Easy Low Carb Chicken Casserole
When You Need Comfort in a Hurry (and Not Much Carby Stuff)
Alright, let me just set the scene for you: it’s pouring rain (again), I’m staring at my fridge, half full but somehow completely uninspiring. And then I remember this Easy Low Carb Chicken Casserole, which has basically saved my bacon more than a few times. My cousin Meg once called it my “emergency meal”—I took that as a compliment.
There was also that one Tuesday (you ever have those?) where I burnt the bottom, and the house smelled like regret for a week. But usually, this one turns out gold, pinky promise. Also, did you know it’s possible to have immense love for cheese and not be a wizard at grating it? Just saying.
Why I Keep Coming Back to This Recipe
I make this when I can’t be fussed about dinner but still want something hearty (but not, like, nap-inducing heavy). My family goes wild for this because, well, melted cheese conquers all—they don’t even notice the veggies hiding out under everything. Plus, it’s especially clutch when I’ve got leftover roast chicken from Sunday. Sometimes I swap in bits of turkey if the mood hits.
Actually, bits of ham work too, but once I tried tuna and…eh, let’s not go there. Melted cheese can’t save everything. Oh, and if you ever have that nagging worry about “too much broccoli,” trust me, this is the kind of dish that forgives extravagance.
What You’ll Need (Give or Take)
- 2-3 cups cooked chicken, shredded or chopped (I’ve used rotisserie, leftover roast, even poached thighs—whatever’s lurking works.)
- 1 large head broccoli, cut into small florets (sometimes I toss in cauliflower if that’s what I’ve got)
- 1 bell pepper, diced (red is prettiest, yellow is sweeter; green, well, it just is what it is)
- 1/2 onion, chopped (or a handful of scallions; once I forgot onion entirely—did anyone notice? Nope!)
- 1 cup shredded cheddar cheese (grandma swore by sharp, but honestly, it’s all good)
- 1/2 cup cream cheese, softened (or swap in ricotta—it’s creamier, maybe less “zingy”)
- 1/2 cup sour cream (sometimes I sneak in Greek yogurt if I’m running low)
- 2 cloves garlic, minced (or garlic powder in a pinch—no judgment)
- 1/2 teaspoon dried thyme (oregano works fine if that’s what you have)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper (I tend to overdo this—careful!)
- Optional: 1/4 teaspoon smoked paprika, because why not?
How I Actually Make This (Mess and All)
- Preheat your oven to 180°C (that’s 350°F, or as I usually say, “medium hot”). Sometimes I forget this step and then spend 10 minutes staring impatiently at the wall. Don’t be me.
- Steam the broccoli until it’s just tender, but not sad and soggy—about 3-4 minutes does it. (If you only have frozen broccoli, just defrost and drain it well. It works.)
- In a big mixing bowl, toss together the chicken, broccoli, bell pepper, onion, garlic, thyme (or oregano), salt, and pepper. This is where I usually sneak a taste. Just for quality control, obviously.
- Add in the sour cream and cream cheese. Stir until it’s all a bit creamy and stuck together—honestly, it looks a bit weird at this point, but that’s normal. Keep the faith!
- Scoop the mixture into a greased baking dish. Nothing fancy—an 8 x 8 or 9 x 13 pan, whatever’s around.
- Scatter all that shredded cheddar over the top. There is no such thing as too much cheese, but use your own judgment.
- Bake for around 25-30 minutes or until everything gets good and bubbly, and the top is golden with a few crispy bits. If you get a whiff of burning, check your oven rack height (I once learned this the hard way).
- Let it cool just a smidge. It helps keep the roof of your mouth intact—though I often forget and then do the “hot food dance.”
Notes (a.k.a. Lessons From Various Mishaps)
- If your cream cheese isn’t soft, microwaving it for about 15 seconds makes your life easier (don’t ask me how many times I’ve tried to stir a cold brick).
- This is one of those strange casseroles that tastes even better the next day. Weird, but true. Actually, sometimes I secretly hope we have leftovers.
- Go easy on the salt if your chicken is already well seasoned, or you’ll risk a salt lick situation. Ask me how I know.
- If your casserole dish is a bit too shallow, just put a baking tray underneath it. Overflows are inevitable; kitchen disasters are optional.
Variations I’ve Actually Tried (and a Flop)
- Swapped in cooked bacon for chicken—delicious, but less of a “meal” and more of a side. (Still, yum.)
- Used chopped zucchini and mushrooms instead of broccoli—turned out a bit watery, but the flavor was ace.
- Experimented with shredded mozzarella on top: it melts beautifully but doesn’t get crispy like cheddar. So it’s your call.
- One time I tried adding chopped olives—couldn’t decide if I liked it. On second thought, maybe skip that one unless you’re an olive fanatic.
What If I Don’t Have All the Stuff?
You don’t really need a casserole dish. I’ve made this in a deep pie plate before. For mixing, I usually just use the biggest bowl I own (which is actually a salad bowl, but whatever works). Cheese grater missing? Pre-grated bags from the shop are fine—just don’t tell my friend Jan, she’s a cheese purist.
How to Store (Or If You Even Get That Far)
This casserole keeps in the fridge for 2-3 days, well covered. Honestly, in my house, it never lasts more than a day; someone always sneaks a forkful at midnight. To reheat, just zap it in the microwave or cover with foil in the oven—about 15 mins at 160°C should do it.
How We Serve This (Where Things Get Personal)
I usually plate this on a mound of baby spinach, just so I can pretend I’m extra healthy. My kids drown everything in hot sauce, but you could do a dollop of sour cream or even a squeeze of lemon. Oh! Crusty keto bread on the side is a family favorite, too.
Pro Tips From a Repeat Offender
- I once tried rushing the bake and pulled it out too soon—let the cheese bubble. Patience rewards with crispy bliss on top.
- Don’t skip seasoning the veggies or you might end up with a bland bite or two. I’ve made that mistake; now I just kind of sprinkle as I go.
- If it seems dry, a splash of chicken broth fixes everything (but don’t overdo it, or you’ll end up with soup).
Been Asked These More Than Once (FAQ Time)
- Can I use raw chicken? I wouldn’t. The veg will be mush before the chicken’s cooked through; learned that the hard way!
- Is it freezer-friendly? Yeah, sort of; but honestly, I think it gets a bit grainy. If you do, freeze after baking and reheat covered.
- Can I skip the cream cheese? Well, it won’t be as rich, but extra sour cream works. Or try that ricotta trick I mentioned.
- Do you really need the smoked paprika? No. I just like it for a little mystery, but skip it if you’re not into that.
- What if I don’t have an oven? I’ve never tried on the stovetop, but in theory, you could use a covered pan on low. Let me know if you give it a go?
And if you’re wondering if this is Tuesday night magic or Sunday dinner fancy—it’s both, depending on your mood and how many dishes you want to wash. Pour yourself a cuppa while it bakes and do absolutely nothing for half an hour, is my advice. Enjoy!
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish.
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2In a large bowl, mix together cream cheese, sour cream, half the cheddar cheese, parmesan cheese, garlic powder, onion powder, salt, and black pepper until well combined.
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3Add the shredded chicken, broccoli florets, and cauliflower florets to the bowl. Stir until evenly coated with the cheese mixture.
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4Transfer the mixture into the prepared baking dish and spread it out evenly.
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5Sprinkle the remaining cheddar cheese on top. Bake for 30 minutes until bubbly and golden.
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6Let the casserole cool for a few minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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