Keto Recipes

8 Comforting Keto Chicken Casserole Recipes (Easy and Low Carb)

If you’re looking for a comforting set-it-and-forget-it meal, try one of these easy keto chicken casserole recipes. They’re low carb, soul-satisfying and all non-keto eaters will love them.

1. Keto Chicken Parmesan Casserole

Keto Chicken Casserole

Chicken parmesan is one of my favorite dishes of all time and thanks to this awesome recipe, I no longer have to go to a fancy Italian restaurant to have it! When it comes to flavor and aroma, this keto chicken parmesan dish has it all. It’s hard to resist the flavor of perfectly seasoned moist chicken breast, rich mozzarella cheese, tangy marinara sauce, smoked bacon crumbles, and freshly chopped basil. As this dish slowly bakes in the oven, the heavenly aroma quickly fills the house which will have everyone running to the dinner table. Trust me, you and your family are going to absolutely love this recipe.

Nutrition/Serving: 258 calories, 2.1g carbs, 9.2g fat, 38.2g protein, .5g sugar.

Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:
4 boneless, skinless chicken breast halves (4-6 oz each)
1 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
¼ tsp red pepper flakes
1 cup no-sugar-added marinara sauce
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tbsp freshly chopped basil, for garnish
2 cooked bacon slices, crumbled

Directions:
Preheat oven to 375ºF.
Please the chicken in a shallow baking dish.
Sprinkle with Italian seasoning, garlic powder and red pepper flakes.
Season to taste with salt and black pepper.
Drizzle with oil and toss to coat.
Pour the marinara sauce over the chicken.
Top with shredded mozzarella and grated Parmesan.
Bake in preheated oven for 35-45 minutes or until the chicken reaches an internal temperature of 165ºF.
Remove from the oven.
Sprinkle with chopped basil and crumbled bacon and serve.

(Also try: Keto Chicken Parmesan with Zucchini Noodles)

2. Creamy Keto Chicken Casserole

Keto Chicken Casserole

Casseroles are a family favorite across America. However, most of them almost always have some form of carbs like potatoes or pasta in the ingredients. We came up with our own keto chicken casserole that is arguably even better than its carb-heavy counterparts thanks to our special sauce made with heavy cream, cream cheese, and spices. The paprika adds just enough smokiness to the dish while still complementing the sharpness of the garlic and onion. You’ll know it’s ready when the shredded cheese on top starts to bubble and brown.

Nutrition/Serving: 379 calories, 7.1g carbs, 27.6g fat, 26g protein, 3.5g sugar.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 6

Ingredients:
4 cups cauliflower rice
4 cups cubed cooked chicken
2/3 cup heavy cream
1 cup cream cheese, softened
1 tsp garlic powder
½ small onion, finely minced
1 cup cheddar cheese, shredded
1 tsp smoked paprika
salt, black pepper, to taste

Directions:
Preheat oven to 400ºF.
Place the cauliflower florets in a food processor and pulse until the mixture resembles rice.
Microwave the cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on High.
Remove from the microwave oven and allow to cool completely.
Using a clean dish towel, drain the cauliflower rice completely, removing as much water as possible.
In a large bowl, place the cauliflower rice, cooked chicken, heavy cream, cream cheese, garlic powder, onion and smoked paprika.
Mix to combine.
Season with salt and black pepper to taste.
Transfer the mixture into a 9×13 baking dish.
Top with shredded cheese.
Bake in preheated oven for 20-25 minutes.
Remove from the oven.
Allow to rest for 5 minutes then serve.

More Creamy Keto Chicken Casseroles We Love:

3. Keto Chicken Bacon Ranch Casserole

Keto Chicken Casserole

Once upon a time, when I first made the switch over to the ketogenic diet, I had a long list of my favorite foods that I was prepared to give up. Thankfully for me, it didn’t take very long at all to realize that not only could I still enjoy keto friendly versions of just about all of my favorite meals, but many of them actually turned out even better than the originals. Today, I’m going to be sharing a great example of what I’m talking about with this recipe that will show you how to make the best keto chicken bacon ranch casserole.

