Introduction

This easy low carb chicken casserole is a creamy, comforting dinner that’s both healthy and satisfying. Packed with tender chicken, fresh vegetables, and a rich cheesy sauce, it’s perfect for busy weeknights or meal prep. Plus, it’s simple to make and sure to please the whole family.

A white rectangular dish filled with a thick, cheesy casserole that has three main layers; the bottom layer is creamy white mashed potatoes mixed with green broccoli pieces, the middle layer contains white chunks of chicken, and the top layer is a bubbly, melted golden-yellow cheese with browned crispy spots scattered across the surface. A silver serving spoon is lifting a square portion revealing these layers clearly, set on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 cups cooked chicken, shredded or diced
8 oz full-fat cream cheese, softened
1 cup heavy cream
1/2 cup low sodium chicken broth
1.5 cups shredded sharp cheddar cheese, divided (or other melting cheese like provolone, Monterey Jack, or Colby)
1 cup shredded low-moisture part-skim mozzarella cheese, divided
3-4 cups fresh broccoli florets, chopped (par-boil 2-3 mins if fresh, add frozen if using)
2-3 cups fresh cauliflower florets, chopped
5 oz (about 5 cups loosely packed) fresh spinach, roughly chopped
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced
2 tablespoons unsalted butter or extra virgin olive oil
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried Italian herbs
Optional Garnish: Fresh parsley or chives, chopped

Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Shred or dice the cooked chicken (about 3-4 cups). Chop broccoli and cauliflower into bite-sized pieces. If using fresh broccoli, par-boil for 2-3 minutes; if frozen, add directly. Roughly chop the spinach. Finely chop the onion and mince garlic. Measure out all cheeses and seasonings for easy assembly.
Step 3: In a large skillet over medium heat, melt butter or heat oil. Sauté the chopped onion for 5-7 minutes until translucent. Add minced garlic and cook 1-2 minutes until fragrant, being careful not to burn. Stir in broccoli and cauliflower, cooking 5-7 minutes to slightly pre-cook. Add spinach and cook 2-3 minutes until wilted. Lightly season the vegetables with salt and pepper.
Step 4: Reduce heat to low. Add softened cream cheese to the skillet and stir until melted and incorporated. Pour in heavy cream and chicken broth, whisking until smooth. Stir in salt, black pepper, smoked paprika, garlic powder, onion powder, and Italian herbs. Mix well and taste to adjust seasonings if needed.
Step 5: Remove the skillet from heat. Fold in 1 cup sharp cheddar and 1/2 cup mozzarella cheese into the warm sauce until melted and fully combined.
Step 6: Add the shredded chicken to the creamy vegetable and cheese sauce. Gently fold until the chicken is evenly coated. Spoon the mixture into the prepared baking dish and spread evenly.
Step 7: Sprinkle the remaining 1/2 cup sharp cheddar and 1/2 cup mozzarella cheese evenly over the top of the casserole. Bake for 20-25 minutes or until bubbly and golden brown. If the cheese browns too quickly, tent the dish with foil.
Step 8: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley or chives if desired. Serve warm and enjoy!

Tips & Variations

Substitute chicken with cooked turkey or cooked sausage for a different protein twist.
Swap cheddar and mozzarella for your favorite melting cheeses to change flavor profiles.
For added crunch, sprinkle chopped nuts or crushed pork rinds on top before baking.
Par-boiling the broccoli softens it just enough, but avoid overcooking to keep some texture.
Use low-fat cream cheese and light cream for a lighter version, but the dish won’t be as rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white baking dish filled with a three-layer casserole, the bottom layer is creamy white with chunks of bright green broccoli, the middle layer shows tender white chicken pieces mixed within the creamy base, and the top layer is a thick, melted golden yellow cheese crust with browned crispy bits scattered on top, slightly bubbly and textured. One serving is lifted with a silver fork showing the soft, gooey layers and bits of broccoli inside, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen broccoli and cauliflower can be used directly without par-boiling. Just be sure to drain any excess liquid after cooking to prevent a watery casserole.

Is this casserole suitable for meal prepping?

Absolutely. This dish reheats well and can be portioned into containers for easy lunches or dinners throughout the week.