If you’re craving comfort without the carb overload, a Keto Creamy Tomato and Chicken Casserole Recipe is just the ticket. This cozy dish brings together tender chicken, a luscious creamy tomato sauce, and gooey melted cheese — perfect for weeknight dinners or when you want something hearty but still low-carb. I love how it’s rich and flavorful but doesn’t leave you feeling weighed down, making it a go-to in my kitchen.
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Why You’ll Love This Keto Creamy Tomato and Chicken Casserole Recipe
This casserole nails cozy comfort food while staying keto-friendly — the creamy tomato sauce clings to tender chicken pieces, baked under a golden blanket of mozzarella. It’s a winner because it feels indulgent but keeps carbs low, so you won’t feel like you’re missing out. Plus, it’s straightforward enough to toss together after a busy day.
- Texture you want: Creamy, with tender chicken and melty cheese
- Flavor that pops: Garlicky tomato richness balanced with creamy tang
- Everyday ingredients: Pantry staples you probably already have
- Works for any night: Quick prep, perfect for busy weeks or meal prep
Ingredient Spotlight
Getting the right balance of creamy and tangy is key in this Keto Creamy Tomato and Chicken Casserole Recipe. Choosing fresh garlic and quality cheeses will take it up a notch, and I’ve got some helpful swap ideas if you’re short on cream cheese or want to tweak the flavors a bit.
- Chicken: Use cooked shredded or diced chicken for quick assembly and even flavor.
- Diced tomatoes: Canned with juice adds a bright, slightly acidic base that balances the cream.
- Cream cheese & heavy cream: They combine for that silky, luscious texture that makes every bite dreamy.
Seasonality & Sourcing
While this Keto Creamy Tomato and Chicken Casserole Recipe relies mostly on pantry staples, fresh garlic and quality cheeses bring the flavor home. Look for local or organic garlic if possible — it’s more fragrant and vibrant. When tomatoes aren’t at their peak, canned diced tomatoes are a perfect year-round stand-in and often more budget-friendly. For cheeses, fresh mozzarella melts beautifully, so don’t skimp here for the best texture.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First things first: preheat your oven to 375°F (190°C). This ensures your casserole bakes evenly and the cheese melts perfectly. While the oven heats, gather your ingredients — shredding cooked chicken ahead saves you fuss later. For the garlic, mince it finely; this way it releases its full flavor quickly without any burnt bits, which can turn bitter. Avoid chopping garlic too early and leaving it out, as it loses that fresh punch.
Step 2 — Cook & Build Flavor
Heat olive oil in a skillet over medium heat and toss in the minced garlic. Stir until you smell that toasty, fragrant aroma—usually about 30 seconds to a minute. Next, add the canned diced tomatoes with their juice, heavy cream, softened cream cheese, Italian seasoning, and a pinch of salt and pepper. Stir gently, letting the cream cheese melt fully into a rich, smooth sauce. If the sauce looks a bit too thick, add a splash of cream or broth. Too thin? Let it simmer a little longer. Then fold in the shredded chicken so every bite gets coated in sauce.
Step 3 — Finish & Rest
Transfer the creamy chicken mixture into a greased 9×9 baking dish and spread it out evenly. Sprinkle the shredded mozzarella on top in a generous layer — I like lots of cheese for that bubbly, golden finish. Pop it in the oven and bake for 25 to 30 minutes until the cheese melts and starts to brown around the edges. When you pull it out, let it rest for about 10 minutes. This step lets the sauce thicken slightly and the flavors meld, so your Keto Creamy Tomato and Chicken Casserole Recipe slices beautifully instead of turning soupy.
Troubleshooting Keto Creamy Tomato and Chicken Casserole Recipe
If your casserole ends up too dry, try stirring in a bit more cream before baking next time to keep it moist. For bland flavor, a touch more garlic or Italian seasoning can make a big difference without sacrificing keto goals. And if you find it soggy, make sure not to skip draining the chicken if it’s too wet, and bake a few extra minutes uncovered to firm up the sauce.
Pro Tips
From my kitchen to yours, I’ve found a few tricks to getting this casserole just right every single time. Patience with the sauce melting process and careful seasoning balance make a huge difference. Don’t rush the bake—letting it brown just right is where the magic happens.
- Heat control: Keep the skillet on medium to gently melt cream cheese without clumping.
- Timing window: Bake until cheese is bubbly and golden for best texture, about 25–30 minutes.
