Keto Chicken & Green Bean Casserole – Creamy, Comforting, and Low-Carb

This Keto Chicken & Green Bean Casserole brings all the cozy, creamy flavors of a classic casserole without the carb-heavy ingredients. It’s rich, satisfying, and perfect for weeknights or meal prep. Think tender chicken, crisp-tender green beans, and a velvety, cheesy sauce baked until bubbly.

It’s the kind of recipe that feels indulgent but fits a low-carb lifestyle. Best of all, it’s simple to make with everyday ingredients and comes together in one dish.

Keto Chicken & Green Bean Casserole – Creamy, Comforting, and Low-Carb

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1.5 pounds fresh green beans, trimmed and cut into 1.5-inch pieces
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small onion or 2 shallots, finely diced
• 8 ounces cremini or button mushrooms, sliced
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• 1/2 cup chicken broth (low-sodium)
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 teaspoon ground black pepper, plus more to taste
• Salt to taste (start with 1/2 teaspoon, adjust as needed)
• 2 tablespoons olive oil (optional, for sautéing if needed)
• 1/3 cup crushed pork rinds or almond flour (optional topping)
• Fresh parsley, chopped, for garnish (optional)

Instructions

 

• Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
• Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and rinse with cold water to stop the cooking. Set aside.
• Sauté aromatics and mushrooms: In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Stir in mushrooms and a pinch of salt, cooking 5–7 minutes until they release moisture and brown slightly.
• Build the sauce: Lower heat to medium-low. Add cream cheese, stirring until it melts and coats the mushrooms. Pour in heavy cream and chicken broth. Stir in Dijon, thyme, smoked paprika, pepper, and half of the Parmesan. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt.
• Combine with chicken and beans: In a large bowl, toss the blanched green beans and cooked chicken with the sauce until everything is evenly coated.
• Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle the cheddar evenly over the top, then the remaining Parmesan. If using, add a light layer of crushed pork rinds or almond flour for a crunchy topping.
• Bake: Place in the oven and bake 18–22 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
• Rest and serve: Let sit 5–10 minutes to set. Garnish with chopped parsley and serve warm.

What Makes This Recipe So Good

• Comfort food without the carbs: You get that creamy, savory casserole vibe while keeping your macros in check.
• Whole ingredients: Fresh green beans, real cheese, and chicken—no canned soup shortcuts or mystery fillers.
• Weeknight-friendly: Uses cooked chicken, so it’s fast to assemble. A quick stovetop sauce and the oven does the rest.
• Meal prep approved: Holds up well for several days and reheats beautifully for easy lunches.
• Flexible: Works with rotisserie chicken, leftover roast chicken, or even turkey.

  You can tweak the cheese or seasonings to taste.

Ingredients

• 1.5 pounds fresh green beans, trimmed and cut into 1.5-inch pieces
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small onion or 2 shallots, finely diced
• 8 ounces cremini or button mushrooms, sliced
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• 1/2 cup chicken broth (low-sodium)
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 teaspoon ground black pepper, plus more to taste
• Salt to taste (start with 1/2 teaspoon, adjust as needed)
• 2 tablespoons olive oil (optional, for sautéing if needed)
• 1/3 cup crushed pork rinds or almond flour (optional topping)
• Fresh parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender.

   Drain and rinse with cold water to stop the cooking. Set aside.

3. Sauté aromatics and mushrooms: In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until softened.

   Add garlic and cook 30 seconds. Stir in mushrooms and a pinch of salt, cooking 5–7 minutes until they release moisture and brown slightly.

4. Build the sauce: Lower heat to medium-low. Add cream cheese, stirring until it melts and coats the mushrooms.

   Pour in heavy cream and chicken broth. Stir in Dijon, thyme, smoked paprika, pepper, and half of the Parmesan. Simmer 2–3 minutes until slightly thickened.

   Taste and adjust salt.

5. Combine with chicken and beans: In a large bowl, toss the blanched green beans and cooked chicken with the sauce until everything is evenly coated.
6. Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle the cheddar evenly over the top, then the remaining Parmesan. If using, add a light layer of crushed pork rinds or almond flour for a crunchy topping.
7. Bake: Place in the oven and bake 18–22 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
8. Rest and serve: Let sit 5–10 minutes to set.

