A warm, cheesy casserole that keeps carbs low and comfort high — this Creamy Low-Carb Broccoli Chicken Casserole is the kind of dish that works for busy weeknights, potlucks, or any time you want a filling meal without bread or pasta. It uses shredded cooked chicken and simple pantry dairy to create a silky sauce that clings to broccoli florets, then bakes to bubbly perfection. If you enjoy one-pan, family-friendly dinners, you might also like my creamy rotisserie chicken broccoli pasta for a different take on similar flavors.
Why you’ll love this dish
This casserole checks a lot of boxes: quick to assemble, low in carbs, and forgiving if you’re using leftovers or a store-bought rotisserie bird. The cream cheese + heavy cream base gives a rich, velvety sauce without needing a flour roux, so it’s naturally lower in carbs than traditional cream-of-soup casseroles. It’s great for:
- Weeknight dinners when you want something comforting in under an hour.
- Meal prep — makes great lunches for the week.
- Serving picky eaters who like simple, cheesy flavors.
- Holiday sides or potlucks when you want a crowd-pleaser that’s easy to scale.
“We swapped mashed potatoes for this casserole at Thanksgiving and nobody missed carbs — just more seconds.” — a happy test-kitchen dinner guest
Preparing Creamy Low-Carb Broccoli Chicken Casserole
This recipe is straightforward: steam broccoli until just tender, make a quick cream cheese sauce on the stovetop, toss everything together, top with cheddar, and bake until bubbling. Total hands-on time is minimal if your chicken is already cooked — about 10–15 minutes to prep, then 20–25 minutes in the oven.
- Prep: Preheat oven and grease a 9×13-inch dish.
- Vegetables: Steam broccoli briefly and drain/press dry.
- Sauce: Melt butter, whisk in cream cheese and heavy cream until smooth; season.
- Combine: Toss shredded chicken and broccoli with the sauce.
- Bake: Top with cheddar and bake until bubbly; broil briefly for color.
- Rest: Let it sit 5 minutes before serving so the sauce sets.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie, poached, or leftover) — white/dark meat both work
- 3 cups broccoli florets (fresh or thoroughly drained/defrosted frozen)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for greasing and melting with cream cheese)
Notes/substitutions:
- Chicken: Use canned chicken in a pinch, but drain well. Pulled rotisserie chicken keeps the dish especially flavorful.
- Broccoli: Fresh gives the best texture; if using frozen, thaw completely and press out moisture to avoid a watery casserole.
- Dairy: For a slightly lighter version, substitute half-and-half, but the sauce will be a touch less rich.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with the tablespoon of butter or nonstick spray.
- Steam the broccoli florets until just tender, about 4–6 minutes. Shock in cold water briefly if you want to preserve bright color, then drain very well and pat dry with paper towels. Excess water will thin the sauce.
- In a small saucepan over low–medium heat, melt the butter. Add the softened cream cheese and the heavy cream. Whisk continuously until the mixture is smooth and homogenous, about 2–4 minutes.
- Stir in the garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning if needed. The sauce should be savory but not overwhelmingly salty because the cheese topping adds salt too.
- In a large mixing bowl, combine the shredded chicken and the thoroughly drained broccoli. Pour the cream cheese sauce over and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle half of the shredded cheddar inside the mixture and reserve the other half for the top if you prefer extra melty cheese inside. Finish by sprinkling remaining cheddar over the top.
- Bake for 20–25 minutes, until the casserole is bubbly around the edges. For a golden, slightly crisp top, broil on high for 1–2 minutes — watch closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before scooping and serving so the sauce firms up slightly.
Best ways to enjoy it
This casserole is a complete meal but pairs well with light sides to balance the richness:
- A crisp green salad with a vinaigrette to cut the creaminess.
- Roasted cherry tomatoes or a simple cucumber-tomato salad.
- Cauliflower rice or a small serving of quinoa if you want a few extra carbs.
