Some nights call for a casserole that feels like a warm hug—creamy, cozy, and straight from the oven. This Easy Low Carb Chicken Casserole checks every box. Imagine juicy shreds of chicken tucked into tender broccoli florets, all folded into a velvety garlic-cheddar sauce that bubbles into a golden blanket. It’s comfort food with a lighter touch, perfect for busy weeknights, potlucks, or those evenings when you crave something rich without the extra carbs.
I love this bake because it’s stress-free and forgiving. Rotisserie chicken works beautifully, broccoli gets just-tender instead of mushy, and the sauce comes together in minutes. Slide it into the oven and let your kitchen fill with the kind of savory aroma that brings everyone to the table.
Why You’ll Love It
- Low carb & keto friendly without sacrificing creamy, cheesy comfort
- 30-minute bake with simple prep and pantry ingredients
- Family-approved flavor—garlicky, savory, and super satisfying
- Flexible & forgiving—use leftover chicken, swap veggies, change cheeses
- Great for meal prep—reheats like a dream and packs for lunches
- One-dish convenience for easy serving and easier cleanup
Time Needed
- Prep: 15 minutes
- Bake: 20–25 minutes
- Total: 35–40 minutes
- Servings: 6
Ingredients
- 3 cups cooked shredded chicken (about 1 lb; rotisserie is perfect)
- 4 cups broccoli florets (about 12 oz)
- 8 oz cream cheese, softened
- ½ cup sour cream (or thick Greek yogurt)
- ⅓ cup heavy cream
- ¼ cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¾ tsp kosher salt, ¼ tsp black pepper (to taste)
- 1½ cups shredded sharp cheddar, divided
- ¼ cup grated Parmesan
- 4 slices cooked bacon, crumbled (optional but delicious)
- 2 Tbsp chopped chives or green onions, for garnish
Step-by-Step Instructions
- Preheat & prep. Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Par-cook the broccoli. Steam or microwave broccoli with a splash of water for 2–3 minutes until crisp-tender. Drain well and pat dry so the sauce stays silky, not watery.
- Make the creamy base. In a large bowl whisk cream cheese, sour cream, heavy cream, and chicken broth until smooth. Stir in Dijon, garlic powder, onion powder, paprika, salt, and pepper.
- Combine the filling. Fold in shredded chicken, broccoli, 1 cup cheddar, and Parmesan until everything is coated in the creamy sauce.
- Bake. Spread mixture into the dish. Top with the remaining ½ cup cheddar and the bacon crumbles. Bake 20–25 minutes until hot and bubbling around the edges.
- Finish & serve. Broil 1–2 minutes for extra color if you like. Rest 5 minutes, garnish with chives, and serve warm.
Variations to Try
- Ranch & Bacon: Swap Dijon for 1 Tbsp ranch seasoning; finish with extra bacon and green onions.
- Jalapeño Popper: Stir in ¼ cup diced pickled jalapeños and use a cheddar–Monterey Jack blend.
- Spinach–Artichoke: Replace broccoli with 2 cups chopped spinach and 1 cup chopped artichoke hearts (well drained).
- Buffalo Style: Add 2–3 Tbsp hot sauce to the sauce base and top with crumbled blue cheese.
Tips from Chef Emma
- Dry your veggies. Moisture is the enemy of a thick, clinging sauce—drain broccoli well.
- Shred your own cheese. Pre-shredded blends contain anti-caking agents that can dull the melt.
- Season to your brand. Terroirs of cream cheese, broths, and cheddar vary—taste the sauce before baking.
- Make ahead. Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to the bake time.
Nutrition Info per Serving
- Calories: 420
- Carbohydrates: 7g
- Sugars: 3g
- Fat: 29g
- Protein: 33g
- Sodium: 620mg
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes—thaw completely and pat very dry before mixing to keep the sauce from thinning.
Q: How do I make it dairy-free?
A: Use dairy-free cream cheese, unsweetened almond or coconut cream, and a vegan cheese that melts well. The flavor profile will change but still be tasty.
Q: What’s the best chicken to use?
A: Rotisserie or leftover roasted chicken is ideal. Poached or pressure-cooked chicken shredded while warm also absorbs the sauce beautifully.
Q: Can I freeze this casserole?
A: You can—cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F until hot.
Q: How do I lower calories further?
A: Swap sour cream for Greek yogurt, reduce cheddar to 1 cup, and skip the bacon. Still creamy, still delicious.
Conclusion / Final Thoughts
This Creamy Low Carb Chicken Casserole brings that Sunday-supper coziness to any day of the week. It’s rich without being heavy, full of satisfying protein, and flexible enough to welcome whatever’s in your fridge. Make it once and it will quickly become your “don’t-think-just-bake” dinner—warm, bubbly, and wildly comforting. Save this one for your meal-prep rotation and those nights when you need easy to taste extraordinary.
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Easy Low Carb Chicken Casserole
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
Description
Juicy shredded chicken and tender broccoli baked in a luscious garlic-cheddar sauce. This creamy, keto-friendly chicken casserole is weeknight-easy and perfect for meal prep.
Ingredients
- 3 cups cooked shredded chicken (about 1 lb)
- 4 cups broccoli florets (about 12 oz), lightly steamed
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt)
- 1/3 cup heavy cream
- 1/4 cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar, divided
- 1/4 cup grated Parmesan
- 4 slices cooked bacon, crumbled (optional)
- 2 Tbsp chopped chives or green onions, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- Steam or microwave broccoli 2–3 minutes until crisp-tender; drain and pat dry.
- Whisk cream cheese, sour cream, heavy cream, and broth until smooth. Stir in Dijon, garlic powder, onion powder, paprika, salt, and pepper.
- Fold in chicken, broccoli, 1 cup cheddar, and Parmesan. Spread into dish.
- Top with remaining 1/2 cup cheddar and bacon. Bake 20–25 minutes until bubbly. Broil 1–2 minutes for extra color if desired.
- Rest 5 minutes. Garnish with chives and serve warm.
Notes
Dry broccoli well so the sauce stays thick. Assemble up to 24 hours ahead and bake when ready. Swap veggies or cheeses to taste.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
Keywords: low carb chicken casserole, keto chicken bake, broccoli cheese chicken casserole, easy keto dinner, meal prep casserole