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!
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
- 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.
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.
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.
More keto dinner ideas
- Keto crack chicken– Juicy chicken baked with crumbled bacon, two kinds of cheeses, and ranch dressing– how good does that sound?
- Keto cheeseburger casserole– One of my family’s favorite casserole recipes
- Stuffed chicken breast– Deceptively low-carb for how decadent it tastes.
- Chicken florentine– Tender chicken simmered in a creamy florentine sauce with wilted spinach.
Keto Chicken Casserole
- 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.
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