My 6-quart Instant Pot Duo makes quick work of shredding chicken for recipes like this. This creamy low carb chicken casserole no noodle easy is a staple in my small LA kitchen. It’s the kind of meal that comes together without much fuss, which is essential after a long day in traffic. It satisfies when you want something substantial but are trying to keep things low-carb or gluten-free. There’s a rich, savory quality to it that feels indulgent, even without pasta. It’s a hearty casserole, relying on vegetables and cheese for its body, making it a good fit for a weeknight dinner. This dish offers a complete meal in one baking dish, minimizing cleanup and maximizing flavor for those busy evenings.
Proteins
You’ll need cooked chicken, shredded. A store-bought rotisserie chicken works well here, or any leftover chicken you have on hand.
Dairy and Fats
Cream cheese, heavy cream, and both cheddar and mozzarella cheeses provide the richness. Olive oil starts everything in the skillet.
Fresh Produce
A chopped onion and minced garlic build the base. Broccoli and cauliflower florets add texture and nutrients to the casserole.
Seasonings and Liquids
Salt and black pepper are the primary seasonings. Chicken broth helps create a smooth, creamy sauce.
Prepare the Oven and Skillet
First, preheat your oven to 375°F (190°C). While the oven heats, warm the olive oil in a large skillet over medium heat on your GE electric range.
Sauté Aromatics
Add the chopped onion to the warmed skillet. Cook it for about 5 minutes, until it softens and becomes translucent. Then, stir in the minced garlic and cook for just 1 minute more.
Create the Cream Sauce
Reduce the heat slightly. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Stir continuously until the mixture is smooth and fully combined. This forms the base of your creamy low carb chicken casserole.
Combine Ingredients
Now, add the shredded cooked chicken, broccoli florets, and cauliflower florets to the skillet. Season everything with salt and black pepper. Stir gently to ensure all the ingredients are coated evenly with the cream sauce.
Assemble and Bake
Carefully transfer the entire mixture from the skillet into a 9×13 inch baking dish. Sprinkle the shredded cheddar and mozzarella cheeses over the top. Bake for 20-25 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
Rest Before Serving
Once out of the oven, let the casserole stand for 5 minutes. This allows it to set slightly, making serving easier.
Notes From My Kitchen
Nonna Rosa always said that even a simple dish benefits from fresh herbs. While this casserole isn’t Italian, a sprinkle of fresh parsley or chives after baking brightens the flavors considerably. I also find that sometimes the cream cheese can be a bit lumpy if it’s not truly softened; letting it sit out on the counter for an hour before you start makes a difference. One thing I’ve learned is that the broccoli and cauliflower will still have a bit of bite, which I prefer, but if you like them softer, you could blanch them briefly before adding them to the skillet.
Variations
You can easily adapt this creamy low carb chicken casserole to suit what you have on hand. Instead of broccoli and cauliflower, consider using spinach or kale, wilted down before adding to the mix. A pinch of red pepper flakes adds a subtle warmth, or a dash of smoked paprika can introduce a different depth of flavor. For a slightly different cheese profile, try mixing in some Gruyère or provolone with the cheddar and mozzarella on top. Adding a can of drained diced tomatoes would also work well, offering a bit of acidity to balance the richness.
Storage
Leftovers of this creamy low carb chicken casserole can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, I usually opt for the microwave at 30-second intervals until warmed through. You can also rewarm it in the oven at 300°F until hot. Just be aware that the broccoli and cauliflower will soften further upon reheating, losing some of their initial crispness.
FAQ
Can I use frozen vegetables for this casserole? Yes, you can use frozen broccoli and cauliflower. There’s no need to thaw them beforehand; just add them directly to the skillet with the chicken. They might release a bit more water, but it won’t affect the final dish significantly.
What if I don’t have cooked chicken on hand? You can quickly cook chicken breasts or thighs by poaching or baking them, then shredding. A rotisserie chicken from Ralphs on Sunset is also a convenient option if you’re short on time.
Can I prepare this casserole ahead of time? You can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the baking time if it’s going into the oven cold.
Nutritional Information
Each serving of this casserole is estimated at 550 calories, making it a satiating low-carb option. The exact nutritional values can vary based on specific brands used, like the fat content in your chosen cheeses or the sodium level in your chicken broth. Using a low-sodium option, such as Kirkland Signature chicken broth, can help manage overall sodium intake. For more recipe ideas, check out our Pinterest.
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Creamy Low Carb Chicken Casserole (25 Minutes)
- Total Time: 40 minutes
- Yield: 6 servings
Description
This casserole combines chicken, cream cheese, and vegetables in a creamy sauce, topped with shredded cheese.
Ingredients
- 1 tbsp olive oil
- 2 lbs cooked chicken, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in softened cream cheese, heavy cream, and chicken broth until smooth.
- Add shredded chicken, broccoli, and cauliflower to the skillet. Season with salt and pepper. Stir to combine.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle cheddar and mozzarella cheeses evenly over the top.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- Cooked chicken can be rotisserie chicken or leftover chicken.
- For extra flavor, add a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