Seriously folks, just take a second to re-read that. A keto chicken bacon ranch casserole. For the few of you who aren’t already sold, just take a quick peek at some of the scrumptious ingredients that will go into making this: chicken breast cubes, crumbled bacon strips, both mozzarella and cheddar cheese, garlic, onion, spinach, and so much more.

Nutrition/Serving: 284 calories, 6.9g carbs, 16.6g fat, 27.1g protein, .9g sugar.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 6

Ingredients:
2 ½ cups cooked cubed chicken breast
2 slices bacon, cooked and crumbled
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 pound fresh spinach, chopped
1 tbsp olive oil
½ cup mayonnaise
¼ cup sour cream
1 tsp lemon juice
1 tsp dried parsley
½ tsp dried dill
½ tsp dried chives
½ tsp garlic powder
½ tsp onion powder
2 tbsp heavy cream
salt, black pepper to taste

Directions:
Preheat oven to 350°F.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and cook for 30 seconds.
Add the spinach and cook, stirring frequently, until the spinach is wilted.
In a large bowl place the mayonnaise, sour cream, lemon juice, dried parsley, dried dill, dried chives, garlic powder, onion powder, half of crumbled bacon and heavy cream.
Mix to combine.
Add the chicken, cooked spinach, ½ cup of mozzarella cheese and ½ cup of cheddar cheese.
Season to taste with salt and black pepper.
Mix to combine.
Transfer the mixture into a 9×13 baking dish.
Top with remaining cheeses.
Bake in preheated oven for 20-25 minutes.
Remove from the oven.
Sprinkle with remaining crumbled bacon.
Allow to rest for 5 minutes then serve.

More Soul-Satisfying Bacon Ranch Chicken Keto Casseroles:

4. Keto Chicken Pot Pie Casserole

Keto Chicken Casserole

There’s nothing quite like a good old fashioned chicken pot pie. Well, maybe that’s not exactly true. There is one thing that I can definitely say is better than a classic chicken pot pie. This yummy recipe for making a homemade keto chicken pot pie casserole will have you making both the dough and the pot pie filling entirely from scratch.

You can start preparing the filling by melting three tablespoons of butter over a medium heat. Next, add in the onion, carrots, celery, chicken, garlic, chicken stock, Dijon mustard, shredded white cheddar cheese, and heavy cream according to the instructions below. Set the filling aside when you’re done and turn your attention to making the dough, using keto friendly baking options like coconut flour, almond flour, and more. Once the dough is done, you’ll want to smooth it over top of your filling mixture using a spatula before finally throwing the casserole into the oven.

Nutrition/Serving: 392 calories, 9.6g carbs, 26.6g fat, 25.2g protein, 4g sugar.

Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 8

Ingredients:
For the pot pie filling:
3 tbsp butter
½ medium onion, diced
2 celery stalks, sliced
2 medium carrots, slices
3 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cubed
¾ cup heavy cream
½ cup chicken stock
2 tbsp Dijon mustard
¾ cup shredded white cheddar cheese
salt and black pepper, to taste

For the dough:
½ cup coconut flour
½ cup almond flour
½ tsp baking powder
1 tsp garlic powder
½ tsp salt
2/3 cup grated cheddar cheese
3 large eggs
½ cup sour cream
2 tbsp melted butter

Directions:
Preheat oven to 350°F.
To make the filling, in a large skillet heat the butter over medium heat.
Add the onion and cook until translucent.
Add the carrots and celery and cook for 2-3 minutes.
Add the chicken and cook until no longer pink.
Add the garlic and cook for 30 seconds.
Add the chicken stock, mustard, heavy cream and cheddar cheese and cook, stirring constantly, until the sauce has thickened.
Remove from the heat and season with salt and black pepper to taste.
Transfer the filling into a 9×13 inch baking dish.
To make the dough, in a small bowl combine the eggs, sour cream and melted butter.
In another bowl place the coconut flour, almond flour, baking powder, garlic powder and salt and mix to combine.
Add in the sour cream mixture and grated cheddar cheese and mix to combine.
Spoon the dough over the filling and smooth it with a spatula.
Bake in preheated oven for 25-35 minutes or until the crust is deep golden brown and filling is bubbling through.
Serve warm.

