I make this casserole on busy weeknights when I need something warm, filling, and low-carb that the whole family will actually eat. It’s basically shreddy chicken, tender broccoli and cauliflower, and a creamy cheddar sauce that bakes up bubbly and golden in about half an hour. If you like comforting casseroles without the carb load, this one delivers—fast, forgiving, and easy to customize (I pair it often with other quick chicken recipes like Easy Honey Garlic Chicken when meal-planning).
Why you’ll love this dish
This casserole hits several marks: low in carbs, high in comfort, and ready with mostly pantry staples. It’s ideal for weeknight dinners, potlucks, or meal-prep lunches when you want something hearty that won’t spike blood sugar. Kids usually accept the creamy texture and melted cheddar, and adults appreciate the simple ingredient list and quick bake time.
“A simple, family-safe casserole — creamy, cheesy, and low-carb. I doubled it for a crowd and it disappeared.” — a dinner-table review
Reasons this recipe works:
- Minimal hands-on time: toss, mix, bake.
- Uses cooked chicken (leftovers or rotisserie) so supper comes together quickly.
- Easy to scale for more mouths or to make ahead and freeze.
- Low-carb and keto-friendly while still feeling indulgent.
How this recipe comes together
This is a straightforward assembly-and-bake recipe. First you preheat the oven and roughly prepare the veggies and chicken. Then you make a smooth, tangy base by blending cream cheese with sour cream and half the cheddar. Toss the shredded chicken, chopped broccoli and cauliflower, onion, and seasonings; combine with the creamy mixture; transfer to a greased dish; top with remaining cheddar and bake until bubbly and golden.
What to expect at each step:
- Prep: chop veggies and shred or pull apart cooked chicken.
- Binder: cream cheese + sour cream create the cohesive, creamy texture.
- Bake: 25–30 minutes at 350°F (175°C) melts the cheese and softens the veg without turning everything mushy.
Key ingredients
- Shredded cooked chicken — rotisserie chicken or poached chicken breast works great.
- Chopped broccoli — small florets so they cook evenly.
- Chopped cauliflower — matches broccoli texture and keeps carbs down.
- Diced onion — white or yellow; finely chopped so it softens during baking.
- Cream cheese — softened for easy blending; full-fat gives best texture.
- Sour cream — adds tang and thins the cream cheese just enough.
- Shredded cheddar cheese — divided (half folded in, half for topping).
- Garlic powder — for savory depth.
- Salt and pepper — to taste.
Ingredient notes and substitutions:
- Swap Greek yogurt (full-fat) for sour cream for a tangier, protein-rich option.
- Use pre-cut frozen broccoli/cauliflower (thawed and patted dry) if short on time.
- For dairy-free, try a cashew cream and dairy-free cheddar, but texture will change.
- If you want extra richness, stir in 1/4 cup grated Parmesan.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish (or similar size).
- In a large mixing bowl, combine shredded chicken, chopped broccoli, chopped cauliflower, and diced onion. Sprinkle with garlic powder, salt, and pepper. Toss until evenly seasoned.
- In a separate bowl, beat the softened cream cheese and sour cream together until smooth. Stir in half of the shredded cheddar until combined.
- Fold the cheesy cream mixture into the chicken-vegetable bowl until everything is evenly coated. Transfer the mixture to the prepared casserole dish and spread it out.
- Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes, until the cheese is bubbly and the top is lightly golden. If you like a crispier top, broil for 1–2 minutes—watch closely.
- Let the casserole cool 5–10 minutes before serving so it firms up slightly and slices cleanly.
Best ways to enjoy it
This casserole is great on its own as a low-carb main or served with simple sides for a fuller plate.
Serving suggestions:
- A crisp green salad with lemon vinaigrette balances the richness.
- Cauliflower rice or sautéed spinach for more greens without added carbs.
- For a cozy family meal, pair with warm garlic butter mushrooms or roasted Brussels sprouts.
You can also use this casserole as a filling for a low-carb pot pie: portion into ramekins and top with a cheese-and-egg “crust” or almond-flour biscuit before baking. If you want other chicken ideas on short notice, try this Easy Honey Garlic Chicken for a complementary flavor profile.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through (about 10–15 minutes for a portion).
- Freeze: Cool completely, then freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat without drying: Add a splash of chicken broth or a few teaspoons of sour cream on top of the portion before reheating to preserve creaminess.
- Food safety: Keep cooked chicken and casserole out of the 40–140°F danger zone. Cool leftovers within two hours and refrigerate promptly.
Pro chef tips
- Don’t overcook the vegetables before baking; they only need to soften in the oven. If using frozen veg, thaw and drain thoroughly to avoid a watery casserole.
- Soften cream cheese to room temperature for easier mixing—microwave in 10-second bursts if needed.
- Use freshly shredded cheddar (not pre-shredded) for better melting and creamier texture—pre-shredded often contains anti-caking agents that can affect melt.
- Taste and adjust seasoning after mixing; the cheese adds salt, so you may need less than expected.
- To get a golden top without broiling, bake uncovered for the last 5–10 minutes.
Creative twists
- Buffalo-style: Stir in 1/3 cup hot sauce and top with blue cheese crumbles and sliced green onions.
- Mexican-inspired: Add 1 tsp cumin, 1/2 tsp smoked paprika, and swap half the cheddar for pepper jack; serve with sliced avocado.
- Broccoli-only or cauliflower-only: Use one vegetable for a simpler texture profile.
- Add-ins: Stir in cooked bacon, sautéed mushrooms, or diced roasted red peppers for more flavor and texture.
Your questions answered
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but you’ll need to cook it first. Poach or roast chicken breasts, shred, then proceed—raw chicken won’t cook through properly in the 25–30 minute bake and could dry out.
Q: Is this casserole keto-friendly?
A: Yes. With chicken, low-carb veggies, and full-fat dairy, this dish is suitable for keto when eaten in appropriate portion sizes.
Q: Can I make this ahead and bake later?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting chilled.
Q: How can I reduce sodium?
A: Use low-sodium cheese (or cut down the total amount), avoid added salt, and season lightly; consider rinsing frozen vegetables to reduce any added sodium from packaging.
Conclusion
If you want a reliable, cheesy, low-carb weeknight winner, this Easy Low Carb Chicken Casserole is hard to beat—quick to assemble, forgiving, and endlessly adaptable. For another take on a family-friendly chicken dinner with bold flavor, check out Low Carb Chicken Casserole – That Low Carb Life (Low Carb Chicken Casserole – That Low Carb Life).
Easy Low Carb Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- In a large mixing bowl, combine shredded chicken, chopped broccoli, chopped cauliflower, and diced onion. Sprinkle with garlic powder, salt, and pepper. Toss until evenly seasoned.
- In a separate bowl, beat the softened cream cheese and sour cream together until smooth. Stir in half of the shredded cheddar until combined.
- Fold the cheesy cream mixture into the chicken-vegetable bowl until everything is evenly coated. Transfer the mixture to the prepared casserole dish and spread it out.
- Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes, until the cheese is bubbly and the top is lightly golden. Optionally, broil for 1–2 minutes for a crispier top, watching closely.
- Let the casserole cool for 5–10 minutes before serving for easier slicing.