Best 29+ Diabetic Chicken Casseroles, Easy Weeknight Ideas

Find weeknight comfort that supports steady blood sugar with 29+ diabetic chicken casseroles using lean chicken, fiber-rich veggies, smart fats, and easy pantry steps. Recipes balance carbs, use low sodium broth and unsweetened sauces, bake at 350 to 400°F until chicken reaches 165°F, and offer smart swaps like rotisserie chicken, frozen veggies, almond flour, cauliflower rice, or extra greens.

Creamy and Cheesy Low Carb Chicken Casseroles

Comfort food, made lighter. Use Greek yogurt, half and half, and part skim cheeses for creaminess without a sugar spike. Stick with broccoli, cauliflower, zucchini, and spinach to keep carbs in check. Pick unsweetened dairy, portion cheese, and season boldly. Make ahead up to 2 days, then bake. To freeze, assemble without fresh greens, wrap well, and add cheese just before baking.

Creamy Spinach and Chicken Casserole

Serves 4

Ingredients

• 1 lb boneless skinless chicken breast, diced
• 3 cups fresh spinach, chopped
• 1 cup plain Greek yogurt (unsweetened)
• 1/2 cup shredded part skim mozzarella
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Directions

1. Heat oven to 375°F. Grease a 9×13 inch dish.
2. Mix chicken, spinach, yogurt, garlic, oil, salt, and pepper. Spread in dish, top with mozzarella.
3. Bake 22 to 25 minutes until chicken hits 165°F and top is lightly golden.

Cheesy Broccoli and Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, bite size pieces
• 4 cups broccoli florets (fresh or frozen, thawed)
• 3/4 cup plain Greek yogurt
• 1/2 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1/3 cup low sodium chicken broth
• 1 tsp onion powder, 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease 9×13 dish.
2. Whisk yogurt, broth, onion powder, garlic powder, salt, and pepper. Toss with chicken and broccoli.
3. Top with cheddar and Parmesan. Bake 25 minutes until bubbly and chicken is 165°F.

Chicken and Broccoli Alfredo Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cooked and shredded
• 4 cups broccoli florets, steamed crisp tender
• 3/4 cup half and half
• 1/2 cup grated Parmesan
• 2 tbsp light cream cheese
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease 9×13 dish.
2. In a saucepan, warm half and half with cream cheese, garlic, nutmeg, salt, and pepper. Stir in Parmesan until smooth.
3. Combine chicken, broccoli, and sauce. Bake 18 to 22 minutes until hot and lightly golden.

Cheesy Cauliflower and Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 4 cups riced cauliflower (fresh or frozen)
• 1/2 cup shredded Monterey Jack
• 1/4 cup grated Parmesan
• 1/2 cup plain Greek yogurt
• 1/3 cup low sodium chicken broth
• 1 tsp paprika, 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease a 9×13 dish.
2. Mix yogurt, broth, paprika, garlic, salt, and pepper. Fold in chicken and cauliflower rice.
3. Top with cheeses. Bake 25 minutes until center is hot and chicken is 165°F.

Spinach and Ricotta Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, diced
• 2 cups ricotta, part skim
• 3 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease 9×13 dish.
2. Stir ricotta, egg, Italian seasoning, salt, and pepper. Fold in chicken and spinach.
3. Spread in dish, top with mozzarella and Parmesan. Bake 25 to 28 minutes until set and 165°F.

Pesto Chicken and Broccoli Casserole

Serves 4

Ingredients

• 1 lb chicken breast, sliced thin
• 3 cups broccoli florets, blanched
• 1/3 cup basil pesto (no sugar added)
• 1/2 cup part skim mozzarella, shredded
• 1/4 cup low sodium chicken broth
• 1/2 tsp garlic powder, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease 9×13 dish.
2. Toss chicken and broccoli with pesto, broth, garlic powder, and pepper.
3. Spread, top with mozzarella. Bake 22 to 25 minutes until chicken is 165°F.

