese for a lactose-free option.
Your questions answered
Q: Can I use frozen cauliflower?
A: Yes—thaw and drain well to avoid excess water, or chop it smaller and increase bake time slightly.
Q: Is this suitable for keto?
A: Absolutely. With cauliflower instead of potatoes or rice and full-fat dairy, this is a solid keto-friendly casserole.
Q: Can I make this ahead and bake later?
A: Assemble in a baking dish, cover, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the bake time if starting cold from the fridge.
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- 7 easy chicken casseroles that feed a family of 4 under $10
- Easy chicken casseroles for families
Creamy Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A comforting creamy chicken casserole featuring shredded chicken and cauliflower, perfect for low-carb diets.
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 cup cauliflower florets
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium. Add diced onions and bell peppers; sauté until softened, about 4–5 minutes.
- In a large bowl, whisk together softened cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the shredded chicken and cauliflower florets until evenly coated.
- Fold the sautéed onions and bell peppers into the mixture.
- Pour everything into a greased baking dish and evenly sprinkle the shredded cheddar cheese on top.
- Bake 25–30 minutes, until the casserole is bubbly and the cheese has melted and begun to brown.
- Let cool for a few minutes before serving to let the filling set.
Notes
For a stricter keto version, reduce the chicken broth slightly or use bone broth for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg