Enjoy a guilt-free dinner with this healthy chicken casserole that skips the noodles but keeps all the creamy comfort. Low-carb, high-protein, and ready in under an hour.

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven is heating, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for exactly 2 minutes. This brief blanching ensures the broccoli is tender-crisp after baking—it will continue to cook in the oven, so you don’t want it mushy from the start. Immediately drain and rinse under cold water to stop the cooking process. Set aside. The vibrant green color and slight crunch will add texture and visual appeal to the casserole.

Step 1 image
Step 2

In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds, just until aromatic—be careful not to burn the garlic as it becomes bitter. The onion and garlic form the aromatic base of the creamy sauce, building layers of flavor that complement the rich dairy.

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Step 3

Reduce heat to low and add the heavy cream, cream cheese, 1/2 cup of the shredded cheddar, and the Parmesan cheese. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and velvety. This should take about 3-4 minutes. The combination of cream cheese and heavy cream creates a luscious, low-carb sauce that clings beautifully to the chicken and broccoli without the need for flour or starch. Stir in the dried thyme, rosemary, paprika, salt, and pepper. Taste and adjust seasoning—the sauce should be well-seasoned as it will coat all the ingredients.

Step 4

Add the shredded chicken and blanched broccoli to the skillet, folding gently with a spatula until everything is evenly coated in the creamy sauce. The chicken should be moist and tender; if you cooked it earlier, make sure it’s not dry. The broccoli should be distributed throughout so every bite gets a pop of green. Transfer the mixture to a 9×13-inch (23x33cm) baking dish, spreading it into an even layer.

Step 5

Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top. This top layer of cheese will melt and form a golden, bubbly crust that adds both texture and visual appeal. Place the dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese on top is melted and lightly browned. If you prefer a deeper golden crust, switch the oven to broil for the last 2 minutes, watching closely to prevent burning.

Step 6

Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to set slightly, making it easier to scoop and preventing a runny consistency. Garnish with fresh chopped parsley or chives if desired. Serve warm, and enjoy the creamy, comforting flavors without any of the carbs! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

For best results

  • To ensure the chicken is perfectly cooked and shreds easily, poach the chicken breasts in simmering salted water or broth for about 15-20 minutes until the internal temperature reaches 165°F (74°C). Alternatively, use a rotisserie chicken from the store to save time. Shred the chicken while it's still warm for the best texture; cold chicken tends to clump and may dry out when reheated.
  • Blanching the broccoli is a crucial step that should not be skipped. If you add raw broccoli directly to the casserole, it will release excess water during baking, making the sauce watery. By blanching for just 2 minutes and shocking in cold water, you preserve the broccoli's bright color and crisp-tender bite. For even more flavor, you can sauté the blanched broccoli in the same skillet after removing the onion-garlic mixture.
  • Feel free to customize the cheese blend. While cheddar and Parmesan provide a classic sharp and savory profile, you can substitute half of the cheddar with Gruyère, mozzarella, or Monterey Jack for a different melt and flavor. Smoked Gouda adds a wonderful smoky depth that pairs beautifully with chicken. Just keep the total amount of cheese the same to maintain the sauce's consistency.
  • If you prefer a thicker sauce, you can add 1/2 teaspoon of xanthan gum or 1 tablespoon of cream cheese extra. Whisk the xanthan gum into the cream mixture before adding the chicken and broccoli, and let it simmer for a minute to thicken. Alternatively, you can reduce the heavy cream by 1/4 cup and add an extra ounce of cream cheese for a denser, richer sauce.
  • This casserole is incredibly versatile for meal prep. Assemble the entire dish (without the final cheese topping) up to 2 days in advance, cover tightly with foil, and refrigerate. When ready to bake, add the cheese topping and increase the baking time by 5-10 minutes since you're starting from cold. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the fridge before baking.
  • For a dairy-free version, substitute the heavy cream with full-fat coconut cream, use dairy-free cream cheese (like Kite Hill), and replace the cheddar and Parmesan with vegan shredded cheese and nutritional yeast. Note that the sauce may be slightly thinner, so consider adding a tablespoon of coconut flour or arrowroot starch to thicken. The flavor will be slightly different but still deliciously creamy.

