Chicken casseroles work well for weeknight meals when you want something filling but not heavy. These 12 recipes use chicken and focus on low carb ingredients to keep dinners lighter. Each one is straightforward to put together with common items from the store. You can find options that suit different tastes and what you already have at home. They help make planning easier without extra steps or special equipment.
Helpful Tips Before You Start
These tips help keep the casseroles low in carbs while staying fresh and easy for weeknights.
Use Cauliflower or Zucchini Bases
Swap rice or pasta for riced cauliflower or thin zucchini slices. They absorb flavors well and cut carbs without extra steps.
Add Fresh Vegetables
Stir in broccoli, spinach, or bell peppers for volume and color. They cook down nicely and keep the dish light.
Prep Chicken in Advance
Cook and shred chicken ahead of time, then store it in the fridge. This shortens assembly to under 15 minutes.
Measure Creamy Ingredients
Use full fat cream cheese or heavy cream but stick to the listed amounts. They add richness without raising carbs.
Creamy Garlic Parmesan Broccoli Chicken Casserole
This casserole brings together tender chicken and fresh broccoli in a rich garlic parmesan cream sauce. It delivers the cozy feel of a classic bake while keeping carbs low, making it a reliable choice for weeknight meals when you want something satisfying without heaviness.
The dish bakes until the top turns golden and the sauce thickens around the ingredients. Each bite offers creamy texture with savory garlic and sharp parmesan notes that pair well with the crisp-tender broccoli.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups broccoli florets
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the cubed chicken to the skillet along with the salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour in the heavy cream and stir in 3/4 cup of the grated Parmesan cheese. Simmer for 2 minutes until the sauce begins to thicken slightly.
- Add the broccoli florets to the skillet and stir to coat everything evenly in the sauce. Cook for another 2 minutes.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup Parmesan cheese and the shredded mozzarella over the top.
- Bake for 20-25 minutes until the cheese is melted and lightly golden and the sauce is bubbling around the edges.
Extra Tips
Stir the broccoli in right before baking so it stays bright and keeps some bite instead of turning mushy. If you prepare the dish ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day, then add 5 extra minutes to the bake time when cooking from cold.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish, Oven
Spicy Jalapeño Popper Chicken Casserole
This casserole brings the bold flavors of jalapeño poppers into a simple chicken bake. Cream cheese and sharp cheddar create a rich base while fresh jalapeños add heat that stays balanced. It works well for weeknights when you want something filling without extra carbs or long prep.
The finished dish has tender chicken pieces coated in a creamy, spicy sauce with crispy bacon on top. It feels indulgent yet fits a lighter eating plan.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 8 ounces cream cheese, softened
- 3 jalapeños, seeded and finely diced
- 1.5 cups shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Heat a large skillet over medium heat. Add the chicken pieces, garlic, paprika, salt, and pepper. Cook for 6 to 8 minutes until the chicken is no longer pink.
- Remove the skillet from heat. Stir in the cream cheese and diced jalapeños until the cheese melts and coats the chicken evenly.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and crumbled bacon over the top.
- Bake for 15 to 20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let it rest for 5 minutes. Scatter the sliced green onions over the top before serving.
Extra Tips
For milder heat, remove all seeds and membranes from the jalapeños before dicing. You can assemble the casserole up to a day ahead, cover it, and refrigerate before baking. Leftovers reheat well in a 350°F oven for 10 minutes to keep the bacon crisp. Skip the green onions if you prefer a simpler finish.Course: Main Course Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Greek Lemon Feta Chicken and Zucchini Casserole
This casserole brings bright lemon and salty feta together with tender chicken and fresh zucchini for a light but filling meal. It works well on busy weeknights when you want something simple to prep and bake without extra sides.
The flavors stay clean and Mediterranean, with the zucchini softening just enough to soak up the lemon and herbs while the feta adds creamy bites throughout.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 4 medium zucchinis, sliced into 1/2-inch rounds
- 1 cup crumbled feta cheese
- 2 lemons, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large bowl, combine the chicken pieces, lemon zest, lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Toss until the chicken is evenly coated.
