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Creamy low carb chicken casserole with vegetables and cheese

Creamy Low Carb Chicken Casserole

A rich, comforting chicken casserole that is low in carbs, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked chicken, shredded Use leftover roasted or rotisserie-style chicken for depth, or poach breasts for a milder profile.
  • 1 cup broccoli florets Fresh is best for color and bite; steam briefly if you prefer softer texture.
  • 1 cup cauliflower florets Roasting first adds nuttiness, but raw florets mixed in will soften during baking.
  • 1 cup cream cheese, softened Bring to room temperature so it blends smoothly; Greek yogurt can be a lighter swap.
  • 1 cup shredded cheddar cheese Sharp cheddar gives more flavor; mild cheddar melts smoothly for a creamier finish.
  • 1/2 cup chicken broth Adds moisture and background savory notes; vegetable broth works for a milder taste.
Spices
  • 1 teaspoon garlic powder A quick way to add garlic flavor; fresh minced garlic is fine but reduce amount to avoid overpowering.
  • 1 teaspoon onion powder Use finely chopped green onions for brightness if available.
  • 1/2 teaspoon paprika Smoked paprika brings warmth; plain paprika keeps it subtle.
  • Salt and pepper, to taste Season gradually and taste before baking; cheeses add saltiness so be conservative.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken, broccoli, cauliflower, cream cheese, cheddar cheese, chicken broth, garlic powder, onion powder, salt, pepper, and paprika until well combined.
  3. Transfer the mixture into a greased baking dish and spread evenly.
Baking
  1. Bake for 25-30 minutes, or until bubbling and golden on top.
  2. Let cool slightly before serving. Enjoy your creamy low carb chicken casserole!

Notes

Let the cream cheese soften fully to avoid lumps. Lightly steaming the broccoli and cauliflower for 2 to 3 minutes keeps them bright and tender after baking.