Cheesy Keto Chicken Casserole

Ready in about 40 minutes, it’s the ultimate weeknight dinner. And if you happen to have any leftovers, they’re great too! I love casseroles because they make my life so easy. You throw a few ingredients into a baking dish, bake, and voila - dinner is ready! Plus they are tasty, and everyone loves them, kids and adults. This delicious casserole is keto, filling, and so easy to make. If you have precooked chicken (such as this broiled chicken breast), it’s ready in just a few minutes! But even if you need to cook the chicken first, this recipe is still very easy to make.

Ingredients

Here’s an overview of the ingredients you’ll need for making this keto chicken casserole. The exact measurements are included in the recipe card below. Chicken breasts: You can also use rotisserie chicken, but be sure to remove the skin. It will feel rubbery in a casserole. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use. For the sauce: Mayonnaise (I prefer mayo made with avocado oil), sour cream, Dijon mustard, garlic, spices, and shredded cheddar. Topping: I like to use scallions and bacon bits.

Instructions

This tasty chicken casserole is the ultimate keto weeknight dinner - easy, quick, and filling. It also has the added advantage of turning boring chicken breasts into something a bit more exciting. Scroll down to the recipe card for detailed directions. Here are the basic steps for making this recipe: Cook the chicken. You bake the chicken, then cube it. Mix the chicken cubes with a creamy homemade sauce. Transfer the mixture to a baking dish and top it with shredded cheese. Bake the casserole until hot and bubbly. Finish the dish: Sprinkle scallions and bacon bits on top for extra flavor and a gorgeous presentation.

Expert tip

This casserole is just creamy enough for my taste, and my family likes it this way too. But if you’d like it to be extra creamy, I suggest you increase the mayonnaise and sour cream to ⅓ cup each.

Frequently asked questions

Variation

If you’d like, you can very lightly steam small broccoli florets and mix them into the casserole before the final stage of baking, making it a complete meal. If you do, I suggest you increase the mayonnaise and sour cream to ⅓ cup each.

Serving suggestions

I usually serve this casserole with a green vegetable, such as steamed broccoli or spicy green beans, to round out the meal.

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for about 3 days. Gently reheat them, covered, in the microwave on 50% power, to avoid drying out the chicken. However, if you’ve used precooked chicken in this recipe that has already spent a couple of days in the fridge, you should take that into account when deciding how long you can keep the leftovers.

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