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A close-up of a cheesy chicken broccoli casserole with mushrooms, fresh from the oven in a white baking dish.

Creamy Low Carb Chicken & Broccoli Casserole

This easy low carb chicken casserole features tender chicken and crisp-tender broccoli baked in a rich, cheesy cream sauce. It's a satisfying and simple weeknight dinner perfect for a low-carb lifestyle.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Chicken shredded or diced
  • 1 lb Broccoli Florets fresh or frozen, thawed
  • 8 oz Cream Cheese full-fat, softened
  • 1/2 cup Heavy Cream
  • 1/4 cup Chicken Broth
  • 2 cloves Garlic minced, or 1 tsp garlic powder
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • 1/2 tsp Dijon Mustard
  • 1 1/2 cups Cheddar Cheese shredded, divided
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. If using fresh broccoli, steam or blanch the florets for 3-5 minutes until tender-crisp. If using frozen, ensure they are thawed and drained well. Set aside.
Make the Sauce
  1. In a large saucepan over medium heat, add the softened cream cheese, heavy cream, and chicken broth. Whisk constantly until the cream cheese is fully melted and the sauce is smooth and creamy.
  2. Stir in the minced garlic (or garlic powder), onion powder, Italian seasoning, Dijon mustard, salt, and black pepper. Continue to whisk and simmer gently for 2-3 minutes, allowing the sauce to slightly thicken.
Assemble and Bake
  1. Remove the saucepan from the heat. Add the cooked chicken, prepared broccoli, and 1 cup of the shredded cheddar cheese to the sauce. Stir gently until all ingredients are well combined and coated in the creamy sauce.
  2. Pour the mixture into the prepared 9x13 inch baking dish. Spread it evenly. Top with the remaining 1/2 cup of shredded cheddar cheese.
  3. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
  4. Remove from the oven and let the casserole stand for 5-10 minutes before serving. This allows the sauce to set slightly.

Notes

For an extra crunch, you can crush 1/2 cup of pork rinds and sprinkle them over the top along with the cheese before baking. This casserole is also great for meal prep; store individual portions in airtight containers in the refrigerator for up to 3-4 days. You can also add other low-carb vegetables like spinach (wilted and drained) or diced bell peppers.