Variations

  • Add a crunchy topping: For a texture contrast that mimics traditional casserole toppings, mix 1/2 cup crushed pork rinds or almond flour with 2 tablespoons melted butter and sprinkle over the cheese before baking. This creates a golden, crispy crust that adds a satisfying crunch without any carbs. For a nut-free option, use crushed sunflower seeds or hemp hearts.
  • Swap the protein: This recipe works beautifully with cooked shredded turkey (great for Thanksgiving leftovers), diced cooked ham, or even canned tuna (drained and flaked). For a vegetarian version, replace the chicken with 2 cups of cooked cauliflower florets or a mix of mushrooms and zucchini. Adjust the cooking time slightly if using denser vegetables.
  • Add more vegetables: Bulk up the casserole with additional low-carb veggies like sautéed mushrooms, bell peppers, spinach, or kale. If using spinach, stir in 2 cups of fresh spinach at the end of the sauce-making step and let it wilt before combining with the chicken. For a Mediterranean twist, add sun-dried tomatoes and artichoke hearts.
  • Make it spicy: Incorporate 1/2 teaspoon of red pepper flakes or a diced jalapeño (seeds removed) into the onion-garlic sauté. You can also use pepper jack cheese instead of cheddar for a kick. For a smoky chipotle flavor, stir in 1-2 teaspoons of adobo sauce from canned chipotles.
  • Transform into a soup: To turn this casserole into a hearty low-carb soup, after making the sauce, add 2 cups of chicken broth and bring to a simmer. Stir in the shredded chicken and broccoli, and cook for 5 minutes. Serve topped with shredded cheese. This is a perfect option for a cold night when you want something warm and comforting.

Nutrition

  • Calories385 kcal
  • Total Fat28g
  • Saturated Fat16g
  • Cholesterol145mg
  • Sodium520mg
  • Total Carbohydrates9g
  • Dietary Fiber2g
  • Sugars4g
  • Protein32g

Common Questions

Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli florets, but there are a few adjustments. Thaw the broccoli completely and pat it very dry with paper towels to remove excess moisture. Since frozen broccoli is already blanched, you can skip the blanching step and add it directly to the skillet with the sauce. Keep in mind that frozen broccoli tends to be softer and may break down more during baking, so the texture will be less crisp.
How can I make this casserole dairy-free?
To make this casserole dairy-free, substitute the heavy cream with full-fat canned coconut cream (the thick part only) or unsweetened cashew cream. Use a dairy-free cream cheese alternative, such as Kite Hill or Tofutti. For the shredded cheese, opt for a vegan cheddar shred that melts well, and replace Parmesan with nutritional yeast for a cheesy flavor. The sauce may be slightly thinner, so you can add 1 tablespoon of arrowroot starch or tapioca flour to thicken. The flavor will still be creamy and satisfying.
Can I prepare this casserole ahead of time?
Absolutely! This casserole is perfect for meal prep. Assemble the entire dish (without the final cheese topping) up to 2 days in advance, cover tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, remove the covering, sprinkle the remaining cheese on top, and bake at 375°F for 25-30 minutes (add 5-10 minutes since it’s cold). You can also freeze the unbaked casserole for up to 3 months. To freeze, assemble in a freezer-safe dish, do not add the cheese topping, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before baking as directed.
What can I serve with this casserole to keep it low-carb?
This casserole is a complete meal on its own, but if you want to add sides, consider a simple green salad with a vinaigrette dressing, steamed asparagus, roasted Brussels sprouts, or cauliflower rice. For a heartier option, serve with zucchini noodles or spaghetti squash. All of these sides are low in carbs and complement the creamy chicken casserole without adding many net carbs.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1-2 minutes or reheat in a 350°F oven for about 10 minutes until warmed through. You can also reheat on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much. Freezing leftovers is possible but may slightly alter the texture of the sauce; thaw in the fridge overnight and reheat gently.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully in this recipe. They are juicier and more flavorful due to their higher fat content, which also helps keep the casserole moist. Use boneless, skinless thighs and cook them the same way as breasts (poach or bake until 165°F). Shred or dice the thighs before adding to the sauce. You may need to drain a bit of excess fat from the skillet if the thighs are particularly fatty.