21 Delicious Low Carb Chicken Casserole Recipes for Healthy Eating

Hungry for a hearty meal that won’t derail your healthy eating goals? Look no further! Our roundup of 21 Delicious Low Carb Chicken Casserole Recipes is packed with comforting, easy-to-make dishes perfect for any night of the week. Whether you’re craving something creamy, cheesy, or packed with veggies, these recipes promise to satisfy without the guilt. Dive in and discover your next favorite dinner!

Creamy Garlic Parmesan Chicken Casserole

Venturing into the realm of comfort food with a touch of sophistication, this dish marries the creamy richness of Parmesan with the aromatic allure of garlic, all enveloping tender chicken in a casserole that promises to delight the senses.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• 1 cup Italian-style breadcrumbs
• 1/2 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the chicken pieces with sea salt, black pepper, and dried thyme, ensuring each piece is evenly seasoned.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure a proper sear.
4. Transfer the seared chicken to the prepared baking dish, arranging the pieces in a single layer.
5. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing until fragrant, about 1 minute. Tip: Watch closely to prevent the garlic from burning.
6. Whisk together the heavy cream, melted butter, and crushed red pepper flakes in the skillet, bringing the mixture to a gentle simmer. Remove from heat and stir in the Parmesan cheese until the sauce is smooth.
7. Pour the creamy garlic Parmesan sauce evenly over the chicken in the baking dish.
8. Sprinkle the Italian-style breadcrumbs over the top of the casserole for a crispy texture.
9. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the breadcrumbs are golden brown. Tip: For an extra crispy topping, broil for the last 2-3 minutes of baking.
10. Garnish with fresh parsley before serving.

Creating a harmonious blend of textures, this casserole offers a creamy interior contrasted by a crispy, golden crust. The robust flavors of garlic and Parmesan elevate the humble chicken, making it a versatile dish that pairs beautifully with a crisp green salad or steamed vegetables for a complete meal.

Keto Broccoli Chicken Casserole

Nothing embodies comfort and sophistication quite like a well-crafted casserole, and this Keto Broccoli Chicken Casserole is no exception. Nestled between layers of tender, pasture-raised chicken and vibrant, crisp-tender broccoli florets, a rich, creamy sauce binds the dish together, offering a decadent yet health-conscious meal that’s as nourishing as it is indulgent.

Ingredients

• 2 cups cooked, shredded pasture-raised chicken breast
• 4 cups fresh broccoli florets, blanched
• 1 1/2 cups heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté minced garlic until fragrant, about 30 seconds.
3. Pour in the heavy cream, stirring constantly to prevent scorching, and bring to a gentle simmer.
4. Gradually whisk in the cheddar and Parmesan cheeses until the sauce is smooth and velvety, then season with sea salt, black pepper, and nutmeg.
5. Layer the blanched broccoli florets and shredded chicken in the prepared baking dish, ensuring an even distribution.
6. Pour the creamy cheese sauce over the chicken and broccoli, using a spatula to gently coat all ingredients.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Perfectly balanced, this casserole boasts a creamy texture with a slight crunch from the broccoli, while the nutmeg adds a subtle warmth to the dish. Present it alongside a crisp, green salad for a complete meal that’s sure to impress.

Cheesy Bacon Chicken Casserole

Whisking together comfort and sophistication, this Cheesy Bacon Chicken Casserole marries succulent, tender chicken with the smoky allure of bacon, all enveloped in a velvety cheese sauce that promises to delight the senses.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 6 slices thick-cut applewood-smoked bacon, diced
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese, freshly grated
• 1/2 cup Gruyère cheese, freshly grated
• 1 tbsp clarified butter
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground nutmeg
• 1/2 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, render the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the skillet.
3. Season the diced chicken with salt, pepper, and smoked paprika. In the same skillet, sauté the chicken in the reserved bacon fat until golden brown, about 5 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
4. In a medium saucepan, warm the heavy cream over low heat. Gradually whisk in the cheddar and Gruyère cheeses until melted and smooth. Stir in the Dijon mustard and nutmeg.
5. Combine the cooked chicken, bacon, and cheese sauce in the prepared baking dish. Sprinkle the panko breadcrumbs and fresh thyme leaves evenly over the top.
6. Bake for 25 minutes, or until the topping is golden and the casserole is bubbling around the edges. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This resting period ensures the perfect consistency for serving.