   Garnish with chopped parsley and serve warm.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. The flavors deepen as it rests.
• Freezer: Freeze in portions for up to 2 months. Wrap tightly to prevent freezer burn.

  Thaw overnight in the fridge before reheating.

• Reheating: Warm in a 325°F (165°C) oven, covered, for 15–20 minutes or until hot. For single servings, microwave in 45–60 second bursts, stirring midway.

Benefits of This Recipe

• Keto-friendly macros: Low in net carbs and rich in healthy fats and protein, making it a balanced meal on a ketogenic plan.
• Vegetable-forward: Green beans add fiber, vitamins, and texture without weighing you down.
• Customizable and approachable: No specialty products needed. You can scale up or down based on your household.
• Family-approved flavor: Creamy, cheesy, and savory with a hint of smokiness—comforting for keto and non-keto eaters alike.

What Not to Do

• Don’t skip blanching the green beans: Raw beans release water as they bake and can make the casserole watery and undercooked.
• Don’t use low-fat dairy: Reduced-fat cream or cheese can separate and won’t deliver the same creamy texture.
• Don’t over-salt early: Cheese and broth add salt.

  Season the sauce, then taste after combining everything.

• Don’t rely on canned soups: They often contain starches and added sugars. The homemade sauce is richer and truly keto.
• Don’t overbake: Too much oven time dries out the chicken and breaks the sauce. Pull it when it’s just bubbling and golden.

Recipe Variations

• Bacon and onion upgrade: Cook 4 slices of chopped bacon first.

  Use the drippings to sauté the onion and mushrooms. Fold the crispy bacon into the casserole before baking.

• Spicy jalapeño twist: Add 1–2 diced jalapeños to the skillet with the onion. Swap smoked paprika for chipotle powder for a gentle heat.
• Broccoli swap: Replace green beans with small broccoli florets.

  Blanch 2–3 minutes, then proceed as written.

• Different cheeses: Try Gruyère, Monterey Jack, or a sharp white cheddar. A little goat cheese adds tang.
• Dairy-light option: Use coconut cream in place of heavy cream and a dairy-free cream cheese alternative. Flavor is slightly different but still rich.
• Herby lift: Add fresh chopped rosemary or tarragon with the thyme for a more aromatic finish.

FAQ

Can I use frozen green beans?

Yes.

Thaw fully and pat dry. Blanch for 1–2 minutes instead of 3–4 to avoid mushy texture, then proceed with the recipe.

What kind of chicken works best?

Rotisserie chicken is convenient and flavorful. Leftover baked or poached chicken works too.

Aim for bite-sized pieces that won’t dry out during baking.

Is this casserole gluten-free?

Yes. There’s no flour or wheat-based thickeners. Always check your broth and mustard labels to confirm they’re gluten-free.

How do I prevent a watery casserole?

Blanch and drain the green beans well, sauté mushrooms until their moisture cooks off, and let the sauce simmer until it slightly thickens.

Avoid covering the casserole while baking.

Can I make it ahead?

You can assemble it up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 5–10 minutes to the baking time since it will be cold.

What if I don’t like mushrooms?

Skip them and add extra onion or a handful of chopped celery for texture.

You can also add a small amount of cooked cauliflower rice for volume without carbs.

How many servings does this make?

It generally serves 6 as a main dish. For smaller portions or side servings, you’ll get 8.

Can I make it in a skillet?

If your skillet is oven-safe and large enough, you can assemble and bake it right in the pan. Just ensure even cheese coverage and watch the bake time.

What can I use instead of pork rinds for the topping?

Almond flour mixed with a tablespoon of melted butter makes a great crunchy topping.

Crushed keto crackers also work in a pinch.

How do I add more protein?

Stir in an extra cup of chicken or add diced cooked turkey sausage. You can also sprinkle additional Parmesan on top for a small protein bump.

Final Thoughts

Keto Chicken & Green Bean Casserole is the best kind of low-carb comfort food—simple to make, easy to customize, and full of flavor. With a creamy, cheesy sauce and plenty of protein and veggies, it’s a reliable weeknight dinner and a solid meal prep choice.

Keep this one on your rotation for busy days, family gatherings, or those times you just want something warm and satisfying without the carbs. It’s classic, dependable, and delicious every time.