Best Low Carb Chicken Casserole Recipes

LOW-CARB CHICKEN CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking pan.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine onion with shredded chicken, chili powder, garlic powder, black pepper, seasoned salt, red pepper flakes, and cumin. Stir in 1/2 cup Cheddar cheese and green chiles. Spread in the bottom of the prepared baking pan and top with remaining Cheddar.
• Whisk milk and eggs together in a bowl. Stir in crushed pork rinds and pour over top of the casserole.
• Bake, uncovered, in the preheated oven until top of casserole is set, about 45 minutes.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE

Steps:

• Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
• Steam broccoli florets.
• Cook riced cauliflower.
• Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
• Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
• Whisk the Greek yogurt into the cream cheese mixture and warm.
• Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
• Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
• Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.

LOW-CARB CHICKEN AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese and Italian seasoning together in a bowl. Coat chicken breasts in the mixture and arrange in an 8-inch square baking dish.
• Melt butter in a skillet over medium-high heat. Saute garlic until tender, about 2 minutes. Whisk in flour to form a paste, about 3 minutes. Add cream; cook and stir until paste is thickened, about 7 minutes more. Season with salt and pepper. Add spinach; cook and stir until heated through, about 3 minutes.
• Pour spinach mixture over chicken breasts in the baking dish; top with any remaining Parmesan cheese mixture.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LOW-CARB CHEESY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt margarine in a roasting pan with minced garlic in the preheated oven. Add chicken, garlic powder, basil, oregano, salt, and pepper; mix well.
• Bake in the preheated oven until chicken is no longer pink, 20 to 25 minutes. Remove from the oven but leave the oven on.
• Mix ricotta, 1 cup mozzarella cheese, Parmesan cheese, milk, and egg together in a bowl. Spread evenly over the top of the chicken. Pour vodka marinara sauce over top and spread evenly.
• Return to the oven and bake for 20 minutes. Sprinkle remaining mozzarella cheese on top. Continue to bake until melted, about 10 minutes.

LOW-CARB CAULIFLOWER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Season chicken with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
• Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
• Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
• Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

LOW CARB CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a skillet large enough to hold chicken, melt margarine over medium heat.
• Add chicken and sprinkle with chicken seasoning, stirring well to coat.
• Cook chicken until no longer pink and slightly browned, set aside.
• To make the Cheese Sauce:.
• In a medium sized sauce pan, melt margarine over medium/low heat.
• Add flour and cook until lightly browned, and stir in milk a little at a time until slightly thickened.
• Stir 1 1/2 cups cheese into milk, to get desired thickness or thinness you might want to add a bit more milk .
• Then add salt and pepper to taste.
• In a large bowl, add cauliflower,chicken, and cheese sauce.
• In a greased 2 quart baking dish, add the cauliflower mixture.
• Sprinkle with remaining cheese,and bake at 350 degrees for 35 minutes.

LOW CARB CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Cut chicken breasts into chunks.
• Sprinkle chicken with a bit of salt and pepper and cook in a skillet over medium/high heat with a bit of butter/olive oil (or your preferred oil) until no longer pink in the center.
• While the chicken is cooking, steam or cook broccoli according to package directions. I like to steam it and keep it slightly crisp. Put butter into the drained broccoli and salt it a bit.
• Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
• Combine the cream of chicken & mushroom soup, sour cream, mayonnaise, the herbs and seasonings, and 1 cup of the shredded cheese into a bowl. Add the chunks of cooked chicken.
• Pour and spread chicken mixture on top of the broccoli, and top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. (it's easy to go overboard -- very lightly!).
• Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
• Yum! Hope you enjoy this easy chicken casserole recipe.

LOW-CARB CHICKEN AND BACON CASSEROLE

Steps:

• Pre-heat oven to 350.
• Cut bacon into 1" pieces and fry until mostly crisp.
• Cut chicken into cubes and cook in a frying pan until it is no longer pink.
• Place chicken and bacon into a bowl, and put in the fridge to cool.
• In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
• When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
• Place chicken mixture into a casserole dish, then pour sauce over the top.
• If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
• To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.