Rich in flavor and texture, this casserole boasts a creamy interior with a satisfyingly crisp topping. Serve it alongside a crisp green salad or over a bed of steamed asparagus for a complete meal that’s as visually appealing as it is delicious.

Spicy Buffalo Chicken Casserole

This Spicy Buffalo Chicken Casserole is a harmonious blend of fiery heat and comforting textures, perfect for those who crave bold flavors wrapped in the warmth of a home-cooked meal. The dish layers tender, shredded chicken with a creamy, spicy sauce, all under a golden, bubbling cheese crust that promises satisfaction in every bite.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/4 cup unsalted butter, melted
• 1 cup heavy cream
• 1/2 cup crumbled blue cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, Frank’s RedHot sauce, and melted unsalted butter until the chicken is evenly coated.
3. Pour the heavy cream over the chicken mixture, stirring gently to incorporate, then fold in the crumbled blue cheese and half of the shredded cheddar cheese.
4. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
5. In a small bowl, mix the panko breadcrumbs with the remaining cheddar cheese, garlic powder, smoked paprika, and sea salt. Sprinkle this topping evenly over the casserole.
6. Bake in the preheated oven for 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

A symphony of textures awaits, from the creamy interior to the crisp, cheesy topping. Serve this casserole alongside a crisp celery salad or atop a bed of steamed rice to balance the heat with refreshing coolness.

Mushroom and Spinach Chicken Casserole

Whisking together the rustic charm of a home-cooked meal with the sophistication of a gourmet dish, this Mushroom and Spinach Chicken Casserole is a testament to the beauty of layered flavors and textures. Perfect for a cozy dinner or an elegant gathering, it promises to delight with every forkful.

Ingredients

• 2 cups cremini mushrooms, thinly sliced
• 1 1/2 cups fresh spinach, tightly packed
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken stock
• 1 tbsp all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the mushrooms until golden brown, about 5 minutes, stirring occasionally.
3. Add the minced garlic and thyme to the skillet, cooking for an additional 1 minute until fragrant.
4. Sprinkle the flour over the mushrooms, stirring to coat evenly, then gradually whisk in the chicken stock and heavy cream until the mixture thickens slightly, about 3 minutes.
5. Season the chicken pieces with sea salt and black pepper, then nestle them into the prepared baking dish.
6. Pour the mushroom and cream mixture over the chicken, ensuring even coverage.
7. Scatter the fresh spinach over the top, followed by a generous sprinkle of grated Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is bubbly and golden.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Velvety in texture with a rich, umami-packed sauce, this casserole pairs wonderfully with a crisp green salad or a side of roasted potatoes for a complete meal. The earthy mushrooms and tender spinach create a harmonious balance, making each bite a delightful experience.

Alfredo Chicken and Zucchini Casserole

Velvety and rich, this dish marries the creamy decadence of Alfredo sauce with the wholesome freshness of zucchini, all enveloped around tender chicken for a casserole that’s as nourishing as it is indulgent.

Ingredients

• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 2 medium zucchinis, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the cubed chicken to the skillet, seasoning with sea salt and black pepper. Cook until the chicken is golden and no longer pink inside, approximately 5-7 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Layer the thinly sliced zucchini at the bottom of the prepared baking dish, followed by the cooked chicken.
5. In the same skillet, melt the unsalted butter over low heat. Gradually whisk in the heavy cream, then stir in the grated Parmesan and nutmeg until the sauce is smooth and slightly thickened. Tip: Constant stirring prevents the sauce from separating.
6. Pour the Alfredo sauce evenly over the chicken and zucchini in the baking dish.
7. Sprinkle the shredded mozzarella cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.

