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Creamy low carb chicken casserole in baking dish. Easy keto comfort food.
Lady Maria

Dreamy Low Carb Chicken Bake

This creamy and comforting low-carb chicken casserole is a perfect weeknight meal. It's packed with flavor, easy to make, and satisfying without the guilt, making it a family-friendly favorite for those watching their carb intake.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 large head of cauliflower, cut into florets
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup cooked bacon crumbles optional
  • Olive oil if roasting cauliflower

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Steamer or pot for boiling cauliflower (optional)
  • Roasting pan (optional)
  • Two forks or electric mixer for shredding chicken
  • measuring cups and spoons
  • knife
  • Cutting board
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the cauliflower: steam until tender-crisp (8-10 minutes), boil (6-8 minutes), or roast with olive oil, salt, and pepper (15-20 minutes).
  3. Shred the cooked chicken using two forks or an electric mixer.
  4. In a large bowl, combine the softened cream cheese, heavy cream, mayonnaise (or Greek yogurt), cheddar cheese, Parmesan cheese, green onions, minced garlic, onion powder, and garlic powder. Beat until smooth and creamy.
  5. Season with salt and pepper to taste.
  6. Gently fold in the cooked cauliflower and shredded chicken into the cream cheese mixture. Be careful not to overmix.
  7. If using, stir in the cooked bacon crumbles.
  8. Pour the mixture into a lightly greased 9x13 inch baking dish.
  9. Sprinkle the remaining cheddar cheese (if desired) over the top.
  10. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  11. Let the casserole cool for a few minutes before serving.
  12. Garnish with extra green onions or fresh parsley, if desired.

Notes

For best results, use room temperature cream cheese to avoid lumps in the sauce. Don't overcook the cauliflower; it should be tender-crisp. Customize the casserole by adding other low-carb vegetables like broccoli, spinach, mushrooms, or bell peppers. To store, refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven at 350°F until heated through. For a crunchy topping, try crushed pork rinds or almond flour mixed with melted butter.