Easy Keto Chicken Casserole – Classic American Comfort (Low Carb)

Ever get home starving, but you just don’t have the oomph for a fancy meal? Me too. That’s where Easy Keto Chicken Casserole (Low Carb, American Style) comes in… it’s a life-saver for nights when you want something homey but stick to low-carb. Seriously, there’s no reason to struggle prepping dinner or bust your diet just because you crave classic comfort. For more healthy keto ideas, check out my favorite “low carb chicken dinner” and, if you’re craving Italian vibes, peek at this “keto lasagna in a bowl” recipe too. Both are quick crowd-pleasers, pinky swear.

Easy Chicken Casserole Recipe

Let me say up front, I’m not the queen of complicated dishes. And honestly, anyone can whip up this casserole. You just need cooked chicken (rotisserie chicken is my lazy-day hero), a handful of shredded cheese, a few spoonfuls of mayo or cream cheese, and maybe a bit of broccoli for color. Stir, plop it in a baking dish, sprinkle a little extra cheese on top, and bake ’til bubbly. It’s so easy your dog could almost help, if only he had opposable thumbs. My first attempt at this recipe, I threw in some leftover grilled chicken and whatever cheese I had. Best accident ever.

Here’s the best part: you don’t need any weird, expensive ingredients. What you’ve got in the fridge is probably good enough. And you only need like 10 minutes of prep, tops. I kind of want to call this a “miracle casserole” because it rescues my weeknight dinner plans at least once every two weeks. You get that happy, gooey center and cheesy top—just total comfort food but actually healthy.

“This is absolutely my new favorite keto chicken casserole—so easy and packed with flavor! Even my picky husband ate seconds.” — Amy K.

How to Make Keto Chicken Broccoli Casserole

This part’s a little hands-on but honestly, it’s straightforward. Preheat your oven to around 375°F. Grab your chicken—any kind works, but leftover roast chicken is gold here. Cut or shred about 3 cups, toss it into a big bowl. Add in a couple big scoops of mayonnaise or cream cheese (I’ve used both—no wrong answer) and a splash of heavy cream if you like it rich.

Chop up some broccoli florets and microwave or steam ’em for a couple minutes (no need to get fancy). Throw them into the bowl with the chicken. Now, cheese—cheddar or Monterey Jack are my favorites, but if Colby’s all you’ve got, go with that. Mix it all up, add a shake of garlic powder or onion powder if you want. Transfer everything to a casserole dish. Sprinkle with lots more cheese on top—don’t skimp. Bake for about 25–30 minutes or until you see that bubbling, golden brown top calling your name.

Did it always work out perfectly for me? Nope. First time, I forgot to steam the broccoli and it was… crunchy. So don’t do what I did. Just trust your oven and check after 20 minutes!

Variations

So, I’m a little obsessed with experimenting, and this casserole is basically a blank canvas. Swapping in cauliflower florets is a breeze—sometimes I mix half broccoli, half cauliflower. Not a cheese fan? (Strange, but possible.) Try swapping in a little sour cream and top with pecan crumbs. Or maybe add chopped ham or bacon for smoky flavor bombs. Got some spinach wilting in the fridge? Toss it in for extra green power.

I’ve even tried tossing in hot sauce, or a dusting of ranch powder for extra zip. The only wrong way to make this, honestly, is to skip the cheese entirely. That’s just tragic. Still, each time I make it, I do try a new little twist. Keeps dinner interesting without a million new groceries on my list.

Recipe Tips

Here’s what I wish I’d known the first time I made this:

• If you use pre-cooked chicken, the casserole cooks faster. So check it at 20 minutes.
• Don’t go wild with mayo or cream cheese, or it gets too soupy—start with two big spoonfuls.
• Fresh broccoli tastes better, but frozen totally works in a pinch.
• Always let it rest for five minutes after baking. Still burns my tongue half the time, but it’s worth the wait.

Serving Suggestions

Not sure how to round it out? Let me throw you a few ideas:

• Pair with a side salad for crunch and color.
• Got extra time? Roast up sliced zucchini or mushrooms to serve alongside.
• Spoon it over steamed cauliflower rice—so filling!
• Pack leftovers for lunch the next day. It heats up like nobody’s business.

Common Questions

Do I have to use broccoli?
Nope! Cauliflower, spinach, or even kale work just fine.

Can I refrigerate leftovers?
Absolutely. Keeps for about 4 days, honestly tastes even better after the flavors mingle together.

Is it freezer-friendly?
Yep, wrap it tight. I freeze in portions, then reheat in the oven.

Can I use canned chicken?
You can, in a pinch, but I think rotisserie or cooked chicken breast tastes way better.

How do I keep it from getting watery?
Steam or microwave your veggies before adding, and don’t go overboard with cream cheese.

You’ve Gotta Try This Keto Casserole Soon

So, there you have it—my wild, trusty, and deeply satisfying way to nail down dinner without blowing your carb budget. This Easy Keto Chicken Casserole (Low Carb, American Style) is one of those dishes that makes you feel like you’re winning the dinner game. For even more inspiration, take a peek at this crowd-pleasing Keto Chicken Broccoli Casserole – All Day I Dream About Food or see the twists over at Cheesy Keto Chicken Casserole – Healthy Recipes Blog. And don’t forget to browse Low Carb Chicken Casserole – That Low Carb Life when you want to mix things up. Your kitchen, your rules. Just try it—trust me, your dinner table will thank you.