Low Carb Chicken Casserole – Easy Low Carb Chicken Recipes for Dinner
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.
Servings: 6 servings
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)
Instructions
- Preheat your oven to 375°F (190°C) and grease a medium baking dish.
- In a large bowl, mix together the cream cheese, mayo, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded chicken, broccoli, and 1 cup of cheddar cheese until everything's well coated.
- Pour the mixture into your baking dish and spread it out evenly.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake uncovered for about 30–35 minutes, or until bubbly and golden brown on top.
- Let it cool for a few minutes before serving. Garnish with parsley if you’re feeling fancy.