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Cheesy Keto Chicken Casserole

Cheesy Keto Chicken Casserole

Cheesy keto chicken casserole is a creamy, savory, and low-carb dish packed with chicken, cheese, and vegetables. It’s a versatile, comforting meal perfect for keto and low-carb lifestyles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

Chicken:

  • 4 boneless skinless chicken breasts (8 ounces each; 32 ounces total of raw chicken)
  • Avocado oil spray
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon of any other salt, including Morton kosher salt
  • 1/4 teaspoon black pepper

Sauce:

  • 1/4 cup mayonnaise use 1/3 cup for a creamier casserole
  • 1/4 cup sour cream use 1/3 cup for a creamier casserole
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon of any other salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup sharp cheddar cheese shredded (divided)

Topping:

  • 1/4 cup sliced scallions green parts only
  • 1/4 cup bacon bits room temperature

Instructions
 

  • Preheat the oven to 450°F. Line a rimmed baking dish with foil and lightly grease the foil. Place the chicken breasts in the prepared pan, spray with oil, and season with salt and pepper. Bake for about 20 minutes, or until cooked through.
  • While the chicken bakes, grease a 2-quart casserole dish. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, minced garlic, salt, pepper, dried thyme, paprika, cayenne, and 1/2 cup of the shredded cheddar cheese.
  • Once the chicken is done, remove it from the oven but leave the oven on. Let the chicken cool slightly until it’s easy to handle, then cut into cubes or shred it. Add the chicken pieces to the bowl with the mayonnaise and sour cream mixture, tossing to coat.
  • Transfer the coated chicken mixture into the prepared casserole dish. Top with the remaining 1/2 cup of shredded cheddar cheese. Return to the oven and bake for about 10 minutes, or until the cheese is melted and the casserole is heated through.
  • Garnish the casserole with sliced scallions and bacon bits. Serve immediately and enjoy!

Notes

This casserole is just creamy enough for my liking, and my family agrees. However, over the years, feedback has shown that some people prefer a creamier texture. If that’s the case for you, I recommend increasing the mayonnaise and sour cream to ⅓ cup each.
Feel free to add extra seasonings to the chicken breasts. I typically use ½ teaspoon of garlic powder and ½ teaspoon of paprika.
You can swap the chicken breasts for boneless chicken thighs if you prefer.
For a complete meal, consider lightly steaming small broccoli florets and mixing them into the casserole before baking. If you do, I suggest increasing both the mayonnaise and sour cream to ⅓ cup each.
Since I use warm chicken that I’ve just cooked, 10 minutes at 450°F is usually enough to heat the casserole through (it should reach an internal temperature of 165°F). If you're using cold leftover chicken, I recommend microwaving it, covered, to warm it up before adding it to the casserole. Alternatively, you can use the chicken cold and bake the casserole in a preheated 400°F oven for 20-30 minutes, or until heated through.
Leftovers can be stored in a sealed container in the fridge for 3-4 days. Reheat gently, covered, in the microwave at 50% power. If you’re using pre-cooked chicken, keep in mind that the 3-4 day count for leftovers applies.