Easy Low-Carb Chicken Casserole Recipes
Creamy, cheesy, and loaded with chicken and veggies, this low-carb casserole delivers weeknight comfort without pasta. It’s simple to prep, bakes fast, and reheats like a dream.
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Servings:
Ingredients
Main Ingredients
- 2 tsp olive oil for skillet
- 2 cup riced cauliflower thawed if frozen
- 3 cup small broccoli florets bite-size pieces
- 3 cup cooked shredded chicken rotisserie works great
- 5 oz cream cheese softened
- 0.5 cup sour cream
- 0.33 cup heavy cream
- 1.5 tsp minced garlic
- 1 tsp onion powder
- 0.75 tsp smoked paprika
- 0.5 tsp dried thyme
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper
- 1.25 cup shredded sharp cheddar cheese divided
- 0.25 cup grated Parmesan cheese
- 0.25 cup crumbled cooked bacon optional
- 2 tbsp sliced green onions for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9x13-inch baking dish.
- Warm olive oil in a large skillet over medium heat.
- Sauté cauliflower rice 5–6 minutes, stirring, until moisture cooks off. Set aside.
- Steam broccoli 2–3 minutes until crisp-tender, then drain well.
- Whisk cream cheese, sour cream, and heavy cream in a bowl until smooth.
- Stir in garlic, onion powder, paprika, thyme, salt, and pepper.
- Fold in 1 cup cheddar and all the Parmesan to make the sauce.
- Combine chicken, broccoli, cauliflower rice, and sauce in a large bowl. Toss to coat.
- Spread mixture in the baking dish. Top with remaining cheddar and bacon.
- Bake 20–25 minutes until hot and lightly browned around edges.
- Rest 5 minutes. Sprinkle green onions and serve warm.
Notes
Variation: Stir in 2–3 tbsp hot sauce for a Buffalo twist, or swap broccoli for zucchini slices. Storage: Refrigerate up to 4 days; reheat covered at 325°F until warmed through.
This recipe is an original creation inspired by classic Easy Low-Carb Chicken Casserole Recipes flavors. All ingredient ratios and instructions are independently developed.