This Low Carb Chicken Casserole is a comforting and delicious dish packed with tender chicken, melty cheese, and just the right amount of creamy goodness. It’s full of flavor but keeps the carbs low, making it perfect for anyone looking for a hearty meal without the extra bread or pasta. The best part is how everything bakes together into a warm, cheesy casserole that feels like a big cozy hug on a plate.
I love making this casserole when I want something simple but satisfying. It’s one of those recipes where I toss in some veggies, shredded chicken, and cheese, then let the oven do the work. Plus, it’s easy to customize based on what you’ve got in the fridge, so it never gets boring. I always find it’s even better the next day, so I can enjoy leftovers that taste just as good.
For serving, I usually pair it with a fresh green salad or steamed veggies to add a little crunch and color to the plate. It’s a great weeknight dinner that feels a bit special without needing a lot of prep time. Whenever I bring it to family dinners, everyone asks for the recipe — which always makes me smile!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here for its lean protein and mild flavor. Rotisserie chicken works great too if you’re short on time. You can use thighs for a juicier result but they have more fat.
Broccoli: Fresh broccoli adds a nice crunch and color. Frozen broccoli is a fine option; just be sure to drain it well to avoid sogginess.
Cheese: Mozzarella and cheddar provide great melt and flavor. Feel free to swap cheddar for Monterey Jack or Pepper Jack for a bit of spice. Parmesan adds a salty sharpness, but Pecorino Romano works as well.
Dairy: Cream cheese, heavy cream, and sour cream create the creamy base. You could replace sour cream with Greek yogurt to lighten it up, but the texture will be less rich.
Seasonings: Garlic and onion bring depth; paprika adds a subtle smoky warmth. Fresh parsley is great to brighten the dish at the end.
How Do I Keep the Casserole From Getting Watery?
One tricky part is avoiding a soggy casserole, especially when using broccoli and mushrooms. Here’s how to keep it just right:
- Drain well: After steaming or thawing broccoli, squeeze out excess water with a clean towel or paper towels.
- Cook mushrooms thoroughly: Mushrooms release water when cooked, so sauté them until browned and most moisture evaporates.
- Don’t overdo the cream: Too much liquid makes the casserole runny. Follow the amounts to keep it creamy but not soupy.
- Rest after baking: Let the casserole sit 5 minutes before serving so it sets and holds together nicely.
Equipment You’ll Need
- 9×13 inch casserole dish – Perfect size for even baking and easy serving.
- Large skillet – Great for sautéing onions, garlic, and mushrooms to develop flavor.
- Mixing bowl – Handy for combining all the creamy ingredients and filling the dish.
- Measuring cups and spoons – Keep everything precise, especially for seasonings and dairy amounts.
- Cooking utensils – Wood or silicone spoons make mixing and stirring simple without scratching pans.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein twist.
- Add cooked bacon bits or chopped ham to boost the smoky, savory flavor.
- Mix in some cooked cauliflower or spinach for extra veggies and nutrients.
- Use different cheeses like pepper Jack or Gouda to change the flavor profile.
Low Carb Chicken Casserole
Ingredients You’ll Need:
- 4 cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets (fresh or frozen)
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ½ cup sour cream
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil or butter
- 1 tsp dried parsley (plus extra for garnish)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ¼ tsp paprika or smoked paprika for extra flavor
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake, plus a short 5-minute rest before serving. So, expect about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Vegetables:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. If you’re using fresh broccoli, steam or blanch it until tender but still bright green. If using frozen broccoli, thaw it well and drain any extra water.
2. Sauté Aromatics and Mushrooms:
In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and garlic, cooking for about 3-4 minutes until fragrant and translucent. Then, add the sliced mushrooms and cook another 3-4 minutes until they release moisture and begin to brown.
3. Mix the Casserole Ingredients:
In a large bowl, combine the cooked chicken, sautéed onion, garlic, mushrooms, broccoli, cream cheese, sour cream, heavy cream, half of the mozzarella and cheddar cheeses, Parmesan, parsley, salt, pepper, and paprika if you’re using it. Stir everything until creamy and well combined.
4. Bake the Casserole:
Pour the mixture into your prepared casserole dish and spread it out evenly. Sprinkle the remaining mozzarella and cheddar cheeses on top. Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
5. Rest and Serve:
Remove the casserole from the oven and let it rest for about 5 minutes to set. Sprinkle with extra parsley for a fresh touch if you like. Serve warm, optionally alongside a fresh salad or steamed vegetables for a full, low-carb meal.
Can I Use Frozen Broccoli for This Casserole?
Yes, frozen broccoli works well! Just be sure to thaw it completely and drain any excess water before mixing it into the casserole. This helps prevent sogginess.
How Can I Make This Casserole Ahead of Time?
You can prepare the casserole up to the baking step, then cover it tightly and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Substitute Other Cheeses in This Recipe?
Absolutely! Cheeses like Monterey Jack, Gouda, or Pepper Jack can work nicely and add different flavors. Just use similar amounts and shred or crumble them for even melting.
