This Easy Low Carb Chicken Casserole is a simple and tasty dish that brings together tender chicken, creamy cheese, and fresh veggies without the extra carbs. It’s perfect for anyone who wants a comforting meal that’s lighter but still full of flavor. The casserole bakes up golden and bubbly, making it just as satisfying as any classic comfort food.
I love making this casserole when I’m in the mood for something quick and fuss-free but still hearty. It’s one of those dishes where you can toss everything in a baking dish, pop it in the oven, and then relax while it cooks. I usually add extra cheese on top for that nice crispy topping that makes it even more delicious.
This casserole is great served with a simple side salad or some steamed green beans. It’s also a wonderful recipe to bring to a potluck or family dinner because it’s easy to warm up and people always ask for the recipe. Whenever I make it, it feels like a cozy, low-carb hug on a plate!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken makes the casserole tender and easy to eat. You can swap for chicken thighs if you want a juicier, more flavorful result.
Sour cream: It adds creaminess and a bit of tang. Greek yogurt is a great low-carb substitute if you prefer a lighter option.
Cheese: Cheddar and mozzarella bring gooey, melty texture. Parmesan adds a sharp touch on top. Feel free to use Monterey Jack or Colby if you like different flavors.
Bell peppers and onions: These add sweetness and crunch. If you want less carbs, you can reduce the amount or swap bell peppers for zucchini or mushrooms.
Spices: Paprika, oregano, and parsley add simple but fresh flavor. Fresh herbs work well too if you have them on hand.
How Can I Make Sure the Chicken Stays Tender and Juicy?
Cooking chicken just right is key in this casserole. Here’s how I do it:
- Cut chicken into even bite-sized pieces so they cook evenly.
- Sauté chicken on medium heat until it’s lightly browned but not fully cooked—you’ll finish cooking it in the oven.
- Mix in sour cream right after cooking to keep the chicken moist and add richness.
- Don’t overbake—20-25 minutes is enough to cook through and melt the cheese without drying the chicken.
Following these steps helps the chicken stay juicy and perfect inside the creamy casserole.
Equipment You’ll Need
- 9×13 inch casserole dish – this size holds the ingredients well and helps the casserole cook evenly.
- Large skillet – perfect for sautéing chicken and veggies before baking.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to keep your ingredient amounts accurate and easy to follow.
- Cheese grater – if you buy block cheese, grating it fresh melts better on the casserole.
Flavor Variations & Add-Ins
- Add chopped spinach or kale for extra nutrients and a pop of color; they cook down nicely in the dish.
- Swap chicken with cooked shredded turkey or cooked ground beef for a new protein twist.
- Stir in some crushed red pepper flakes or a dash of hot sauce if you like a mild spicy kick.
- Try swapping cheddar for pepper jack cheese for a bit of spice blended with creamy meltiness.
Easy Low Carb Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped bell peppers (red, green, or yellow)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 cup sour cream (full fat)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Spices & Seasonings:
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Time Needed:
You’ll spend about 15 minutes prepping and cooking the chicken mixture on the stove, then about 25 minutes baking the casserole in the oven. Total cooking time is roughly 40 minutes, making it a great weeknight meal.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Set your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish to prevent sticking.
2. Cook the Veggies and Chicken:
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onions and bell peppers and cook for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the chicken pieces, season with salt, pepper, paprika, oregano, and dried parsley. Cook the chicken until it’s lightly browned but still slightly pink inside, about 5-7 minutes.
3. Mix in Sour Cream:
Remove the skillet from heat and stir in the sour cream until everything is well blended. This creamy mix will help keep the chicken tender and flavorful.
4. Assemble and Bake:
Transfer the chicken and veggie mixture into your prepared casserole dish. Spread it out evenly. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top, followed by the grated Parmesan cheese. Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and golden brown.
5. Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh or dried parsley to add a fresh touch. Serve on its own or alongside steamed vegetables or a crisp salad for a satisfying low-carb meal. Enjoy!
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the cold water method to speed up the process. This will help the chicken cook evenly and avoid extra moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the chicken mixture and assemble the casserole, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. The casserole tastes great even the next day!
Can I Add Other Vegetables to This Recipe?
Definitely! Low-carb veggies like spinach, zucchini, or mushrooms work well and add flavor and nutrition. Just sauté them with the onions and peppers before adding the chicken.