5. Keto Jalapeno Popper Chicken Casserole

Keto Chicken Casserole

I’ve been in the mood for hot and spicy food lately for some reason so it’s been a lot of fun experimenting in the kitchen. One of the better recipes is this keto jalapeno popper chicken casserole that’s absolutely loaded with yummy flavors and nutritious ingredients.

After preheating your oven to 375 degrees, you’ll want to place four chicken breast halves into a shallow baking dish. Sprinkle ½ teaspoon of garlic powder over top of the breasts, then season them with salt and pepper. Next, drizzle a bit of extra virgin olive oil over the chicken before you then spread the cream cheese over top. Finally, you can top it all off with your diced jalapeno peppers and shredded cheddar cheese before you throw the casserole into the oven to bake for between 35-45 minutes.

Nutrition/Serving: 621 calories, 5g carbs, 48.6g fat, 40.2g protein, 2.9g sugar.

Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients:
1 tbsp olive oil
4 skinless, boneless chicken breast halves (4-6 oz each)
½ tsp garlic powder
1 cup cream cheese, softened
2-3 jalapeño peppers, seeded and diced
1 cup cheddar cheese, shredded
4 slices bacon, cooked and crumbled
salt, black pepper to taste

Directions:
Preheat oven to 375ºF.
Please the chicken in a shallow baking dish.
Sprinkle with garlic powder.
Season to taste with salt and black pepper.
Drizzle with oil and toss to coat.
Spread the cream cheese over the chicken.
Top with diced jalapeno and shredded cheddar cheese.
Bake in preheated oven for 35-45 minutes or until the chicken reaches an internal temperature of 165ºF.
Remove from the oven.
Sprinkle with crumbled bacon and serve.

More Chicken Casseroles for Spice-Lovers:

6. Keto Chicken and Broccoli Casserole

Keto Chicken Casserole

I absolutely love to make chicken and broccoli, but my kids aren’t always fans of my ‘healthy’ cooking. This keto chicken and broccoli casserole is one of the exceptions, funnily enough, because it’s so good, it doesn’t taste like any old boring concoction.

Who knew that all it would take to get them to enjoy eating broccoli was to mix it into a casserole dish, along with garlic, red pepper flakes, Italian seasoning, cream cheese, shredded mozzarella cheese, and chicken stock. All of these savory ingredients work together in tandem to make a casserole dish so tasty that it just might even turn your broccoli-hating kids into fans.

Nutrition/Serving: 351 calories, 8.4g carbs, 21.2g fat, 32.3g protein, 3.4g sugar.

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6

Ingredients:
3 cups chopped cooked chicken breast
4 cups broccoli florets
2-3 cloves garlic, minced
¼ tsp red pepper flakes or to taste
1 tsp Italian seasoning
1/3 cup chicken stock
8 oz cream cheese, softened
1 ½ cups shredded mozzarella cheese
salt, black pepper to taste
fresh chopped parsley, or garnish

Directions:
Preheat oven to 400°F.
In a large bowl place the cream cheese, red pepper flakes, Italian seasoning, minced garlic and chicken stock and mix to combine.
Add the chicken and broccoli florets and toss to coat.
Season to taste with salt and black pepper.
Transfer the mixture into a 9×13 baking dish.
Top with shredded mozzarella cheese.
Bake in preheated oven for 20-25 minutes.
Remove from the oven.
Sprinkle with chopped parsley.
Allow to rest for 5 minutes then serve.

