7 Quick Keto Chicken Casseroles for Busy Weeknights You’ll Crave

When dinner needs to be fast, comforting, and low-carb, these keto chicken casseroles swoop in like heroes. They’re creamy, cheesy, full of flavor, and built to be weeknight-friendly—without the carb crash. Bonus: most use rotisserie chicken or quick-cooked thighs, so you’re not babysitting a skillet for an hour.

Ready to make your oven do the heavy lifting? Let’s dive into seven winners that reheat beautifully, play nice with picky eaters, and keep your keto goals on track.

1. Creamy Pesto Chicken Bake With Roasted Cherry Tomatoes

This one packs big Italian flavor with minimal effort. You’ll get juicy chicken, herby pesto, melty mozzarella, and bursty cherry tomatoes that caramelize into magic. It’s your weeknight shortcut to something that tastes like a restaurant—without the carbs.

Ingredients:

• 3 cups cooked chicken, shredded or cubed
• 1 cup sugar-free basil pesto
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Preheat oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, toss cherry tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes. Spread in the baking dish and roast for 10 minutes.
3. Meanwhile, in a large bowl combine chicken, pesto, and heavy cream. Stir in half the mozzarella.
4. Remove tomatoes from the oven. Spoon chicken mixture over the tomatoes. Top with remaining mozzarella and Parmesan.
5. Bake 15–18 minutes until bubbly and lightly golden. Rest 5 minutes, then garnish with fresh basil.

Serve with garlicky sautéed spinach or zucchini ribbons. Want it cheesier? Add a ricotta dollop or swap mozzarella for provolone. For meal prep, portion into containers and add a handful of arugula right before reheating—seriously good.

2. Buffalo Ranch Chicken Casserole With Crispy Bacon

All the beloved wing-night vibes, minus the carb-laden sides. This creamy, spicy casserole brings the heat, cools it with ranch, and tops it with crunchy bacon. It’s a game-day favorite that doubles as a quick dinner with zero fuss.

Ingredients:

• 3 cups cooked chicken, shredded
• 1/2 cup hot sauce (Buffalo-style)
• 1/2 cup ranch dressing (sugar-free)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar
• 1/2 cup shredded Monterey Jack
• 6 slices bacon, cooked and crumbled
• 2 green onions, sliced
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×11-inch baking dish.
2. In a bowl, mix cream cheese, sour cream, hot sauce, ranch dressing, garlic powder, onion powder, and smoked paprika until smooth.
3. Fold in chicken, half the cheddar, and half the Monterey Jack. Season with salt and pepper.
4. Spread mixture in the dish. Top with remaining cheeses and crumbled bacon.
5. Bake 18–22 minutes until bubbly. Let rest 5 minutes and finish with green onions.

Serve with crunchy celery sticks or over a bed of shredded romaine for a “hot salad” situation. Dial the heat up with extra hot sauce or add chopped jalapeños before baking. Want more bulk? Stir in 2 cups riced cauliflower—still keto, still awesome.

3. Lemon Artichoke Chicken Alfredo Casserole

Bright lemon meets cozy Alfredo, and artichokes provide that briny pop. It’s elegant comfort food that tastes far fancier than it is. Perfect for date night in—or Tuesday after soccer practice.

Ingredients:

• 3 cups cooked chicken, chopped
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 1/4 cups heavy cream
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 3/4 cup grated Parmesan
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella
• 2 tbsp chopped parsley
• Optional: 2 cups steamed broccoli florets

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a saucepan, melt butter over medium heat. Sauté garlic 30 seconds. Add cream, Parmesan, lemon zest, lemon juice, nutmeg, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
3. In a large bowl, combine chicken, artichokes, and broccoli (if using). Pour sauce over and toss to coat.
4. Transfer to the dish and top with mozzarella.
5. Bake 20 minutes until bubbly and lightly golden. Garnish with parsley.

Serve with roasted asparagus or a simple arugula salad. Add capers for extra zing or swap artichokes for sautéed mushrooms. Pro tip: Don’t skip the lemon zest—it wakes up the whole dish, trust me.

4. Jalapeño Popper Chicken Casserole With Cheddar Crunch

It’s everything you love about jalapeño poppers, built into a hearty, low-carb bake. Creamy, smoky, cheesy, and just enough kick. The best part? It takes 10 minutes to assemble and the oven does the rest.

Ingredients:

• 3 cups cooked chicken, shredded
• 6 slices bacon, cooked and chopped
• 4 oz cream cheese, softened
• 1/2 cup mayonnaise (or sour cream)
• 1 cup shredded sharp cheddar
• 1/2 cup shredded pepper jack
• 3 fresh jalapeños, seeded and diced (leave some seeds for heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped chives or green onions
• Optional topping: 1/4 cup crushed pork rinds for crunch

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium casserole dish.
2. In a bowl, beat cream cheese with mayonnaise until smooth. Add garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Fold in chicken, jalapeños, half the bacon, half the cheddar, and all pepper jack.
4. Spread mixture in the dish. Top with remaining cheddar and bacon. Sprinkle pork rinds if using.
5. Bake 18–22 minutes until sizzling and golden. Finish with chives.

