This low-carb chicken casserole combines cooked chicken, cauliflower rice, broccoli, and a creamy three-cheese sauce in one comforting bake—no pasta or regular rice needed.
Some evenings call for a dinner that’s warm, cheesy, and easy to put together with what’s already in the fridge. This low carb chicken casserole fits right in. Cooked chicken handles the heavy lifting, a quick sauté softens the vegetables, and cream cheese brings the sauce together without a canned soup base. Add mozzarella on top, slide it into the oven, and dinner is well on its way.
Key Takeaways
- Makes 6 servings using 3 cups of cooked chicken.
- Includes cauliflower rice, broccoli, bell pepper, and onion.
- Uses cream cheese, mozzarella, and Parmesan for a creamy filling and melted topping.
- Works with diced or shredded rotisserie chicken.
- Offers another cozy vegetable-and-cheese option alongside this riced cauliflower mac and cheese.
Recipe at a Glance
| Detail | Timing or Amount |
|---|---|
| Prep time | About 10 minutes |
| Stovetop cooking | 6–7 minutes |
| Baking time | 20–25 minutes |
| Resting time | 5 minutes |
| Total time | About 40–45 minutes, depending on prep overlap |
| Servings | 6 |
| Baking dish | 9×13 inches |
| Oven temperature | 375°F (190°C) |
The vegetables need a short turn in the skillet before baking, so allow a little more time than the original 35-minute estimate, especially if you’re chopping everything from scratch.
Why You’ll Love This Low Carb Chicken Casserole
- Creamy without a complicated sauce. Softened cream cheese blends with cream and broth to make the base.
- Plenty of familiar flavor. Garlic, Italian seasoning, chicken, and cheese keep things simple and comforting.
- A little texture in every bite. Tender chicken, small broccoli florets, and softened peppers keep the filling from feeling one-note.
- Vegetables built right in. You’re adding broccoli and cauliflower alongside the chicken rather than saving all the vegetables for a side dish.
- A practical use for cooked chicken. Leftover roasted chicken or a store-bought rotisserie bird makes prep easier.
- Easy to portion. Serve it straight from the baking dish, then pack the remaining portions for another meal.
If creamy chicken dinners are your kind of comfort food, keep this creamy chicken broccoli rice in mind for a night when you want a version with rice.
A Familiar Chicken Casserole, Without the Pasta or Rice
This recipe takes the familiar chicken-and-vegetable casserole in a slightly different direction. Instead of building the dish around noodles or regular rice, it uses a small amount of cauliflower rice and chopped broccoli. The chicken stays front and center, while the vegetables add texture throughout the creamy filling.
The sauce is another important difference. There’s no condensed soup here. Cream cheese, heavy cream, and chicken broth form the base, with Parmesan stirred in for savory flavor. Part of the mozzarella goes into the filling, and the rest becomes a light melted topping.
It’s still a comfort-food casserole, not a plate of steamed vegetables pretending to be dinner. The goal is a creamy chicken bake that happens to leave out the usual starch-heavy base.
And if you enjoy this style of flexible family dinner, ground beef zucchini casserole offers another way to pair vegetables with a hearty, cheesy filling.
Ingredients for Low Carb Chicken Casserole
The ingredient amounts below make one casserole with 6 servings. Use the heavy cream option for the version described here; substitutions will change the sauce and nutrition.
