Description
There’s just something deeply comforting about a casserole bubbling away in the oven. It fills the kitchen with warmth, sends out the kind of savory aroma that has everyone asking “What’s for dinner?” and brings people together around the table without a lot of fuss. This Easy Low-Carb Chicken Casserole has become a regular favorite in our home — the kind of recipe that makes weeknight dinners feel a little extra cozy without adding stress to your day.
Growing up, casseroles were a staple in my family — especially during cooler months. They were economical, filling, and always a crowd-pleaser. This particular version is a lighter take on those classic creamy casseroles I remember from childhood, but it still delivers all that rich, hearty flavor we crave. It’s low in carbs, which makes it a great option if you’re cutting back on starches, and it’s packed with lean protein and wholesome veggies, which means you’re getting a dinner that’s both satisfying and nutritious.
Whether you’re following a low-carb lifestyle, meal prepping for the week, or just need something you can toss together quickly after work, this casserole has your back. It’s also endlessly customizable — a great clean-out-the-fridge kind of dish. You can throw in leftover veggies, adjust the spices, or even use rotisserie chicken to save time. Best of all? It comes together in one pan and reheats like a dream.
Ingredients
2 cups cooked shredded chicken
1 cup broccoli florets, chopped
1/2 cup chopped onion
1 cup shredded cheddar cheese
1/2 cup sour cream
4 oz cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). While it’s warming up, grab a casserole dish — about 9×9 inches works well — and lightly grease it with a bit of butter or olive oil. You want that golden edge around the sides when it’s done baking!
Step 2: Sauté the Veggies (Optional but Adds Depth!)
In a skillet over medium heat, lightly sauté your chopped onions and broccoli in a splash of olive oil for about 4-5 minutes. This step is optional, but it gives the veggies a bit of caramelization that makes the casserole even more flavorful. If you’re short on time, you can skip this and use the veggies raw — just expect a bit more texture.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until it’s creamy and smooth. If your cream cheese is a bit stubborn, microwave it for about 15 seconds to soften further.
Step 4: Add the Chicken and Veggies
Toss your shredded chicken and sautéed (or raw) veggies into the creamy mixture. Stir well to make sure everything is evenly coated. You want every bite to have a little bit of everything — chicken, creamy sauce, and veggies.
Step 5: Pour and Top with Cheese
Pour the whole mixture into your prepared casserole dish, spreading it out evenly. Sprinkle the shredded cheddar cheese generously over the top — this is where all the melty, golden goodness comes in.
Step 6: Bake to Perfection
Slide the dish into your preheated oven and bake uncovered for 20-25 minutes, or until the cheese is bubbling and slightly golden. The edges should be just a bit crisp and irresistible.
Step 7: Cool Slightly and Serve
Let it cool for about 5 minutes before serving — this helps the casserole set a little so it scoops easily. Then serve it up with a side salad or just enjoy it as-is.
Notes
Feel free to double the batch and make a larger casserole if you’re feeding a crowd — just use a bigger dish and add 5-10 minutes to the baking time. If you want a little extra crunch, try sprinkling some crushed pork-free crispy onions or crushed nuts on top before baking.