Serve with crisp cucumber slices or spooned into lettuce cups. Not into too much heat? Swap jalapeños for mild green chiles. For a smoky twist, add a splash of chipotle adobo sauce—just a little goes a long way.

5. Creamy Spinach & Mushroom Chicken Florentine Bake

Silky spinach, umami mushrooms, and tender chicken in a garlicky cream sauce—this one feels cozy and classic. It’s the casserole you bring to neighbors, and the one you sneak seconds of standing at the counter. Simple ingredients, big payoff.

Ingredients:

• 3 cups cooked chicken, cubed
• 10 oz baby spinach
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan
• 1/2 tsp Italian seasoning
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 cup shredded mozzarella
• 1/4 cup chopped parsley or basil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet. Sauté mushrooms with a pinch of salt until browned, 5–6 minutes. Add butter and garlic; cook 30 seconds.
3. Pour in cream and broth. Stir in Parmesan, Italian seasoning, nutmeg, salt, and pepper. Simmer 2–3 minutes to thicken.
4. Wilt spinach into the sauce in batches.
5. Combine chicken with the creamy spinach-mushroom mixture. Transfer to the dish and top with mozzarella.
6. Bake 20 minutes until bubbling and golden around edges. Garnish with herbs.

Serve over roasted cauliflower or with a side of garlicky green beans. For extra richness, add a dollop of mascarpone. Want a dairy-light version? Swap half the cream for unsweetened almond milk and add a pinch of xanthan gum to thicken.

6. Tex-Mex Fiesta Chicken Casserole With Cauliflower Rice

It’s bold, colorful, and packed with satisfying textures. Cauliflower rice keeps it keto while soaking up all the Tex-Mex flavors. Top with avocado and lime and watch everyone go back for seconds.

Ingredients:

• 3 cups cooked chicken, shredded
• 3 cups frozen cauliflower rice, thawed and squeezed dry
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1/2 cup sour cream
• 1/3 cup cream cheese, softened
• 1 cup shredded Mexican blend cheese
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro, chopped
• Lime wedges and avocado slices for serving

Instructions:

1. Preheat oven to 400°F (205°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet. Sauté onion and bell pepper until softened, 5 minutes. Stir in tomato paste, chili powder, cumin, oregano, garlic powder, salt, and pepper; cook 1 minute.
3. In a large bowl, mix cauliflower rice, chicken, the sautéed veggies, diced tomatoes with chiles, sour cream, and cream cheese. Fold in half the shredded cheese.
4. Spread in the dish and top with remaining cheese.
5. Bake 18–22 minutes until hot and bubbly. Garnish with cilantro.

Serve with a squeeze of lime, avocado slices, and maybe a dollop of keto-friendly salsa. For a fajita vibe, add sautéed mushrooms or zucchini. Want smoky depth? A pinch of chipotle powder makes it sing, trust me.

7. Garlic Parmesan Chicken & Broccoli Bake

Simple, wholesome, and wildly satisfying. This is your go-to “everyone’s hungry and we need food now” casserole. Tender broccoli, juicy chicken, and a rich garlic-Parmesan cream—no one misses the pasta.

Ingredients:

• 3 cups cooked chicken, diced
• 4 cups broccoli florets, lightly steamed until crisp-tender
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp Dijon mustard
• 1 cup grated Parmesan, divided
• 1 cup shredded mozzarella
• 1/2 tsp Italian seasoning
• 1/4 tsp crushed red pepper (optional)
• Salt and black pepper to taste
• 2 tbsp chopped parsley
• Optional crunchy topping: 1/4 cup crushed pork rinds mixed with 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.
2. In a saucepan, melt butter. Sauté garlic 30 seconds. Add cream, broth, Dijon, Italian seasoning, salt, pepper, and red pepper. Simmer 3 minutes.
3. Stir in 3/4 cup Parmesan until smooth.
4. In a large bowl, combine chicken and broccoli. Pour sauce over and toss. Transfer to the dish.
5. Top with mozzarella and remaining Parmesan. Add pork rind topping if using.
6. Bake 18–20 minutes until cheese is melted and edges are golden. Garnish with parsley.

Serve with a crisp side salad or roasted zucchini. Add sun-dried tomatoes for a pop, or swap broccoli for asparagus in spring. For extra protein, whisk an egg into the sauce before baking—it sets slightly and makes it extra lush.

Make-Ahead Tips & Keto Swaps

Short on time? Use rotisserie chicken and pre-chopped veggies. Most of these casseroles can be assembled a day ahead; just cover and refrigerate, then bake an extra 5–10 minutes. For dairy tweaks, try lactose-free cream or reduce cheese and boost flavor with herbs, lemon zest, or smoked spices.

How to Store and Reheat

• Fridge: 3–4 days in airtight containers.
• Freezer: Up to 2 months. Wrap well and label.
• Reheat: 325°F (165°C) covered until warmed through, or microwave in short bursts to avoid separating sauces.

These seven casseroles prove keto can be quick, comforting, and ridiculously tasty. Pick one tonight, toss it in the oven, and let the aromas pull everyone to the table. You’ve got this—dinner’s about to be easy and epic.