This oven-baked casserole features tender chopped chicken folded into a velvety white sauce made from cream cheese and heavy cream. Concentrated sun-dried tomatoes are stirred throughout the mixture, providing a sweet and tangy contrast to the salty parmesan and melted mozzarella topping. The dish comes out of the oven with a bubbly, golden-brown crust and a thick, creamy texture that stays intact without the need for pasta or starch.

About This Recipe

The base of the sauce starts in a warm skillet where the cream cheese and heavy cream melt into a glossy, ivory liquid. Adding the parmesan at this stage helps the dairy thicken naturally, creating a heavy glaze that clings to the chicken pieces instead of pooling at the bottom of the dish. The sun-dried tomatoes are essential because they bring a chewy texture and a sharp acidity that cuts through the high fat content of the cheeses.

The chicken stays moist because it is already cooked and only needs enough oven time to marry with the sauce and brown the cheese on top. You get a rich, savory bite every time you hit a piece of the tomato, which releases its flavor into the surrounding cream. Because there are no watery vegetables or thin broths, the casserole maintains a dense, uniform consistency that feels very substantial on the fork.

When you scoop the casserole onto a plate, the mozzarella forms long, stretchy strands that pull away from the browned edges of the baking dish. The small red bits of sun-dried tomato stand out against the white cream and melted cheese, giving the meal a vibrant, Mediterranean-inspired look. It is a concentrated, filling dish where the main flavors come from the browned cheese and the sweet, concentrated tomatoes.

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Why You’ll Love This Recipe

• Creamy white sauce
• Browning on top
• No pasta
• High protein
• Sun-dried tomato flavor
• Meal prep friendly
• Oven finish
• Clean portions

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What You’ll Need for This Keto Creamy Sundried Tomato Chicken Casserole

Chicken

• 2 cups cooked chopped chicken
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce

• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1/4 cup chopped sun-dried tomatoes

Topping

• 1 cup shredded mozzarella

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Step-by-Step Preparation

1. Preheat oven to 375°F.
2. Place a skillet over medium heat.
3. Add softened cream cheese to the skillet and allow it to warm.
4. Pour heavy cream into the skillet and stir until the cream cheese begins to melt.
5. Add grated parmesan and stir until the sauce becomes smooth and thickens slightly.
6. Add chopped sun-dried tomatoes into the skillet and stir to distribute.
7. Add cooked chopped chicken into the skillet.
8. Season chicken and sauce with salt and black pepper.
9. Stir until chicken is fully coated.
10. Transfer mixture into a small baking dish and spread evenly.
11. Sprinkle shredded mozzarella across the top.
12. Place baking dish uncovered into the oven.
13. Bake 15 to 18 minutes or until cheese melts and lightly browns.
14. Remove from oven and allow casserole to rest 3 to 5 minutes before serving.

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FAQ

• Can I use jarred sun-dried tomatoes in oil?
  Yes. Drain excess oil before chopping.
• Can I use chicken thighs?
  Yes. Chop after cooking.
• Do I need thickener?
  No. Cream cheese stabilizes fat.
• Can I add spinach?
  Yes. Stir in a small amount before baking.
• Can I double cheese?
  Yes. Increase mozzarella or parmesan.

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Variations & Substitutions

• Swap parmesan for asiago
• Add red pepper flakes
• Replace mozzarella with provolone
• Add spinach for volume
• Add chopped bacon on top

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Serving Suggestions

• Serve as standalone dinner
• Use as meal prep portions
• Add extra parmesan on top
• Pair med keto soup

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Creamy Garlic Parmesan Chicken Casserole
• Keto Chicken Enchilada Soup (No Beans)

New keto recipes are added every week — check back often for more low-carb inspiration!