Creamy Low Carb Chicken Casserole: 6g Net Carbs Bliss

You know those nights when you’re craving something rich, creamy, and downright comforting—but don’t want to wreck your low-carb goals? That’s exactly how my creamy low carb chicken casserole was born! I’ll never forget the first time I whipped this up on a busy weeknight, desperate for a meal that felt indulgent without the guilt. My kids, who usually turn their noses up at anything “healthy,” scraped their plates clean and asked for seconds. Now it’s our go-to dish when we need something quick, satisfying, and packed with flavor.

What makes this casserole special? It’s got all the velvety goodness of a classic comfort food but cleverly skips the carbs. The combination of tender chicken, melty cheese, and that luscious cream sauce is pure magic. I’ve served this to friends who swore they’d never enjoy low-carb meals, and guess what? They begged for the recipe. Whether you’re keto, watching your carbs, or just want a delicious dinner that comes together in under 40 minutes, this creamy low carb chicken casserole is about to become your new best friend.

Why You’ll Love This Creamy Low Carb Chicken Casserole

This isn’t just another boring healthy dish—it’s the kind of meal that makes you forget you’re eating low-carb! Here’s why it’s a total game-changer:

• Quick & Easy: From fridge to table in 35 minutes flat. Perfect for those “I need dinner NOW” nights when takeout tempts you.
• Cheesy Comfort Without Guilt: That golden, bubbly cheese crust? Made with real heavy cream and sharp cheddar, but with only 6g net carbs per serving.
• Secretly Packed with Veggies: The diced peppers and onions melt right into the creamy sauce—my kids never notice them!
• Leftovers Taste Even Better: The flavors deepen overnight, making fantastic next-day lunches (if there’s any left!).

Trust me, this is the recipe that finally made my carb-loving husband admit healthy food can taste amazing. You can find more great recipe ideas on our blog.

Ingredients for Creamy Low Carb Chicken Casserole

Here’s everything you’ll need to make this dreamy dish – and trust me, every ingredient plays a special role in creating that perfect creamy texture and rich flavor. I’ve learned through trial and error that the quality really matters here!

• 2 cups cooked chicken (shredded – rotisserie chicken works wonders for quick prep)
• 1 cup heavy cream (don’t skimp – this is what gives that luxurious mouthfeel)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
• 1/2 cup grated Parmesan cheese (the nutty flavor is key!)
• 1/2 cup diced onions (finely chopped – they’ll melt right into the sauce)
• 1/2 cup diced bell peppers (any color works – I love red for sweetness)
• 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1 tsp salt (adjust to taste after baking)
• 1/2 tsp black pepper (freshly cracked makes all the difference)
• 1 tbsp olive oil (for sautéing those veggies to perfection)

See? Nothing weird or hard-to-find – just simple ingredients that work magic together. Now let’s get cooking!

How to Make Creamy Low Carb Chicken Casserole

Alright, let’s dive into making this dreamy dish! I promise it’s easier than you think – just follow these simple steps and you’ll have a bubbling, golden casserole ready in no time. The secret is in the layering and that perfect bake!

Step 1: Sauté the Vegetables

First, grab your favorite skillet and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles right away. Toss in your diced onions and bell peppers – I like to stir them every minute or so until they get soft and fragrant (about 5 minutes). Don’t rush this step! Those softened veggies add so much flavor to every bite.

Step 2: Combine Chicken and Seasonings

Now toss in your shredded chicken – I always use my hands to break up any big clumps. Sprinkle the garlic powder, salt, and black pepper right over everything. Give it a good stir until the chicken is evenly coated with those spices. The smell at this point is absolutely heavenly!

Step 3: Add Cream and Cheese

Here comes the magic! Pour in that heavy cream slowly while stirring – you’ll see everything come together into this gorgeous creamy mixture. Take it off the heat and transfer to your baking dish. Now sprinkle both cheeses evenly over the top – I like to do cheddar first, then Parmesan for that extra crispy crust.

Step 4: Bake to Perfection

Pop it into your preheated 375°F oven for 20-25 minutes. You’re looking for bubbly edges and that cheese to turn golden brown – I usually start checking at 20 minutes. The wait is torture with that amazing smell filling your kitchen! Let it rest for 5 minutes before serving (trust me, this prevents a lava-hot cheese burn).