Heavenly in its simplicity, this casserole offers a creamy texture with a slight crunch from the zucchini, while the nutmeg adds a subtle warmth. Serve alongside a crisp green salad or crusty bread to soak up the luxurious sauce.

Southwestern Chicken Casserole

Kaleidoscopic in flavor and comforting in essence, this Southwestern Chicken Casserole marries the vibrant spices of the Southwest with the hearty satisfaction of a baked dish, perfect for a family dinner or a sophisticated potluck offering.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red bell pepper, finely diced
• 1/4 cup cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, cilantro, cumin, smoked paprika, and chili powder, ensuring the spices are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Pour the heavy cream evenly over the chicken mixture, then sprinkle the shredded Monterey Jack cheese on top.
5. In a small bowl, mix the panko breadcrumbs with the remaining clarified butter and sprinkle over the cheese layer for a crispy topping.
6. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
7. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Hearty and richly flavored, this casserole boasts a delightful contrast between the creamy interior and the crispy, golden topping. Serve it alongside a crisp green salad dressed with lime vinaigrette to complement the Southwestern spices.

Pesto Chicken and Cauliflower Casserole

Kaleidoscopic in flavor and comforting in texture, this dish marries the herbaceous brightness of pesto with the hearty satisfaction of chicken and cauliflower, baked to perfection. A symphony of flavors awaits in every forkful, promising a meal that’s as nourishing as it is indulgent.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 4 cups cauliflower florets, cut into bite-sized pieces
• 1 cup basil pesto, homemade or high-quality store-bought
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, divided
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the cubed chicken, cauliflower florets, pesto, heavy cream, 3/4 cup of Parmesan cheese, salt, pepper, and garlic powder. Toss until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cauliflower is tender. For a golden-brown top, broil for the last 2-3 minutes, watching closely to prevent burning.
5. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

Meticulously crafted, this casserole boasts a creamy interior with a slightly crisp top, offering a delightful contrast in textures. The pesto infuses the dish with a vibrant, herby essence, while the Parmesan adds a salty, umami depth. Serve alongside a crisp green salad or crusty artisan bread to soak up the luscious sauce.

Green Chile Chicken Casserole

Delightfully comforting yet sophisticated, this Green Chile Chicken Casserole combines tender, shredded chicken with the vibrant heat of roasted green chiles, all enveloped in a creamy, cheese-laden sauce that bakes to golden perfection.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup roasted green chiles, diced
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken stock
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 cups Monterey Jack cheese, shredded
• 1/2 cup sour cream
• 1/4 cup cilantro, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 6 corn tortillas, cut into quarters

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large saucepan over medium heat, melt the unsalted butter until it begins to foam.
3. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until it turns a light golden color.
4. Gradually pour in the whole milk and chicken stock, whisking constantly to prevent lumps, and bring the mixture to a simmer.
5. Stir in the ground cumin, smoked paprika, sea salt, and freshly ground black pepper, then simmer for 5 minutes until the sauce thickens.
6. Remove the saucepan from heat and fold in the Monterey Jack cheese and sour cream until the cheese is fully melted and the sauce is smooth.
7. Layer half of the quartered corn tortillas in the prepared baking dish, followed by half of the shredded chicken, diced green chiles, and cheese sauce. Repeat the layers once more.
8. Bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the top is lightly browned.
9. Garnish with finely chopped cilantro before serving.

Exquisitely balanced, this casserole offers a creamy texture with a gentle kick from the green chiles, making it a versatile dish that pairs beautifully with a crisp green salad or a side of steamed rice for a more substantial meal.

