Easy Low Carb Chicken Casserole in 30 Minutes – Irresistible Comfort

Oh, let me tell you about my weeknight lifesaver—this Easy Low Carb Chicken Casserole. It’s the dish I throw together when I’m racing home from work, starving, and *refusing* to order takeout (again). The magic? It’s creamy, cheesy, and packed with protein, but without the carb coma. I stumbled onto this combo one desperate evening when my fridge held nothing but leftover rotisserie chicken and a sad-looking broccoli crown. Twenty minutes later? Pure comfort in a baking dish. Now it’s my go-to when I need something satisfying that won’t derail my healthy eating. Trust me, even the pickiest eaters won’t miss the carbs!

Why You’ll Love This Easy Low Carb Chicken Casserole

Let me count the ways this dish will become your new favorite:

• Weeknight warrior: You’re 35 minutes away from dinner—max. No fancy skills needed.
• Creamy without carbs: That luscious cheese sauce? Pure protein-powered magic.
• Sneaky veggie boost: Broccoli disappears under all that cheesy goodness (shhh).
• Leftover transformer: Swap chicken for turkey, broccoli for zucchini—it always works.

Seriously, it’s the dump-and-bake hero your busy life deserves.

Ingredients for Easy Low Carb Chicken Casserole

Here’s what you’ll need to make this dreamy dish happen (I’ve included my little prep notes because, let’s be real, shortcuts are life):

• 2 cups cooked chicken, shredded (rotisserie chicken is my lazy-day secret weapon)
• 1 cup broccoli florets (fresh or frozen—no judgment here)
• 1/2 cup heavy cream (full-fat for keto magic)
• 1/2 cup shredded cheddar cheese (the sharper, the better in my book)
• 1/4 cup grated Parmesan (the powdery kind that melts like a dream)
• 1 tsp garlic powder (or 2 cloves fresh if you’re feeling fancy)
• 1 tsp onion powder (don’t skip—it’s the flavor booster)
• Salt and pepper (to taste, but be generous—it makes everything better)

That’s it! Simple ingredients, big flavor—just the way I like my weeknight meals.

How to Make Easy Low Carb Chicken Casserole

Okay, let’s get cooking! This is where the magic happens—and by magic, I mean minimal effort for maximum deliciousness. Here’s exactly how I make it, step by step (with all my little tricks sprinkled in).

Prep the Chicken and Veggies

First things first: if you’re using rotisserie chicken (my weeknight hero), just shred it with two forks—no need to be perfect, rustic chunks are fine. For fresh chicken, I like to poach a couple breasts in broth while I prep everything else. As for the broccoli? Chop florets into bite-sized pieces (frozen works too—just thaw and pat dry so you don’t water down the sauce). Pro tip: microwave frozen broccoli for 1 minute first to take the icy edge off!

Mix and Layer Ingredients

Now grab your biggest mixing bowl—this is a one-bowl wonder! Dump in the chicken, broccoli, heavy cream, and all those spices. Here’s my secret: mix with your hands (clean ones, obviously). You’ll feel when everything’s evenly coated—no sad, unseasoned bites! Pour it all into a greased 9×9 baking dish, then shower with that glorious cheese blend. Want extra crunch? Push some cheese to the edges where it’ll get golden and crispy.

Bake to Perfection

Pop it in the center rack of your preheated 375°F oven—no peeking for at least 20 minutes! You’ll know it’s done when the cheese is bubbling like a little lava pit and the edges start turning that perfect golden brown. If you’re feeling fancy, broil for 1-2 minutes at the end (watch closely—cheese burns fast!). Let it sit 5 minutes before serving—this keeps all that creamy goodness from running everywhere when you cut in.