- Add the sliced zucchini to the same bowl and stir gently to mix everything together.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the crumbled feta evenly over the top.
- Bake for 30 to 35 minutes, until the chicken is cooked through and the zucchini is tender.
- Remove from the oven and let it rest for 5 minutes before scattering the chopped parsley over the top.
Extra Tips
Slice the zucchini evenly so it cooks at the same rate as the chicken. If your zucchini releases a lot of liquid, drain off a little from the dish after baking. Leftovers reheat well in a skillet over medium heat to keep the texture from turning mushy.Course: Main Course Cuisine: Mediterranean Equipment: 9×13 baking dish, Large mixing bowl, Oven
Buffalo Ranch Cauliflower Chicken Casserole
This casserole brings together tender chicken, roasted cauliflower, and bold buffalo flavor in one easy dish. The ranch seasoning balances the heat while keeping everything low carb and satisfying for busy weeknights.
It works well when you want a hearty meal without heavy pasta or rice. The result is creamy with a slight crunch from the cauliflower and a tangy finish from the buffalo sauce.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 5 cups cauliflower florets
- 1/2 cup buffalo wing sauce
- 1 packet ranch seasoning mix
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Steam or microwave the cauliflower florets for 5 minutes until just tender, then drain well and pat dry with a towel.
- In a large bowl, mix the softened cream cheese, buffalo wing sauce, and ranch seasoning until smooth.
- Add the shredded chicken and cauliflower to the bowl and stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish and top with the shredded cheddar cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and sprinkle with chopped green onions before serving.
Extra Tips
Steam the cauliflower just until tender so it does not release excess water into the casserole. Use pre-cooked rotisserie chicken to save time. Leftovers reheat well in the microwave with a splash of water to keep the texture creamy.Course: Main Course Cuisine: American Equipment: Baking dish, Large bowl, Microwave or steamer
Pesto Chicken Asparagus and Sun-Dried Tomato Casserole
This casserole brings together tender chicken, crisp-tender asparagus, and tangy sun-dried tomatoes in a bright pesto sauce. It makes a simple weeknight meal that feels fresh without much effort.
The dish bakes in one pan after a quick stovetop start, so cleanup stays easy. The pesto coats everything lightly while the cheeses melt into a golden top layer.
Serves 4 people.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides, about 5 to 6 minutes.
- Add the asparagus and sun-dried tomatoes to the skillet. Cook for 2 minutes, stirring once, so the asparagus begins to soften but stays bright.
- Remove the skillet from heat and stir in the pesto until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden.
Extra Tips
Cut the asparagus into similar lengths so pieces cook evenly. Leftovers reheat well in a 350°F oven for 10 minutes to keep the asparagus from turning soggy. If your pesto is very thick, stir in a teaspoon of the sun-dried tomato oil before mixing it with the chicken.Course: Main Course Cuisine: Italian Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Thai Coconut Curry Chicken Cabbage Casserole
This casserole brings creamy Thai curry flavors to a simple weeknight meal without the carbs from rice or noodles. Shredded cabbage softens just enough in the coconut sauce while the chicken stays tender, creating a balanced dish that feels comforting yet light.
It works well when you need a one-pan style dinner that reheats nicely for leftovers. The red curry paste gives a gentle heat that pairs with the mild sweetness of coconut milk and the fresh crunch from cabbage.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium head green cabbage, shredded (about 8 cups)
- 1 (13.5-ounce) can coconut milk
- 3 tablespoons Thai red curry paste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Season the chicken pieces with salt and pepper, then cook them for 5 to 6 minutes until lightly browned on the outside.
- Add the diced onion, minced garlic, and grated ginger to the skillet. Stir for 2 minutes until the onion softens and the mixture smells fragrant.
- Stir in the Thai red curry paste and cook for 1 minute to toast the spices. Pour in the coconut milk and lime juice, then bring the mixture to a gentle simmer.
- Add the shredded cabbage in batches, stirring to coat it evenly with the sauce. Once all the cabbage is incorporated, remove the skillet from the heat.
- Transfer the skillet to the oven and bake for 20 minutes until the cabbage is tender but not mushy and the sauce has thickened slightly around the edges.
