10 Keto Chicken Casserole Recipes for Comfort Without the Carbs

Keto chicken casserole recipes lean on rich dairy, melted cheese, and low carb vegetables to replace the noodles or rice you would usually reach for. Chicken thighs and breasts stay tender under a bubbling sauce, while cauliflower rice, broccoli, and zucchini soak up every bit of flavor without adding starch. The ten versions below take that same foundation in genuinely different directions, from sharp buffalo heat to a bright lemon and feta bake.

Start with the classic creamy bake if you want a reliable family dinner. Go for the Buffalo version when you need serious heat, the Greek lemon one when you want something brighter, and the pizza casserole when a low carb pizza craving hits.

Which Keto Chicken Casserole Should You Make?

Classic Creamy Keto Chicken Casserole

When I want a warm, reliable dinner with almost no thought, this is the casserole I make. You get juicy chicken, tender broccoli, and a garlicky cream sauce under a golden cheese top.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 900 g (2 lb)
• Broccoli florets: 300 g (about 4 cups)
• Cream cheese, softened: 225 g (8 oz)
• Heavy cream: 120 ml (1/2 cup)
• Chicken stock: 120 ml (1/2 cup)
• Shredded mozzarella: 170 g (6 oz)
• Grated Parmesan: 50 g (1/2 cup)
• Garlic, minced: 3 cloves
• Dijon mustard: 1 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Heat your oven to 200C (400F). Pat the 900 g (2 lb) chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lay them in a single layer in a 23×33 cm (9×13 in) baking dish, then scatter the 300 g (about 4 cups) broccoli around the chicken.

Step 2: Whisk together the 225 g (8 oz) softened cream cheese, 120 ml (1/2 cup) heavy cream, 120 ml (1/2 cup) chicken stock, 3 minced garlic cloves, and 1 tsp Dijon mustard in a bowl until smooth. You want no lumps left so the sauce bakes evenly.

Step 3: Pour the cream cheese mixture over the chicken and broccoli, then use your spatula to nudge it into every gap. Scatter the 170 g (6 oz) mozzarella and 50 g (1/2 cup) Parmesan over the top.

Step 4: Bake uncovered for 30 minutes, then check that the chicken is cooked through and the broccoli is tender when you pierce it with a fork. If the top browns too fast, cover it loosely with foil.

Step 5: Rest the casserole for 5 minutes so the sauce can settle, then you can serve it hot with a spoonful of the creamy pan sauce over each portion.

Buffalo Chicken Casserole

This one brings the heat from a buffalo sauce that still stays creamy enough for a weeknight. If you like your casseroles with a serious kick, start here.

Ingredients (makes 8 servings)

• Cooked chicken breast, shredded: 900 g (2 lb)
• Cauliflower rice, thawed: 600 g (6 cups)
• Cream cheese, softened: 225 g (8 oz)
• Buffalo sauce: 180 ml (3/4 cup)
• Sour cream: 120 g (1/2 cup)
• Ranch seasoning mix: 2 tbsp
• Shredded cheddar: 200 g (2 cups)
• Crumbled blue cheese: 60 g (1/2 cup)
• Scallions, sliced: 4
• Butter, for greasing: 1 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and rub a 23×33 cm (9×13 in) dish with the 1 tbsp butter. If your cauliflower rice is frozen, squeeze out any extra water so the casserole does not turn soupy.

Step 2: Mix the 225 g (8 oz) cream cheese, 120 g (1/2 cup) sour cream, 180 ml (3/4 cup) buffalo sauce, and 2 tbsp ranch seasoning in a large bowl until smooth. You are looking for a thick, even orange sauce.

Step 3: Fold the 900 g (2 lb) shredded chicken and 600 g (6 cups) cauliflower rice into that sauce, turning everything with your hands or a big spoon until no dry patches remain.

Step 4: Scrape the mixture into the dish and press it into an even layer with the back of your spoon. Scatter 200 g (2 cups) cheddar and 60 g (1/2 cup) blue cheese over the top, then bake for 25 minutes, and the edges should bubble while the center is hot.

Step 5: Rest the casserole for about 5 minutes so the sauce can thicken, then scatter the 4 sliced scallions over the top and serve hot with extra buffalo sauce if you want more heat.

Spinach Artichoke Chicken Casserole

Think of warm spinach artichoke dip folded into a chicken dinner and you have this casserole. It is rich, garlicky, and one of the best ways to get a pile of spinach into your meal.

