Creamy Low Carb Chicken Casserole

The first time I made this casserole, it was a freezing Tuesday and I'd forgotten to defrost anything for dinner. I raided the fridge and ended up throwing chicken, cream, and whatever vegetables I could find into a baking dish. When it came out bubbling and golden, my husband actually asked if I'd ordered takeout from that expensive Italian place downtown.

Last winter my sister came over stressed about her new job and I made this for her. She took one bite and literally stopped talking mid sentence, then asked if I could teach her how to make something that tasted this indulgent while fitting into her keto lifestyle. Now she makes it every Sunday for meal prep.

Ingredients

• 600 g boneless chicken breasts: Cutting into bite sized pieces helps the chicken cook evenly and stay tender throughout the baking process
• 200 g broccoli florets: Fresh broccoli holds up better than frozen in this creamy sauce, maintaining a nice texture contrast
• 100 g sliced mushrooms: These release moisture as they cook, blending naturally into the sauce for deeper flavor
• 80 g diced onion: Yellow onions work best here as they sweeten as they sauté, balancing the rich cream
• 2 cloves garlic: Minced fresh garlic adds aromatic depth that powder just cannot replicate in a dish like this
• 240 ml heavy cream: This is the foundation of the sauce, so do not substitute with lower fat options or it will not thicken properly
• 120 g shredded mozzarella: Pre shredded cheese has anti caking agents that make sauce grainy, so grate it yourself if possible
• 60 g grated parmesan: The salty umami kick here is what transforms cream into something reminiscent of Alfredo
• 120 ml chicken broth: Use a good quality broth because its flavor really comes through in the final dish
• 2 tbsp cream cheese: This secret ingredient is what makes the sauce cling to everything so perfectly
• 1 tbsp olive oil: Just enough to sauté the aromatics and get a nice sear on the chicken pieces
• 1 tsp dried thyme: Thyme pairs beautifully with both chicken and cream, adding an earthy undertone
• ½ tsp salt and pepper: Adjust these to your taste, but remember the parmesan already adds saltiness
• Optional mozzarella topping: That extra layer on top creates the irresistible golden crust everyone fights over

Instructions

Start with the oven:

Preheat to 200°C so it is ready when you finish the stovetop work

Sauté the aromatics:

Heat olive oil in a large skillet and cook onions and garlic until fragrant, about 2 to 3 minutes

Brown the chicken:

Add chicken pieces and cook for 5 to 6 minutes until golden but not cooked through

Add vegetables:

Throw in mushrooms and broccoli and sauté another 3 to 4 minutes, then remove from heat

Make the sauce:

Combine heavy cream, broth, cream cheese, thyme, salt and pepper in a saucepan and heat gently until smooth

Add the cheeses:

Stir in mozzarella and parmesan until melted and sauce thickens, about 2 to 3 minutes

Combine everything:

Mix the chicken and vegetables with the sauce in a large bowl

Transfer to dish:

Place mixture in a greased casserole dish and top with extra mozzarella if using

Bake until golden:

Bake for 20 to 25 minutes until bubbly and the top is nicely browned

Garnish and serve:

Sprinkle fresh parsley on top right before serving for a pop of color

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My neighbor smelled this baking and actually knocked on my door to ask what I was making. I ended up sharing the recipe with her, and now she makes it every time her in laws visit because it looks impressive but is so simple to throw together.

Make It Your Own

Swap broccoli for cauliflower or spinach depending on what you have on hand. Sometimes I add sun dried tomatoes for a burst of acidity that cuts through the richness.

Time Saving Hacks

Use a rotisserie chicken and skip the browning step entirely. Just add the shredded chicken at the end with the sauce and reduce baking time to about 15 minutes.

Serving Suggestions

This casserole is rich enough to stand alone, but a crisp green salad with vinaigrette helps balance the creaminess. A dry white wine like Sauvignon Blanc cuts through the heavy cream beautifully.

• Let it cool completely before storing to prevent condensation
• Portion into individual containers for easy grab and go lunches
• Freeze for up to 3 months if wrapped tightly

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This is the kind of comfort food that makes you forget you are eating low carb at all. Enjoy every creamy bite.

Recipe FAQ

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours ahead and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What vegetables work best?

Broccoli and mushrooms are ideal, but you can substitute cauliflower, spinach, bell peppers, or zucchini based on preference and what's available.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How do I reheat this casserole?

Reheat individual portions in the microwave for 2-3 minutes or warm the entire dish in a 180°C (350°F) oven for 15-20 minutes until heated through.

→ Can I use rotisserie chicken?

Yes, using pre-cooked rotisserie chicken reduces prep time significantly. Simply skip the browning step and combine shredded chicken with the sautéed vegetables.