- Remove from the oven and let it rest for 5 minutes before sprinkling with the chopped cilantro to serve.
Extra Tips
Stir the cabbage in gradually so it wilts evenly in the hot sauce without releasing too much water. If the curry paste brand you use is very spicy, start with 2 tablespoons and taste before adding the rest. Leftovers keep well in the fridge for three days and reheat best in a covered skillet over low heat to restore the creamy texture.Course: Main Course Cuisine: Thai Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
Mushroom Swiss Chicken and Spinach Casserole
This casserole brings together tender chicken, earthy mushrooms, and fresh spinach in a creamy Swiss cheese sauce. It makes a satisfying low carb dinner that feels comforting without weighing you down.
The dish works well on busy weeknights when you want something warm and filling that still fits lighter eating goals. The flavors stay mild and savory with a nice cheesy finish.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 8 oz white mushrooms, sliced
- 5 cups fresh spinach
- 1 1/2 cups shredded Swiss cheese
- 3/4 cup heavy cream
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Melt the butter in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Add the diced onion, minced garlic, and sliced mushrooms to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the spinach and cook until it wilts, about 2 minutes.
- Pour in the heavy cream and add the thyme, salt, and pepper. Stir well and let the mixture simmer for 2 minutes.
- Remove the skillet from heat and mix in 1 cup of the shredded Swiss cheese until it melts into the sauce.
- Transfer everything to the prepared baking dish and sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges bubble.
Extra Tips
Use fresh spinach rather than frozen to keep excess liquid out of the casserole. If you want a thicker sauce, let the cream simmer a minute longer before adding the cheese. Leftovers reheat well in a 350 degree oven for 10 minutes.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×9 Baking Dish, Oven
Bacon Brussels Sprouts Chicken Casserole
This casserole combines crispy bacon with tender Brussels sprouts and juicy chicken in a light creamy sauce. It works well for weeknight dinners when you want a filling meal that stays low in carbs. The result has savory flavors with a mix of soft vegetables and a cheesy top.
It suits busy evenings or simple meal prep. The dish keeps the focus on fresh ingredients without extra carbs.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cubed
- 6 slices bacon, chopped
- 1 pound Brussels sprouts, trimmed and halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside. Leave the drippings in the skillet.
- Add the cubed chicken to the skillet with the bacon drippings. Season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken and set it aside.
- Add the olive oil to the skillet if needed, then add the diced onion and minced garlic. Cook for 2 minutes until softened.
- Add the halved Brussels sprouts and dried thyme. Cook for 5 minutes, stirring occasionally, until the sprouts start to soften.
- Pour in the heavy cream and stir to combine. Return the cooked chicken to the skillet and simmer for 3 minutes.
- Stir in half of the shredded cheddar cheese until melted. Transfer the mixture to the prepared baking dish.
- Top with the cooked bacon and the remaining cheese. Bake for 15 to 20 minutes until the cheese is bubbly and lightly browned.
Extra Tips
Cook the Brussels sprouts just until they start to soften in the skillet so they keep some bite after baking. Use freshly shredded cheddar rather than pre-shredded for better melting. Leftovers reheat well in a 350 degree oven for 10 minutes to restore the crisp bacon texture.Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Baking Dish
Caprese Chicken Tomato Basil Casserole
This Caprese Chicken Tomato Basil Casserole turns the fresh flavors of a Caprese salad into an easy baked dish. Tender chicken sits under a layer of juicy tomatoes and melted cheese, with basil added at the end to keep its bright taste.
It fits well for weeknights when you want a low carb meal that still feels complete. The finished casserole has soft chicken, lightly blistered tomatoes, and stretchy mozzarella in every bite.
Serves 4 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 ounces fresh mozzarella, sliced
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, torn
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 2 to 3 minutes per side until lightly browned on the outside. Transfer the chicken to the prepared baking dish.
- Add the minced garlic and halved cherry tomatoes to the same skillet. Cook for 2 minutes, stirring once, until the tomatoes begin to soften. Stir in the oregano along with salt and pepper.