Ingredients (makes 5 servings)

• Boneless skinless chicken breast, cut into bite-size chunks: 750 g (1 2/3 lb)
• Frozen spinach, thawed and squeezed dry: 300 g (10 oz)
• Canned artichoke hearts, drained and halved: 400 g (14 oz)
• Cream cheese, softened: 225 g (8 oz)
• Sour cream: 160 g (2/3 cup)
• Mayonnaise: 80 g (1/3 cup)
• Garlic, minced: 4 cloves
• Grated Parmesan: 80 g (3/4 cup)
• Shredded mozzarella: 150 g (1 1/2 cups)
• Olive oil: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and set a large skillet over medium-high with 1 tbsp of the olive oil. Brown the 750 g (1 2/3 lb) chicken chunks for 5 minutes, stirring once or twice, until they no longer look pink on the outside, and you can do this in two batches so the pan stays hot.

Step 2: Stir the 225 g (8 oz) cream cheese, 160 g (2/3 cup) sour cream, 80 g (1/3 cup) mayo, and 4 minced garlic cloves together in a bowl until fully combined. Add 80 g (3/4 cup) Parmesan, then fold your spinach and artichoke hearts through.

Step 3: Scrape the spinach mixture into the skillet with the chicken, or transfer everything to a 23×33 cm dish if your skillet is not oven safe. You want the chicken chunks coated completely and the vegetables distributed evenly.

Step 4: Top with 150 g (1 1/2 cups) mozzarella and bake for 20 minutes, and the cheese should melt while the sides begin to bubble. If the top needs more color, give it 2 minutes under your broiler.

Step 5: Rest the casserole for 5 minutes, then you can serve it straight from the dish with a spoonful of the creamy sauce over each portion.

Mexican Chicken Casserole

This one turns taco night into a bubbling casserole without the tortillas. You get the smoky, zesty filling you want from a good taco, plus enough cheese to keep everyone happy.

Ingredients (makes 8 servings)

• Cooked chicken, shredded: 900 g (2 lb)
• Riced cauliflower, thawed: 500 g (5 cups)
• Red bell pepper, diced: 1
• Green bell pepper, diced: 1
• Jalapeño, seeded and minced: 1
• Taco seasoning: 3 tbsp
• Tomato passata or crushed tomatoes: 240 ml (1 cup)
• Sour cream: 120 g (1/2 cup)
• Shredded Mexican blend cheese: 250 g (2 1/2 cups)
• Olive oil: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and warm 1 tbsp olive oil in a large ovenproof skillet over medium heat. Sauté the diced red and green peppers and the minced jalapeño for 5 minutes, until they soften and you can smell them.

Step 2: Stir in 3 tbsp taco seasoning and cook for 30 seconds, then add 240 ml (1 cup) crushed tomatoes and 120 g (1/2 cup) sour cream. You want a thick, brick-red sauce that coats the back of your spoon.

Step 3: Fold the 900 g (2 lb) shredded chicken and 500 g (5 cups) cauliflower rice into the sauce, then spread everything into an even layer with your spatula. Scatter 250 g (2 1/2 cups) shredded cheese over the top so the casserole gets a full even blanket.

Step 4: Bake for 20 minutes, and the cheese should be melted and golden at the edges, then you can remove it from the oven and serve hot with extra salsa or sliced avocado.

Broccoli Alfredo Chicken Casserole

This is the closest thing to a pasta bake on a keto plate, but the broccoli does the heavy lifting. The sauce stays buttery and garlicky, so you will not miss the noodles.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into chunks: 500 g (1.1 lb)
• Broccoli florets: 400 g (about 5 cups)
• Cream cheese, softened: 115 g (4 oz)
• Heavy cream: 180 ml (3/4 cup)
• Chicken stock: 80 ml (1/3 cup)
• Grated Parmesan: 80 g (3/4 cup)
• Butter: 3 tbsp
• Garlic, minced: 3 cloves
• Nutmeg: 1/8 tsp

Instructions

Step 1: Set your oven to 200C (400F) and bring a large pot of water to a boil. Drop in the 400 g (about 5 cups) broccoli florets and cook for 2 minutes, then drain them into a colander, and you want them just crisp rather than fully soft.

Step 2: Melt 2 tbsp of the butter in a wide skillet over medium heat. Sear the 500 g (1.1 lb) chicken thigh chunks for 6 minutes, turning once, until you see deep golden edges but the centers are still a little underdone.

Step 3: Add the remaining 1 tbsp butter and 3 minced garlic cloves to the skillet, letting them sizzle for 30 seconds. Pour in 180 ml (3/4 cup) heavy cream, 80 ml (1/3 cup) chicken stock, and 115 g (4 oz) cream cheese, then stir until you have a smooth sauce.

Step 4: Fold the blanched broccoli and 80 g (3/4 cup) Parmesan into the sauce, transfer it all to a baking dish, and bake for 15 minutes, and the top should be bubbling and browned in spots. Serve hot with extra pepper and a little more Parmesan if you like.

Pesto Mozzarella Chicken Casserole

Brighter and more herb-heavy than the creamy versions, this is the casserole you grab when you want something that still bakes into a proper dinner. Fresh basil pesto does a lot of work here.

