Low Carb Loaded Chicken Casserole – Comfort Food Without the Carbs

This is the kind of weeknight dinner that feels like a treat but keeps things light. Tender chicken, crispy bacon, melty cheese, and a creamy ranch-style sauce come together in one bubbling pan. It’s hearty, satisfying, and kid-friendly without feeling heavy.

If you’re cutting back on carbs but still want classic comfort food flavors, this casserole is a winner. You can prep it ahead, bake it when you need it, and enjoy leftovers for days.

Low Carb Loaded Chicken Casserole - Comfort Food Without the Carbs

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 8 servings

Ingredients

  

• Chicken: 4 cups cooked chicken, chopped or shredded (breast or thigh)
• Bacon: 6–8 slices, cooked and crumbled
• Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Cauliflower: 1 medium head, cut into small florets (about 4 cups) or 1 bag frozen florets
• Cream cheese: 8 oz, softened
• Sour cream: 1/2 cup
• Heavy cream: 1/3 cup (or unsweetened almond milk for lighter)
• Mayonnaise: 2 tablespoons (adds richness and that ranch vibe)
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
• Onion powder: 1 teaspoon
• Smoked paprika: 1 teaspoon (optional but great)
• Ranch seasoning: 1–2 tablespoons (store-bought or homemade)
• Green onions: 3–4 stalks, thinly sliced
• Salt and pepper: to taste
• Olive oil or butter: for sautéing and greasing the dish

Instructions

 

• Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate and crumble when cool. Reserve a tablespoon of bacon fat if you like for extra flavor.
• Prep the cauliflower: Steam or microwave cauliflower florets until just tender, about 5–7 minutes. Drain well and pat dry with paper towels to avoid excess moisture.
• Make the creamy base: In a large bowl, mix cream cheese, sour cream, heavy cream, mayonnaise, ranch seasoning, garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth. If the cream cheese is stiff, microwave it for 15–20 seconds to soften.
• Combine the filling: Add cooked chicken, cauliflower, half the bacon, half the green onions, and 1 cup of shredded cheese to the bowl. Fold everything together until coated.
• Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining 1 cup of cheese and the rest of the bacon.
• Bake: Bake uncovered for 20–25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
• Finish and serve: Let it rest for 5 minutes. Sprinkle with remaining green onions and a little cracked black pepper. Serve warm.

What Makes This Special

This casserole packs all the “loaded” flavors—bacon, cheese, green onions—while keeping the carb count low. It swaps starch-heavy fillers for vegetables and uses a simple, creamy base instead of canned soup.

The result is rich and flavorful without being greasy or overly heavy.

It’s also flexible. You can use rotisserie chicken, leftover grilled chicken, or poached chicken breast. The sauce comes together in minutes, and the toppings bring big, familiar flavor with minimal effort.

Best of all, it tastes even better the next day.

Shopping List

• Chicken: 4 cups cooked chicken, chopped or shredded (breast or thigh)
• Bacon: 6–8 slices, cooked and crumbled
• Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Cauliflower: 1 medium head, cut into small florets (about 4 cups) or 1 bag frozen florets
• Cream cheese: 8 oz, softened
• Sour cream: 1/2 cup
• Heavy cream: 1/3 cup (or unsweetened almond milk for lighter)
• Mayonnaise: 2 tablespoons (adds richness and that ranch vibe)
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
• Onion powder: 1 teaspoon
• Smoked paprika: 1 teaspoon (optional but great)
• Ranch seasoning: 1–2 tablespoons (store-bought or homemade)
• Green onions: 3–4 stalks, thinly sliced
• Salt and pepper: to taste
• Olive oil or butter: for sautéing and greasing the dish

Instructions

1. Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate and crumble when cool.

   Reserve a tablespoon of bacon fat if you like for extra flavor.

3. Prep the cauliflower: Steam or microwave cauliflower florets until just tender, about 5–7 minutes. Drain well and pat dry with paper towels to avoid excess moisture.
4. Make the creamy base: In a large bowl, mix cream cheese, sour cream, heavy cream, mayonnaise, ranch seasoning, garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Stir until smooth.

   If the cream cheese is stiff, microwave it for 15–20 seconds to soften.

5. Combine the filling: Add cooked chicken, cauliflower, half the bacon, half the green onions, and 1 cup of shredded cheese to the bowl. Fold everything together until coated.
6. Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining 1 cup of cheese and the rest of the bacon.
7. Bake: Bake uncovered for 20–25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
8. Finish and serve: Let it rest for 5 minutes.

