There is something simply satisfying about a casserole. Warm cheesy flavors all combined together – it’s the very definition of comfort food.
But casseroles are typically stuffed with noodles or rice, making them a poor choice for a low carb diet. This keto chicken taco casserole resolves that problem and makes a creamy and delicious casserole that is low carb/keto friendly!
- Chicken – cooked and shredded (I use thighs, leftovers or rotisserie chicken)
- Cream cheese
- Sour cream
- Cheese – shredded Mexican blend
- Taco seasoning
- Dried minced onion
Please note that the quantities listed comfortably fit in a shallow 8x8 Pyrex pan. This is plenty for the two of us and we still have leftovers. If you are feeding a crowd (or even a couple hungry teenagers LOL) everything can easily be doubled and cooked in a 9X13 pan.
How to make this low carb chicken taco casserole
Start with the cream cheese. You want it to be soft so it mixes well. If you didn’t remember to take your cream cheese out of the fridge hours before (me, 99% of the time) just give it a quick (30 second) nuke in the microwave.
Then add the sour cream, salsa and spices and mix together. Add the shredded chicken and half the cheese and mix to combine.
Transfer the mixture to a shallow baking pan and top with the remaining cheese. Bake, uncovered, for about 20 minutes at 375F. Casserole will be hot and bubbly and heated through.
Variations and substitutions
You might notice that I give the quantity of shredded cheese needed as a range. Technically you only need 1½ cups of cheese. But the bags I buy are in 2 cup quantities, so I tend to just use the whole thing. This may be because I am pretty much a cheese-aholic, so feel free to use the smaller amount if you prefer. 😀
If you don’t have any cream cheese, you can substitute with a little extra sour cream. The final result might have a more runny sauce, but it will still be delicious.
If you want to substitute a can of Rotel for the salsa, that works too, although more so if you are making a double batch. For a single batch you’ll need about half a can, which leaves you with the other half to do something with. Awkward.
You can certainly mix this up ahead of time and refrigerate until it’s time to bake. Add 5-10 minutes to the cooking time if you are starting with a refrigerated mix. Just bake the casserole until it is thoroughly hot and bubbly to be sure it is heated all the way through.
I’ve never tried this but I’m thinking it would be very yummy! I do have another keto taco casserole, made with ground beef, that you might also want to check out.
Any way you make it, this creamy and delicious keto chicken taco casserole is sure to become a favorite!
Keto Chicken Taco Casserole
- 1 pound chicken cooked and shredded (about 2-3 cups)
- 2 ounces cream cheese softened
- ½ cup sour cream
- ½ cup salsa
- 1½ - 2 cups shredded cheese Mexican blend
- 1 Tablespoon taco seasoning
- 2 teaspoons minced dried onion
- Preheat oven to 375F. In a medium to large mixing bowl, mix the cream cheese, sour cream and salsa with the spices until smooth. Add in the shredded chicken and half the shredded cheese.
- Transfer to a shallow baking dish and top with the remaining cheese.
- Bake, uncovered, about 20 minutes until hot and bubbly.
Nutrition values are estimates only, using online calculators. Please verify using your own data.