Bacon Wrapped Chicken Casserole

Yielded by the harmonious blend of smoky bacon and succulent chicken, this Bacon Wrapped Chicken Casserole is a testament to the art of comfort cooking, elevated to gourmet status. Your palate is in for a symphony of flavors, where each bite promises a crispy, savory delight.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 8 slices of thick-cut applewood smoked bacon
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, aged 24 months
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment.
2. Season the chicken breasts evenly with sea salt, black pepper, and smoked paprika, enhancing their natural flavors.
3. Wrap each seasoned chicken breast with two slices of applewood smoked bacon, securing the ends with toothpicks for a snug fit.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s ready for searing.
5. Sear the bacon-wrapped chicken breasts for 2-3 minutes on each side, or until the bacon is crispy and golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. While the chicken bakes, whisk together heavy cream and grated Parmesan cheese in a small saucepan over low heat until the sauce thickens slightly, about 5 minutes.
8. Remove the chicken from the oven, drizzle with the Parmesan cream sauce, and garnish with fresh thyme leaves before serving.

Succulent and richly flavored, this casserole boasts a perfect contrast between the crispy bacon exterior and the tender chicken within. Serve it atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Italian Chicken and Eggplant Casserole

Lusciously layered with tender, herb-infused chicken and silky slices of eggplant, this Italian Chicken and Eggplant Casserole is a harmonious blend of rustic flavors and elegant presentation, perfect for a cozy dinner that feels gourmet.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
• 1 large eggplant, sliced into 1/4-inch rounds
• 2 cups marinara sauce, preferably San Marzano tomato-based
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Season the chicken thighs evenly with salt, pepper, dried oregano, and crushed red pepper flakes.
3. In a large skillet over medium-high heat, heat 1 tbsp olive oil and sear the chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the eggplant slices in batches until lightly browned, about 2-3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.
6. Arrange half of the eggplant slices over the sauce, followed by all the chicken thighs, then dollop with ricotta cheese and sprinkle half of the Parmigiano-Reggiano.
7. Top with the remaining eggplant slices, marinara sauce, and Parmigiano-Reggiano. Tip: For a golden crust, broil the casserole for the last 2 minutes of baking.
8. Bake uncovered for 25-30 minutes, until bubbly and the cheese is melted. Tip: Let the casserole rest for 5 minutes before serving to allow the layers to set.

The casserole emerges from the oven with a tantalizing aroma, the eggplant meltingly tender against the juicy chicken, all enveloped in a rich, herbaceous tomato sauce. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Cheddar and Jalapeno Chicken Casserole

Whisking together the bold flavors of sharp cheddar and fiery jalapenos, this chicken casserole is a harmonious blend of comfort and spice, perfect for elevating a weeknight dinner into something extraordinary.

Ingredients

• 2 cups shredded, pasture-raised chicken breast
• 1 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup pickled jalapenos, finely diced
• 1 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, grated cheddar, diced jalapenos, heavy cream, beaten eggs, sea salt, black pepper, and smoked paprika. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Sprinkle the panko breadcrumbs evenly over the top of the casserole for a crispy finish.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Offering a delightful contrast of creamy interior and crunchy topping, this casserole pairs wonderfully with a crisp green salad or roasted vegetables for a balanced meal. The sharpness of the cheddar and the heat from the jalapenos create a dynamic flavor profile that’s both comforting and invigorating.

