These cheesy low carb chicken casseroles make weeknight dinners simple and satisfying. They’re packed with comforting flavors and easy-to-find ingredients, so you can spend less time planning and more time enjoying dinner. Browse these recipe ideas to find a new family favorite.
Helpful Tips Before You Start
A few simple steps can help your cheesy low carb chicken casserole turn out creamy, flavorful, and weeknight-ready.
Use Cooked Chicken
Shredded rotisserie chicken or leftover cooked chicken saves time. Cut it into bite-size pieces so it heats evenly in the casserole.
Choose Low-Carb Add-Ins
Broccoli, cauliflower, spinach, and zucchini add flavor and texture without adding many carbs. If using watery vegetables like zucchini, drain or sauté them first.
Shred Cheese Fresh
Freshly shredded cheese melts more smoothly than many pre-shredded varieties. For a golden top, save a little cheese to sprinkle over the casserole before baking.
Check Before Baking
If your chicken and vegetables are already cooked, bake just until the casserole is hot and bubbling. Overbaking can dry out the chicken and make the cheese greasy.
Broccoli Cheddar Chicken and Cauliflower Rice Casserole
This casserole brings tender chicken, broccoli, and cauliflower rice together in a creamy cheddar sauce. It makes a filling low-carb dinner without needing a separate side dish.
The top turns golden and cheesy while the vegetables stay tender beneath it. It’s a practical choice for a weeknight meal, especially when you want a cozy casserole that can be assembled in one baking dish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups small broccoli florets
- 3 cups cauliflower rice
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the pieces are browned and cooked through. Transfer the chicken to a large bowl.
- Add the broccoli florets and cauliflower rice to the bowl with the chicken. In a separate bowl, stir the cream cheese, heavy cream, and garlic powder until smooth. Mix in 1 1/2 cups of the cheddar.
- Pour the cheddar mixture over the chicken and vegetables. Stir until everything is evenly coated, then spread the mixture in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 25 to 30 minutes, until the casserole is bubbling and the broccoli is tender. Let it stand for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, similar-sized florets so it softens evenly in the casserole. If your cauliflower rice is frozen, thaw it and squeeze out excess moisture before mixing it in to help keep the sauce creamy.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Buffalo Chicken Spaghetti Squash Casserole with Blue Cheese
This casserole brings together tender spaghetti squash, shredded chicken, spicy buffalo sauce, and tangy blue cheese for a filling low-carb weeknight dinner. A layer of melted cheddar adds a creamy, savory finish.
The squash strands bake up tender while the chicken keeps each serving hearty. Make it when you want the familiar buffalo chicken flavor in a cheesy casserole that can be assembled ahead and baked for dinner.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- ⅓ cup crumbled blue cheese, divided
- 2 green onions, thinly sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then place the squash halves cut-side down on a baking sheet.
- Bake for 35 to 45 minutes, until the squash flesh is tender and pulls into strands with a fork. Let it cool until easy to handle. Scrape the strands into a bowl and discard the squash skins.
- Reduce the oven temperature to 375°F. In a large bowl, stir together the buffalo sauce, sour cream, garlic powder, and black pepper. Fold in the shredded chicken, spaghetti squash strands, half of the cheddar, half of the blue cheese, and half of the sliced green onions.
- Transfer the mixture to a casserole dish and spread it into an even layer. Sprinkle the remaining cheddar and blue cheese over the top.
- Bake for 20 to 25 minutes, until hot throughout and the cheese is melted. Scatter the remaining green onions over the casserole before serving.
Extra Tips
For a milder casserole, use a little less buffalo sauce and keep the sour cream as listed to balance the heat. Let the baked casserole rest for about five minutes before serving so the squash strands settle and portions hold together more easily.Course: Main Course Cuisine: American Equipment: Baking Sheet, Fork, Large Bowl, Casserole Dish
Chicken Parmesan Zucchini Casserole
This casserole brings the familiar flavors of chicken Parmesan to a low-carb weeknight dinner. Tender chicken, tomato sauce, and melted mozzarella are layered with zucchini for a hearty dish without pasta.
A crisp Parmesan and almond flour topping adds a golden finish, while fresh basil gives each serving a bright, savory touch. Salting and draining the zucchini first helps keep the casserole from turning watery.
Serves 4 people.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup low-sugar marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup finely grated Parmesan cheese, divided
- 2 tablespoons almond flour
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 400°F. Arrange the zucchini slices in a single layer on paper towels and sprinkle them with ½ teaspoon salt. Let them sit for 15 minutes, then blot away the released moisture.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, Italian seasoning, garlic powder, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through.
- Spread the chicken in an even layer in a baking dish. Spoon the marinara sauce over it, then arrange the zucchini slices on top. Sprinkle with the mozzarella and half of the Parmesan.
