A very quick to prepare low carb chicken broccoli casserole with cream cheese. It’s made completely from scratch without relying on a canned soup base.
I had been looking for a chicken broccoli casserole that doesn’t use any canned soup. Why? Because they typically contain starches that aren’t appropriate for a lower carb diet. Not interested in this casserole? Check out my other low carb casseroles.
So I started looking for alternatives to make a thick creamy casserole using only whole food ingredients. It didn’t take long before I found a few recipe ideas.
I created a low carb chicken broccoli casserole with cream cheese and chicken recipe based on a similar recipe from an old cookbook in my collection. One change I made was adding some parmesan cheese because I like the flavor it brings to both chicken and broccoli.
Next time, I may sprinkle some crushed pork rinds on top to give it a little crusty topping. And, it would prevent the chicken and broccoli from browning in the oven.
If you have any keto bread in the refrigerator or freezer, it would also make a good crumbled topping fort this low carb broccoli casserole.
Like most casseroles, this one is super easy to throw together. I did brown up the chicken first before baking. But, I’m not sure if that’s completely necessary.
I needed to cook up the mushrooms anyway. And, it’s probably best to melt down the cream cheese into a creamy casserole sauce first.
There could be some adjustments done to make this low carb chicken broccoli casserole with cream cheese and chicken even easier to make. I’m pretty sure it could be done in the crock pot or Instant Pot pressure cooker.
To slow cook, all you’d have to do is toss all the ingredients in. Then, let it sit in the crock pot for 6-8 hours on low.
The pressure cooker would be very similar. You may want to add in the cream cheese and sour cream at the end of cooking because of the dairy.
You’ll love that there are no fancy ingredients in this simple low carb broccoli casserole with cream cheese recipe. You’ll be using food that’s easy to find in any grocery store.
My whole family loves this casserole, but I make it for them without the mushrooms. The kids and my husband don’t care for them.
This dish makes a wonderful weeknight meal. For other low carb casseroles, check out the collection here.
Broccoli is one of my favorite low carb vegetables. And, it goes perfectly with chicken. What’s your favorite dish to make with broccoli and chicken?
Low Carb Chicken Broccoli Casserole with Cream Cheese Recipe
Chicken Broccoli Casserole with Cream Cheese
Ingredients
- 1 1/2 pounds boneless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic
- 1 tablespoon dried minced onion
- salt and pepper to taste
- 1/2 teaspoon tarragon
- 6.5 ounces can mushroom sliced
- 1/2 cup white cooking wine or a few tablespoons of lemon juice
- 8 ounces cream cheese
- 1/3 cup sour cream
- 1 cup chicken bone broth
- 1 lb broccoli florets
- 1/2 cup parmesan cheese 1 3/4 ounces
Instructions
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Slice chicken into bite sized pieces.
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Cook chicken with garlic and onion in olive oil and butter until no longer pink.
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Add remaining ingredients.
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Cook and stir over medium heat for about 10 minutes.
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Pour into 9×13 casserole dish.
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Sprinkle with Parmesan cheese.
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Bake at 350 degrees F for 20-25 minutes.
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Amy Darragh says
Loved it! Not just me, my whole family loved it. I did add some shredded cheddar because my husband doesn’t love broccoli, so the more cheese the better for him. My kids said “you have to make this again!”
Lisa says
Cheese is how I get my kids eating broccoli!
Jen says
Omg this was delicious! I sauteed fresh onion and mushrooms, and I used mostly Greek yogurt as I only had a little sour cream. We had some cooked chicken leftover so I just used that. Had no problem with it being liquidy. Perhaps people aren’t draining the mushrooms? My bone broth was completely gelled, so perhaps that also makes a difference. In any case, we thoroughly enjoyed it! Thank you for sharing!
Lisa says
It does make a difference on the bone broth. Good point!
Jb says
I wish I had read th comments before i tried it. Waaay too much liquid! Never solidified or firmed up. Would not try again as it seems like something is missing. Maybe an egg? And too much liquid. I had such hope.
Lisa says
You can add in some glucomannan or xanthan gum to thicken up the liquid.
Sheila says
Trying this for the first time. I’m using frozen broccoli. Should I cook the broccoli before adding to casserole? Do I need to modify broth?
Lisa says
It will be cooked for 10 minutes on the stove before baking so that should be fine.
Bev says
I tried this yesterday but realised I didn’t have tarragon or soured cream. I added a dollop of Greek yogurt and a sprinkle of chilli flakes. It was delicious
Lisa says
Thanks for sharing the variation! Sounds delicious with the subs.
Tessa says
Would this work with cheddar cheese?
Lisa says
I don’t see why not.
Jennifer says
I’ve made something very similar to this, and where you suggest pork rinds on top, I actually use those fried onions that you use in a green bean casserole. Gives a nice crunch and taste. Can’t wait to try this.
Lisa says
Unfortunately, the fried onions in a can are too carby for me. But if they don’t bother you, it’s a great replacement.
Shiela Lally says
This recipe was soooo good! After letting it sit the sauce thickened! I’ll be making it often!
Lisa says
Thanks for sharing your feedback Shiela!
