I’m still navigating my low-carb journey, and along the way I’ve discovered some truly amazing recipes in my constant search for meals that my whole family will enjoy. This one is a standout: Low-Carb Chicken and Broccoli Casserole.
There are countless versions of this casserole floating around Pinterest—and for good reason. It’s comforting, flavorful, and incredibly satisfying without being heavy or carb-laden. Best of all, everyone in my family loves it, even my super picky eater, which always feels like a small victory.
This is the version I make at home, and it has quickly become a regular in our dinner rotation. While the casserole itself is completely low carb, I’ll be honest—sometimes I indulge and add a light sprinkle of breadcrumbs on top for a little extra crunch. It’s totally optional, but it does add a comforting, nostalgic touch when I’m craving it.
My family sometimes enjoys this casserole with a side of jasmine rice, but it’s so rich and filling that it really doesn’t need much else. When I’m keeping things strictly low carb, I love serving it with a big, crisp salad. The fresh, crunchy texture pairs perfectly with the creamy richness of the casserole and makes the meal feel balanced and satisfying.
If you’re looking for a true low-carb dinner that’s family-friendly, comforting, and easy to make, give this one a try. I have a feeling you’ll be making it on repeat—just like I am.
What you need to make Low-Carb Chicken and Broccoli Casserole
Rotisserie Chicken: Perfect for those busy nights, and packed with flavor.
Broccoli florets: I prefer using raw broccoli for this recipe because it keeps the broccoli bright green with a slight bite after baking. If you’re on team olive-green broccoli and prefer it softer, feel free to use lightly steamed broccoli instead.
Cream Cheese: Room temperature.
Cheddar Cheese: I prefer sharp Cheddar but any aged cheese would work great for this recipe.
Heavy cream: This isn’t the place to substitute. Heavy cream is essential for the best flavor and creamy consistency.
Whole milk: Same as above.
Butter: Only If you are using Panko bread crumbs.
Panko bread crumbs: (optional)
Helpful Tips and Tricks
Make sure the cream cheese is at room temperature and warm the cream first: When you add cream cheese to warmed cream, it melts faster and smoother — no clumps, no stress.
Layer strategically: Chicken on the bottom, broccoli in the middle, sauce on top — ensures even cooking and every bite has a perfect balance.
Make ahead hack: Assemble the casserole fully, cover tightly, and freeze before baking. Thaw overnight, then bake as usual — dinner saved!
Broiler tip: Watch breadcrumbs like a hawk! They go from golden to burnt in seconds — set a timer and hover nearby.
Chicken and Broccoli Low-Carb Casserole
Ingredients
- ½ cup breadcrumbs (optional)
- 1 tablespoon butter (only if using breadcrumbs)
- 1 lb rotisserie chicken, shredded
- 10 oz broccoli florets, raw
- 8 oz cream cheese, room temperature
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded cheddar cheese, divided
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Optional breadcrumb topping:
- In a small skillet over medium-high heat, melt the butter. Add the breadcrumbs and cook, stirring continuously, until lightly golden and toasted—about 4–5 minutes. Remove from heat and set aside.
- Evenly spread the shredded chicken in a greased baking dish. Top with the raw broccoli florets and set aside.
- Place a large skillet over medium heat and add the heavy cream. Once warmed (do not boil), add the cream cheese. Stir constantly until completely melted and smooth with no lumps. Add ½ cup of the shredded cheddar cheese and whisk until fully melted. Season with salt and pepper to taste.
- Pour the cheese sauce evenly over the chicken and broccoli. Sprinkle the remaining ½ cup of cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the casserole from the oven, uncover, and sprinkle the toasted breadcrumbs over the top (if using). Turn the broiler on and return the dish to the oven for 1–2 minutes, just until the topping is golden and crispy. Watch closely to prevent burning.
- Let the casserole rest for about 5 minutes before serving.
- Enjoy!
