Low-Carb Chicken Casserole
I’ve made dozens of casseroles over the years, but this Low-Carb Chicken Casserole is one of those rare dishes that manages to be incredibly cozy, deeply satisfying, and surprisingly healthy all at once. The first time I pulled it from the oven, the bubbly cheese and crispy bacon lured my family to the kitchen before I could even grab the plates. It was love at first bite—and now it’s part of our regular dinner rotation.
What I adore about this recipe is how it combines everything I want in a comfort meal: rich cheese, tender chicken, and a creamy sauce, all with pops of green from the broccoli. And the best part? It’s low-carb without tasting like it’s missing anything. Every forkful delivers that creamy-cheesy-bacon-y goodness we all crave, while keeping things lighter and more balanced.
Whenever I’m planning meals for a busy week, I know I can rely on this casserole. It reheats beautifully, it fills you up without that heavy, sluggish feeling, and everyone from picky kids to low-carb-eating adults will happily clear their plates. This is more than just a recipe—it’s a dependable dinner hero.
Why You’ll Love This Low-Carb Chicken Casserole
This casserole is rich and creamy with just the right amount of texture thanks to the broccoli and crispy bacon on top. It’s the kind of meal you can prep ahead of time and throw into the oven when you’re ready to relax. It fits seamlessly into keto or low-carb lifestyles without sacrificing flavor or satisfaction. Even better, it only uses simple ingredients you probably already have in your kitchen.
How to Make the Low-Carb Chicken Casserole
Step 1: Cook Your Chicken
You can use pre-cooked rotisserie chicken or quickly boil chicken breasts until tender. Shred or chop the meat into bite-sized chunks.
Step 2: Prep the Veggies
Steam or microwave broccoli florets until just tender. You want them to still have a little crunch so they don’t get mushy in the oven.
Step 3: Make the Sauce
In a large bowl, mix cream cheese, sour cream, shredded cheddar, garlic powder, and a little mustard for a tangy kick. Stir in your cooked chicken and broccoli.
Step 4: Assemble and Bake
Transfer everything to a greased casserole dish. Top with more cheese and sprinkle with crumbled cooked bacon. Bake at 375°F until bubbly and golden, about 20 minutes.
Recipe Variations and Possible Substitutions
If you’re dairy-free, you can substitute with dairy-free cream cheese and shredded alternatives. Cauliflower makes a great swap for broccoli if you prefer a milder vegetable. Want to spice things up? Add some chopped jalapeños or a dash of hot sauce into the cheese mixture. You can also toss in mushrooms or spinach for extra nutrients and variety. Don’t eat pork? Turkey bacon or even smoked chicken works beautifully in place of traditional bacon.
Serving and Pairing Suggestions
I love serving this casserole with a side salad tossed in olive oil and lemon for a light contrast to the rich, cheesy base. A side of roasted Brussels sprouts or green beans is a great way to add more fiber and color to your plate. For brunch, you can even pair a small slice of this casserole with scrambled eggs and avocado for a super satisfying meal.
Storage and Reheating Tips
Let the casserole cool before transferring to an airtight container. It keeps in the fridge for up to 4 days. When reheating, cover with foil and bake at 350°F for about 15 minutes or microwave in short intervals. It also freezes well. Just wrap individual portions tightly and store for up to 3 months. Thaw overnight before reheating.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely. Prepare everything up to the baking step, cover it, and refrigerate. When you’re ready, just bake as directed.
Can I use frozen broccoli?
Yes, just make sure to thaw and drain it well to avoid excess moisture.
What kind of chicken works best?
I usually go with shredded rotisserie chicken for ease, but baked or boiled chicken breasts or thighs work great too.
How do I make it spicier?
Add a pinch of cayenne or some chopped jalapeños to the mix before baking.
Can I double the recipe?
Definitely. Use a larger baking dish and add a few extra minutes to the cooking time to ensure it heats through.
Related Recipe You’ll Like
If you’re into low-carb comfort food, don’t miss my Cheesy Cauliflower Bake. It’s just as creamy, just as cheesy, and totally satisfying without the carbs.
Save and Share This Recipe for Later
Love this Low-Carb Chicken Casserole? Be sure to pin it to your favorite recipe board on Pinterest so it’s ready when you need a quick and hearty dinner. Don’t forget to share it on Facebook and Instagram to spread the low-carb love with your friends and family!
Low-Carb Chicken Casserole
This Low-Carb Chicken Casserole is a creamy, cheesy, and protein-rich dinner that fits perfectly into keto and low-carb lifestyles. Made with shredded chicken, tender broccoli, crispy bacon, and a rich cheese sauce, it's a baked one-dish meal that's comforting and family-friendly. Great for meal prep, this casserole reheats like a dream and is versatile enough for weeknight dinners or make-ahead lunches. It's low in carbs but high in flavor, making it a staple recipe you'll want to revisit week after week.
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups broccoli florets, steamed
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 6 slices cooked bacon, crumbled
Instructions
- Preheat the oven to 375°F (190°C) and grease a medium-sized casserole dish.
- In a large bowl, combine the softened cream cheese, sour cream, 1.5 cups of shredded cheddar, garlic powder, Dijon mustard, salt, and pepper.
- Fold in the cooked shredded chicken and steamed broccoli until everything is well-coated.
- Pour the mixture into the prepared casserole dish and spread it out evenly.
- Top with the remaining 0.5 cup of cheddar cheese and sprinkle the crumbled bacon over the top.
- Bake for 20 minutes or until the cheese is bubbly and golden on top.
- Let it cool for 5 minutes before serving.
Notes
- You can substitute the broccoli with cauliflower or spinach for variety.
- For a spicier version, mix in a chopped jalapeño or a pinch of cayenne pepper.
- This recipe freezes well. Store individual portions for up to 3 months.
- Best served with a fresh green salad or roasted vegetables.
- Be sure all ingredients are low-carb compliant if following a strict keto diet.