Sun-Dried Tomato and Artichoke Chicken Casserole

Perfectly balancing the rich, tangy flavors of sun-dried tomatoes with the delicate, earthy notes of artichokes, this chicken casserole is a testament to the beauty of Mediterranean-inspired cuisine. Crafted for those who appreciate the finer details in their culinary creations, it promises a dish that’s as nourishing as it is indulgent.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed and cubed
• 1 cup sun-dried tomatoes in olive oil, drained and finely chopped
• 1 cup marinated artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken stock, preferably homemade
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, sauté the cubed chicken breasts until golden brown, about 5-7 minutes. Transfer to the prepared baking dish.
3. In the same skillet, add the minced garlic, sun-dried tomatoes, and artichoke hearts, sautéing for 2-3 minutes until fragrant.
4. Pour in the heavy cream and chicken stock, stirring to combine. Bring to a gentle simmer, then remove from heat.
5. Season the mixture with dried oregano, crushed red pepper flakes, salt, and freshly ground black pepper, adjusting to your preference.
6. Pour the creamy tomato and artichoke mixture over the chicken in the baking dish, ensuring an even distribution.
7. Sprinkle the grated Parmesan cheese evenly over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously creamy with a hint of spice, this casserole boasts a harmonious blend of flavors that elevate the humble chicken to new heights. Serve it alongside a crisp, green salad or over a bed of al dente pasta for a meal that’s both elegant and comforting.

Coconut Curry Chicken Casserole

Flavorful and comforting, this Coconut Curry Chicken Casserole marries the rich, aromatic spices of curry with the creamy sweetness of coconut milk, creating a dish that’s as nourishing as it is decadent. Perfect for a cozy dinner, it promises to transport your senses to a world of exotic flavors with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup jasmine rice, rinsed until water runs clear
• 1/2 cup frozen peas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the clarified butter over medium heat until shimmering.
3. Add the diced onion, sautéing until translucent, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle the curry powder over the onion mixture, stirring constantly for 30 seconds to toast the spices.
6. Add the chicken pieces to the skillet, browning on all sides, about 5 minutes total.
7. Pour in the coconut milk, chicken stock, fish sauce, and brown sugar, stirring to combine.
8. Bring the mixture to a simmer, then stir in the rinsed jasmine rice.
9. Cover the skillet with a tight-fitting lid and transfer to the preheated oven.
10. Bake for 25 minutes, then remove the lid and stir in the frozen peas.
11. Return to the oven, uncovered, for an additional 5 minutes to heat the peas through.
12. Remove from the oven and let stand for 5 minutes before serving.

When served, the casserole should have a creamy, velvety texture with the rice perfectly cooked and the chicken tender. Garnish with fresh cilantro and a squeeze of lime for a bright finish that cuts through the richness of the curry.

Avocado and Lime Chicken Casserole

Savory and sophisticated, this Avocado and Lime Chicken Casserole marries the creamy richness of ripe avocados with the zesty brightness of fresh lime, creating a dish that’s as vibrant in flavor as it is in color. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic of simple ingredients coming together in perfect harmony.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 large ripe avocado, diced
• 2 tbsp fresh lime juice
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt, to precise taste
• 1/4 cup finely chopped cilantro
• 1 cup crushed tortilla chips

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a medium casserole dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, diced avocado, lime juice, heavy cream, Parmesan cheese, cumin, smoked paprika, and a precise pinch of salt, gently folding to ensure the avocado remains chunky.
3. Transfer the mixture to the prepared casserole dish, spreading it evenly with a spatula.
4. Sprinkle the crushed tortilla chips over the top for a crunchy texture contrast.
5. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
6. Remove from the oven and let it rest for 5 minutes to allow the flavors to meld.
7. Garnish with finely chopped cilantro before serving.

Remarkably creamy with a delightful crunch, this casserole offers a symphony of textures and flavors. Serve it alongside a crisp green salad or atop a bed of steamed quinoa for a complete meal that’s sure to impress.

Pepperoni Pizza Chicken Casserole

Delightfully combining the comforting flavors of a classic pepperoni pizza with the hearty satisfaction of a chicken casserole, this dish is a creative twist that promises to be a crowd-pleaser. Perfect for a cozy family dinner or an elegant gathering, it layers tender chicken, rich marinara, and spicy pepperoni under a golden, bubbly cheese crust.

