Name: Cheesy Low Carb Chicken Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch pieces; 3 cups broccoli florets; 8 oz cream cheese, softened; ½ cup sour cream; 1 ½ cups shredded sharp cheddar cheese, divided; 2 cloves garlic, minced; 1 tsp onion powder; ½ tsp salt; ¼ tsp black pepper; ½ tsp paprika

This cheesy low carb chicken casserole turns a handful of everyday ingredients into a dinner that feels like a hug, without any of the carbs. Tender chicken, broccoli, and a garlicky cream cheese sauce all bake under a golden cheddar crust.

If you are eating low carb and missing your comfort bakes, this one hits the spot. No pasta, no rice, just a bubbly pan of the good stuff that comes together in under an hour.

What Makes This Casserole a Keeper

The sauce is the whole trick—cream cheese and sour cream melt into a tangy, velvety blanket that clings to every bite of chicken and broccoli. Even the vegetable skeptics at my table go back for seconds.

It is the kind of recipe you can throw together on a Tuesday and know it will be on the table, bubbling and golden, with very little fuss. Leftovers hold up beautifully, too, so lunch the next day is already sorted.

Ingredients

1 ½ lbs boneless, skinless chicken breast: cut into 1-inch pieces. Thighs work, too, and stay a bit juicier.
3 cups broccoli florets: fresh, not frozen, so they keep some bite.
8 oz cream cheese, softened: use the block kind, not the tub, for a thicker sauce.
½ cup sour cream: full-fat gives the best texture.
1 ½ cups shredded sharp cheddar cheese, divided: sharp cheddar cuts through the richness.
2 cloves garlic: minced fine so it disappears into the sauce.
1 tsp onion powder: adds savory depth without actual onion bits.
½ tsp salt
¼ tsp black pepper
½ tsp paprika: optional, gives the sauce a warm color.

Variations / Substitutions

Swap the broccoli: Cauliflower florets, chopped spinach, or even zucchini chunks all work. If using frozen broccoli, thaw and squeeze it dry first.
Change up the cheese: Smoked gouda, pepper jack, or a Mexican blend all melt nicely and change the flavor profile completely.
Add mushrooms: Sauté 8 oz sliced mushrooms with the chicken; their meatiness fits right in.
Use pre-cooked chicken: Shredded rotisserie chicken or leftover roast chicken cuts prep time in half. Skip the browning step and stir it straight into the sauce.

If you like this, you will love our Low Carb Cauliflower Mac and Cheese.

How To Make Cheesy Low Carb Chicken Casserole

Step 1: Brown the Chicken

Preheat the oven to 375°F (190°C). Season the 1 ½ lbs chicken pieces with the ½ tsp salt, ¼ tsp pepper, 1 tsp onion powder, and ½ tsp paprika. Heat a drizzle of oil in a large skillet over medium-high heat and cook the chicken, turning once, until just cooked through and lightly golden on the outside, about 5 to 7 minutes.

The pieces will release some moisture, then start to brown around the edges. Do not crowd the pan or they will steam instead of sear—work in two batches if needed.

Step 2: Soften the Cheese Mixture

While the chicken cooks, put the 8 oz softened cream cheese, ½ cup sour cream, minced garlic, and 1 cup of the shredded cheddar in a large bowl. Mix with a spoon or spatula until everything comes together into a smooth, thick paste.

The mixture will be stiff at first, then relax into something spreadable. Tiny flecks of garlic should be visible throughout, so you know it is evenly mixed.

Step 3: Assemble the Casserole

Add the browned chicken and 3 cups broccoli florets to the bowl with the cheese mixture. Fold everything together until the chicken and broccoli are coated evenly, with pops of green peeking through the pale sauce.

Transfer the whole thing into a greased 8×8-inch baking dish (a 9-inch pie dish works, too) and spread it into an even layer. The sauce will look heavy, but it bakes into a silky coating.

Step 4: Top and Bake

Scatter the remaining ½ cup cheddar over the surface, then slide the dish into the oven. Bake for 20 to 25 minutes, until the casserole is bubbling at the edges and the top is golden and melted.

You will smell garlic and cheddar drifting through the kitchen right before it is ready. If you like a deeper brown top, switch the broiler on for the last 2 minutes, but keep an eye on it.

Step 5: Scoop and Serve

Let the casserole rest on the counter for 5 minutes so the sauce sets up a bit, then spoon generous portions onto plates. The cheese will pull in soft strands, and the broccoli will still have a little snap.

Serve it right away while it is hot, maybe next to a simple green salad. Nothing else needs to happen.

A Few Notes for the Best Casserole

Use full-fat dairy here. Low-fat cream cheese and sour cream contain more water and can break or turn grainy in the oven.
Cut the broccoli florets into similar small sizes so they cook evenly. Big pieces will still be crunchy while small ones turn soft.
If your baking dish is glass, reduce the oven temperature to 350°F (175°C) and add about 5 minutes to the bake time. Glass heats differently than metal.
The sauce will look a little loose when you pull it from the oven, but it thickens as it sits. That 5-minute rest is not optional.

Scale the casserole to your pan size:

Pan Size	Chicken	Broccoli	Cream Cheese
8×8-inch	1 ½ lbs	3 cups	8 oz
9×13-inch	2 ½ lbs	5 cups	12 oz

A 9×13-inch pan feeds about 8 and uses the same bake time.

Storing and Reheating Leftovers

Refrigerate: Cover tightly and store in the fridge for up to 4 days.
Reheating: Microwave individual portions until steaming, or cover the whole dish with foil and rewarm in a 325°F (160°C) oven for about 15 minutes. The sauce re-emulsifies nicely.

What Goes Well With This Casserole

A crispy green salad with a sharp lemon vinaigrette cuts through the richness of the cheese sauce. Roasted asparagus or green beans with a little olive oil and salt make a bright, snappy side. For something heartier, sautéed mushrooms tossed in garlic butter echo the savory notes in the casserole.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Thaw it completely and press out as much liquid as possible with paper towels. Any extra water will thin the sauce.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Shred or chop the cooked chicken into bite-sized pieces and stir it in after you mix the sauce. Skip the browning step and reduce the salt slightly.

Is this casserole keto?

Yes. Each serving has roughly 5 grams of net carbs, which fits most keto macros.

Can I freeze it?

You can freeze the assembled, unbaked casserole for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding about 10 minutes to the bake time.