There’s nothing better than a warm, comforting casserole that’s both low-carb and packed with flavor.

This Keto Chicken Casserole, also known as “crack chicken,” is one of my all-time favorites. It’s creamy, cheesy, and loaded with crispy bacon, making it a dish the entire family will love.

Whether you’re new to keto or a seasoned pro, this recipe is a guaranteed hit!

What makes this casserole special is the combination of tender chicken, a rich cream cheese-based sauce, and the crunch of bacon.

It’s simple to make, versatile, and perfect for busy weeknights. Serve it with a fresh green salad or roasted veggies for a complete, satisfying meal.

Keto Chicken Casserole
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Keto Chicken Casserole

Recipe by JoanneCourse: MainCuisine: American, Keto-friendlyDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

400

kcal

Ingredients

  • For the Casserole

  • 2 large chicken breasts (or 3 cups shredded rotisserie chicken)

  • 4 ounces cream cheese, softened (half a block)

  • 1/4 cup sour cream

  • 1/4 cup mayonnaise

  • 1 cup shredded sharp cheddar cheese (divided)

  • 1/2 cup shredded mozzarella cheese (optional, for topping)

  • 6 slices cooked bacon, crumbled

  • For the Seasoning

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon dried parsley

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon salt

  • Optional Garnishes:

  • Fresh chives or parsley for garnish

Directions

  • Cook the Chicken:
  • Place the chicken breasts in a pressure cooker or Instant Pot with 1 cup of bone broth or water. Cook on high pressure for 15 minutes. Alternatively, cook the chicken in a pot on the stove or use pre-cooked rotisserie chicken for convenience.
  • Shred the cooked chicken with two forks and set aside.
  • Prepare the Creamy Base:
  • In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, dried parsley, black pepper, and salt. Mix until smooth and well combined.
  • Assemble the Casserole:
  • Preheat your oven to 350°F (175°C).
  • Add the shredded chicken to the creamy base and mix well. Stir in half of the shredded cheddar cheese.
  • Transfer the mixture to a baking dish and spread it evenly.
  • Add Toppings:
  • Sprinkle the remaining shredded cheddar cheese over the top.
  • If desired, add a layer of shredded mozzarella for extra cheesiness.
  • Top with crumbled bacon.
  • Bake the Casserole:
  • Bake the casserole in the preheated oven for 10–15 minutes, or until the cheese is melted and bubbly.
  • For a golden, crispy top, broil for an additional 2–3 minutes, watching closely to avoid burning.
  • Serve:
  • Garnish with fresh chives or parsley if desired. Serve hot with a side salad or low-carb vegetables.

Recipe Video

Notes

  • You can substitute turkey bacon or beef bacon for traditional bacon.
  • For a crunchier topping, consider adding crushed pork rinds or chopped bell peppers.
  • Feel free to use other types of cheese, like Monterey Jack or Colby, to suit your taste.
  • This casserole can also be made dairy-free by using dairy-free cream cheese, sour cream, and cheese substitutes.

Storage and Warming of Leftovers

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.