- In a small bowl, mix the remaining Parmesan with the almond flour. Scatter the mixture over the casserole.
- Bake for 20 to 25 minutes, until the topping is golden and the chicken is cooked through. Let the casserole rest for 5 minutes, then scatter the fresh basil over the top before serving.
Extra Tips
Blotting the zucchini well is key to a firmer casserole, and a brief rest after baking helps the layers settle. For a more golden topping, broil the dish for 1 to 2 minutes at the end, watching closely so the cheese does not burn.Course: Main Course Cuisine: Italian-American Equipment: Paper Towels, Large Skillet, Baking Dish, Small Bowl, Oven
Pesto Chicken and Roasted Pepper Casserole with Mozzarella
This casserole pairs tender chicken with basil pesto, sweet roasted peppers, and a bubbly mozzarella topping. It brings bright, savory flavor to the table without relying on pasta or a heavy sauce.
It’s a practical choice for a weeknight dinner, with simple ingredients and an easy bake in one dish. Serve it as is or alongside a crisp green salad.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup basil pesto
- 1 cup sliced roasted red peppers, patted dry
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and black pepper, then cook for 5 to 7 minutes, stirring occasionally, until the pieces are lightly browned. They do not need to be fully cooked through.
- Transfer the chicken to a bowl. Stir in the pesto and sliced roasted peppers until the chicken is evenly coated.
- Spread the mixture in the prepared baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 18 to 22 minutes, until the chicken is cooked through and the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Pat the roasted peppers dry so their moisture does not thin the pesto sauce. For a stronger basil flavor, use a pesto with plenty of fresh herbs, and let leftovers cool before refrigerating them in a covered container.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Mixing Bowl, Baking Dish
Mexican Chicken Casserole with Cauliflower Rice, Salsa, and Pepper Jack
This casserole brings together tender chicken, cauliflower rice, chunky salsa, and melty pepper jack for a cozy weeknight meal with a little Mexican-inspired kick. It’s a practical way to make a filling, cheesy dinner without a grain-based casserole.
The cauliflower rice stays tender under its cheesy top, while salsa adds bright flavor and keeps the chicken moist. Serve it straight from the baking dish for an easy family dinner.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups cauliflower rice, fresh or thawed and patted dry
- 1 cup chunky salsa
- 1 cup sour cream
- 1½ cups shredded pepper jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, chili powder, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through, about 5 to 7 minutes.
- Add the cauliflower rice to the skillet. Cook for 3 to 4 minutes, stirring often, until it softens and excess moisture cooks away.
- Remove the skillet from the heat. Stir in the salsa, sour cream, and 1 cup of the pepper jack until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup pepper jack over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling at the edges and the chicken is fully cooked. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and press out excess moisture before adding it to the skillet so the casserole doesn’t turn watery. For a milder finish, choose a mild chunky salsa and pepper jack, or use a hotter salsa for more kick.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish
Chicken Alfredo Casserole with Zucchini Noodles
This cheesy chicken Alfredo casserole brings creamy sauce and tender chicken together with zucchini noodles for a low-carb weeknight dinner. It uses simple ingredients and bakes in one dish after a quick stovetop prep.
The zucchini noodles keep the casserole light, while mozzarella and Parmesan add a golden, savory top. Salting and draining the zucchini first helps prevent excess water from thinning the Alfredo sauce.
Serves 4 people.
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Spiralize the zucchini into noodles. Toss them with the salt and place them in a colander for 15 minutes. Squeeze the noodles gently in a clean kitchen towel to remove as much liquid as possible.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.
- Reduce the heat to medium-low and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds. Stir in the heavy cream, cream cheese, Italian seasoning, and black pepper. Whisk until the cream cheese melts and the sauce is smooth.
- Stir in ¾ cup of the Parmesan until melted. Add the chicken and drained zucchini noodles, then toss gently to coat.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and remaining ¼ cup Parmesan evenly over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, squeeze the zucchini noodles thoroughly before mixing them into the sauce. If the cheese is not golden at the end of baking, broil the casserole briefly while watching closely. Leftovers reheat well in the oven, though the zucchini may release a little liquid as it sits.Course: Main Course Cuisine: Italian-American Equipment: Spiralizer, Colander, Kitchen Towel, Large Skillet, Whisk, 9-by-13-inch Baking Dish
Spinach Artichoke Chicken Casserole with Parmesan
This casserole brings the creamy, tangy flavor of spinach artichoke dip to a low-carb chicken dinner. Tender chicken is coated in a rich cheese sauce, with artichoke hearts and spinach in every bite.
It works well for a weeknight meal when you want something hearty without pasta or rice. Parmesan gives the top a savory finish, while a little mozzarella makes the casserole especially creamy and cheesy.
Serves 4 people.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces fresh spinach, roughly chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be fully cooked yet.
