This creamy low-carb chicken casserole delivers all the comfort without noodles! Tender chicken, rich cream cheese, sharp cheddar, and heavy cream create a decadent yet macro-friendly dish ready in under…

Ingredients

• 1.5 lbs (680g) boneless skinless chicken breasts, cooked and shredded or cubed
• 8 oz (226g) cream cheese, softened
• 1/2 cup (120ml) heavy cream
• 1 cup (120g) shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (30g) grated Parmesan cheese (optional, for topping)
• 1 tbsp olive oil (if searing fresh chicken)

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, prepare your chicken. If using raw chicken breasts, pat them dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes before shredding or cubing into bite-sized pieces. If using pre-cooked or rotisserie chicken, simply shred or cube the meat. The key is to have tender, juicy chicken as the base of your casserole. Shredding the chicken allows it to soak up the creamy sauce better than large chunks, ensuring every bite is flavorful. Set the chicken aside.

Step 2

In a medium mixing bowl, combine the softened cream cheese, heavy cream, minced garlic, Italian seasoning, salt, and black pepper. Use a hand mixer or a whisk to blend until the mixture is completely smooth and free of lumps. The cream cheese must be at room temperature for a silky sauce; cold cream cheese will create a grainy texture. If you forgot to soften it, microwave it in 10-second increments until soft but not melted. The heavy cream adds richness and helps thin the sauce to a pourable consistency. Taste the sauce and adjust seasoning if needed—you want it well-seasoned because it will coat the chicken and cheese. For a tangier flavor, add a teaspoon of Dijon mustard or a splash of lemon juice. Set the sauce aside.

Step 3

Spread the shredded or cubed chicken evenly in a 9×13-inch (or similar) baking dish. Pour the cream cheese mixture over the chicken, using a spatula to ensure all pieces are coated. The sauce should pool around the chicken, not just sit on top. Gently stir to combine if needed, but try to keep the chicken in an even layer. Sprinkle the shredded sharp cheddar cheese evenly over the top. For an extra golden, crispy crust, also sprinkle the optional grated Parmesan cheese over the cheddar. The Parmesan will brown beautifully in the oven, adding a nutty flavor and texture contrast. If you prefer a milder dish, use mild cheddar or Monterey Jack instead.

Step 4

Bake the casserole in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly and the edges are golden. The sauce will be hot and slightly thickened. If you want a deeper golden top, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning. The casserole is done when a thermometer inserted in the center reads at least 165°F (74°C) if using fresh chicken. Let the casserole rest for 5 minutes after removing from the oven. This allows the sauce to set slightly, making it easier to serve. The resting time also allows the flavors to meld. Garnish with fresh chopped parsley or chives for a pop of color and freshness.

For best results

• For the best texture, always use full-fat cream cheese and heavy cream. Low-fat versions contain more water and stabilizers, which can result in a thinner, less creamy sauce that may separate during baking. If you need to reduce calories, you can substitute half of the heavy cream with unsweetened almond milk, but the sauce will be less rich. Also, shred your own cheddar cheese from a block—pre-shredded cheese contains anti-caking agents like cellulose that prevent smooth melting, leading to a gritty sauce. Freshly shredded cheese melts into a velvety, cohesive layer that elevates the entire dish.
• To save time on busy weeknights, cook the chicken in advance. You can poach, bake, or grill a batch of chicken breasts at the start of the week and store them in the refrigerator for up to 4 days. Alternatively, use a rotisserie chicken from the store—just remove the skin and shred the meat. This cuts your prep time to under 10 minutes. If you're meal prepping, assemble the entire casserole (without baking) in the baking dish, cover tightly with foil, and refrigerate for up to 2 days. When ready to eat, bake directly from the fridge, adding an extra 5-10 minutes to the cooking time.
• This casserole is naturally low-carb and keto-friendly, with only about 5g net carbs per serving. However, if you want to reduce carbs even further, you can replace the heavy cream with full-fat coconut cream (the thick part from a can of coconut milk) for a dairy-free version that's equally creamy. Just be aware that coconut cream imparts a subtle coconut flavor that pairs well with Italian seasoning and garlic. For a more traditional taste, stick with heavy cream. You can also add low-carb vegetables like steamed broccoli, sautéed mushrooms, or spinach to boost nutrition without adding many carbs.
• If you prefer a thicker, more casserole-like consistency, you can add a thickener. Mix 1 teaspoon of xanthan gum with 2 tablespoons of water to form a slurry, then stir it into the cream cheese mixture before baking. Xanthan gum is a low-carb thickener that works well at low temperatures. Alternatively, you can use 1 tablespoon of cream cheese and reduce the heavy cream by 2 tablespoons. The sauce will thicken as it bakes, but if you want a spoonable, almost gravy-like texture, the xanthan gum is your best bet. Stir it in thoroughly to avoid lumps.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in a microwave-safe dish and microwave on medium power in 30-second intervals, stirring between each, until hot. For best results, reheat in a 350°F oven for 10-15 minutes, covered with foil to prevent drying out. The sauce may thicken upon refrigeration, so you can add a splash of heavy cream or chicken broth when reheating to restore the creamy consistency. This casserole also freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.
• Serving suggestions: This casserole is delicious on its own, but you can pair it with a side of steamed green beans, a fresh garden salad with vinaigrette, or cauliflower rice to keep the meal low-carb. For a heartier meal, serve with roasted vegetables like asparagus or zucchini. The creamy sauce also works wonderfully as a topping for baked potatoes or pasta if you're not watching carbs. Garnish with fresh herbs like parsley, chives, or basil for a burst of color and freshness. A squeeze of lemon juice over the top before serving brightens the flavors and cuts through the richness.