Expert Tips for the Best Easy Low Carb Chicken Casserole

After making this casserole approximately a zillion times (okay, maybe 37), here are my tried-and-true tricks:

• Garlic upgrade: Swap powder for 2 minced fresh cloves—it’ll smell amazing while baking.
• Bacon bonus: Crumble 3 slices of cooked bacon into the mix for salty crunch.
• Golden touch: Broil for 90 seconds at the end—just until the cheese gets those irresistible brown spots.
• Herb flair: Stir 1 tsp dried thyme into the cream mixture for cozy depth.

These little tweaks take it from good to “wait, this is low carb?!” amazing.

Ingredient Substitutions & Variations

Listen, life happens—sometimes you’re out of cream or the broccoli looks tragic. Here’s how to pivot without losing that cozy casserole vibe:

• Cream swap: Almond milk works in a pinch (use 1/3 cup + 1 tbsp cream cheese to keep it rich).
• Veggie shuffle: Swap broccoli for spinach (squeeze dry!) or cauliflower—frozen works too, just thaw first.
• Keto boost: Stir in 1/4 cup crumbled feta for extra fat bombs that melt into the sauce beautifully.

See? No stress—just tasty adaptations.

Serving Suggestions for Easy Low Carb Chicken Casserole

This casserole shines all on its own, but here’s how I love to round out the meal without wrecking those low-carb vibes:

• Cauliflower rice (to soak up that creamy sauce—it’s heavenly)
• Simple side salad with tangy vinaigrette to cut through the richness
• Roasted asparagus for an extra veggie boost (toss with olive oil while the casserole bakes)

That’s it—no fuss, just deliciousness! If you are looking for more low-carb vegetable ideas, check out my crispy cauliflower and broccoli recipe.

Storing and Reheating Your Easy Low Carb Chicken Casserole

Here’s the beautiful thing about this casserole—it might taste even better the next day! Store leftovers in an airtight container (I swear by glass ones—no weird plastic smells). In the fridge, it’ll stay fresh for 3-4 days. Freeze individual portions for up to 2 months—just thaw overnight in the fridge before reheating.

When it’s time to reheat, don’t just nuke it! Sprinkle a teaspoon of water or cream over the top to keep it moist. Microwave at 50% power for 2 minutes, stir, then go another minute. Or pop it in a 350°F oven for 10-15 minutes until warmed through. That cheese will get melty all over again!

Easy Low Carb Chicken Casserole Nutritional Information

Now, let’s talk numbers—because I know you’re wondering! These are estimates (your exact cheese-to-chicken ratio may vary), but per serving you’re looking at roughly:

• 320 calories
• 22g fat (12g saturated—hello, glorious cheese!)
• 6g carbs (with 2g fiber, so really just 4g net carbs—win!)
• 25g protein (that chicken is doing the heavy lifting)

Not bad for something that tastes this indulgent, right? Always check your specific ingredients if you’re tracking closely. You can find more recipe ideas on my Pinterest page.

Frequently Asked Questions

I’ve gotten so many questions about this casserole over the years—here are the ones that pop up most often with my real-world answers:

Can I make this dairy-free?
Yes! Swap heavy cream for full-fat coconut milk (the canned kind) and use dairy-free cheese. The texture changes slightly, but it’s still delicious. I’ve even used nutritional yeast instead of Parmesan for a cheesy flavor without the dairy.

How long does it last in the fridge?
About 3-4 days in an airtight container. Pro tip: portion it out for easy lunches! The flavors actually deepen overnight—sometimes I think day-two casserole tastes even better. If you enjoy savory bakes, you might also like my savory cabbage and beef bake.

Can I freeze this low carb casserole?
Absolutely! Freeze individual servings for up to 2 months. Thaw in the fridge overnight, then reheat gently—add a splash of cream or broth to keep it moist. The broccoli gets a bit softer, but the cheesy goodness stays perfect.

What if I don’t have broccoli?
No stress! Cauliflower, zucchini, or even spinach work great. For spinach, squeeze out excess water first. Frozen veggies? Just thaw and pat dry—this recipe is seriously forgiving. For other vegetable ideas, check out the general blog section.

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