7. Keto Chicken Alfredo Casserole

Keto Chicken Casserole

One of the most common questions I get is in regards to people wondering if there’s a keto version of their favorite food. They want to try the diet but don’t want to give up their faves, which is totally understandable. The good news is that just about everything can be made keto friendly. To show you what I mean, today I’ll be sharing a recipe that will show you how to make the most comforting keto chicken alfredo casserole.

It’s packed full of protein, high quality fats, and there are even a couple of healthy green veggies in there like spinach and broccoli. It’s all topped off with a mouthwatering mix of shredded mozzarella and Parmesan cheese.

Nutrition/Serving: 261 calories, 8.4g carbs, 18.5g fat, 15.9g protein, 3.6g sugar.

Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 6

Ingredients:
2 ½ cups chopped cooked chicken
½ medium onion, chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 pound broccoli, cut into florets
1 cup cream cheese, softened
½ cup heavy cream
2/3 cup grated Parmesan cheese
½ tsp dried basil
1 ½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley
2 slices bacon, cooked and crumbled
salt, black pepper to taste

Directions:
Preheat oven to 350°F.
In a large bowl place the cream cheese and heavy cream and mix to combine.
Add the onion, garlic, dried basil, ½ cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese.
Mix to combine.
Add the chicken, spinach and broccoli florets and toss to coat.
Season to taste with salt and black pepper.
Transfer the mixture into a 9×13 baking dish.
Top with remaining shredded mozzarella and Parmesan cheese.
Bake in preheated oven for 35-45 minutes or until the cheese begins to brown on top.
Remove from the oven.
Sprinkle with chopped parsley.
Allow to rest for 5 minutes then serve.

8. Jalapeno Keto Chicken Enchilada Casserole

Keto Chicken Casserole

There are good keto chicken casseroles and then there are really good keto chicken casseroles. Today I’m going to be sharing a recipe with you guys that most definitely falls into the latter category. The recipe makes a spicy jalapeno keto chicken enchilada casserole that’s packed full of protein, healthy fats, essential vitamins and minerals, and it packs one mean kick as well thanks to all of the devilishly spicy ingredients that go into making it.

Of course I’m referring to things like red bell peppers, jalapeno peppers, chili powder, ground cumin, and spicy (or mild if you would prefer) salsa. You’ll want to add all of these spicy hot ingredients into a small bowl, along with ½ of a small onion that has been finely chopped and two teaspoons of dried oregano. Add one tablespoon of extra virgin olive oil and then pour the mixture over top of the chicken breasts in a shallow baking dish. Add in a bit of softened cream cheese and shredded white cheddar cheese for a topping to finish it all off and then you can fire your casserole into the oven. Just be careful because this is one keto chicken casserole dish that definitely does bring the heat.

Nutrition/Serving: 443 calories, 5.3g carbs, 31g fat, 35.2g protein, 2.6g sugar.

Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients:
4 boneless skinless chicken breast halves (4-6 oz each)
2 tbsp olive oil
½ medium red bell pepper, diced
1 jalapeño pepper, seeded and diced
½ small onion, finely chopped
1 tbsp chili powder
1 ½ tsp cumin
2 tsp dried oregano
½ cup cream cheese, softened
1 cup no sugar added spicy or mild salsa
1 cup shredded white cheddar
fresh cilantro, chopped
salt, black pepper to taste

Directions:
Preheat oven to 375ºF.
Please the chicken in a shallow baking dish.
Season with salt and black pepper to taste.
Drizzle with 1 tablespoon of olive oil.
Toss to coat.
In a bowl place the salsa, bell pepper, jalapeño pepper, chopped onion, chili powder, cumin, oregano and remaining olive oil.
Season to taste with salt and black pepper and mix to combine.
Pour the salsa mixture over the chicken.
Top with cream cheese and shredded cheddar.
Bake in preheated oven for 35-45 minutes or until the chicken reaches an internal temperature of 165ºF.
Remove from the oven.
Sprinkle with chopped cilantro and serve.

More Easy Keto Chicken Recipes:

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