This keto chicken casserole recipe is low carb comfort food made in one dish! Hearty, cheesy, and minimal prep required, it’s something the whole family would love!
The Best Keto Chicken Casserole Recipe
Cozy comfort food minus the carbs? This keto chicken casserole is your answer.
Casseroles are a cross between a stew and a baked dish, and this one is based around chicken breasts or thighs. You can use whichever low carb vegetables you like, including butternut squash, Brussels sprouts, and onions.
Topped with cheese and baked until golden and bubbling, this casserole is kid friendly and requires little prep.
We baked everything in one dish (a casserole dish!) and the cleanup is almost non-existent.
Ready in just 20 minutes, this makes for a fabulous keto dinner that you’ll add to your list of favorites.
Oh, and each serving has just 3 grams of carbs! Mop up the juices with some keto rolls or toasted keto bread and STILL have the carbs down!
Here is everything you’ll need to make this dish. Exact measurements are included in the recipe card below.
- Chicken breasts. Skinless and boneless fillets chopped into bite-sized pieces (around an inch in thickness).
- Salt and pepper. To taste.
- Olive oil. Any oil works.
- Vegetables. We used onions, garlic, Brussels sprouts, and butternut squash.
- Spices. Cozy and warming spices like cumin and smoked paprika.
- Chicken broth. Also known as chicken stock. Try to choose a good quality broth for the best flavor.
- Cheese. Any good cheese that melts well, like mozzarella or gruyere.
How to make a keto chicken casserole
Chicken casseroles are simple to make: the only thing you’ll need to remember to do is to adjust the par-baking time depending on which vegetables you use.
Thicker vegetables like Brussels sprouts require more time to cook, but adjust this to what you are using. Follow the easy 3-step process to make it:
Start by adding the vegetables, spices, and olive oil into a baking dish (casserole dish), cover, and bake until the vegetables are fork tender.
Step 2- Sear
Next, season the chicken with salt and pepper and cook in a skillet for several minutes until no longer pink and almost cooked through.
Step 3- Bake
Now, remove the baking dish from the oven and stir through the chicken. Cover with cheese and bake until it’s bubbling and nicely melted.
Can you cook raw chicken in a casserole dish?
Unless all the vegetables are of the chunkier variety (think cauliflower, pumpkin, carrots, or rutabagas), it’s not recommended as you risk the chicken being undercooked.
Also, the chicken releases juices into the casserole, which will become watery and lack flavor.
What to serve with low carb chicken casserole
Growing up, we enjoyed our casseroles with French bread or dinner rolls. As these aren’t keto friendly, we have some go-to sides we’ve been enjoying that work just as well, if not better:
Wondering what’s the best way to store leftovers? Here are best practices for casserole storage:
- To store: Leftover casserole can be stored in the refrigerator, covered, for up to three days.
- To freeze: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the refrigerator before reheating.
- Reheating: Microwave portions of the casserole for 30-40 seconds, or until hot.
FAQS about keto chicken casserole recipe
Can I use other cuts of chicken?
Yes, you can use skinless chicken thigh fillets or skin-on drumsticks or chicken legs.
Can I switch up the vegetables?
Use different vegetables depending on the season and/or availability.
Some ideas to try include zucchini, summer squash, eggplant, celery, broccoli, and cauliflower. These all have very few carbs, too.
How many carbs are in a keto casserole?
This recipe has just 3 grams of carbs per serving.
More keto casseroles to try
- 2 cups butternut squash diced
- 1 lb Brussels sprouts trimmed
- 1 large onion sliced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 lbs chicken breast chopped into bite-sized pieces
- 1/2 cup cheddar cheese shredded
Preheat your oven to 180C/350F. Lightly grease a 9 x 13-inch baking dish.
Add the butternut squash, Brussels sprouts, onion, garlic, and smoked paprika to the dish, drizzle with olive oil, and mix well. Add the chicken broth.
Cover the baking dish and bake for 20-25 minutes, or until the vegetables are fork tender.
While the vegetables are baking, prepare the chicken.
Add oil to a large skillet over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through.
Remove the dish from the oven and stir through the chicken. Sprinkle with cheese over the top.
Bake everything for 10-12 minutes, or until the cheese has completely melted.
TO FREEZE: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the refrigerator before reheating.
TO REHEAT: Microwave portions of the casserole for 30-40 seconds, or until hot.
Serving: 1serving | Calories: 224kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Sodium: 249mg | Potassium: 808mg | Fiber: 7g | Vitamin A: 4377IU | Vitamin C: 59mg | Calcium: 103mg | Iron: 2mg | NET CARBS: 3g