When you want comfort food vibes but you’re keeping it low carb, this chicken casserole is the move. It’s creamy, cheesy, and the kind of dinner that feels like a cozy blanket—without the pasta, rice, or mystery carbs.
This one’s also weeknight-friendly: a quick sauté, a simple sauce, then the oven does the rest. Bonus: it reheats like a dream, so future-you is covered.
Why You’ll Love This
It tastes like the classic creamy casserole you grew up with, but it’s built around protein, veggies, and a rich (not watery) sauce—so you get maximum comfort with minimal carbs and minimal effort.
Ingredients
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 8 ounces mushrooms, sliced (baby bella or white)
- 4 cups broccoli florets (fresh or frozen)
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- Optional topping: 1/2 cup crushed pork rinds OR 1/2 cup almond flour (for a “breadcrumb” vibe)
- Optional garnish: chopped parsley or sliced green onions
How to Make It
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with a little olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic for 30 seconds.
- Add chicken pieces to the skillet. Season with Italian seasoning, smoked paprika, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is mostly cooked through (it will finish in the oven). Transfer the chicken mixture to a large bowl.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté mushrooms for 4–5 minutes until they release moisture and start to brown. Add mushrooms to the bowl with the chicken.
- If using fresh broccoli: microwave florets with a splash of water for 2–3 minutes to slightly soften, then drain well. If using frozen broccoli: thaw and squeeze out excess water (this matters for a thick, creamy casserole). Add broccoli to the bowl.
- Make the sauce: reduce heat to medium. In the same skillet, whisk together cream cheese, heavy cream, and chicken broth until smooth and creamy. Turn off the heat and stir in 1 cup cheddar, mozzarella, and Parmesan until melted.
- Pour the sauce over the chicken and veggies and stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish. Top with remaining 1/2 cup cheddar. If you want a crunchy top, sprinkle on crushed pork rinds or almond flour.
- Bake for 18–22 minutes, until bubbly around the edges and lightly golden on top. Rest for 5–10 minutes before serving so it sets (and doesn’t lava-slide onto your plate).
Tips for the Best Results
- Drain your broccoli like it owes you money. Extra water is the fastest way to turn a creamy casserole into soup.
- Use chicken thighs if you want maximum juicy comfort-food energy. Breasts work great too—just don’t overcook them.
- Shred your own cheese if you can. Pre-shredded has anti-caking agents that can make the sauce less smooth.
- Keep the sauce on medium (not high) when melting cheese to prevent graininess.
- Let it rest before serving. The sauce thickens as it cools slightly, and the slices hold together better.
- For extra flavor, add a pinch of red pepper flakes or a small squeeze of lemon at the end to brighten the richness.
Variations
- “Chicken Alfredo” vibe: swap cheddar for more mozzarella, add extra Parmesan, and stir in 1/4 teaspoon nutmeg.
- Bacon ranch moment: add 4–6 slices cooked, chopped bacon and 1–2 teaspoons ranch seasoning to the sauce.
- Buffalo style: replace 1/4 cup broth with 1/4 cup buffalo sauce and use a cheddar-mozzarella blend.
- More veggie-loaded: add spinach (2 big handfuls) or chopped zucchini (sauté first so it doesn’t water out).
- Dairy-light (still creamy): use half-and-half instead of heavy cream and reduce cheese slightly; it won’t be as rich but still tastes like comfort food.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 45-second bursts, stirring in between, or warm in a 350°F oven until hot. If it thickens a lot, add a small splash of broth or cream to loosen the sauce.
FAQ
How low carb is this chicken casserole?
It’s naturally low carb because the “bulk” comes from chicken, broccoli, and mushrooms instead of pasta or rice. Exact carbs depend on your brands and whether you add toppings like almond flour, but it’s a solid option for low-carb weeknights.
Can I use rotisserie chicken to make it faster?
Yes. Skip the chicken cooking step and use about 3–4 cups shredded rotisserie chicken. You can still sauté the onion, garlic, and mushrooms for flavor, then stir in the chicken with the sauce and bake as directed.
What can I use instead of heavy cream?
Half-and-half works, and unsweetened canned coconut milk can also work in a pinch (it will add a slight coconut note). If you go thinner, keep an eye on bake time and consider using a little more cream cheese to keep the sauce thick.
Why did my casserole come out watery?
The usual culprit is moisture from frozen broccoli or mushrooms. Thaw frozen broccoli and squeeze it dry, and sauté mushrooms until their liquid cooks off. Also, don’t skip the rest time after baking—this helps everything set up.
Can I freeze this casserole?
You can, but creamy sauces can change texture a bit after thawing. For best results, freeze in portions, thaw overnight in the fridge, then reheat gently. If the sauce looks separated, stir in a small splash of cream or broth while reheating to bring it back together.