Variations

• Vegetable Loaded Version: Add 2 cups of chopped broccoli florets (fresh or frozen, thawed and drained) and 1 cup of sliced mushrooms to the chicken before adding the sauce. Broccoli adds a slight crunch and boosts fiber and vitamins. Sauté the mushrooms in a skillet with a little butter until golden before adding to release their moisture and prevent a watery casserole. You can also stir in a handful of fresh spinach at the end of baking—it will wilt into the sauce beautifully. This variation increases the volume and nutrient density while keeping the carb count low (adds about 3g net carbs per serving).
• Spicy Southwest Twist: Replace the Italian seasoning with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper. Use pepper jack cheese instead of cheddar for a spicy kick. Add a can of drained and rinsed black soybeans (low-carb beans) or diced green chiles. Serve topped with sliced avocado, fresh cilantro, and a dollop of sour cream. This version gives a Tex-Mex flair and is perfect for those who love bold flavors. The cream cheese base tames the heat, making it family-friendly but still exciting.
• Herb & Mushroom Elegance: Use a mix of fresh herbs like thyme, rosemary, and sage instead of Italian seasoning. Sauté 8 oz of sliced cremini or shiitake mushrooms in butter until deeply browned, then layer them over the chicken. Use Gruyère or fontina cheese instead of cheddar for a nutty, sophisticated flavor. Finish with a sprinkle of fresh thyme leaves. This variation is ideal for a dinner party or when you want something a little more upscale. The earthy mushrooms and aromatic herbs complement the creamy sauce perfectly.
• Dairy-Free & Paleo Adaptation: Substitute the cream cheese with dairy-free cream cheese (like Kite Hill or Miyoko's) and the heavy cream with full-fat coconut cream. Use a dairy-free shredded cheese alternative (such as Violife or Daiya) or omit the cheese altogether and increase the nutritional yeast to 2 tablespoons for a cheesy flavor. Ensure the Italian seasoning is pure (no anti-caking agents). This version works for those with dairy sensitivities or following a paleo diet. The coconut cream adds a subtle sweetness that pairs well with garlic and herbs.
• Protein Boost: Add 1 cup of cooked, crumbled turkey bacon or diced ham to the chicken before baking. You can also stir in 2 tablespoons of unflavored collagen peptides into the cream cheese mixture for an extra protein punch without affecting the taste. This increases the protein content to over 40g per serving, making it an excellent post-workout meal. The bacon adds smoky flavor and crispy texture, while the collagen blends seamlessly into the sauce.

Nutrition

• Calories485 kcal
• Total Fat36g
• Saturated Fat20g
• Cholesterol165mg
• Sodium620mg
• Total Carbohydrates6g
• Dietary Fiber1g
• Sugars3g
• Protein38g

Common Questions