This post may contain affiliate links. See my disclosure policy.
My family loves this keto chicken casserole. It’s made in just one pot and full of cheesy, hearty, goodness.
If you love a good keto casserole, try my keto taco casserole, keto green bean casserole, keto pizza casserole, and keto breakfast casserole next.
Table of Contents
When the weather cools down, nothing is more satisfying than my low-carb chicken casserole. It features tender chicken tossed with seasoned veggies, then topped with cheese and baked until golden and bubbly.
Why I love this recipe
- Made in one dish. Everything is baked in one dish, so cleanup is almost nonexistent.
- Mostly hands-off. I purposely kept the prep time to a minimum, and most of the cooking time is spent patiently (or not) letting it bake in the oven.
- Easy to customize. While delicious as is, there’s a lot of room to customize my recipe to suit your taste buds–or save you a trip to the store.
- Perfect for meal prep. I love making this casserole on Sunday so I can have the leftovers all week long! It reheats and freezes like a dream.
Key Ingredients
- Chicken breasts. Skinless and boneless fillets chopped into bite-sized pieces (around an inch in thickness).
- Salt and pepper. To taste.
- Olive oil. This is just my preferred oil, but any cooking oil is fine.
- Vegetables. I like to use seasonal vegetables like onions, garlic, Brussels sprouts, and butternut squash (or try honeynut squash for a fun twist).
- Spices. Cozy and warming spices like cumin and smoked paprika.
- Chicken broth. I used to make this with a touch of water but started using chicken broth and it makes ALL the difference (and also keeps the chicken super moist).
- Cheese. Any good cheese that melts well, like mozzarella or gruyere.
How to make a keto chicken casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1-Par-bake the vegetables. Start by adding the vegetables, spices, and olive oil into a baking dish (casserole dish), covering it, and baking it until the vegetables are fork tender.
Step 2- Sear the chicken. Next, season the chicken with salt and pepper and cook in a skillet for several minutes until it is no longer pink and is almost cooked through.
Step 3- Bake everything together. Now, remove the baking dish from the oven and stir through the chicken. Cover with cheese and bake until it’s bubbling and nicely melted.
Arman’s recipe tips
- Use leftover chicken. When I have leftover rotisserie chicken, you better believe I make this chicken casserole! I often use leftovers from my air fryer whole chicken and roasted cornish hen.
- Make a heartier casserole. I would say this low-carb casserole is pretty filling on its own, but when I want to make a more complete dish, I’ll serve it over cauliflower rice or with a side of keto rolls to soak up the delicious sauce.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check.
- Switch up the veggies. If I don’t have all the veggies on hand, I like to use broccoli florets, kale, mushrooms, asparagus, or bell peppers.
- Add crunchy toppings. Like keto bread crumbs or crushed pork rinds right before the second bake.
Frequently asked questions
Yes, you can! I’ve successfully tested this with boneless chicken thighs and chicken drumsticks. I didn’t really need to increase the cooking time at all.
Keto Chicken Casserole
Ingredients
- 2 cups butternut squash diced
- 1 pound Brussels sprouts trimmed
- 1 large onion sliced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 2 pounds chicken breast chopped into bite-sized pieces
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat your oven to 180C/350F. Lightly grease a 9 x 13-inch baking dish.
- Add the butternut squash, Brussels sprouts, onion, garlic, and smoked paprika to the dish, drizzle with olive oil, and mix well. Add the chicken broth.
- Cover the baking dish and bake for 20-25 minutes, or until the vegetables are fork tender.
- While the vegetables are baking, prepare the chicken.
- Add oil to a large skillet over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through.
- Remove the dish from the oven and stir through the chicken. Sprinkle with cheese over the top.
- Bake everything for 10-12 minutes, or until the cheese has completely melted.
Chicken cheese oh. I like them the most. Eating with a spon!
This recipe is for me! I adore brussel sporuts, cheese, chicken. So good.
My second recipe tried and it was delicious also!
For once, I am delighted that Facebook promoted an account to me. I made your green bean casserole for thanksgiving and it was just so good. Found out today you are from aus which thrills me because we used to live there. Will definitely be making this casserole.
Great recipe. We’ll definitely be making this again! Even better than a pot of chili on a cold day!
Hubby and I like Brussels Sprouts, but the grandkids don’t. But if I shred them into very thin ribbon-strips and quickly sauté them with some bacon, I can put them in almost anything and the kids will eat them gladly – I think they think it’s sautéed cabbage, and I’m not telling them otherwise unless they ask.
I don’t see why that method wouldn’t work here, as a bed under the rest of the ingredients perhaps. I wouldn’t saute them more than a *very* quick ‘Jamie Oliver’ type of “let-it-hit-the-pan-for-30-seconds” sort of saute, because the baking time will overcook them otherwise. Overcooked Brussels Sprouts have a very strong flavor and is the usual reason people don’t like them…
I made this into a vege casserole added 1tsp of dried sage. This was a lovely easy dish.
Family won’t eat brussell sprouts —can I sub another vegetable. ??
Yes! Try broccoli or summer squash.
Im going to try this as it looks great. The photos show something like raisins or cranberries that kind of look like they could have been baked in???? Or did you just sprinkle for color in the pics. I do not see anything like that listed in ingredients. Could you comment pls
Just decoration, but you can add some cranberries if you like a hint of tartness 🙂
You are looking at one of the best casseroles we’ve tasted lately