Keto Chicken Casserole
A creamy, cheesy keto chicken casserole loaded with tender shredded chicken, broccoli, and a rich bacon-cream cheese sauce. At just 4.2g net carbs per serving and ready in 50 minutes, it's a cozy low-carb dinner the whole family will devour.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto chicken casserole is the ultimate low-carb comfort food: tender shredded chicken and broccoli baked in a rich, garlicky cream cheese sauce, blanketed with melty cheddar and crispy bacon. It's a satisfying weeknight dinner that delivers big flavor with only 4.2g net carbs per serving.
Ingredients
- 3 cups cooked shredded chicken (about 1.25 lbs)
- 4 cups broccoli florets, chopped small
- 6 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1.5 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Steam or microwave the broccoli florets for 3-4 minutes until just crisp-tender, then drain well.
- 2
In a saucepan over medium heat, combine the cream cheese, heavy cream, and chicken broth. Whisk until smooth and melted, about 3-4 minutes. Stir in the garlic, onion powder, salt, pepper, 1 cup of the cheddar, and the mozzarella until the cheese melts into a creamy sauce.
- 3
In a large bowl, toss the shredded chicken and broccoli with the cheese sauce until evenly coated. Fold in half of the crumbled bacon.
- 4
Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 1/2 cup cheddar and the rest of the bacon.
- 5
Bake uncovered for 25-30 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.
Tips & notes
- Use a store-bought rotisserie chicken to make this come together fast — just remove the skin and shred the meat.
- Swap broccoli for cauliflower or chopped spinach to keep it keto while changing things up. Frozen broccoli works too; just thaw and drain very well to avoid a watery casserole.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a 350°F oven. It also freezes well for up to 2 months.
Log this recipe in one tap
Save keto chicken casserole to CarbMeNot and track its 4.2g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto chicken casserole?
- Each serving has just 4.2g net carbs (6g total carbs minus 1.8g fiber), along with 487 calories, 38g protein, and 34g fat. This recipe makes 6 generous servings, making it an easy fit for a ketogenic diet.
- Can I make keto chicken casserole ahead of time?
- Yes. Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. Add about 5-10 extra minutes to the bake time since it's starting cold, and bake until hot and bubbly throughout.
- What can I serve with keto chicken casserole?
- Since the casserole already includes broccoli and plenty of protein, it works as a complete meal on its own. For a bigger spread, pair it with a simple green salad, cauliflower rice, or roasted asparagus to keep the whole plate low-carb.