Mushroom and Swiss Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 8 oz cremini mushrooms, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 3/4 cup low sodium chicken broth
• 1 tsp Dijon mustard (no sugar added)
• 3/4 cup shredded Swiss cheese
• 1/2 tsp thyme, 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease 9×13 dish. Sauté mushrooms and onion in oil 5 minutes.
2. Mix chicken, sautéed veggies, broth, Dijon, thyme, salt, and pepper in dish.
3. Top with Swiss. Bake 25 minutes until bubbly and chicken reaches 165°F.

Greek Yogurt Chicken and Spinach Casserole

Serves 4

Ingredients

• 1 lb chicken breast, diced
• 3 cups spinach, chopped
• 1 cup plain Greek yogurt
• 1/3 cup grated Parmesan
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Stir yogurt, lemon, garlic, salt, and pepper. Fold in chicken, spinach, and Parmesan.
3. Bake 22 to 26 minutes until 165°F and lightly browned.

Cheddar Chicken and Cauliflower Rice Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 4 cups cauliflower rice
• 1/2 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1/2 cup unsweetened almond milk
• 1 tbsp butter
• 1 tsp paprika, 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease a 9×13 dish.
2. Melt butter with almond milk, whisk in paprika, garlic, salt, and pepper. Combine with chicken and cauliflower rice.
3. Top with cheeses. Bake 25 minutes until hot and chicken is 165°F.

Creamy Garlic Parmesan Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, diced
• 3/4 cup half and half
• 1/2 cup grated Parmesan
• 2 oz light cream cheese
• 3 cloves garlic, minced
• 2 cups steamed broccoli or zucchini, chopped
• 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Warm half and half with cream cheese and garlic, whisk smooth. Stir in Parmesan and spices.
3. Toss with chicken and veggies. Bake 22 to 26 minutes until 165°F.

Chicken and Spinach Frittata Casserole

Serves 6

Ingredients

• 1 cup cooked chicken, diced
• 6 large eggs
• 1/2 cup egg whites
• 1/2 cup part skim mozzarella, shredded
• 3 cups spinach, chopped
• 1/4 cup low fat milk
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 350°F. Grease an 8×11 inch dish.
2. Whisk eggs, egg whites, milk, salt, and pepper. Fold in chicken, spinach, and cheese.
3. Bake 22 to 28 minutes until set in center.

Fresh, Veggie-Forward Chicken Bakes

Non starchy vegetables keep carbs low and color high. Bright flavors like lemon, herbs, mustard, and tomatoes add lift without sugar. Use avocado or olive oil, and reach for low sodium seasonings to stay balanced.

Herb-Infused Chicken and Cauliflower Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 4 cups cauliflower florets
• 1 tbsp olive oil
• 1 tsp dried Italian herbs
• 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper
• 1/3 cup low sodium chicken broth

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss chicken and cauliflower with oil, herbs, garlic, salt, and pepper. Add broth.
3. Bake 25 to 30 minutes, stirring once, until chicken is 165°F and cauliflower is tender.

Chicken, Asparagus, and Mushroom Casserole

Serves 4

Ingredients

• 1 lb chicken breast, sliced
• 12 oz asparagus, 2 inch pieces
• 8 oz mushrooms, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1/2 cup low sodium chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients together in dish.
3. Bake 22 to 26 minutes until veggies are tender and chicken is 165°F.

Garlic and Lemon Chicken Casserole with Green Beans

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 12 oz green beans, trimmed
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss chicken and beans with oil, lemon juice and zest, garlic, oregano, salt, and pepper.
3. Bake 22 to 25 minutes until chicken is 165°F.

Chicken and Cabbage Casserole with Mustard Sauce

Serves 4

Ingredients

• 1 lb chicken thighs, trimmed and cubed
• 5 cups green cabbage, shredded
• 1/2 cup low sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Whisk broth with both mustards, oil, paprika, salt, and pepper. Toss with chicken and cabbage.
3. Bake 30 minutes, stirring once, until tender and 165°F.