Ingredients

• 2 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 tbsp extra-virgin olive oil
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup pepperoni slices, quartered
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with extra-virgin olive oil.
2. In a large skillet over medium-high heat, heat 1 tbsp of extra-virgin olive oil. Add the diced chicken breasts, seasoning with salt, and cook until golden brown, about 5-7 minutes. Tip: Ensure the chicken is patted dry before cooking for a better sear.
3. Transfer the cooked chicken to the prepared baking dish, spreading it evenly.
4. Pour the marinara sauce over the chicken, then sprinkle with dried oregano and crushed red pepper flakes, ensuring an even distribution.
5. Layer the shredded mozzarella and grated Parmesan cheeses over the sauced chicken, followed by the quartered pepperoni slices.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.
7. Remove from the oven and let rest for 5 minutes before garnishing with fresh basil. Tip: Letting the casserole rest ensures easier serving and flavor melding.

Marvel at the harmonious blend of juicy chicken, tangy marinara, and spicy pepperoni, all encased in a molten cheese blanket. Serve this casserole with a crisp green salad or garlic bread for a complete meal that’s as visually appealing as it is delicious.

Ranch Chicken and Brussels Sprouts Casserole

Kaleidoscopic in flavor and comforting in essence, this dish marries the creamy tang of ranch with the earthy depth of Brussels sprouts, all enveloped in tender chicken for a casserole that’s as nourishing as it is decadent.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 lb Brussels sprouts, trimmed and halved
• 1 cup heavy cream
• 1/2 cup buttermilk
• 1/4 cup clarified butter
• 2 tbsp ranch seasoning mix
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, melt the remaining clarified butter and sauté the diced chicken until golden brown, about 5-7 minutes. Transfer to the prepared baking dish.
3. In the same skillet, add the Brussels sprouts cut-side down and cook undisturbed for 3-4 minutes to achieve a slight char. Then, stir and cook for an additional 2 minutes before adding to the chicken.
4. Whisk together the heavy cream, buttermilk, ranch seasoning, garlic powder, and smoked paprika in a bowl until well combined. Pour evenly over the chicken and Brussels sprouts.
5. Sprinkle the sharp cheddar and Parmesan cheeses over the top, ensuring an even coverage.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Noteworthy for its creamy texture and harmonious blend of flavors, this casserole pairs beautifully with a crisp, green salad or a glass of chilled Chardonnay for an elevated weeknight dinner.

Thai Peanut Chicken Casserole

Elevating the humble casserole to new heights, this Thai Peanut Chicken Casserole marries the rich, nutty flavors of Southeast Asia with the comforting warmth of a baked dish. Perfect for a cozy dinner, it’s a symphony of textures and tastes that will transport your senses.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup unsweetened coconut milk
• 1/2 cup smooth peanut butter
• 2 tbsp fish sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup jasmine rice, rinsed
• 2 cups chicken stock
• 1 tbsp lime juice
• 1/4 cup cilantro leaves, for garnish
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with coconut oil.
2. In a large bowl, whisk together coconut milk, peanut butter, fish sauce, ginger, and garlic until smooth.
3. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Let it sit for 10 minutes to absorb the flavors.
4. Spread the rinsed jasmine rice evenly at the bottom of the prepared baking dish.
5. Arrange the marinated chicken pieces and sliced red bell pepper over the rice.
6. Pour the chicken stock and lime juice over the chicken and rice, ensuring the liquid is evenly distributed.
7. Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the rice is tender and the chicken is cooked through.
8. Remove the foil and bake for an additional 10 minutes to allow the top to slightly brown.
9. Garnish with fresh cilantro leaves before serving.

Zesty and aromatic, this casserole offers a delightful contrast between the creamy peanut sauce and the tender, juicy chicken. Serve it with a side of steamed vegetables or a crisp salad to round out the meal.

Smoked Gouda and Chicken Casserole

Savory and sumptuous, this Smoked Gouda and Chicken Casserole marries the deep, smoky flavors of aged Gouda with tender, juicy chicken, all enveloped in a creamy, herb-infused sauce that promises comfort in every bite.