- Make-ahead move: Assemble the casserole a day ahead and refrigerate; bake fresh when ready to serve.
- Avoid this pitfall: Don’t add too much liquid at once; adjust cream slowly to maintain creamy sauce consistency.
Variations & Substitutions
Feel free to personalize your Keto Creamy Tomato and Chicken Casserole Recipe to suit what you have on hand or your taste preferences. Swap mozzarella for cheddar for a sharper bite, or use fresh basil instead of Italian seasoning for a brighter herbal note. If you want to cut dairy, coconut cream can be a creamy alternative, although it will add a mild coconut flavor.
Great Debates
One classic debate is butter versus olive oil for sautéing the garlic. I prefer olive oil here for its fruity undertone which pairs nicely with tomatoes, but butter definitely amps up richness if you want ultra-creamy comfort. Both work perfectly well, so go with what makes your heart (and pantry) happy.
Make-Ahead, Storage & Freezing
This casserole keeps beautifully in the fridge for 3 to 4 days in an airtight container. Reheat gently in the oven to keep the cheese creamy instead of rubbery. For freezing, cool completely, then wrap tightly or use freezer-safe containers. It freezes well for up to 2 months; thaw overnight in the fridge before reheating slowly to preserve the luscious sauce and tender chicken.
Yield & Conversions
This Keto Creamy Tomato and Chicken Casserole Recipe makes enough to serve about 4 people with hearty portions. To double, simply use a larger baking dish (about 9×13-inch) and extend baking by 5–10 minutes. For half, a smaller 8×8-inch dish works well, baking time slightly reduced. Metric lovers: 2 cups cooked chicken is roughly 300 grams, 1 cup heavy cream about 240 ml, and 1 cup shredded mozzarella equals approximately 113 grams.
Serving Ideas & Pairings
This casserole shines on its own, but you can easily jazz it up with a simple green salad tossed in lemon vinaigrette or roasted veggies like asparagus or zucchini. A spoonful of fresh basil or parsley on top adds freshness and color. If you want a bit of crunch, serve with toasted almond slivers or keto-friendly crackers on the side.
FAQs
It's best to use cooked chicken to keep baking time short and the texture perfect. If using raw chicken, cook it thoroughly before adding to the sauce to avoid drying out.
You can substitute mascarpone or an equal amount of Greek yogurt for a lighter twist, though it might slightly alter texture and tang.
Yes! This Keto Creamy Tomato and Chicken Casserole freezes well for up to 2 months. Just cool completely, freeze in airtight containers, and thaw overnight before reheating.
You can swap heavy cream for coconut cream and use dairy-free cream cheese and cheese alternatives. Keep in mind the flavor will be slightly different but still delicious.
Notes, Tools & Special Equipment
A 9×9-inch baking dish is perfect size for even cooking and cheesing. Use a sharp chef’s knife or kitchen shears to shred chicken quickly. A good non-stick skillet keeps garlic from sticking and burning, which is key to avoiding bitterness. If you have an instant-read thermometer, chicken should reach 165°F (74°C) to be perfectly safe if cooking raw beforehand.
PrintPrintable Recipe 📖
Keto Creamy Tomato and Chicken Casserole Recipe
A rich and comforting keto-friendly casserole combining tender cooked chicken with a creamy tomato sauce, topped with melted mozzarella cheese. This easy-to-make dish is perfect for a low-carb dinner that’s both satisfying and flavorful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can 14 oz diced tomatoes with juice
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- Olive oil for cooking (about 1 tablespoon)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Garlic: In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes, ensuring it does not brown.
- Make Creamy Sauce: Add the diced tomatoes with their juice, heavy cream, softened cream cheese, Italian seasoning, salt, and pepper to the skillet. Stir continuously until the cream cheese melts and the sauce becomes smooth and heated through.
- Combine Chicken and Sauce: In a greased 9x9-inch baking dish, mix the shredded or diced cooked chicken with the creamy tomato sauce until well combined.
- Add Cheese Topping: Evenly sprinkle the shredded mozzarella cheese over the top of the chicken and sauce mixture in the baking dish.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set.
Notes
- The chicken can be rotisserie, leftover roasted chicken, or freshly cooked.
- For extra flavor, add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- If you prefer a thicker sauce, reduce the cream slightly or add a bit more cream cheese.
- To keep this recipe strictly keto, ensure the diced tomatoes have no added sugar.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
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