You know that moment at 5:37 p.m. when everyone’s hungry, the fridge looks like a science experiment, and your energy’s at 3%? This casserole fixes that—without a side of carb coma. It’s creamy, cheesy, and loaded with protein, but still light enough that you won’t need a nap afterward.
The best part: it tastes like comfort food from a diner but cooks like a weeknight hack. Your family gets seconds, you get compliments, and your macros don’t fall apart. Win-win-win.
Why This Recipe Works
This casserole hits the trifecta: flavor, speed, and nutrition.
Using rotisserie chicken or leftover chicken cuts prep time in half, while broccoli adds volume and crunch without the carbs. A silky, tangy cheese sauce binds everything together so it tastes indulgent—minus the pasta or rice.
Instead of relying on flour, the sauce uses cream cheese and heavy cream for thickness, keeping it low-carb but ultra satisfying. Sharp cheddar brings punchy flavor so you can use less and still feel decadent.
And yes, the top gets golden-bubbly in the oven, because we have standards.
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie works great)
- 4 cups broccoli florets (fresh or frozen, cut bite-sized)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 6 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 cup grated Parmesan, divided
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional topping: 2 tablespoons crushed pork rinds or almond flour for crunch
- Fresh parsley or chives, chopped (for garnish)
Step-by-Step Instructions
- Preheat the oven. Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Blanch the broccoli. Bring salted water to a boil and cook broccoli for 2–3 minutes until bright green and just tender. Drain and pat dry. (If using frozen, thaw and squeeze out excess moisture.)
- Sauté aromatics. In a skillet over medium heat, add olive oil.
Sauté the chopped onion for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Make the sauce base. Lower heat to medium-low. Stir in cream cheese until it starts melting and looks silky.
- Thin and flavor the sauce. Whisk in heavy cream and chicken broth until smooth.
Add Dijon, smoked paprika, onion powder, garlic powder, and a pinch of salt and pepper. Simmer 2–3 minutes to slightly thicken.
- Add the cheeses. Stir in 1 cup cheddar and 1/4 cup Parmesan until melted and glossy. Taste and adjust seasoning.
The sauce should be bold—this flavors all the broccoli and chicken.
- Assemble. In a large bowl, combine chicken and broccoli. Pour the cheese sauce over and toss to coat evenly. Transfer mixture to the prepared baking dish.
- Top it. Sprinkle remaining 1/2 cup cheddar and 1/4 cup Parmesan over the top.
If you want crunch, add crushed pork rinds or almond flour.
- Bake. Cook for 15–18 minutes until bubbly and the top is golden. For extra browning, broil 1–2 minutes at the end. Keep an eye on it—golden is good, burnt is tragic.
- Rest and serve. Let it sit 5 minutes so it sets.
Garnish with parsley or chives. Serve hot.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Oven at 350°F for 12–15 minutes or microwave in 60–90 second bursts, stirring halfway.
If it looks dry, add a splash of cream or broth before reheating.
What’s Great About This
- Low-carb, high-protein: You’ll stay full without the carb crash. FYI, it’s keto-friendly.
- Weeknight-fast: Using pre-cooked chicken turns this into a 30-minute meal.
- Kid-approved flavors: Cheesy + creamy = fewer dinner negotiations.
- Make-ahead friendly: Assemble earlier, bake before dinner. Meal prep without the “meal prep” vibes.
- One-dish cleanup: Minimal mess, maximal payoff.
IMO, that’s the dream.
Common Mistakes to Avoid
- Watery casserole: Dry the broccoli well. Excess moisture dilutes the sauce and ruins the texture.
- Under-seasoned sauce: Taste as you go. The sauce needs to be slightly saltier than you think because it coats lots of broccoli and chicken.
- Overcooking chicken: Use pre-cooked chicken and only bake until bubbly.
Long bake times = dry, sad bites.
- Skipping the fat: Don’t swap cream for milk; it thins the sauce and adds carbs. Cream is the thickener here.
- Using mild cheese only: Sharp cheddar matters. It delivers big flavor with less cheese.
Alternatives
- Protein swaps: Use shredded turkey, ground chicken, or cooked Italian sausage.
Rotisserie turkey after the holidays? Chef’s kiss.
- Veggie mix-ups: Try cauliflower florets, spinach (squeezed dry), or zucchini (salt and drain first to avoid sogginess). A broccoli-cauliflower combo is clutch.
- Dairy tweaks: Swap cheddar for Gruyère, pepper jack, or a cheddar–mozz mix.
Add 1–2 tablespoons cream cheese more for extra richness.
- Heat level: Add red pepper flakes, diced jalapeños, or a pinch of cayenne if you like a kick.
- Topping ideas: Crushed pork rinds for keto crunch, almond flour toasted in butter, or extra Parmesan for a salty crust.
- Lighter version: Use half-and-half plus a little extra cream cheese to thicken. Not as low-carb as heavy cream, but still friendly.
FAQ
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours.
When ready to bake, add 5–8 extra minutes since it’s starting cold. Wait to add crunchy toppings until just before baking to keep them crisp.
Do I have to blanch the broccoli?
It’s highly recommended. Blanching keeps the broccoli bright, tender-crisp, and less watery.
If you skip it, at least steam lightly or microwave until just tender and pat dry thoroughly.
What if I don’t have cream cheese?
Use mascarpone or full-fat ricotta blended smooth, and simmer a bit longer to thicken. You can also add a small pinch of xanthan gum (about 1/8 teaspoon) to stabilize the sauce—stir well to avoid clumps.
Is this casserole spicy?
Not by default. It’s cozy and cheesy with smoky notes from paprika.
If you want heat, add cayenne or use pepper jack cheese.
How do I keep the cheese sauce from getting grainy?
Use lower heat and add cheese gradually. Avoid pre-shredded cheese that has anti-caking agents; shredding your own melts smoother. Don’t boil the sauce after the cheese goes in—gentle heat keeps it creamy.
Can I freeze it unbaked?
Yes.
Assemble in a freezer-safe dish, skip the crunchy topping, wrap tightly, and freeze up to 2 months. Thaw overnight and bake as directed, adding 10–15 minutes as needed. Add topping in the last 15 minutes.
What sides go well with this?
A crisp green salad with lemony vinaigrette, roasted green beans, or a quick cucumber-dill salad.
If carbs are welcome, buttered sourdough or garlic knots make it restaurant-level cozy.
Wrapping Up
This Cheesy Low-Carb Chicken & Broccoli Casserole is the weeknight ace you keep in your back pocket. It’s fast, foolproof, and tastes like comfort with none of the carb hangover. Keep cooked chicken on hand, grab a bag of broccoli, and you’re 30 minutes away from the kind of dinner that gets applause.
Make it once and it’ll slide into your repeat lineup—because who doesn’t want easy, cheesy, and family-approved?
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