| Ingredient | Notes and Substitutes |
|---|---|
| 3 cups cooked chicken, diced or shredded | Rotisserie chicken or leftover cooked chicken works. Remove any bones and skin before measuring. |
| 1 cup cauliflower rice | Broccoli rice is the listed alternative. Drain excess moisture before adding. |
| 1 cup chopped broccoli florets | Chop into small, bite-size pieces so they mix evenly into the filling. |
| ½ cup chopped bell pepper | Use red, green, yellow, or a combination. |
| ¼ cup diced onion | Dice finely so it softens during the short sauté. |
| 2 cloves garlic, minced | Added after the other vegetables so it doesn’t spend the full sauté time in the pan. |
| 1 tablespoon olive oil | For cooking the vegetables. |
| ¾ cup heavy cream | Half-and-half is an option, though the sauce will be less rich. |
| ¼ cup chicken broth | Use your preferred brand; lower-sodium broth gives you more control over seasoning. |
| 4 ounces cream cheese, softened | Softening makes it easier to blend into a smooth sauce. |
| 1½ cups shredded mozzarella, divided | Stir 1 cup into the filling and reserve ½ cup for the topping. |
| ½ cup shredded Parmesan | Stir into the filling for savory flavor. |
| ½ teaspoon Italian seasoning | Use a dried blend you enjoy. |
| ½ teaspoon garlic powder | Adds garlic flavor throughout the sauce. |
| Salt and black pepper, to taste | Season after considering how salty your chicken, broth, and cheeses are. |
Have extra broccoli to use? This healthy broccoli pasta is another dinner idea for later in the week.
A Note About Substitutions
Heavy cream, half-and-half, Greek yogurt, and sour cream won’t produce identical results. For the most straightforward version, use the heavy cream listed in the recipe. If you choose yogurt or sour cream instead, expect a tangier sauce and a different texture.
This recipe contains dairy. Making it dairy-free would require replacing the cream, cream cheese, mozzarella, and Parmesan—not just one ingredient.
Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Whisk or handheld mixer
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Instant-read food thermometer
How to Make Low Carb Chicken Casserole Step-by-Step
1. Preheat the Oven
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Set aside ½ cup of the mozzarella for the topping. The remaining 1 cup goes into the filling.
2. Sauté the Vegetables
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion, chopped bell pepper, and broccoli. Cook for 4–5 minutes, stirring occasionally, until the onion starts to soften and the broccoli loses some of its raw firmness.
3. Add the Garlic and Cauliflower Rice
Stir in the minced garlic and cauliflower rice. Cook for another 2 minutes, then remove the skillet from the heat.
If the cauliflower rice is wet, drain or squeeze out the excess moisture before it goes into the pan. You want vegetables in the filling, not extra water diluting the sauce.
4. Blend the Creamy Base
In a large mixing bowl, beat the softened cream cheese, heavy cream, and chicken broth until smooth.
Scrape down the sides of the bowl as needed. Taking a moment here helps prevent little pockets of unmixed cream cheese in the finished casserole.
5. Combine the Filling
Stir in the cooked chicken, sautéed vegetables, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder.
Mix until the chicken and vegetables are evenly coated. Add salt and black pepper to taste, keeping the saltiness of your other ingredients in mind.
6. Fill the Baking Dish
Spread the mixture evenly into the prepared dish. It should form a relatively shallow layer across the broad 9×13-inch base, not a deep mound.
Sprinkle the reserved ½ cup mozzarella over the surface. This is a light topping, so you’ll still see some filling between the shreds.
7. Bake Until Hot and Bubbly
Bake uncovered for 20–25 minutes, until the edges bubble and the cheese is melted and lightly golden.
Check the center with a food thermometer; the casserole should reach 165°F before serving. If it needs more time, continue baking and check again.[usda]
8. Rest Before Serving
Let the casserole stand for 5 minutes before spooning it onto plates. The filling will still be creamy, but that brief rest makes it easier to serve.
For another oven-baked chicken dinner, try this Greek yogurt chicken enchilada bake.
Tips for the Best Results
- Start with softened cream cheese. Cold cream cheese is harder to incorporate, and the sauce should be smooth before the chicken goes in.
- Keep the broccoli small. Large florets are awkward to mix and can dominate a serving.
- Watch the moisture. Cauliflower rice and any extra vegetables can bring water into the dish. Drain them well rather than adding that liquid to the sauce.
