Creamy, comforting, and surprisingly light — that’s how I describe this low carb chicken casserole. I first made it on a busy weeknight when I needed something that felt indulgent but stayed within my carbs. It checks both boxes: tender shredded chicken, soft broccoli and cauliflower, and a silky cream-cheese sauce under a golden cheese crust. It’s the kind of recipe people turn to for easy family dinners, potlucks, or when they want a make-ahead dish that reheats beautifully. If you also like simple low-carb breakfasts to pair with leftovers, try this low-carb cottage cheese breakfast for variety.
What makes this recipe special
This casserole is special because it blends convenience with comfort. The cream cheese and sour cream create a velvety sauce without flour or starches, so it’s naturally low carb. Using pre-cooked chicken keeps hands-on time minimal, and the combination of broccoli and cauliflower adds texture and nutrition without overpowering the mild chicken. It’s kid-friendly, freezer-friendly, and easy to scale up for a crowd.
“A family favorite on repeat — creamy, cozy, and low-carb without skimping on flavor.”
How this recipe comes together
Quick overview so you know what’s coming:
- Preheat the oven and grease your dish.
- Combine shredded chicken with blanched or lightly steamed broccoli and cauliflower.
- Whisk softened cream cheese with sour cream and seasonings until smooth.
- Stir sauce into the chicken mixture and loosen with chicken broth.
- Transfer to a baking dish, top with shredded cheese, and bake until bubbly and golden.
This short roadmap helps you prepare ingredients and equipment so the bake goes smoothly.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup broccoli florets (trimmed into bite-sized pieces)
- 1 cup cauliflower florets (trimmed to match broccoli)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Notes: For lower fat, use reduced-fat cream cheese and Greek yogurt in place of sour cream. If you’re short on broccoli, swap with extra cauliflower or some frozen mixed veggies (thawed and drained).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- In a large bowl, toss the cooked shredded chicken with the broccoli and cauliflower. Make sure the veggies are slightly tender (par-cooked or briefly steamed is best).
- In a separate bowl, beat the softened cream cheese and sour cream until smooth. Add garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Pour the cream mixture over the chicken and vegetables. Stir thoroughly so everything is evenly coated.
- Add the chicken broth gradually, stirring until you reach a saucy but not runny consistency. Adjust salt and pepper.
- Transfer the combined mixture to the prepared baking dish and smooth the top. Sprinkle the shredded cheese evenly over the casserole.
- Bake in the preheated oven for 25–30 minutes, until the center is bubbly and the cheese is melted and golden.
- Let the casserole rest 5 minutes before serving so it firms up slightly. Serve warm and enjoy!
Best ways to enjoy it
Serve this casserole straight from the oven with a crisp green salad to cut the richness. It also pairs well with:
- A simple arugula salad dressed with lemon vinaigrette.
- Roasted asparagus or sautéed green beans for extra veggies.
- Cauliflower rice for an all-low-carb meal if you want more volume.
For a casual family meal, scoop into bowls and top with a little chopped fresh parsley or sliced green onions to brighten flavors.
Storage and reheating tips
Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to 3–4 days. To reheat, place individual portions in a microwave-safe dish and microwave 1–2 minutes, stirring halfway. For oven reheating, cover with foil and warm at 325°F (160°C) until heated through, about 15–20 minutes.
To freeze: assemble the casserole but don’t bake. Wrap the dish tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking; you may need to add 5–10 extra minutes to the bake time if it’s still cold in the center. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Shred warm chicken: it shreds easier when slightly warm rather than cold.
- Don’t overcook the broccoli/cauliflower: they should be just tender before baking so they don’t turn mushy.
- Soften cream cheese at room temperature for a lump-free sauce. If you’re short on time, microwave in 10–15 second bursts.
- Use a mix of cheddar and mozzarella for flavor and meltiness. A little sharp cheddar adds character.
- If you want a crisp topping, broil for 1–2 minutes at the end, watching closely to avoid burning. Also check out this twist on savory breakfasts with these low-carb high-protein bagels if you’re planning brunch with leftovers.
Creative twists
- Buffalo Chicken: Fold in 2–3 tablespoons hot sauce and top with blue cheese crumbles.
- Mediterranean: Swap sour cream for Greek yogurt, add chopped sun-dried tomatoes, and finish with feta.
- Keto-Friendly Herb: Stir in chopped fresh dill and parsley, and use full-fat cream cheese for richer texture.
- Dairy-Free: Replace cream cheese and sour cream with a blended cashew cream and use dairy-free shredded cheese (texture will differ).
Your questions answered
Q: How long does this take from start to finish?
A: With pre-cooked chicken and quick-steamed veggies, plan for about 10–15 minutes of prep and 25–30 minutes of baking — roughly 40–50 minutes total.
Q: Can I use raw chicken?
A: You can, but I recommend cooking it first. Raw chicken will lengthen baking time and can dry out. Poach or roast breasts, shred, and then proceed for best texture.
Q: Is this safe to freeze after baking?
A: Yes, but the texture of the vegetables may soften after freezing. For best results, freeze unbaked and bake from thawed. Always cool fully before freezing.
Q: What if I don’t have cream cheese?
A: Full-fat ricotta blended with a touch of olive oil can work in a pinch, though the texture and flavor will be slightly different.
Q: How do I make this lower in sodium?
A: Use low-sodium chicken broth, skip adding extra salt until after baking, and choose a low-sodium shredded cheese.
Conclusion
This creamy low carb chicken casserole is a reliable weeknight hero — quick to assemble, comforting to eat, and flexible for many diets. If you want another creamy, keto-friendly chicken casserole idea to compare techniques and flavor profiles, see this Creamy keto chicken casserole – Family on Keto.
Print
Low Carb Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A creamy, comforting low carb chicken casserole with shredded chicken, broccoli, cauliflower, and a silky cream-cheese sauce.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup broccoli florets (trimmed into bite-sized pieces)
- 1 cup cauliflower florets (trimmed to match broccoli)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- In a large bowl, toss the cooked shredded chicken with the broccoli and cauliflower.
- In a separate bowl, beat the softened cream cheese and sour cream until smooth. Add garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Pour the cream mixture over the chicken and vegetables. Stir thoroughly to coat.
- Add chicken broth gradually, stirring until you reach a saucy consistency. Adjust seasoning.
- Transfer the mixture to the baking dish and smooth the top. Sprinkle with shredded cheese.
- Bake for 25–30 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For lower fat, use reduced-fat cream cheese and Greek yogurt instead of sour cream. If short on broccoli, substitute with extra cauliflower or mixed veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American