Easy Low Carb Chicken Casserole That Makes Weeknights Ridiculously Simple (and Delicious)

You’ve got two choices tonight: order something forgettable or throw this Easy Low Carb Chicken Casserole in the oven and feel like you hacked dinner. It’s creamy, cheesy, packed with protein, and doesn’t require a culinary degree or a grocery cart full of fancy ingredients. Best part?

It tastes like comfort food but keeps your carbs low and your energy high. If “set it and forget it” had a food buddy, this would be it. Your future self will thank you.

Why You’ll Love This Recipe

• Low carb, high satisfaction: Rich, savory flavors with zero bread crumbs and no sugar traps.
• Weeknight-friendly: Minimal prep, one pan, and a forgiving bake time.
  

  Translation: easy win.

• Customizable: Swap veggies, spices, or cheeses without breaking the recipe.
• Meal prep gold: Reheats like a dream, freezes well, and tastes even better the next day.
• Family-approved: It’s secretly healthy comfort food—no one will guess it’s low carb.

What Goes Into This Recipe – Ingredients

• 1.5–2 lbs cooked chicken (shredded or cubed; rotisserie chicken works great)
• 2 cups broccoli florets (fresh or frozen, bite-sized)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (optional but recommended)
• 1 cup heavy cream (or half-and-half for lighter)
• 4 oz cream cheese, softened
• 1/2 cup chicken broth (low-sodium)
• 1–1.5 cups shredded cheese (cheddar, mozzarella, or a blend)
• 2 tbsp olive oil or butter
• 1 tsp Dijon mustard (adds depth without carbs)
• 1 tsp smoked paprika (regular paprika works too)
• 1/2 tsp dried thyme or Italian seasoning
• Salt and black pepper to taste
• Red pepper flakes, pinch (optional, for heat)
• Fresh parsley or chives, chopped (for garnish)

How to Make It – Instructions

1. Preheat and prep: Set oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Steam or sauté the broccoli: Lightly steam for 2–3 minutes until bright green (don’t overcook) or sauté in a skillet with a splash of water. Drain any excess moisture.
3. Sauté aromatics: In a large skillet, heat olive oil or butter over medium.
   

   Add onion and mushrooms; cook 4–5 minutes until softened. Stir in garlic for 30 seconds.

4. Make the creamy sauce: Add cream, cream cheese, chicken broth, Dijon, paprika, thyme, salt, and pepper. Whisk until smooth and gently simmer 3–4 minutes until slightly thickened.
5. Combine the good stuff: In a large bowl, mix chicken, broccoli, and the sauce.
   

   Fold in half the shredded cheese. Taste and adjust seasoning (yes, now’s the time).

6. Assemble: Spread mixture evenly in the casserole dish. Top with remaining cheese.
   

   Add a pinch of red pepper flakes if you like kick.

7. Bake: 18–22 minutes, until bubbly and the top is lightly golden. If you want more browning, broil for 1–2 minutes at the end—but watch it like a hawk.
8. Rest and garnish: Let it sit 5 minutes to set. Sprinkle with chopped parsley or chives.
   

   Serve hot.

How to Store

• Fridge: Store in an airtight container for 3–4 days. Reheat in the oven at 325°F until warmed through or microwave in 60–90 second bursts.
• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F covered with foil.
• Meal prep tip: Portion into single-serve containers for grab-and-go lunches.
  

  FYI, it reheats incredibly well.

Health Benefits

The values below represent the approximate nutrition per serving, based on variations that use ingredients like riced cauliflower, broccoli, cream cheese, and cheddar.

Nutrient	Typical Value per Serving
Calories	283–553 kcal
Total Fat	16g–42g
Saturated Fat	5g–15g
Total Carbohydrates	4g–8g
Dietary Fiber	1g–2g
Net Carbs	2g–5g
Protein	22g–41g
Sodium	~425–954mg

• Low carb, steady energy: Minimal starches prevent blood sugar spikes, helping with focus and appetite control.
• Protein-powered: Chicken provides essential amino acids for muscle repair and satiety.
• Healthy fats: Cream and cheese support fullness; in a low-carb context, they can be part of a balanced approach.
• Micronutrients: Broccoli and mushrooms bring fiber, vitamin C, vitamin K, folate, and antioxidants—because your body likes good things.

Don’t Make These Errors

• Overcooking broccoli: Mushy veg makes the whole dish feel heavy. Keep it crisp-tender.
• Skipping the seasoning: Taste the sauce before baking. Under-seasoned casseroles are… fine.
  

  Let’s aim for amazing.

• Too much liquid: If using frozen broccoli or mushrooms, drain well. Excess moisture dilutes flavor and prevents browning.
• Using raw chicken: This recipe assumes cooked chicken. Raw will release liquid and throw off timing.
• Cheese overload on top only: Fold some cheese into the mixture so every bite delivers.
  

  Then top it off—balance is key.

Alternatives

• Protein swaps: Turkey, shredded rotisserie turkey, or cooked ground chicken. For pescatarians, try cooked, flaked salmon.
• Dairy-light: Use half-and-half instead of cream, and reduce cheese by 25%. Add a splash more broth to keep it saucy.
• Keto-max: Add 1–2 tbsp butter to the sauce and use full-fat cheeses.
  

  Consider adding cauliflower rice for volume without carbs.

• Veggie swaps: Cauliflower florets, zucchini (lightly sautéed to remove water), spinach, or green beans all play nicely.
• Spice profiles: Go Tex-Mex with cumin, chili powder, and pepper jack; Italian with basil and mozzarella; or Buffalo-style with hot sauce and blue cheese crumbles (IMO, elite).
• Topping ideas: Crushed pork rinds for crunch, parmesan for a salty crust, or almond flour mixed with butter for a low-carb crumb.

FAQ

Can I make this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if going straight from the fridge.

Is there a dairy-free option?

You can use full-fat coconut milk in place of cream and a dairy-free cream cheese alternative.

Skip the cheese or use a meltable dairy-free cheese. Adjust seasoning to taste since flavor profiles change slightly.

What if I don’t have cream cheese?

Use mascarpone or a thick ricotta (well-drained) for similar body. You can also reduce the broth slightly and simmer the cream longer to thicken.

How do I keep it from getting watery?

Drain sautéed mushrooms, lightly steam broccoli, and pat dry if needed.

Avoid covering the casserole while baking; you want steam to escape so the top browns.

Can I add cauliflower rice?

Absolutely. Use about 2 cups cooked and well-drained cauliflower rice. Fold it in with the chicken and veggies.

It adds volume without sabotaging carbs.

What cheese melts best?

Mozzarella melts smoothly, cheddar adds flavor, and Monterey Jack gives a nice balance. A 50/50 cheddar-mozzarella blend is a safe bet.

How many carbs per serving?

Exact macros vary by brands and swaps, but expect roughly 5–8g net carbs per serving for the base recipe. For precise numbers, plug your ingredients into a nutrition calculator.

Can I use frozen broccoli?

Yes, thaw and drain well.

Pat dry to remove excess moisture before mixing into the casserole.

How spicy is it?

Mild by default. Add red pepper flakes, cayenne, or a dash of hot sauce if you want heat. You’re the boss here.

Final Thoughts

This Easy Low Carb Chicken Casserole is the midweek hero that works as hard as you do: fast, flexible, and ridiculously comforting.

It’s the kind of meal that doesn’t just feed you—it buys you time back. Keep a bag of cooked chicken in the freezer, a block of cheese in the fridge, and you’re always 30 minutes from a win. Simple ingredients, big payoff.

And yes, go ahead and make extra—leftovers might actually start arguments.