- Measure the cheese before dividing it. You need 1½ cups total—not 1½ cups in the filling plus more on top.
- Avoid expecting firm slices. This is a creamy, spoonable casserole, not a tightly set bake.
- Keep additions modest. Bacon, spinach, or mushrooms can change the balance of filling and sauce. Prepare them separately as needed and avoid adding excess liquid.
If you like creamy baked dinners with a different protein, save this cheesy ground beef and rice casserole for another evening.
What to Serve With Low Carb Chicken Casserole
The casserole already includes chicken, vegetables, and a rich sauce, so a simple side works nicely.
- Leafy green salad with a light vinaigrette for a fresh contrast.
- Roasted green beans with lemon and black pepper.
- Sliced cucumbers and tomatoes for something cool and crisp.
- Easy baked zucchini if you’d like another warm vegetable on the table.
- Bread or rice for anyone at the table who wants an additional side; serve separately so each person can choose.
Storing and Reheating Tips
- Refrigerate promptly. Divide leftovers into shallow containers and refrigerate within 2 hours. Don’t leave the full dish on the counter until it has cooled completely.[fsis.usda]
- Use within 3–4 days. Keep refrigerated leftovers covered, and freeze portions you won’t use within that window.[fsis.usda]
- Reheat thoroughly. Warm individual portions in the microwave or reheat in an oven-safe dish until the center reaches 165°F. Use a thermometer rather than relying on a fixed reheating time.[fsis.usda]
- Cover for reheating. Covering helps retain moisture; a small splash of broth can loosen the sauce if needed. Reheated leftovers still need to reach 165°F.[usda]
Nutrition Facts
The following figures are the estimates supplied with the original recipe, based on 6 servings and including the mozzarella and Parmesan. They have not been independently recalculated.
| Nutrient | Estimated Amount per Serving |
|---|---|
| Calories | 400 |
| Protein | 34 g |
| Total carbohydrates | 7 g |
| Total fat | 26 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
Using half-and-half, different chicken, or additional ingredients will change these estimates. If you track carbohydrates closely, calculate the recipe using your actual product labels and portion sizes.
FAQs About Low Carb Chicken Casserole
Can I use rotisserie chicken?
Yes. Measure 3 cups of cooked meat after removing the skin and bones. Shred or dice it into bite-size pieces so it mixes evenly through the low carb chicken casserole.
Can I use raw chicken instead?
This recipe is written for cooked chicken. Cook the chicken separately before measuring and adding it to the filling; don’t substitute raw pieces directly into the stated method.
Can I use broccoli rice instead of cauliflower rice?
Yes. Replace the 1 cup cauliflower rice with 1 cup broccoli rice. Keep the separate 1 cup of chopped broccoli florets unless you intentionally want to change the vegetable mixture.
Why is my casserole watery?
Excess moisture in the vegetables is one possible reason. Drain cauliflower rice well and avoid adding pooled vegetable liquid to the bowl. Also check that you measured ¼ cup broth, rather than a larger amount.
Is this casserole completely carb-free?
No. The recipe includes vegetables and dairy, and the supplied estimate lists 7 grams of total carbohydrates per serving. “Low carb” doesn’t mean “no carbs.”
Can I replace the heavy cream with half-and-half?
Yes, half-and-half is listed as an alternative. Expect a less rich sauce, and remember that the supplied nutrition estimate may no longer apply.
Does it need cream of chicken soup?
No. Unlike the fajita chicken casserole, this version uses cream cheese, cream, and chicken broth as its sauce base. There’s no condensed soup in the ingredient list.
Final Thoughts
A good chicken casserole doesn’t need a long ingredient list of extras to feel comforting. Here, a creamy sauce, a handful of vegetables, and a light mozzarella topping do the work. Keep the vegetables well drained, use the measured cheese amounts, and give the dish a few minutes to rest before serving. For another chicken-and-vegetable dinner, take a look at this grilled chicken and sweet potato bowl.
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