   Sprinkle with remaining green onions and a little cracked black pepper. Serve warm.

Storage Instructions

Let the casserole cool to room temperature before storing. Cover tightly or transfer to airtight containers.

It will keep in the fridge for up to 4 days.

For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (175°C) until hot throughout. You can also reheat single servings in the microwave, but the oven gives a better texture.

Health Benefits

• Low in carbs: Cauliflower replaces pasta or potatoes, cutting the carb load while keeping volume and texture.
• High in protein: Chicken and cheese provide steady, satisfying protein that supports satiety and recovery.
• Good fats: Dairy and bacon offer fats that help with fullness and flavor.

  You can adjust amounts to fit your macros.

• Micronutrients: Cauliflower brings fiber, vitamin C, and folate. Green onions add antioxidants and flavor without extra carbs.
• Gluten-free friendly: Naturally free from gluten when using a gluten-free ranch seasoning.

What Not to Do

• Don’t skip draining the cauliflower. Extra water will make the casserole watery and dull the flavor.
• Don’t use raw chicken in the mix. This recipe assumes cooked chicken. Raw chicken will release liquid and throw off timing and texture.
• Don’t overdo the ranch. Start with 1 tablespoon and add more to taste.

  Some blends are saltier than others.

• Don’t cover while baking. You want the top to brown slightly and the sauce to thicken.
• Don’t forget to season. Taste the sauce before adding it to the chicken. Adjust salt, pepper, and paprika so the flavor shines.

Recipe Variations

• Broccoli swap: Use broccoli florets instead of cauliflower for a slightly sweeter, brighter bite.
• Buffalo style: Add 2–3 tablespoons hot sauce to the sauce and finish with blue cheese crumbles.
• Jalapeño popper: Stir in diced pickled jalapeños and a handful of crumbled pork rinds on top for extra crunch.
• Mushroom and spinach: Sauté sliced mushrooms and a few handfuls of spinach in the bacon fat. Fold into the mixture before baking.
• Turkey bacon or no bacon: For lighter fare, use turkey bacon or skip it and add smoked paprika for that savory, smoky note.
• Dairy-light version: Use Greek yogurt for half the sour cream, reduce cheese by one-third, and swap heavy cream for unsweetened almond milk.
• Extra-crispy topping: Mix crushed pork rinds with a little grated Parmesan and sprinkle over the cheese before baking.

FAQ

Can I use rotisserie chicken?

Yes.

Rotisserie chicken works perfectly and cuts prep time. Remove the skin if you want to lower the fat a bit, and chop into bite-size pieces.

How do I make it less rich?

Use Greek yogurt in place of half the sour cream, reduce the cheese by one-third, and swap heavy cream for almond milk. It will still be creamy, just lighter.

Is this keto-friendly?

Yes, as long as you keep the cauliflower and avoid starchy add-ins.

Check your ranch seasoning for added sugars and adjust macros based on your cheese and bacon choices.

Can I make this ahead?

Assemble the casserole up to 24 hours in advance and refrigerate, tightly covered. Bake straight from the fridge, adding 5–10 minutes to the cook time.

What if I don’t like cauliflower?

Try broccoli, shredded cabbage (sauté briefly first), or a mix of zucchini and bell peppers. If using zucchini, salt and drain it to avoid excess moisture.

What cheese works best?

Sharp cheddar gives classic “loaded” flavor.

Monterey Jack or Colby melt smoothly and stay mild. A little mozzarella can help with stretch, but avoid using only mozzarella—it can be bland.

Can I add eggs and make it breakfast-friendly?

Yes. Whisk 4–6 eggs with the cream mixture and bake until set.

It becomes a crustless, loaded breakfast bake with the same big flavors.

Why is my casserole watery?

Cauliflower likely held extra moisture. Make sure you steam, drain, and pat it dry. Also, measure liquids carefully and avoid covering during baking.

In Conclusion

This Low Carb Loaded Chicken Casserole gives you all the comfort of a classic bake without the carb-heavy fillers.

It’s easy to adapt, simple to prep, and reliable for busy nights. Keep the pantry staples on hand, use whatever cooked chicken you’ve got, and let the oven do the rest. It’s the kind of meal you’ll come back to again and again—rich, cozy, and weeknight-friendly.