Keto Chicken Casserole


5 from 150 votes
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This one-pot keto chicken casserole will change the way you imagine low-carb comfort food. It’s hearty, cheesy, and guaranteed to become a family favorite!

keto chicken casserole.

When I’m craving cozy comfort food but without the carbs, I make keto taco casserole, keto pizza casserole, and this low-carb chicken casserole. 

Tender chicken tossed with seasoned veggies, then topped with cheese and baked until golden and bubbly, this casserole does NOT make me feel like I’m sacrificing. Plus, I can make it for my family and know they’ll love it, even if I’m the only one watching my carbs. 

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make a keto chicken casserole
  4. Recipe tips and variations
  5. How to store leftovers
  6. More keto dinner ideas
  7. Keto Chicken Casserole (Recipe Card)

Recipe highlights

  • Made in one dish. Everything is baked in one dish, so cleanup is almost nonexistent. 
  • Mostly hands-off. The prep time is kept to a minimum, and most of the cooking time is spent patiently letting it bake in the oven. 
  • Easy to customize. While delicious as is, there’s a lot of room to customize this 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.
chicken keto casserole.

Ingredients needed

You’ll love the simple and easy ingredient list needed to make this recipe. You probably have everything in your kitchen right now and if not, they can be easily found at any grocery store. Here is what you’ll need:

  • Chicken breasts. Skinless and boneless fillets chopped into bite-sized pieces (around an inch in thickness). 
  • Salt and pepper. To taste. 
  • Olive oil. Any oil works. 
  • Vegetables. We used 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. Also known as chicken stock. Try to choose a good quality broth for the best flavor. 
  • 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. 

how to make keto chicken casserole.

Recipe tips and variations

  • Use leftover chicken. When I have leftover rotisserie chicken, you better believe I make this chicken casserole! You can also use leftovers from an air fryer whole chicken, spatchcock chicken, or even a 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. 
  • Add creaminess. Fold in a cup of softened cream cheese or sour cream when you add the chicken.
  • 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. 

How to store leftovers

To store: Leftover casserole can be stored in the refrigerator, in an airtight container, for up to 3 days. 

To freeze: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to 6 months. Let it thaw overnight in the refrigerator before reheating. 
To reheat: Leftovers can be microwaved in 30-second intervals or until warm.

low carb chicken casserole.

More keto dinner ideas

keto chicken casserole recipes.

Keto Chicken Casserole

5 from 150 votes
This one-pot keto chicken casserole will change the way you imagine low-carb comfort food. It’s hearty, cheesy, and guaranteed to become a family favorite!
Servings: 8 servings
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes


  • 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


  • 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.


TO STORE: Leftover casserole can be stored in the refrigerator, covered, for up to three days. 
TO FREEZE: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the refrigerator before reheating. 
TO REHEAT: Microwave portions of the casserole for 30-40 seconds or until hot. 


Serving: 1servingCalories: 224kcalCarbohydrates: 10gProtein: 28gFat: 7gSodium: 249mgPotassium: 808mgFiber: 7gVitamin A: 4377IUVitamin C: 59mgCalcium: 103mgIron: 2mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 150 votes (146 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

  2. 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…

  3. 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