Baked Chicken and Avocado Casserole

Serves 4

Ingredients

• 1 lb cooked chicken breast, shredded
• 2 ripe avocados, diced
• 1/2 cup salsa verde (no sugar added)
• 1/3 cup shredded pepper jack or mozzarella
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/4 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 350°F. Grease dish.
2. Mix chicken, avocado, salsa verde, lime, cilantro, salt, and pepper. Top with cheese.
3. Bake 12 to 15 minutes until warmed through. Do not overbake to avoid browning avocado.

Chicken and Brussels Sprouts Casserole

Serves 4

Ingredients

• 1 lb chicken thighs, cubed
• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt, 1/4 tsp pepper
• 1/3 cup low sodium chicken broth

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients together.
3. Bake 25 to 30 minutes until sprouts are tender and chicken is 165°F.

Chicken and Pumpkin Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 2 cups pumpkin, diced (fresh) or 1 can pumpkin puree (15 oz), unsweetened
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 cup low sodium chicken broth
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. For diced pumpkin: toss everything together and bake 30 minutes until tender and 165°F. For puree: whisk broth with spices, stir in puree, mix with chicken and onion, bake 25 minutes.

Chicken and Roasted Pepper Casserole

Serves 4

Ingredients

• 1 lb chicken breast, sliced
• 1 cup roasted red peppers, sliced (packed in water)
• 1 small red onion, sliced
• 1 tbsp olive oil
• 1/2 cup low sodium chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss chicken, peppers, onion, oil, broth, and seasoning.
3. Bake 22 to 26 minutes until chicken is 165°F.

Chicken, Sweet Potato, and Kale Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 1 medium sweet potato (8 oz), 1/2 inch cubes
• 3 cups kale, chopped
• 1 tbsp olive oil
• 1/2 cup low sodium chicken broth
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients together.
3. Bake 28 to 32 minutes, stirring once, until sweet potato is tender and chicken is 165°F.

Lemon Herb Chicken and Asparagus Casserole

Serves 4

Ingredients

• 1 lb chicken breast, sliced
• 12 oz asparagus, 2 inch pieces
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 tsp dried basil or Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss chicken and asparagus with lemon, oil, herbs, salt, and pepper.
3. Bake 20 to 24 minutes until chicken is 165°F.

Tomato Basil Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 2 cups cherry tomatoes, halved
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped (or 1 tsp dried)
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients together. If using dried basil, add now; if fresh, stir in after baking.
3. Bake 22 to 26 minutes until chicken is 165°F. Fold in fresh basil to finish.

Bold Global Flavors and Spicy Favorites

Choose sauces with no added sugar and scan spice blends for starch or maltodextrin. Control heat with mild chili, medium salsa, or a splash of yogurt. Swap beans for extra veggies if you want fewer carbs.

Crispy Chicken Cutlets with Garlic and Parsley, Easy Breaded Chicken Recipe

Serves 4

Ingredients

• 1 lb thin sliced chicken cutlets
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• 1/4 cup parsley, chopped
• 1/2 tsp salt, 1/4 tsp pepper
• 1 tbsp olive oil

Directions

1. Heat oven to 425°F. Line a sheet pan, mist with oil.
2. Mix almond flour, Parmesan, garlic, parsley, salt, and pepper. Press onto cutlets.
3. Drizzle with oil. Bake 12 to 15 minutes, flipping once, until 165°F and crisp.

Zesty Mexican Chicken Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 1 cup sugar free salsa
• 1 cup bell peppers, diced
• 1/2 cup onion, diced
• 1 tsp chili powder, 1/2 tsp cumin
• 1/2 cup shredded cheddar or Mexican blend
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Mix chicken, salsa, peppers, onion, spices, salt, and pepper.
3. Top with cheese. Bake 22 to 25 minutes until 165°F.

Spicy Southwest Chicken and Veggie Casserole

Serves 4

Ingredients

• 1 lb chicken breast, diced
• 2 cups zucchini, diced
• 1 cup bell peppers, sliced
• 1/2 cup red onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients.
3. Bake 22 to 26 minutes until chicken is 165°F and veggies are tender crisp.