Ingredients (makes 6 servings)

• Boneless skinless chicken breast, halved lengthwise: 800 g (1 3/4 lb)
• Zucchini, sliced into half moons: 500 g (about 4 cups)
• Basil pesto: 120 g (1/2 cup)
• Cream cheese, softened: 115 g (4 oz)
• Heavy cream: 80 ml (1/3 cup)
• Shredded mozzarella: 200 g (2 cups)
• Grated Parmesan: 40 g (1/3 cup)
• Cherry tomatoes, halved: 200 g (1 1/2 cups)
• Garlic, minced: 2 cloves
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 200C (400F). Toss the 500 g (about 4 cups) zucchini with 1 tbsp olive oil in a 23×33 cm (9×13 in) baking dish, then spread them in an even layer.

Step 2: Whisk 120 g (1/2 cup) pesto, 115 g (4 oz) cream cheese, 80 ml (1/3 cup) heavy cream, and 2 minced garlic cloves in a bowl until smooth. You should see a pale green sauce with no cream cheese streaks.

Step 3: Nestle the 800 g (1 3/4 lb) chicken breast pieces into the zucchini, pressing them down with your fingertips. Pour the pesto cream over the chicken, then scatter 200 g (2 cups) mozzarella and the halved cherry tomatoes across the top.

Step 4: Bake uncovered for 30 minutes. Halfway through, check that the cheese has not dried out, and if you see it turning too dark, lay a piece of foil loosely over the dish for the rest of the bake.

Step 5: Rest for 5 minutes after you pull it from the oven, then serve each chicken piece with a scoop of the softened zucchini and a spoonful of the creamy pan sauce.

Jalapeño Popper Chicken Casserole

Jalapeño popper flavor in casserole form means all the creamy, spicy heat with a crunchy golden top. This is my pick when I want a weeknight dinner that actually wakes my mouth up.

Ingredients (makes 4 servings)

• Cooked chicken breast, cubed: 600 g (1 1/3 lb)
• Cream cheese, softened: 225 g (8 oz)
• Sour cream: 120 g (1/2 cup)
• Shredded sharp cheddar: 200 g (2 cups)
• Pickled jalapeño slices, drained: 120 g (1/2 cup)
• Garlic powder: 1 tsp
• Smoked paprika: 1/2 tsp
• Almond flour: 50 g (1/2 cup)
• Grated Parmesan: 40 g (1/3 cup)
• Butter, melted: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and grease a small 20×20 cm (8×8 in) baking dish with 1 tsp of the melted butter. You want the dish well coated so the creamy layer does not stick.

Step 2: Beat the 225 g (8 oz) cream cheese, 120 g (1/2 cup) sour cream, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a bowl until smooth, then fold in the 600 g (1 1/3 lb) cubed chicken and 120 g (1/2 cup) pickled jalapeños with your spatula.

Step 3: Spoon the mixture into your prepared dish and spread it into an even layer, pressing it down lightly with the back of a spoon. Scatter 200 g (2 cups) cheddar over the top.

Step 4: Toss 50 g (1/2 cup) almond flour and 40 g (1/3 cup) Parmesan with the remaining melted butter in a small bowl until you get a mixture that looks like damp sand. Sprinkle this crumble over the cheddar in a thin, even layer.

Step 5: Bake for 25 minutes, and you will see the top turn golden while the filling bubbles up around the edges. If your almond flour topping browns too quickly, cover the dish with foil for the last 5 minutes.

Step 6: Rest the casserole for 5 minutes after you take it out, then serve hot with a few extra jalapeño slices and a spoonful of the cheesy filling.

Greek Lemon Chicken Casserole

Lemon, oregano, and salty feta carry this one instead of a heavy cream sauce, so it tastes brighter and lighter than the others. You still get a bubbling one-pan dinner, just with a Mediterranean spin.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 800 g (1 3/4 lb)
• Cauliflower florets: 500 g (about 5 cups)
• Red onion, sliced: 1
• Kalamata olives, pitted: 100 g (3/4 cup)
• Feta cheese, crumbled: 150 g (1 cup)
• Lemon: 2 (juice and zest)
• Garlic, minced: 4 cloves
• Dried oregano: 2 tsp
• Olive oil: 3 tbsp
• Chicken stock: 120 ml (1/2 cup)

Instructions

Step 1: Heat your oven to 220C (425F). Toss 500 g (about 5 cups) cauliflower florets and 1 sliced red onion with 2 tbsp olive oil, then spread them in a large baking dish and roast for 10 minutes while you gather the rest.

Step 2: Season the 800 g (1 3/4 lb) chicken thighs with 2 tsp dried oregano. You want the seasoning rubbed into both sides so every bite tastes the same.

