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A low carb chicken green bean casserole made with shredded chicken and cut green beans in a creamy cream cheese sauce. Leftover turkey could also be used.
Are you looking for a way to use up some leftover roasted chicken or turkey? One option is to make an easy leftover turkey stew or soup. But that basic dish may not win your family over as much as a cheesy low carb casserole.
I know that a recipe is worth keeping when my husband goes for seconds. He’s super picky so if he likes it I know it’s got to be exceptionally good.
This creamy low carb chicken green bean casserole is one of the low carb dinner recipes my husband really enjoyed. Although he claims he doesn’t like cream cheese, I didn’t tell him I used it in this dish and he devoured the meal.
The cream cheese is not overpowering in this dish and it blends well with the parmesan cheese. The creamy sauce in this yummy casserole is somewhat similar to an Alfredo sauce which goes really well with chicken.
Ingredients in the Chicken and Green Bean Casserole
To make the chicken green bean casserole, the following ingredients were used:
- green beans
- cooked chicken
- cream cheese
- heavy cream
- garlic powder
- parmesan cheese
- mozzarella cheese
Although green beans were used, other low carb vegetables like broccoli could be added instead. Spinach or kale would also work out well.
I don’t usually like to take the time to shred chicken. But it was worth the extra time because the shreds of chicken combined better in the sauce than cubed chicken would have.
If you don’t have any cooked chicken or turkey on hand, raw meat can be poached or cooked in an Instant Pot to make the casserole.
Making a Chicken Green Bean Casserole from Scratch
There are a lot of green bean casserole recipes with chicken that use canned soup as a base like the one at Betty Crocker. But most of those soups have unnecessary additives that results in added carbs. That’s why it’s best to make the casserole from scratch.
My recipe starts with a layer of cooked green beans. Either fresh or frozen can be used. I used a small bag of cut green beans. If using fresh, it’s best to cut them up before putting in the casserole so they are bite sized.
The green beans are then topped with a small amount of sauce before adding the shredded chicken. The sauce could be combined with the green beans and chicken before adding to the baking pan rather than layering if desired.
However, it’s easier to just layer the vegetables in the pan rather than combining first and then spreading it out in the baking dish. Don’t you agree?
Topping Off the Casserole
I thought a little shredded mozzarella would be a nice topping for the gluten free chicken green bean casserole. However, you could add another type of cheese or additional shredded parmesan cheese on top.
In addition to cheese, either crushed pork rinds or crumbled bacon would make a nice touch over the cheese. It’s also a good idea to garnish with some parsley for added color since there’s a lot of white between the cheese and chicken.
Completing the dish
The chicken green bean casserole is baked just until the cheese began to brown on top. For me it was about 25 minutes at 350°F.
There’s no need for a side dish since the casserole is complete with meat and vegetables. But when I serve it, I like to add fresh greens like those in my baby kale avocado salad along with some sliced low carb bread.
Low Carb Green Bean Casserole Recipe
This is a nice chicken and vegetable casserole that your family is sure to enjoy. Be sure to leave a comment if you do give it a try to let us know how it turned out.
Chicken Green Bean Casserole
- 10.8 oz frozen green beans or fresh
- 2 1/2 pounds chicken cooked and shredded
- 2 packages cream cheese 8 ounces each
- 1 cup heavy cream
- 1 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- Cook green beans according to bag directions, then place in a lightly greased or seasoned 9×13 baking dish.
- Heat the cream, water, cream cheese, garlic powder, salt, and parmesan cheese over low heat, stirring until smooth.
- Pour 1 cup of sauce over the green beans.
- Layer the chicken over the green beans and then pour the rest of the sauce on top.
- Sprinkle top with mozzarella cheese.
- Bake at 350 F for about 25 minutes or until cheese is browned.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in November 2018. Originally published December 2014.