Hey y'all! If you're on the hunt for a meal that's both soul-soothing and guilt-free, this Creamy Low Carb Chicken Casserole has your back. It's rich, cheesy, and bursting with flavor, making it perfect for weeknights, meal prep, or impressing guests without the carb overload. You just can't beat a creamy, oven-baked casserole that comes together in less than 40 minutes. Let's get cooking!

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Why You'll Love This

Low Carb and Keto-Friendly: This casserole is packed with flavor but light on carbs, making it perfect for keto lifestyles.
Super Creamy Texture: Thanks to cream cheese and heavy cream, every bite is velvety smooth.
Quick and Easy: Ready in about 35 minutes with minimal prep work required.
Family-Friendly: Even picky eaters will dig into this cheesy, savory classic.
Perfect for Meal Prep: Stores and reheats beautifully for delicious leftovers.

Ingredients

3 cups cooked chicken breast, shredded or diced
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup broccoli florets (fresh or frozen)
½ cup red bell pepper, diced
4 ounces cream cheese, softened
½ cup sour cream
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 teaspoon dried Italian herbs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
Fresh parsley, chopped (optional, for garnish)

Directions

Prep Ingredients

Preheat your oven to 375°F (190°C).
Spray a 9x13-inch baking dish with non-stick spray.
If using rotisserie or pre-cooked chicken, shred or dice it and set aside.

Sauté the Veggies

In a large skillet over medium heat, add the olive oil.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, broccoli florets, and red bell pepper; sauté for 3 more minutes until just tender.

Make the Creamy Sauce

Reduce heat to low and stir in cream cheese, sour cream, and heavy cream.
Mix until the cream cheese melts and the sauce becomes smooth and creamy, about 2-3 minutes.
Sprinkle in the Italian herbs, salt, black pepper, and smoked paprika.

Assemble the Casserole

In a large mixing bowl, combine the cooked chicken and creamy vegetable sauce. Toss everything together until evenly coated.
Spread the mixture evenly in the prepared baking dish.
Top with shredded cheddar and mozzarella cheese.

Bake & Serve

Bake uncovered for 20 minutes, or until the cheese is melted and bubbling.
Let cool for 5 minutes, garnish with fresh parsley if desired, and serve warm.

Recipe Notes

If your broccoli is very large, chop it smaller so it cooks evenly.
Rotisserie chicken makes this recipe quicker and adds flavor.
For extra creamy results, make sure cream cheese is fully softened before mixing.

Variations

Swap broccoli for cauliflower florets or spinach for a different veggie twist.
Add cooked bacon or diced ham for a smoky flavor boost.
Use Monterey Jack or Gouda cheese for a unique cheesy profile.

Required Equipment

Large skillet
Mixing bowl
9x13-inch casserole dish
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Let casserole cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until hot.

Serving Recommendations

Pair with a light green salad or sautéed greens for a balanced meal.
Serve alongside roasted zucchini or cauliflower rice for extra low carb goodness.
Top with a dollop of sour cream and a sprinkle of fresh chives.

Pro Tips

For best texture, don't overbake; remove from the oven when the cheese is just bubbling.
Prep veggies and chicken ahead of time for an even faster assembly.
Let the casserole rest 5 minutes before serving to set and thicken the sauce.

FAQ

Can I make this creamy low carb chicken casserole ahead of time?

Absolutely! Prepare up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving for freshest flavor.

Can I freeze leftovers?

Yes, this casserole freezes well. Store in a freezer-safe container for up to 2 months. Thaw in fridge overnight and reheat thoroughly before serving.

Can I substitute the chicken for another protein?

Definitely! Try cooked turkey, leftover pork, or even rotisserie chicken for variety. Adjust seasoning as needed.