Ingredients

• 2 cups shredded smoked Gouda cheese
• 1.5 lbs boneless, skinless chicken breasts, cubed
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the diced yellow onion until translucent, about 5 minutes.
3. Add the minced garlic and cubed chicken breasts to the skillet, cooking until the chicken is lightly browned on all sides, approximately 7 minutes.
4. Stir in the heavy cream, fresh thyme leaves, smoked paprika, and black pepper, bringing the mixture to a gentle simmer. Cook for 3 minutes, allowing the flavors to meld.
5. Transfer the chicken mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded smoked Gouda cheese on top.
6. In a small bowl, combine the panko breadcrumbs with the extra virgin olive oil, then sprinkle this mixture over the cheese layer.
7. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Zesty with a hint of smokiness, this casserole boasts a creamy interior contrasted by a crispy, golden topping. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Butternut Squash and Chicken Casserole

On a crisp autumn evening, nothing comforts the soul quite like a hearty Butternut Squash and Chicken Casserole, a dish that marries the sweetness of seasonal squash with the savory depth of tender chicken, all enveloped in a creamy, herb-infused sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 3 cups butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup heavy cream, organic
• 1/2 cup chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, freshly grated
• 1 cup Gruyère cheese, finely grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the chicken pieces until golden brown, about 5 minutes per side. Tip: Ensure the chicken is patted dry before sautéing to achieve a perfect sear.
3. Add the butternut squash to the skillet and cook for an additional 3 minutes, stirring occasionally, until slightly softened.
4. Pour in the heavy cream and chicken stock, then sprinkle in the thyme, sea salt, black pepper, and nutmeg. Stir to combine and bring to a gentle simmer for 2 minutes. Tip: Simmering melds the flavors beautifully without curdling the cream.
5. Transfer the mixture to the prepared baking dish and sprinkle the Gruyère cheese evenly over the top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Just out of the oven, this casserole presents a harmonious blend of textures—creamy, tender, and slightly crisp. The butternut squash lends a subtle sweetness that contrasts delightfully with the savory chicken and rich Gruyère. Serve alongside a crisp green salad dressed in a light vinaigrette to cut through the richness.

Chicken Cordon Bleu Casserole

Yielded by the harmonious blend of comfort and sophistication, this Chicken Cordon Bleu Casserole reimagines the classic dish into a shareable, decadent masterpiece. Your culinary prowess will shine through layers of tender chicken, smoky ham, and melted cheese, all enveloped in a golden, herb-infused crust.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 cup diced Black Forest ham
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup unsalted butter, clarified
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp freshly grated nutmeg
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, melt the remaining clarified butter. Whisk in the flour to form a roux, cooking for 2 minutes until golden.
3. Gradually add the warmed milk to the roux, whisking continuously to prevent lumps. Simmer for 5 minutes until the sauce thickens.
4. Stir in the Dijon mustard, nutmeg, and season with salt and pepper. Remove from heat and set aside.
5. Layer the shredded chicken and diced ham in the prepared baking dish. Pour the sauce evenly over the top.
6. Sprinkle the grated Gruyère cheese over the sauce, ensuring even coverage.
7. In a small bowl, combine the panko breadcrumbs with parsley and thyme. Sprinkle this mixture over the cheese layer.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
9. Let the casserole rest for 5 minutes before serving to allow the layers to set.

Exquisite in its simplicity, this casserole offers a creamy interior contrasted by a crisp, herbaceous topping. Serve it alongside a crisp green salad dressed in a light vinaigrette to cut through the richness, making for a balanced, memorable meal.

Conclusion

Zesty, healthy, and utterly satisfying, these 21 low carb chicken casserole recipes are your ticket to delicious, guilt-free meals. Perfect for home cooks across North America looking to spice up their dinner routine without the carbs. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of healthy eating.