Creamy Chicken Broccoli Casserole Recipe – Easy Low Carb Dinner

Posted on November 7, 2025

creamy chicken broccoli casserole - featured image

Let me just say this upfront: if you’re looking for a cozy, creamy, cheesy dinner that won’t derail your low-carb goals, this is it. This recipe came to life on a weeknight when I had leftover rotisserie chicken and a fridge full of broccoli that was begging to be used up. The result? A casserole that’s so good, my family asks for it weekly. And honestly, I don’t mind. It’s easy, comforting, and secretly healthy—what’s not to love?

Here’s the best part: this Creamy Chicken Broccoli Casserole is packed with flavor and made with wholesome ingredients. You’ll be scooping up forkfuls of tender chicken, perfectly roasted broccoli, and a luscious creamy cheese sauce that feels indulgent but won’t weigh you down. Trust me, you’re going to want seconds!

Why You’ll Love This Recipe

Okay, let’s talk about why this casserole is about to be your new favorite dinner staple. Here’s what makes it special:

Low carb AND satisfying: This dish is loaded with protein and healthy fats, making it perfect for keto or low-carb diets.
Family-approved: Even picky eaters will devour this. I’ve had kids voluntarily eat broccoli because of the creamy cheese sauce—true story.
Easy to make: You can prep everything in under 20 minutes and let the oven do the rest.
Great for meal prep: This reheats like a dream, so you can make it ahead for busy weeknights or pack it for lunch.
Customizable: Add extra veggies, swap the cheese, or use turkey instead of chicken—it’s super forgiving.

This is the kind of recipe that makes you feel like you’ve got your life together. It’s hearty, it’s delicious, and it’s actually pretty healthy. What more could you want?

What Ingredients You’ll Need

This casserole is all about simple ingredients that come together for big flavor. Here’s what you’ll need:

Chicken (3 cups, cooked and shredded): Leftover rotisserie chicken works perfectly, but you can also cook and shred your own. Just make sure it’s seasoned well—salt and pepper go a long way.
Broccoli (4 cups, chopped): Fresh is best, but frozen works too. If using frozen, thaw and pat dry first to avoid excess water.
Cream cheese (8 oz): Full-fat for maximum creaminess. Let it soften at room temperature before mixing.
Heavy cream (½ cup): This is the base of the sauce and makes it rich and silky. If you want a lighter option, you can use half-and-half, but the texture won’t be quite as decadent.
Shredded cheese (2 cups): Cheddar is my go-to, but feel free to mix it up! Gruyere or mozzarella make excellent additions.
Garlic powder (1 tsp): Adds depth without the effort of fresh garlic—because sometimes you just want to keep things simple.
Onion powder (1 tsp): It gives a subtle sweetness and rounds out the flavors beautifully.
Salt and pepper: Season to taste—it’s the little things that make the biggest difference.

Optional but amazing:

Crushed pork rinds (½ cup): For a crunchy topping that’s totally low-carb.
Bacon bits (¼ cup): Because bacon makes everything better.

Quick note: If you’re trying to stretch this recipe, you can add extra veggies like cauliflower, spinach, or mushrooms. Just make sure they’re cooked or steamed so they don’t release too much water into the casserole.

Equipment Needed

You don’t need a fancy kitchen setup for this recipe—just the basics:

9×13-inch casserole dish: I use a glass one because it’s easy to clean and looks nice for serving.
Mixing bowls: One for the sauce and one for tossing the broccoli and chicken.
Whisk: To make the creamy sauce nice and smooth.
Spatula: For spreading the sauce and scraping every last bit out of the bowl.

Pro tip: If you don’t have a whisk, a fork works fine for mixing the sauce. Just make sure everything is blended smoothly—no lumps allowed!

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s exactly how I make this Creamy Chicken Broccoli Casserole:

Preheat the oven: Set your oven to 375°F (190°C). Grease your casserole dish with butter or cooking spray to prevent sticking.
Prepare the broccoli: If using fresh broccoli, steam or blanch it for 3-4 minutes until slightly tender but still bright green. If using frozen, thaw and pat dry to remove excess moisture.
Mix the sauce: In a large bowl, whisk together the softened cream cheese, heavy cream, garlic powder, onion powder, and a pinch of salt and pepper. It should be smooth and creamy.
Combine the chicken and broccoli: In another bowl, toss the shredded chicken and prepared broccoli together. Pour the creamy sauce over the mixture and stir until everything is coated evenly.
Assemble the casserole: Transfer the chicken and broccoli mixture into your prepared dish. Spread it out evenly, then sprinkle the shredded cheese on top. If using crushed pork rinds or bacon bits, sprinkle them over the cheese for extra crunch.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. You’ll know it’s done when your kitchen smells like cheesy heaven.
Cool slightly and serve: Let the casserole cool for about 5 minutes before serving. Trust me, it’s worth the wait. Cut into squares and enjoy!