- Spoon the tomato mixture evenly over the chicken breasts. Arrange the mozzarella slices on top and sprinkle with the Parmesan cheese.
- Bake for 25 to 30 minutes until the chicken reaches 165°F and the cheese is melted and lightly golden.
- Remove the dish from the oven and scatter the torn basil leaves over the top before serving.
Extra Tips
Add the basil only after baking so it stays green and fragrant instead of wilting in the oven. If the chicken breasts are very thick, pound them slightly before browning so they cook evenly in the time given. Leftovers reheat well in a 350°F oven for 10 minutes, though the basil is best added fresh each time.Course: Main Course Cuisine: Italian Equipment: Baking Dish, Skillet
Spinach Artichoke Chicken Casserole
This casserole turns the familiar flavors of spinach artichoke dip into a full meal with chunks of chicken. It comes together in one pan before baking, making it a reliable choice for busy weeknights when you want something warm and filling without extra sides.
The finished dish has tender chicken in a creamy sauce with soft spinach and tangy artichokes, all held together by melted cheese. It stays satisfying while keeping carbs low.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 10 ounces frozen spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, salt, and pepper, then cook until the chicken is no longer pink on the outside, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the cream cheese to the skillet and stir until it melts and coats the chicken evenly.
- Mix in the spinach and artichoke hearts until everything is combined, then remove the skillet from the heat.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the mozzarella and parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and starting to brown on the edges.
Extra Tips
Let the casserole rest for five minutes after baking so the sauce sets slightly before scooping. If you want a bit more tang, add an extra tablespoon of parmesan on top during the last five minutes of baking. Leftovers reheat well in a 350-degree oven with a splash of water to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 9×13 Baking Dish
Lemon Dill Chicken and Green Bean Casserole
This casserole brings bright lemon and fresh dill together with tender chicken and crisp green beans in a light cream sauce. It works well for busy weeknights when you want something simple that still feels fresh. The result is a creamy yet bright dish with a subtle herb flavor that pairs nicely with the vegetables.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 pound fresh green beans, trimmed
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 3 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, salt, and pepper. Cook for 5 to 6 minutes until the chicken is lightly browned on the outside but not fully cooked through.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the cream cheese and heavy cream until the mixture becomes smooth.
- Add the lemon zest, lemon juice, and 2 tablespoons of the dill. Stir to combine, then mix in the green beans until they are coated in the sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Parmesan cheese over the top.
- Bake for 25 minutes until the chicken is cooked through and the green beans are tender. Remove from the oven and sprinkle with the remaining tablespoon of dill before serving.
Extra Tips
For the best texture, use fresh green beans rather than canned ones, as they hold up better during baking. If you want a thicker sauce, let the mixture simmer for an extra minute or two before transferring it to the dish. Leftovers reheat well in a 350-degree oven for 10 minutes. You can swap the Parmesan for shredded mozzarella if you prefer a milder cheese flavor on top.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Smoky Paprika Chicken and Red Pepper Casserole
This casserole brings together tender chicken and sweet red peppers in a smoky, creamy sauce that feels comforting without weighing you down. It works well for busy weeknights when you want something satisfying yet low in carbs.
The dish has a gentle smokiness from the paprika balanced by the natural sweetness of the peppers and a light cheese topping that melts into a golden layer.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 large red bell peppers, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces to the skillet and season with salt, pepper, and the smoked paprika. Cook for 5 to 6 minutes until the chicken starts to brown.
- Stir in the onion and garlic. Cook for another 2 minutes until the onion softens.
- Add the sliced red peppers and cook for 3 minutes until they begin to soften.
- Pour in the heavy cream and stir everything together. Let it simmer for 2 minutes to thicken slightly.
- Transfer the mixture to a 9×13 baking dish and spread it evenly. Sprinkle the mozzarella cheese over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden. Remove from the oven and sprinkle with fresh parsley before serving.
Extra Tips
For the best texture, let the casserole rest for five minutes after baking so the sauce can settle. If you want a stronger smoky flavor, add an extra teaspoon of paprika when you stir in the cream. Leftovers reheat well in a 350°F oven for 10 minutes to keep the cheese from turning soggy.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Oven