GENAW LOW CARB ITALIAN CHICKEN CASSEROLE

Steps:

• Put the chicken in a greased 8x6" baking pan; toss with 1/2 teaspoon garlic powder to coat.
• In a medium bowl, whisk the cream cheese, tomato sauce, 1/2 teaspoon garlic powder and Italian seasoning until smooth. This is where I added my extra veggies as well.
• Pour the sauce over the chicken and top with the parmesan cheese. Bake at 350º 25-30 minutes.
• Do not freeze.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• 1. Brown the sausage with the celery, onion and mushrooms.
• 2. Stir the softened cream cheese into the sausage mixture until well blended.
• 3. Coarsely chop the cooked cauliflower.
• 4. Mix all ingredients and spread in a greased 9"x13" baking dish.
• 5. If desired, dust the top with paprika.
• 6. Bake, covered with foil, at 350º for about 30 minutes.
• 7. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

LOW CARB SAUSAGE, MUSHROOM AND CHICKEN CASSEROLE

Steps:

• Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9"x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

CHICKEN ENCHILADA CASSEROLE (LOW CARB) RECIPE - (4.4/5)

Steps:

• Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce. Evenly distribute your cooked chicken on top of the tortillas. Mix together beans, corn, and onion. Spread the bean mixture over the chicken layer. Layer 3/4 cup of cheese on top of chicken and beans. Top with two more tortillas, and another layer of enchilada sauce. Top with remaining cheese. Bake at 350° for 30 minutes.

LOW CARB CHICKEN CORDON BLEU CASSEROLE

Steps:

• Pour half & half, soup, & spices into the baking dish. Whisk together until creamy.
• Add chicken, ham & cheese into baking dish, stir until well mixed.
• Bake at 375°F for 20-30 minutes, or until tender and bubbly.

LOW-CARB CHICKEN CORDON BLEU CASSEROLE

Steps:

• cook chicken, put into a casserole dish. then mix mayo, parmesan cheese, garlic powder,black pepper,broth & cream together. Add swiss cheese & ham. pour over chicken. Mix the topping ingredients together, pour over chicken mix & bake on 350 for 45 min!

LOW CARB CHICKEN ENCHILADA CASSEROLE

Steps:

• Reserve half of the shredded cheese.
• Mix all remaining ingredients together and pour into a 9 X 13-in. casserole dish.
• Bake at 350 for 20 minutes.
• Sprinkle reserved cheese over the top and bake for an additional 10 minutes or until the cheese is melted.

LOW CARB CHICKEN ENCHILADA CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Steam the cauliflower florets until tender.
• Place cauliflower in food processor and pulse until it looks like rice.
• Mix in flour and chili powder.
• Let cool.
• Mix in beaten eggs.
• Pour cauliflower mixture in 9X13 baking pan.
• Place shredded chicken over cauliflower base.
• Pour Enchilada sauce over chicken.
• Top with shredded cheese
• Cover and Bake for 30 minutes.
• Uncover and bake an additional 15 minutes or until cheese is melted.
• Let cool for 10 minutes before serving.
• Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.

LOW CARB CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a skillet, large enough to hold the chicken, melt margarine over medium heat.
• 3. Add chicken and sprinkle with chicken seasoning; stirring well to coat. Cook until no longer pink and slightly browned. Set aside.
• 4. To make the Cheese Sauce: In a medium-sized saucepan, melt margarine over medium/low heat.
• 5. Add flour and cook until lightly browned. Stir in milk, a little at a time, until slightly thickened.
• 6. Stir 1 1/2 cups cheese into milk. To get the desired thickness or thinness, you might want to add a bit more milk. Add salt and pepper to taste.
• 7. In a large bowl, add cauliflower, chicken, and cheese sauce. Then pour into a greased 2-quart pan.
• 8. Sprinkle with remaining cheese. Bake at 350 degrees for 35 minutes.