- Add the chopped spinach to the skillet and cook until wilted. Stir in the artichoke hearts, cream cheese, sour cream, garlic powder, ½ cup of the mozzarella, and ¼ cup of the Parmesan. Mix until the cheeses soften and coat the chicken and vegetables.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until the casserole is bubbling and the chicken is cooked through, about 20 to 25 minutes. Let it rest for a few minutes before serving.
Extra Tips
Drain the artichoke hearts well so the casserole stays creamy rather than watery. If the chicken pieces are cut unevenly, check the largest one for doneness before serving. Leftovers reheat well in the oven, covered, until warmed through.Course: Main Course Cuisine: American Equipment: Large Skillet, Baking Dish
Greek Chicken Casserole with Feta, Olives, and Zucchini
This Greek-inspired casserole brings together tender chicken, zucchini, briny Kalamata olives, and tangy feta in one easy weeknight dish. It is low in carbs and filling enough to serve as a complete dinner.
The chicken stays juicy beneath a lightly browned feta topping, while oregano, lemon, and garlic give each bite a bright, savory flavor. Serve it straight from the baking dish for a simple meal with Mediterranean flair.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini, cut into half-moons
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Add the chicken and zucchini to the baking dish. Drizzle with olive oil, then add the garlic, oregano, salt, and black pepper. Toss until the chicken and zucchini are evenly coated and spread them into an even layer.
- Scatter the Kalamata olives over the chicken and zucchini. Sprinkle the feta evenly across the top.
- Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the zucchini is tender. If the feta has not browned lightly, broil for 1 to 2 minutes, watching closely.
- Drizzle the lemon juice over the casserole and let it rest for 5 minutes before serving.
Extra Tips
Cut the zucchini into similarly sized half-moons so it cooks evenly, and avoid slicing it too thinly to help it hold its shape. For a saltier, brinier finish, add a few extra olives, but taste before increasing the salt since the feta and olives are already savory.Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish
Bacon Ranch Chicken Casserole with Cauliflower
This casserole brings together tender chicken, cauliflower, smoky bacon, and creamy ranch seasoning under a layer of melted cheese. It has all the cozy flavor of a weeknight bake while keeping the ingredients low in carbs.
Use cooked chicken to make assembly simple, and roast the cauliflower before mixing it into the casserole. That extra step helps keep the florets tender without making the finished dish watery.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked chicken breast, shredded or chopped
- 4 slices bacon, cooked and crumbled
- ½ cup sour cream
- 2 tablespoons ranch seasoning
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 425°F. Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 15 to 20 minutes, until fork-tender and lightly browned.
- Lower the oven temperature to 375°F. In a large mixing bowl, stir together the sour cream and ranch seasoning until smooth.
- Add the cooked chicken, roasted cauliflower, crumbled bacon, and ¾ cup of the cheddar to the bowl. Fold until everything is evenly coated.
- Transfer the mixture to a casserole dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted and bubbling. Scatter the chopped chives over the top before serving.
Extra Tips
Roasting the cauliflower first helps it stay firm beneath the creamy ranch coating. For a make-ahead dinner, roast the cauliflower and cook the bacon in advance, then assemble the casserole just before baking. Let leftovers cool, refrigerate them in a covered container, and reheat until hot.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Mixing Bowl, Casserole Dish
Lemon Herb Chicken Casserole with Asparagus and Gruyère
This casserole pairs tender chicken and crisp-tender asparagus with a creamy lemon-herb sauce and a golden layer of Gruyère. It brings plenty of cheesy comfort while keeping the ingredients low in carbs.
It works well for a weeknight dinner when you want a filling meal from one baking dish. The lemon keeps the rich cheese and cream tasting bright, while fresh herbs add a fragrant finish.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 garlic cloves, minced
- ¾ cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1½ cups shredded Gruyère cheese, divided
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the outside is lightly browned. The chicken does not need to be fully cooked yet.
- Add the garlic, thyme, and parsley to the skillet. Stir for about 30 seconds, until fragrant.
- Stir in the heavy cream, lemon zest, and lemon juice. Remove the skillet from the heat and mix in 1 cup of the Gruyère.
- Spread the asparagus in the prepared baking dish. Spoon the chicken and cream mixture over it, then stir gently to distribute the pieces. Sprinkle the remaining ½ cup Gruyère over the top.
- Bake uncovered for 20 to 25 minutes, until the chicken is cooked through, the asparagus is tender, and the cheese is golden and bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the asparagus into even pieces so it cooks at the same pace, and check the casserole near the end of baking if you prefer it with a little crunch. For a make-ahead dinner, assemble the casserole without baking, cover and refrigerate, then let it sit at room temperature while the oven heats; add a few minutes to the baking time if it is still cold.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Measuring Cups and Spoons