My Best Tips & Techniques

I’ve made this casserole more times than I can count, and here are my secrets for getting it just right:

Don’t skip pre-cooking the broccoli: If you skip this step, you might end up with watery casserole. A quick steam or blanch keeps it tender without being soggy.
Season at every step: Don’t just rely on the cheese and sauce for flavor—season the chicken and broccoli before mixing them together for the best results.
Use freshly shredded cheese: Pre-shredded cheese is convenient, but it often has added starches that can make your sauce less creamy.
Let it rest: This casserole sets up and tastes even better after it rests for a few minutes post-baking.
Double the batch: This freezes really well, so I often make two casseroles at once—one for now and one for later.

Oh, and if you want to make this extra fancy, sprinkle parsley or chives on top before serving. It’s the little touches that make a big difference!

Ways to Mix It Up

Here’s where you can get creative with this recipe. I’ve tested these variations, and they’re all amazing:

Buffalo Style: Add ¼ cup buffalo sauce to the cream cheese mixture and sprinkle blue cheese crumbles on top. Perfect for game day!
Mushroom Lover’s Version: Sauté 1 cup sliced mushrooms and mix them in with the chicken and broccoli.
Cauliflower Swap: Replace the broccoli with cauliflower for a slightly milder flavor. My husband actually prefers it this way!
Extra Veggies: Toss in spinach, zucchini, or diced bell peppers for a colorful twist.
Tex-Mex Twist: Add 1 teaspoon chili powder and ½ teaspoon cumin to the sauce. Use Monterey Jack cheese and top with sliced jalapeños.

Don’t be afraid to experiment—you might just discover your new favorite version!

Serving Ideas & Storage

Here’s how to serve and store this casserole:

Serving Suggestions

Simple and classic: Serve warm with a side salad for a balanced meal.
Brunch option: Pair with scrambled eggs or a fried egg on top—it’s surprisingly delicious!
Party style: Serve in small ramekins for individual portions at gatherings.

Storage Instructions

Fridge: Store in an airtight container for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes.
Freezer: Freeze leftovers in portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 15-20 minutes.

Pro tip: If you’re reheating in the oven, add a sprinkle of cheese on top for extra melty goodness.

Nutritional Info & Health Benefits

Here’s why this casserole is a great choice for low-carb comfort food:

Nutritional Info (Per Serving)
Calories: ~320
Protein: 25g
Carbs: 6g
Fat: 22g

High in protein: Keeps you full and satisfied.
Low in carbs: Perfect for keto or low-carb diets.
Rich in vitamins: Broccoli adds fiber, vitamin C, and potassium.

It’s comfort food without the guilt. Win-win!

Final Thoughts

So that’s my Creamy Chicken Broccoli Casserole recipe! It’s easy, comforting, and totally customizable—everything you want in a weeknight dinner. Whether you’re making it for your family, meal prepping, or just looking for something warm and satisfying, this recipe is guaranteed to hit the spot.

Make it your own by trying the variations, adding your favorite ingredients, or doubling the batch for leftovers. And if you give it a try, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking! Hope you love this as much as I do.

FAQs

Q: Can I use frozen broccoli?

A: Yes! Just make sure to thaw it completely and pat it dry to avoid excess water in the casserole.

Q: Can I make this ahead of time?

A: Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven and add 5-10 minutes to the cooking time.

Q: Can I use turkey instead of chicken?

A: Definitely! Shredded turkey works just as well and is a great way to use Thanksgiving leftovers.

Q: How do I make it dairy-free?

A: Swap the cream cheese for a dairy-free alternative (like almond or cashew cream cheese) and use unsweetened almond milk instead of heavy cream. The texture will be slightly lighter, but still delicious!

Q: Can I double the recipe?

A: Yes! Use a larger baking dish or divide it into two 9×13 pans. The baking time should stay the same.

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