This Easy Low Carb Chicken Casserole is a simple, comforting dish that’s perfect for busy nights. It’s packed with tender chicken, melty cheese, and fresh veggies, all coming together in a creamy sauce that feels rich without weighing you down. The low carb twist means it’s great if you’re watching your carbs but still want something satisfying and filling.
I love making this casserole because it’s so fuss-free—you can toss everything into one dish and pop it in the oven while you relax or get other things done. I usually add a bit of garlic and some herbs for extra flavor, but it’s hard to go wrong since the cheese and chicken do all the heavy lifting taste-wise. It’s one of those go-to meals that feels like a treat but is actually pretty healthy.
Whenever I serve this casserole, I like to pair it with a simple green salad or some steamed veggies to keep things fresh and light. It’s a crowd-pleaser for family dinners, and I find leftovers taste even better the next day. If you’re looking for an easy, low carb meal that doesn’t skimp on taste or comfort, this casserole is definitely worth trying.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for easy cooking and even baking. You can swap for thighs if you want juicier meat, just watch the cooking time as thighs can cook faster.
Mushrooms: They add great texture and flavor. If you can’t find fresh mushrooms, try canned or omit for fewer carbs. Zucchini or bell peppers can be tasty low-carb veggie alternatives.
Dairy (Sour Cream, Cream Cheese, Cheddar): These create the creamy sauce. Use full-fat sour cream for the best texture. For a dairy-free option, try coconut cream or vegan cheese, but results might vary.
Chicken Broth: It adds moisture to the sauce without extra carbs. Use low sodium broth to control salt levels, or water in a pinch.
How Do I Get the Creamy Sauce Just Right Without It Being Too Runny?
To get the sauce thick and creamy, soften your cream cheese first—that makes mixing easier. Mix the dairy ingredients with chicken broth slowly, whisking to be smooth.
- Cook the mushrooms and onions until their water evaporates; this helps avoid a watery casserole.
- Warm the combined sauce gently in the pan before baking to thicken it slightly.
- Use full-fat dairy which thickens better than low-fat.
Remember, after baking, the sauce will thicken as it cools. Let your casserole rest for a few minutes before serving to get perfect silky sauce consistency.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large skillet – use it to sauté onions and mushrooms for rich flavor.
- Mixing bowl – to blend the sour cream, cream cheese, and broth smoothly.
- Whisk – helps you mix the sauce without lumps.
- Meat thermometer – ensures your chicken is cooked safely to 165°F.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you like more tender, juicy meat.
- Add cooked bacon pieces for a smoky crunch.
- Stir in chopped spinach or kale before baking for extra greens.
- Use mozzarella or pepper jack cheese instead of cheddar for a different melt and flavor.
Easy Low Carb Chicken Casserole
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup sour cream (full fat)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cream cheese, softened
- 1/2 cup chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon dried parsley or Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and another 30-35 minutes to bake. You’ll also want to let it rest for 5 minutes after baking to let the flavors settle. So, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and turn golden. Stir in the minced garlic and cook for another 30 seconds, then remove from heat.
2. Make the Creamy Sauce:
While the vegetables cook, season the chicken breasts with salt, pepper, paprika, and dried parsley or Italian seasoning. In a mixing bowl, blend together the sour cream, softened cream cheese, and half of the shredded cheddar cheese until smooth. Slowly whisk in the chicken broth to make a creamy sauce. Add the sauce to the skillet with mushrooms and onions, stirring well to combine. Warm gently on low heat for a minute or two, then adjust seasoning if needed.
3. Assemble and Bake the Casserole:
Place the seasoned chicken breasts in a single layer in a 9×13-inch baking dish. Pour the creamy mushroom sauce evenly over the chicken. Sprinkle the remaining cheddar cheese on top. Bake uncovered for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or chives if you like.
Can I Use Frozen Chicken for This Casserole?
Yes, but be sure to fully thaw the chicken breasts before cooking. Thaw them overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and prevents excess moisture in the dish.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Adding a splash of broth or cream can help keep the sauce creamy.
Can I Substitute the Cheese or Dairy?
Yes! Feel free to use mozzarella, Monterey Jack, or pepper jack cheese instead of cheddar for a different flavor profile. If you’re dairy-free, try coconut cream and vegan cheese, but textures and flavors may vary slightly.