Buffalo Ranch Chicken Casserole

Serves 4

Ingredients

• 1 lb cooked chicken, shredded
• 1/3 cup hot sauce (no sugar added)
• 1/3 cup plain Greek yogurt
• 1 tbsp dry ranch seasoning (no sugar added)
• 2 cups cauliflower florets, small
• 1/2 cup shredded mozzarella

Directions

1. Heat oven to 375°F. Grease dish.
2. Mix hot sauce, yogurt, and ranch seasoning. Fold in chicken and cauliflower.
3. Top with cheese. Bake 18 to 22 minutes until hot and bubbly.

Mediterranean Chicken and Zucchini Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 3 cups zucchini, half moons
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss ingredients together.
3. Bake 22 to 26 minutes until chicken is 165°F. Optional: finish with 1 tbsp crumbled feta.

Balsamic Chicken and Roasted Vegetable Casserole

Serves 4

Ingredients

• 1 lb chicken thighs, cubed
• 2 cups broccoli florets
• 1 cup bell peppers, chunks
• 1 small red onion, wedges
• 2 tbsp balsamic vinegar (no added sugar)
• 1 tbsp olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 425°F. Grease dish.
2. Toss chicken and veggies with balsamic, oil, herbs, salt, and pepper.
3. Roast 22 to 28 minutes, stirring once, until caramelized and 165°F.

Cajun Chicken and Peppers Casserole

Serves 4

Ingredients

• 1 lb chicken breast, sliced
• 2 cups bell peppers, strips
• 1 cup onion, slices
• 1 tbsp olive oil
• 2 tsp Cajun seasoning (no sugar added)
• 1/2 tsp salt if needed

Directions

1. Heat oven to 400°F. Grease dish.
2. Toss all ingredients together.
3. Bake 20 to 24 minutes until chicken is 165°F.

Garlic Butter Chicken and Mushroom Casserole

Serves 4

Ingredients

• 1 lb chicken thighs, cubed
• 10 oz mushrooms, sliced
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp thyme
• 1/2 tsp salt, 1/4 tsp pepper
• 1/3 cup low sodium chicken broth

Directions

1. Heat oven to 375°F. Grease dish.
2. Melt butter, stir in garlic and thyme. Toss with chicken, mushrooms, broth, salt, and pepper.
3. Bake 25 to 28 minutes until 165°F.

Chicken and Vegetable Parmesan Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 2 cups zucchini, diced
• 1 cup eggplant, diced (optional)
• 1 cup no sugar added marinara
• 1/2 cup part skim mozzarella, shredded
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Toss chicken and veggies with marinara, seasoning, salt, and pepper.
3. Top with cheeses. Bake 25 minutes until bubbly and 165°F.

Southwest Chicken and Black Bean Casserole

Serves 4

Ingredients

• 1 lb chicken breast, cubed
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes (no salt added)
• 1 cup bell peppers, diced
• 1 tsp chili powder, 1/2 tsp cumin
• 1/2 tsp salt, 1/4 tsp pepper
• 1/2 cup shredded Monterey Jack (optional)

Directions

1. Heat oven to 375°F. Grease dish.
2. Mix all ingredients. Top with cheese if using.
3. Bake 22 to 26 minutes until chicken is 165°F.

Broccoli and Chicken Alfredo Casserole

Serves 4

Ingredients

• 1 lb cooked chicken breast, bite size
• 4 cups broccoli florets, steamed
• 1 cup unsweetened cashew milk or half and half
• 1/2 cup grated Parmesan
• 2 oz light cream cheese
• 2 cloves garlic, minced
• 1/2 tsp salt, 1/4 tsp pepper

Directions

1. Heat oven to 375°F. Grease dish.
2. Warm milk with cream cheese and garlic until smooth. Stir in Parmesan, salt, and pepper.
3. Combine with chicken and broccoli. Bake 18 to 22 minutes until hot and creamy.

Healthy comfort can be simple. These casseroles keep carbs steady, pack protein and fiber, and still taste rich and cozy. Mix and match veggies, swap cheeses, and batch cook for busy nights. Store leftovers in the fridge 3 to 4 days, or freeze up to 3 months for fast heat-and-eat dinners. Have a favorite combo or want more diabetic friendly meal prep ideas? Drop a comment and share what you are baking next.

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