Keto Layered Chicken Casserole

Low Carb Layered Chicken Casserole

A chicken casserole dish that is great for a keto meal.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Cyndi Seidler Yummy Keto Recipes


  • 4 Cups Chicken, cooked (cut up rotisserie chicken)
  • 1 Pkge Spinach (fresh)
  • 1 Cup Mushrooms (sliced)
  • 1 Cup Zucchini (sliced or cut up)
  • 1 Tomato (sliced)


  • 1 Cup Bone or Chicken Broth
  • 4 Oz Cream cheese (room temp)
  • 1/2 Cup Heavy cream
  • 3 TB Butter
  • 1/4 Cup White Cooking Wine (OPTIONAL)
  • 1 TB Garlic powder
  • 1 Tsp each Salt, pepper, onion powder
  • 1 Tsp each All purpose seasoning mix (parsley, basil, marjoram, thyme, rosemary)
  • 1/2 Tsp Xanthan Gum (can use almond flour as thickener)


  • 1 Pkge Keto-friendly pasta (OPTIONAL) -I used Bella Bondonza Organic Green Bean Fettuccine



  1. In a pot, mix all sauce ingredients except thickener (Xantham Gum). Stir constantly for approx. 5 min.

  2. Once blended and heated, add Xantham Gum (make into paste first by mixing it in water so it doesn't make sauce clumpy) and stir until sauce is thickened.


  1. Prepare vegetables - cut, slice, etc.

  2. In a casserole dish, place chicken on bottom, then layer with mushrooms, tomatoes, zucchini, and spinach (any vegetables of choice).

  3. Pour white sauce over chicken and vegetables

  4. Top with shredded cheese

  5. Bake at 350 degrees for 30 minutes

Recipe Notes

Use any combination of vegetables you desire for this recipe!