Name: Low Carb Chicken Casserole – Easy Low Carb Chicken Recipes for Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups cooked shredded chicken (rotisserie or homemade); 2 cups broccoli florets (fresh or frozen, lightly steamed); 1 ½ cups shredded cheddar cheese; ½ cup cream cheese, softened; ¼ cup mayonnaise; ¼ cup sour cream; 1 teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; Chopped parsley for garnish (optional)

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When I’m tired, hungry, and totally overthinking dinner, this low carb chicken casserole comes to the rescue. It’s creamy, cheesy, and packed with tender chunks of chicken—basically everything you want from comfort food but without the carb overload. I’ve leaned on this recipe during weeknight chaos, and it’s never let me down. We’re talking shredded chicken, broccoli (yes, the green stuff!), and a cheesy cream sauce that comes together like a warm blanket on a cold day. I threw this together once after a long grocery trip where I forgot half my list, and somehow it still turned out amazing. That’s the beauty of it—it’s forgiving, flexible, and just plain good. So whether you’ve got leftover rotisserie chicken or just want to avoid that pasta bloat, this casserole might be your new go-to. You only need one baking dish and about 10 minutes of prep to get this baby in the oven. Let’s do this.

1) Key Takeaways
2) Easy Low Carb Chicken Casserole Recipe
3) Ingredients for Low Carb Chicken Casserole
4) How to Make Low Carb Chicken Casserole
5) Tips for Making Low Carb Chicken Casserole
6) Making Low Carb Chicken Casserole Ahead of Time
7) Storing Leftover Low Carb Chicken Casserole
8) Try these casseroles next!
9) Low Carb Chicken Casserole Recipe
10) Nutrition

1) Key Takeaways

Uses cooked chicken, broccoli, cream cheese, and cheddar
Bakes in one dish with minimal prep
Perfect for low carb and keto dinner routines
Great for using up leftover rotisserie chicken

2) Easy Low Carb Chicken Casserole Recipe

I’ve lost count of the number of times this casserole saved my night. Quick to make, easy to clean up, and it tastes like comfort in a dish. You know those nights when dinner feels impossible? That’s when I reach for this.

This is one of those easy low carb chicken recipes for dinner that works when your brain has left the building but your hunger is screaming. The combo of shredded chicken and broccoli baked into a cheesy, creamy base feels like something out of a diner—minus the breadbasket.

We’ve all had those fridge nights. Chicken here, some lonely broccoli there. This pulls it all together and wraps it in cheddar. Even picky eaters don’t complain. It’s not flashy, but it never lets me down.

3) Ingredients for Low Carb Chicken Casserole

3 cups cooked shredded chicken – Rotisserie chicken works like a charm here. No shame in grabbing a store-bought bird and pulling it apart with your fingers. I’ve done it more times than I can count.

2 cups broccoli florets – Fresh or frozen both work. I usually steam them just a bit to soften. You don’t want them mushy, just less crunchy than raw.

1 ½ cups shredded cheddar cheese – Go sharp or extra sharp. You want that cheese flavor to punch through the sauce. Don’t be afraid to add a little more if your heart says so.

½ cup cream cheese – Let it soften a bit so it mixes easier. It gives the casserole that thick, rich texture you’ll want to sink a spoon into.

¼ cup mayonnaise – The secret weapon. It binds the mix and adds this tangy undercurrent that you don’t even realize is there, but you’d miss if it wasn’t.

¼ cup sour cream – Smooths everything out and balances the richness. You can swap Greek yogurt in a pinch, but I like the sour cream’s flavor better here.

1 tsp garlic powder + ½ tsp onion powder – Basic, yes. Necessary? Absolutely. These two give the whole dish depth without needing to sauté anything.

Salt and pepper – To taste. I usually give a good three-finger pinch of kosher salt and a couple grinds of black pepper.

Chopped parsley (optional) – Just a sprinkle at the end for color. Totally skippable but makes it look a little more like you tried.

4) How to Make Low Carb Chicken Casserole

Step 1 – Preheat your oven to 375°F. Grab a medium-sized baking dish and lightly grease it with oil or spray.

Step 2 – In a large bowl, stir together the cream cheese, mayo, sour cream, garlic powder, onion powder, salt, and pepper. You’re making the base sauce. I use a fork first, then a spatula once it starts to smooth out.

Step 3 – Add the shredded chicken, steamed broccoli, and one cup of the cheddar cheese into the bowl. Stir until it’s all evenly coated. No dry bits should remain.

Step 4 – Scoop everything into your prepared baking dish. Use the spatula to spread it out nice and even.

Step 5 – Sprinkle the rest of the cheese on top. Be generous. Cheese on top is half the joy here.

Step 6 – Bake uncovered for 30 to 35 minutes, or until the edges bubble and the top is golden.

Step 7 – Let it cool for five minutes. Sprinkle parsley if using, then dig in.

5) Tips for Making Low Carb Chicken Casserole

Use rotisserie chicken to save time. It’s already cooked, flavorful, and shreds in seconds. I keep one in the fridge just for emergencies like this.

If your broccoli is frozen, steam it before adding. Otherwise, it can water down your casserole. We want creamy, not soggy.

Don’t skip seasoning. A pinch of salt and dash of garlic powder go a long way. Sometimes I even add crushed red pepper flakes if I want a little kick.

6) Making Low Carb Chicken Casserole Ahead of Time

I often mix this up in the morning, cover it, and keep it in the fridge until dinner. Just remember to let it sit out for about 20 minutes before baking so it cooks evenly.

If you’re freezing, skip the cheese on top until you’re ready to bake. Wrap it tight and freeze for up to a month. Thaw in the fridge overnight before baking.

This recipe reheats well. I warm it in the oven at 325°F until heated through. The cheese stays melty and the broccoli holds up surprisingly well.

7) Storing Leftover Low Carb Chicken Casserole

Pop leftovers into an airtight container and stick them in the fridge. They’ll stay good for about four days. I reheat mine in the microwave, usually about a minute and a half per serving.

You can freeze individual portions if you want to meal prep. Wrap in plastic wrap, then foil, then into a zip bag. Reheat from frozen in the oven or let thaw in the fridge.

Just don’t forget the fork when you’re packing lunch. I’ve done that. Twice.

8) Try these casseroles next!

9) Low Carb Chicken Casserole Recipe