Step 3: Pull the baking dish out and nestle the chicken thighs among the roasted vegetables with your tongs. Scatter 100 g (3/4 cup) olives around them, then pour 120 ml (1/2 cup) chicken stock and the juice of 1 lemon into the bottom of the dish.

Step 4: Roast for 25 minutes, and you can see the chicken is cooked through while the vegetables are deeply caramelized. If the pan looks dry, cover it loosely with foil and let it steam for a minute before checking again.

Step 5: Crumble 150 g (1 cup) feta over the hot casserole, scatter the zest from the remaining lemon on top, and rest the dish for 5 minutes before you serve it with the pan juices.

Cajun Chicken Casserole

Cajun seasoning and plenty of bell peppers wake up the whole pan in this version. The sauce stays creamy, but the spice keeps it from feeling heavy.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into chunks: 800 g (1 3/4 lb)
• Green and red bell peppers, sliced: 1 each
• Celery stalks, sliced: 3
• Cauliflower rice, thawed: 400 g (4 cups)
• Cajun seasoning: 2 tbsp
• Cream cheese, softened: 115 g (4 oz)
• Heavy cream: 120 ml (1/2 cup)
• Chicken stock: 120 ml (1/2 cup)
• Shredded cheddar: 150 g (1 1/2 cups)
• Olive oil: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F). Warm 1 tbsp olive oil in a large ovenproof skillet over medium-high heat and brown the 800 g (1 3/4 lb) chicken chunks for 5 minutes, stirring once, until you see a deep golden color on the outside.

Step 2: Add the remaining 1 tbsp olive oil, the sliced green and red bell peppers, and the 3 sliced celery stalks to the skillet. Cook for 6 minutes, stirring a few times, until the vegetables soften and you see the edges begin to brown, then sprinkle 2 tbsp Cajun seasoning over everything and cook 30 seconds more.

Step 3: Reduce the heat to low and stir in 115 g (4 oz) cream cheese, 120 ml (1/2 cup) heavy cream, and 120 ml (1/2 cup) chicken stock. You will see the sauce turn pale orange as the cream cheese melts into the pan.

Step 4: Fold 400 g (4 cups) cauliflower rice through the mixture, then spread it out in the skillet. Scatter 150 g (1 1/2 cups) cheddar over the top and slide the skillet into your oven for 18 minutes.

Step 5: Rest the casserole for 5 minutes after you remove it, then serve hot with a few shakes of extra Cajun seasoning on top if you like more heat.

Pizza Chicken Casserole

Pizza night stays low carb in this casserole, with a thick tomato sauce, plenty of melted mozzarella, and all the toppings you actually want on a slice. No crust required.

Ingredients (makes 8 servings)

• Cooked chicken breast, shredded: 900 g (2 lb)
• Marinara sauce, no added sugar: 480 ml (2 cups)
• Cream cheese, softened: 115 g (4 oz)
• Shredded mozzarella: 250 g (2 1/2 cups)
• Grated Parmesan: 50 g (1/2 cup)
• Mushrooms, sliced: 200 g (2 cups)
• Green bell pepper, diced: 1
• Black olives, sliced: 80 g (1/2 cup)
• Italian seasoning and garlic powder: 2 tsp Italian seasoning, 1 tsp garlic powder
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and warm 1 tbsp olive oil in a wide skillet over medium heat. Sauté 200 g (2 cups) sliced mushrooms and the diced green bell pepper for 5 minutes, until they release their liquid and you can smell them cooking.

Step 2: Stir 480 ml (2 cups) marinara sauce, 115 g (4 oz) cream cheese, 2 tsp Italian seasoning, and 1 tsp garlic powder into the skillet. You want a thick, deep red sauce with no cream cheese streaks.

Step 3: Fold the 900 g (2 lb) shredded chicken and 80 g (1/2 cup) black olives into the sauce, then spread it all into a 23×33 cm (9×13 in) baking dish with your spoon.

Step 4: Scatter 250 g (2 1/2 cups) mozzarella and 50 g (1/2 cup) Parmesan over the top in an even layer. If you like a crispier top, use a little extra mozzarella around the edges of the dish.

Step 5: Bake for 20 minutes, and you will see the cheese melted, lightly browned, and bubbling around the edges. Your kitchen will smell like pizza when the sauce peeks through in a few spots.

Step 6: Rest the casserole for 5 minutes after you pull it out, then serve hot with a spoonful of extra marinara and a dusting of Parmesan on each plate.

Across every version, the one thing worth getting right is the sauce consistency. If it looks too thick before baking, add a splash of chicken stock. If it is too thin, let it bake a few extra minutes uncovered so the liquid reduces.

Pick the one that matches your mood tonight, set your oven, and get it bubbling. You are one simple casserole away from a low carb dinner that actually satisfies.