Tips for the Best Creamy Low Carb Chicken Casserole

After making this casserole dozens of times (and tweaking it every which way), I’ve learned some tricks that take it from good to “Oh my goodness, what IS this?” levels of delicious:

• Rotisserie chicken is your friend – Saves so much time! Just remove the skin and shred while warm (it’s juicier this way).
• Bacon makes everything better – Toss in 1/2 cup crumbled cooked bacon before baking for smoky richness.
• Freshly grate your cheeses – Pre-shredded has anti-caking agents that don’t melt as smoothly.
• Let it rest – Those 5 minutes after baking let the sauce thicken perfectly.

Bonus tip: Double the recipe and freeze half before baking – just thaw overnight and bake as usual! If you want to see more of our savory dishes, check out our dinner recipes.

Variations for Your Creamy Low Carb Chicken Casserole

One of my favorite things about this recipe is how easily you can switch it up based on what’s in your fridge or your mood! Here are some delicious twists I’ve tried over the years that always get rave reviews:

• Veggie Swap: Swap bell peppers for broccoli florets or sautéed mushrooms – both add wonderful texture.
• Cheese Choices: Try mozzarella for extra stretchiness or pepper jack if you like a little kick.
• Protein Play: Mix in cooked bacon or diced ham for a heartier version (my husband’s favorite).
• Herb Boost: Stir in a tablespoon of fresh thyme or rosemary for an earthy note.

The beauty of this casserole is how forgiving it is – don’t be afraid to make it your own! Just keep the cream-to-cheese ratio about the same, and you really can’t go wrong. For visual inspiration, follow us on Pinterest.

Serving Suggestions

This creamy low carb chicken casserole is rich enough to stand on its own, but I love pairing it with something fresh to balance that decadent cheese! My go-to is a simple arugula salad with lemon vinaigrette – the peppery greens cut right through the richness. Steamed broccoli or roasted asparagus also work beautifully. Just steer clear of starchy sides (sorry, mashed potatoes!) to keep it truly low-carb. A crisp glass of dry white wine? Now that’s what I call a perfect meal!

Storage and Reheating

Here’s the good news – this creamy low carb chicken casserole tastes even better the next day! Just store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for about 15 minutes) to keep that crispy cheese topping, but the microwave works in a pinch – just stir halfway through. One warning: freezing tends to make the cream sauce separate, so I don’t recommend it. Trust me, you won’t have leftovers for long anyway!

Nutritional Information

Just a quick note – these numbers can vary based on your specific ingredients, but here’s the general breakdown per serving: about 420 calories, 32g fat (18g saturated), 6g carbs (1g fiber), and 28g protein. Not bad for something this creamy and delicious!

Frequently Asked Questions

Can I use almond milk instead of heavy cream?
Oh honey, I’ve tried – and trust me, it’s just not the same! Heavy cream gives that luxurious thickness we love. Almond milk makes the sauce too thin. If you must substitute, try half cream and half full-fat coconut milk for richness.

How can I make this casserole spicier?
Now we’re talking! My favorite kick comes from adding 1/2 tsp cayenne pepper to the seasoning mix. Or toss in some diced jalapeños with the bell peppers. For serious heat lovers, swap the cheddar for pepper jack cheese.

Can I make this ahead and refrigerate before baking?
Absolutely! Assemble everything (just don’t bake it), cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time since it’s going in cold. Perfect for meal prep Sundays! If you are looking for other make-ahead ideas, check out our cabbage salad for winter.

Is this casserole freezer-friendly?
Here’s the thing – the cream sauce tends to separate when frozen. If you must freeze, underbake it slightly (about 15 minutes), then finish baking after thawing. But honestly? It’s so quick to make fresh!

Ready to Make This Creamy Low Carb Chicken Casserole?

What are you waiting for? This creamy dream of a casserole is calling your name! I can’t wait for you to experience that first forkful of cheesy, chickeny goodness – it’s pure comfort food magic without the carb crash. Whip it up tonight and let me know how it turns out in the comments. Did your family go crazy for it like mine does? Any fun twists you tried? Now get cooking – your taste buds will thank you!

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