If there’s one dish I find myself leaning on after a long day, it’s this creamy keto chicken casserole. It’s the kind of recipe that asks for very little but delivers a whole lot. One pan, a handful of pantry-friendly ingredients, and no stress in sight. This is the sort of weeknight meal that gets applause around the dinner table without me spending an hour over the stove.
I usually prep this when we’ve got leftover cooked chicken from Sunday meal prep or rotisserie leftovers waiting in the fridge. And if I don’t? No big deal—cooking up some chicken takes barely any time. It’s warm, filling, and the creamy, cheesy sauce always feels a bit like comfort food with a low-carb twist.
What Makes This So Handy for Weeknights
Casseroles are my shortcut to peace on chaotic evenings. They don’t need babysitting, they don’t mess up the kitchen, and they can usually stretch across two meals if I plan well.
This keto version hits all the right notes:
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Low-carb and hearty enough for anyone following a keto plan
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Fast to assemble (especially if you’ve got cooked chicken ready)
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Creamy and satisfying, even for folks who aren’t on keto
We’ve had this on busy school nights, lazy Sundays, and even on evenings when guests showed up unexpectedly—no complaints ever.
What You’ll Need to Make It
I love how simple and flexible this casserole is. Here’s what usually goes into mine:
For the Chicken Base
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Chicken breasts – I usually bake or poach them ahead of time, but leftover grilled or rotisserie chicken works beautifully too.
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Salt and pepper – Just enough to season the chicken.
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Olive oil – For cooking the chicken if you’re starting from raw.
Tip: Chicken thighs also work great if you prefer a richer, juicier flavor.
The Creamy Sauce
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Mayonnaise – I go for one made with avocado oil for a cleaner taste. But regular mayo is totally fine.
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Sour cream – Adds that gentle tang and keeps it creamy.
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Dijon mustard – Brings just the right zing. Don’t skip it—it really balances the richness.
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Garlic and spices – I usually toss in a pinch of smoked paprika or onion powder depending on my mood.
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Shredded cheddar – The sharper the better, in my opinion.
Toppings That Make It Better
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Scallions – For color, crunch, and a little freshness.
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Bacon bits – I’ve used store-bought plenty of times, but when I’m feeling up to it, I crisp up a few strips of real bacon. Worth it.
Simple Swaps and Variations I Use Often
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Want it extra flavorful? Add some garlic powder and paprika while seasoning the chicken.
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Sneak in veggies: I sometimes stir in lightly steamed broccoli before baking. It turns it into a complete meal and my kid doesn’t even complain.
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Out of mayo? You can stretch the sour cream and cheese a little more—it won’t be the same, but still creamy.
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Prefer thighs? Boneless, skinless chicken thighs add more flavor. I use them often when they’re on sale.
How I Pull It All Together (No Fuss Steps)
Here’s how I usually get this on the table fast:
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Cook the chicken: Either bake it in the oven or poach it if I’m short on time. Once cooked, I chop it into bite-sized cubes.
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Make the sauce: Mix mayo, sour cream, Dijon mustard, garlic, seasoning, and shredded cheese in a bowl. Then toss it with the cooked chicken.
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Assemble the casserole: Dump everything into a baking dish, top with more cheese, and bake at 450°F until it’s hot and bubbling.
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Top it off: Right before serving, I scatter some scallions and bacon bits on top. Adds great texture and color.
A Quick Note on Creaminess
Personally, I like my casseroles creamy but not too heavy. But over the years, I’ve learned that some folks love it even richer. So if you’re one of those people, just bump up the mayo and sour cream to about ⅓ cup each. That extra boost makes it downright luscious.
What to Serve Alongside It
Since the oven’s already cranked up, I usually roast something alongside it on the other rack. Some favorites that pair well:
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Roasted broccoli or bell peppers
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Sliced eggplant brushed with olive oil and garlic
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Yellow squash or zucchini—quick and easy
Or if I’m in a pinch, I’ll just steam some green beans or spinach while the casserole bakes. Sauteed mushrooms or cabbage with a little garlic also work well.
Leftovers? Here’s How I Store It
This casserole reheats surprisingly well, even two days later.
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: I prefer using the oven to keep the top crispy, but the microwave is totally fine if you’re short on time.
Tip: Add a spoonful of sour cream or broth before reheating if it looks a bit dry.
Cheesy Keto Chicken Casserole
This cheesy keto chicken casserole is my go-to when I want something hearty, low-carb, and fuss-free. It’s the kind of dinner that feels comforting without being complicated.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 8 oz each)
- Avocado oil spray
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt (use less if using fine salt)
For the Sauce:
- ¼ cup sour cream (or up to ⅓ cup for extra creaminess)
- ¼ cup mayonnaise (or up to ⅓ cup for a richer texture)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 cup sharp cheddar cheese, shredded and divided
Topping:
- ¼ cup bacon bits (room temperature)
- ¼ cup sliced green onions (green part only)
Instructions
- Start by preheating your oven to 450°F. Lightly grease a foil-lined baking dish and place the chicken breasts in a single layer. Mist the chicken with avocado oil, season with salt and pepper, and bake for about 20 minutes or until fully cooked through. Once done, take the chicken out and let it cool slightly—just enough so you can handle it.
- While the chicken is baking, prep your sauce. In a mixing bowl, stir together the mayonnaise, sour cream, mustard, garlic, salt, pepper, thyme, paprika, cayenne, and half of the shredded cheddar. Grease a 2-quart casserole dish and set it aside.
- Once the chicken has cooled a bit, chop it into bite-sized chunks or shred it, depending on your preference. Add the cooked chicken into the sauce bowl and gently toss everything until the meat is well coated.
- Scoop the creamy chicken mixture into your prepared casserole dish, spreading it out evenly. Sprinkle the rest of the cheddar over the top. Pop the dish into the oven and bake for another 10 minutes—just enough time for the cheese to melt and everything to get nice and bubbly.
- When it’s hot and golden on top, take it out and finish with a generous sprinkle of bacon bits and fresh scallions. Serve right away.
Notes
- Got leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave at half power so the cheese doesn’t overcook.
- Want it creamier? Increase both the mayo and sour cream to ⅓ cup each.
- Chicken thighs work just as well as breasts and add more richness.
- Make it a full meal by adding steamed broccoli florets before the final bake (increase the sauce slightly to keep it creamy).
- If you're using cold leftover chicken, you may want to microwave it a bit before mixing to cut down on final bake time. Otherwise, bake the casserole at 400°F for 20–30 minutes until fully heated through.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 96mgSodium: 604mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 31g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Often Get About This Recipe
Can I use raw chicken directly in the casserole?
I wouldn’t recommend it here. You really want to use pre-cooked chicken so the casserole bakes evenly and safely.
Is it okay without any starchy ingredient like pasta or rice?
Absolutely. It’s designed for a low-carb lifestyle and still feels filling thanks to the cheese and creamy sauce.
Can I skip the mayonnaise?
If you’re not a fan of mayo, you could double the sour cream and add a splash of heavy cream or cream cheese instead.
How long will it keep?
About 3 days in the fridge. It freezes okay, but I find the texture is best when eaten fresh or next-day.
If you’ve got chicken in the fridge and don’t want to spend all evening cooking, this keto chicken casserole is one of those go-to recipes that just gets the job done—no drama, no fancy steps, and always a clean plate at the end. Give it a try and make it your own.
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