Keto Chicken Vegetable Casserole
This Keto Chicken Vegetable Casserole is a family favorite. Anyone on the keto diet can enjoy this low carb casserole, and it’s also the perfect comfort food. It tastes like a pot pie without the crust. The whole family will love this cheesy chicken casserole!
What I love about this easy recipe is the variety of vegetables that are used. Even picky eaters will overlook the addition because the flavor of this creamy casserole hides them so well. I’m always looking for new chicken recipes like this, which are a great way to try out new recipes. I promise you that this keto casserole hits the mark.
I also love that you can use leftover chicken as the cooked chicken addition, which saves so much time with meal prep. Follow the simple steps on the recipe card below to get started – you’ll be so impressed with the ease and taste of this keto chicken casserole recipe!
Be sure to also try my Keto Chicken Cauliflower Casserole and this Salsa Chicken Casserole Recipe for more easy weeknight dinners!
Ingredients
- Cooked chicken – I love using leftover rotisserie chicken for this recipe.
- Cauliflower rice – I buy this already premade to save on time. Thaw frozen cauli-rice or steam fresh before adding it.
- Green beans – Canned green beans work great.
- Corn and peas – You can use canned peas and corn or frozen. I prefer frozen. For strict keto, you can omit these.
- Cream cheese – Helps to make the cream sauce.
- Chicken broth – Thins out the sauce.
- Butter – Adds a healthy fat and richness to the creamy sauce.
- Half and half – Helps to add more texture.
- Garlic powder – I add both onion and garlic to almost all my casseroles for flavor.
- Onion powder – For an onion flavor. Finely diced fresh onion works too.
- Salt and black pepper – You can add these to taste.
- Xanthan gum – Optional. It is used to thicken the sauce. You can also use any thickener of your choice.
- Mozzarella Cheese – Freshly shredded cheese adds so much flavor!
See recipe card for quantities.
How to Make Keto Chicken Vegetable Casserole
Preheat the oven to 350 degrees. Grease a 9X13 casserole dish.
Step One: Add the cooked chicken and cooked vegetables.
Step Two: Mix the sauce ingredients in a mixing bowl. Mix well.
Step Three: Put the sauce mixture on top of the chicken and veg in the casserole dish. Top with cheese.
Step Four: Bake for 30 minutes or until the casserole is hot and golden brown on top.
Top Tip💡
To cook the chicken thighs, I covered them and cooked them at 400 for 30 minutes. I let them cool for a few minutes and then proceeded with the recipe as written below.
Substitutions
- Vegetables – I used corn, peas, and chopped green beans. Corn and peas are on the carby side, but each serving is only a small amount.
Variations
- Fresh broccoli – You could also add broccoli florets to this dish.
- Fresh spinach – This is a great way to boost the health even more of this easy dinner.
- Ground beef – If you want to use beef instead of chicken for this casserole, you can. Just know that it changes the caloric value.
- Various kinds of cheese – Cheddar cheese or other cheeses can be used.
- Bacon crumbles – Bacon pairs perfectly as a topping with this delicious chicken dish.
See this Instant Pot Shredded Chicken for a simple way to prep and cook chicken breasts.
Equipment
What I love about this easy low carb chicken casserole is that you don’t need a ton of equipment. A mixing bowl and a greased baking dish are the two main items needed.
Storage
If you have leftovers from this keto chicken bake, that just means that you’ll get to enjoy the flavor again. Let the cheesy low carb chicken casserole cool to room temperature, and then store the leftovers in an airtight container.
Keep it in the fridge and eat it within two days for the best flavor and results. To reheat, you can warm up in a microwave-safe container.
Common Questions
You can add crushed pork rinds, parmesan cheese, or a crunchy combination of diced bell peppers and onions. Add any topping that the entire family will love to eat!
You can! By adding hot sauce or buffalo sauce to the mixture, you’ll have a buffalo chicken casserole that everyone will love. You can also add salsa to your own individual portion for a kick of heat. This way, not everyone has to eat spicy if they don’t want to.
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Keto Chicken Vegetable Casserole
Ingredients
Base Ingredients:
- 3 cups cooked chicken shredded or chopped
- 12 oz riced cauliflower cooked according to package instructions and drained
- 1 cup green beans cut into bite sized pieces
- 1/3 cup corn
- 1/3 cup peas
Cream Sauce:
- 4 oz cream cheese softened
- 4 oz chicken broth warmed
- 2 tbsp butter melted
- 2 oz half and half or heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp xanthan gum or other thickener of your choice
Topping:
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 350. Grease a 9×13 baking dish.
- In a large bowl mix the sauce ingredients.
- Add the cooked chicken and cooked vegetables and mix well.
- Transfer to the baking dish.
- Top with the cheese.
- Bake for 30 minutes or until hot and golden brown.
YUM! Instead of the corn and peas, I used roasted broccoli.
WoW! It really DOES taste like a pot pie! I didn’t even miss the crust. Wonderful flavors and I didn’t even add the salt since my chicken broth had plenty.
I made mine in large muffin tins so I could freeze some for taking in my work lunch. Thank you for another delicious recipe!
I love this idea of cooking it in a muffin tin! Did you change any part of the cooking instructions to do this?
This recipe was so good and very easy to make.
Great recipe and so many options for which veggies to use with the chicken, cheese and sauce. I love to use chopped asparagus or broccoli and mushrooms in the casserole.