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!
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.
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)
Instructions
-
1Preheat your oven to 375°F (190°C).
-
2Spray a 9x13-inch baking dish with non-stick spray.
-
3If using rotisserie or pre-cooked chicken, shred or dice it and set aside.
-
4In a large skillet over medium heat, add the olive oil.
-
5Add the diced onion and cook for 2-3 minutes until softened.
-
6Stir in the minced garlic, broccoli florets, and red bell pepper; sauté for 3 more minutes until just tender.
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7Reduce heat to low and stir in cream cheese, sour cream, and heavy cream.
-
8Mix until the cream cheese melts and the sauce becomes smooth and creamy, about 2-3 minutes.
-
9Sprinkle in the Italian herbs, salt, black pepper, and smoked paprika.
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10In a large mixing bowl, combine the cooked chicken and creamy vegetable sauce. Toss everything together until evenly coated.
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11Spread the mixture evenly in the prepared baking dish.
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12Top with shredded cheddar and mozzarella cheese.
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13Bake uncovered for 20 minutes, or until the cheese is melted and bubbling.
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14Let cool for 5 minutes, garnish with fresh parsley if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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