It is 6pm on a chilly fall evening. You are tired from a long day. You need a dinner that feels like a warm hug for your family.
This low carb chicken casserole is exactly what you need right now. It delivers creamy, cheesy comfort without all the heavy carbs. You will love how simple and satisfying it feels.
Why You’ll Love This Recipe
This dish is a total lifesaver for busy weeknights. It uses simple pantry staples you likely already have. Your kids will love the melted cheese and crispy bacon bits.
It is also a high-protein powerhouse that keeps everyone full. You can prep it ahead of time for a stress-free evening. It makes your kitchen smell like a cozy home-cooked dream.
Simple Method
Making this dish is incredibly easy and doable. You just whisk the sauce and fold in your ingredients. Even if you are a beginner cook, you can master this. There are no complicated techniques required here today.
Ingredients You’ll Need
These fresh and simple ingredients come together perfectly for a rich flavor profile.
- 2 lbs cooked chicken breast, shredded or cubed
- 4 cups broccoli florets, lightly steamed
- 4 oz cream cheese, softened to room temperature
- 1/2 cup heavy whipping cream
- 1/4 cup chicken bone broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 cups sharp cheddar cheese, shredded
- 4 slices cooked bacon, crumbled
- 1 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch ceramic or glass baking dish.
- In a large mixing bowl, combine the softened cream cheese, heavy whipping cream, chicken bone broth, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk vigorously until the texture is smooth and emulsified.
- Add the shredded cooked chicken and steamed broccoli florets to the bowl. Fold gently with a spatula until all components are thoroughly coated in the cream sauce.
- Transfer the mixture into the prepared baking dish, spreading it into an even layer using the back of a spoon.
- Distribute the shredded sharp cheddar cheese evenly over the top, followed by the crumbled bacon pieces.
- Place the dish on the center rack of the oven and bake for 20-25 minutes, or until the sauce is bubbling at the edges and the cheese has reached a golden-brown melt.
- Optional: Switch the oven to the broiler setting for the final 2 minutes to achieve a crispier cheese crust.
- Remove from the oven and allow the casserole to rest for 5 minutes to set before garnishing with fresh parsley and serving.
Best Ways to Enjoy It
Serve this casserole warm while the cheese is still stretchy and golden. It pairs beautifully with a fresh garden salad on the side. You can also serve it over cauliflower rice for extra bulk.
Set the table and enjoy a peaceful family meal together. It is hearty enough to stand all on its own. Your family will definitely ask for seconds of this one.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This recipe is fantastic for your weekly meal prep lunches.
To reheat, simply pop a portion in the microwave. You can also use a 350°F oven for 10 minutes. The sauce stays creamy and smooth even after reheating.
Tips for Best Results
- Don’t skip the broiler step for a perfectly crispy cheese topping.
- Ensure your cream cheese is very soft to avoid any lumps.
- Use a rotisserie chicken to save valuable prep time on busy nights.
- Pat the steamed broccoli dry to keep the sauce thick and creamy.
- Try using smoked cheddar for an extra layer of savory flavor.
- Make the sauce ahead of time to speed up your evening.
Easy Flavor Ideas
- Swap broccoli for cauliflower to change up the veggie profile.
- Add a pinch of cayenne pepper for a spicy kick.
- Use pepper jack cheese for a bolder, zesty flavor.
- Stir in some sautéed mushrooms for an earthy fall twist.
Common Questions
Can I freeze this casserole?
Yes, you can freeze this dish for up to three months. Thaw it in the fridge overnight before reheating. The sauce might separate slightly but will still taste absolutely delicious.
What if I don’t have bone broth?
Regular chicken broth or even water will work just fine. Bone broth just adds a richer flavor and extra nutrients. Use whatever you have in your pantry today.
I hope this cozy casserole brings a little extra warmth to your family table tonight. It is the perfect way to end a busy fall day with a smile.
— Katie Wood
Ingredients
- 2 lbs cooked chicken breast, shredded or cubed
- 4 cups broccoli florets, lightly steamed
- 4 oz cream cheese, softened to room temperature
- 1/2 cup heavy whipping cream
- 1/4 cup chicken bone broth
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 cups sharp cheddar cheese, shredded
- 4 slices cooked bacon, crumbled
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
- In a large mixing bowl, combine the softened cream cheese, heavy whipping cream, chicken bone broth, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk vigorously until the texture is smooth and emulsified.
- Add the shredded cooked chicken and steamed broccoli florets to the bowl. Fold gently with a spatula until all components are thoroughly coated in the cream sauce.
- Transfer the mixture into the prepared baking dish, spreading it into an even layer using the back of a spoon.
- Distribute the shredded sharp cheddar cheese evenly over the top, followed by the crumbled bacon pieces.
- Place the dish on the center rack of the oven and bake for 20-25 minutes, or until the sauce is bubbling at the edges and the cheese has reached a golden-brown melt.
- Optional: Switch the oven to the broiler setting for the final 2 minutes to achieve a crispier cheese crust.
- Remove from the oven and allow the casserole to rest for 5 minutes to set before garnishing with fresh parsley and serving.
