Introduction
Craving comfort food while staying low-carb? This Easy Low Carb Chicken Casserole is your new go-to dinner! Packed with tender chicken, a rich, cheesy sauce, and low-carb veggies, it’s everything you want in a warm, satisfying meal—without the guilt. Plus, it’s quick to throw together, perfect for busy weeknights or meal prepping.
Whether you’re following a keto diet or simply cutting back on carbs, this chicken casserole brings all the flavor with none of the flour.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1½ cups steamed broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional topping: 1/4 cup crushed pork rinds or almond flour + more shredded cheese
Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Step 2: Make the Creamy Mixture
In a large bowl, mix together cream cheese, sour cream, heavy cream, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Combine Everything
Fold in the shredded chicken, steamed broccoli, and half of the shredded cheddar. Stir until everything is well coated.
Step 4: Assemble & Bake
Transfer mixture to the baking dish. Top with remaining cheddar cheese and optional crushed pork rinds or almond flour for crunch. Bake uncovered for 20–25 minutes or until bubbly and golden.
Step 5: Serve
Let cool for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
Tip: Rotisserie chicken makes this even easier and adds extra flavor!
Tips for Best Results
- Use softened cream cheese for easy mixing.
- Don’t overcook broccoli—lightly steam to keep some bite.
- Add a pinch of cayenne or red pepper flakes if you like heat.
- Swap broccoli with spinach, cauliflower, or zucchini if preferred.
Nutrition Info (Per Serving, Makes 6)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 28g |
| Fat | 28g |
| Carbs | 5g |
| Fiber | 1g |
| Net Carbs | 4g |
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze baked casserole in portions for up to 2 months.
- Reheat: Microwave or bake at 350°F until hot throughout.
Variations
- Mexican Style: Add taco seasoning and swap broccoli for chopped peppers. Top with pepper jack.
- Buffalo Chicken: Stir in 1/4 cup buffalo sauce and use blue cheese crumbles.
- Bacon Ranch: Add 1/4 cup ranch dressing and crumbled cooked bacon.
FAQ
Q: Can I use raw chicken?
A: This recipe uses pre-cooked chicken. If using raw, cook it first and dice or shred before adding.
Q: Is it keto-friendly?
A: Yes! Each serving has just 4g net carbs and is high in fat and protein.
Q: Can I make this ahead?
A: Yes, prep and refrigerate unbaked. Bake when ready to serve, adding 5 extra minutes to cook time.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Roasted asparagus or Brussels sprouts
- Cauliflower rice or mashed cauliflower
Final Thoughts
This Easy Low Carb Chicken Casserole is everything you love about cozy, comforting dinners—just healthier. Loaded with protein and flavor, it’s a satisfying dish for any night of the week. Bonus: it’s freezer-friendly and kid-approved!
