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Low Carb Million Dollar Chicken Casserole - Creamy, Comforting, And Weeknight Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked, shredded chicken (rotisserie works great; about 1 large bird)
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chicken broth (low sodium)
  • 1 tablespoon ranch seasoning (check for low-carb, no-sugar blends)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella
  • 1 cup shredded sharp cheddar
  • 1/2 cup grated Parmesan (divided: half in the filling, half in the topping)
  • 1/2 cup pork panko or crushed pork rinds (for low-carb crunch)
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together cream cheese, sour cream, mayonnaise, and chicken broth until smooth. If the cream cheese is stubborn, microwave it for 15–20 seconds to soften.
  3. Stir in ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust the seasoning as needed.
  4. Fold in the shredded chicken, mozzarella, cheddar, and half of the Parmesan. Mix until everything is evenly coated.
  5. Spread the mixture into the prepared baking dish, smoothing the top with a spatula.
  6. In a small bowl, combine pork panko with the remaining Parmesan and melted butter. Sprinkle this evenly over the casserole.
  7. Bake for 25–30 minutes, until the edges are bubbling and the topping is golden.
  8. Let the casserole rest for 5–10 minutes. Garnish with parsley, slice into portions, and serve warm.