For a bolder pairing on buffet nights, serve a small spoonful of a spicier pasta like butter chicken pasta on the side for guests who want more heat or different protein flavors. Garnish suggestions: chopped chives, a squeeze of lemon, or a sprinkle of smoked paprika.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freezer: Freeze in a shallow, airtight container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Oven method gives best texture — cover with foil and bake at 350°F (175°C) until heated through, about 15–20 minutes from refrigerated, longer from frozen. Microwave on medium in 1–2 minute bursts, stirring between, until hot. Reheat until the internal temperature reaches 165°F (74°C) for safety.
- Tip: If sauce separates slightly after freezing, whisk in a tablespoon of cream when reheating to smooth it out.
Pro chef tips
- Dry broccoli is essential: squeeze thawed frozen broccoli in a clean kitchen towel to remove moisture — this prevents a watery casserole.
- Shred chicken finely: smaller shreds distribute flavor and make every bite balanced. Use two forks or pulse briefly in a food processor.
- Cheese choice: sharp cheddar adds tang; a mix of cheddar and Monterey Jack melts a touch smoother. For nuttier notes, stir in 1/4 cup grated Parmesan.
- Broil for color only: move the rack to the top position and broil 1–2 minutes max to avoid drying the casserole.
- Make-ahead: Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time if starting cold.
Creative twists
- Bacon & Mushroom: Sauté 4 oz chopped bacon and 1 cup sliced mushrooms; fold into the mixture for umami and smoky flavor.
- Jalapeño Cheddar: Add 1–2 diced jalapeños and swap half the cheddar for pepper jack for a spicy kick.
- Keto crunch topping: Mix 1/2 cup almond flour with 2 tablespoons melted butter and 1/4 cup grated Parmesan; sprinkle on top before baking for a low-carb crunchy crust.
- Lighter version: Replace heavy cream with half-and-half and use reduced-fat cream cheese; texture will be slightly less rich but still satisfying.
- Vegetarian option: Omit chicken and add 1 can drained chickpeas or 2 cups roasted cauliflower for a meatless casserole (not as low-carb).
Common questions
Q: Can I use frozen broccoli straight from the bag?
A: Yes, but thaw it fully and press out all excess water (use paper towels or a clean kitchen towel). Excess moisture will water down the sauce and make the casserole soggy.
Q: Is this casserole freezer-friendly?
A: Absolutely. Freeze in an airtight container for 2–3 months. Thaw overnight in the fridge and bake at 350°F (175°C) until heated through.
Q: Can I make this dairy-free?
A: You can try using dairy-free cream cheese and an unsweetened full-fat coconut cream or a cashew cream in place of heavy cream. Note the flavor and texture will change — coconut or nut bases can be slightly sweeter or nuttier.
Q: What temperature should leftovers reach when reheating?
A: Reheat until the internal temperature is 165°F (74°C) to ensure food safety.
Q: Can I substitute another vegetable for broccoli?
A: Yes — cauliflower is the closest low-carb swap. Spinach could work too, but wilt and drain it well before combining.
Enjoy the ease of this casserole — it’s an adaptable, comforting dish that’s perfect when you want a rich, low-carb meal without fuss.
Print
Creamy Low-Carb Broccoli Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Description
A warm, cheesy casserole that is low in carbs and comforting, perfect for busy weeknights or potlucks.
Ingredients
- 2 cups shredded cooked chicken (rotisserie, poached, or leftover)
- 3 cups broccoli florets (fresh or thoroughly drained/defrosted frozen)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for greasing and melting with cream cheese)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with the tablespoon of butter or nonstick spray.
- Steam the broccoli florets until just tender, about 4–6 minutes. Drain very well and pat dry with paper towels.
- Melt the butter in a small saucepan over low–medium heat. Add the softened cream cheese and heavy cream, whisking continuously until smooth, about 2–4 minutes.
- Stir in the garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the shredded chicken and drained broccoli. Pour the cream cheese sauce over and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle half of the shredded cheddar inside the mixture, reserving the other half for the top.
- Bake for 20–25 minutes, until the casserole is bubbly around the edges. For a golden top, broil on high for 1–2 minutes, watching closely.
- Let it rest for 5 minutes before serving.
Notes
Casserole can be made ahead and refrigerated before baking. Use fresh or frozen broccoli, but remove moisture for best results.