Brandon says
Just made this, had no issues with the ‘sauce’ being watery. I just cooked off enough liquid before transferring to their baking pan. Great recipe.
Lisa says
Thanks for sharing that tip!
Leann says
Helping a cousin go low carb and have relayed heavily on your good recipes. Always like what you do! Only difference was I added shredded cheese on top to melt. I’d add a picture but don’t know how. Thanks for all you do.
Lisa says
I really wish there was an easy way to add photos, but I’m not sure how to do that. You can add a link to the photo if you have a place to host the photo on the web.
Bonnie says
This is awesome! I’m new to low carb/keto and have been looking for recipes without canned or jarred sauces. My sauce came out creamy and thick. I made a couple substitutions to lower the fat. I used the full cup of broth. I subbed neufchatel cheese and Fage 0% fat yogurt for cream cheese and sour cream. I used cooking spray and 1 Tbls of butter.
Sauce was a bit thin going into the oven but came out great! Thanks so much! This recipe is perfect for me. 😃
Lisa says
You’re welcome Bonnie!
Mrs. Sunshine says
I was wondering how I could make this in advance. Would it be better to completely bake and freeze it or prepare it and just not bake it until I was ready? I’d prefer to have it frozen to store a little longer and because I have more room in my freezer since my fridge is still packed full of other fresh ingredients I need to prepare in advance. I’m trying to prepare a weeks worth of meals that are low carb to make it easier on my family. How long should I bake if it’s frozen?
Lisa says
I’d freeze it unbaked and just add more time for baking.
Maraviar McCoy says
It was very flavorful and a great recipe ;because I’m on a low carb diet but it was so liquidy. Any suggestions to thickening of up?
Lisa says
You can add in a little glucomannan or xanthan gum. Or, add in some grated cheese.
Jennifer Baral says
Just made it and while delicious it is very runny so will be halving the broth next time. Thanks for a great recipe.
T says
Really good recipe! I added bacon with the chicken and then added chicken stock when the chicken was mostly cooked and released the juices. I also cooked up some spinach (2 cups) to help bring up my magnesium intake. I didn’t have canned mushrooms so I used fresh button mushrooms. Was nice and soupy and so delicious!
Mary Jean says
This was EXCELLENT! It was very quick to put together. I will definitely make this dish many times again. Mine was very liquid also; the next time I will cut the chicken stock in half as I can’t have xanthan gum or cornstarch due to an allergy. It did, however, thicken up some as the dish cooled.
My question is about the nutrition values… are the values shown considered to be 1/8 of the recipe? How do you determine them?
When I imported this recipe into MyFitnessPal, it calculated the info very differently! 1/6 (note, not 1/8) of the recipe was calculated as follows: 426 cal, 13 carbs, 29 fat, 31 protein, 664 sodium, 4 sugar. Any thoughts on the discrepancy? Thanks!
Lisa says
The recipe is calculated for 1/8 and it was a little off so I redid the calculation using a more accurate program.
Howard says
I used fresh mushrooms and onions (although frozen broccoli), cur way back to no more that 1/4 chicken stock (kept the wine the same) and doubled or tripled the parmasean, fresh shredded.
I have to watch my carbs and my wife has to watch her gluten. This recipe is good for both concerns.
The Tarte says
Great recipe! I made a few changes. Some reviewers thought the sauce was too liquid, so I cut the liquid in half. Instead of sour cream I used plain yogurt and substituted the tarragon for thyme, because I am not a fan of tarragon. When frying the chicken I added one chopped onion and later on when adding the other ingredients I added some dried onion as well. Instead of canned mushrooms I added some leftover fried creminis. I could easily see this recipe as a vegetarian version. Instead of chicken just use more mushrooms. Anyway this will be definitely a great addition to my favourite recipe list. Very happy to have come across this site!
Lisa says
Thanks for the tips!
Deb says
What is the last ingredient? It says 1/2 cup parmesan cheese 1 3/4 ounces. What does that mean? Is there an ingredient after the cheese? Thanks
Lisa says
That’s just the weight of the cheese as an alternative measurement.
Bekka says
Second time I’ve made this my son loves it. It can be a little runny so I decreased the chicken broth added the mushrooms this time around. It’s a great heart dish especially now that it’s getting colder. This is my go to site for a lot of low carb recipes, absolutely love it.
Lisa says
Sometimes, I add a little glucomannan to thicken it up.
Amy says
This is excellent! I’m pretty picky about my casseroles and it’s hard to find them with flavor and textures that appeal to me (without using rice, potatoes, etc.) I’m over the moon about this one and it will be a regular in my rotation. I did have to add about a teaspoon of xanthan gum in the saucepan (prior to baking). Thank you, Lisa!
Lisa says
Thanks! If you like a thick sauce, it’s always a good idea to add a little xanthan gum.
Michelle says
The flavor was great, but mine did not turn out anything like yours. The consistency was VERY watery so we added some corn starch to thicken it up some. Still it was more like a stew than a casserole. Not sure if it was error on my end, just thought I’d leave some feedback. Thank you for sharing!
Lisa says
Not sure where the liquid would be coming from. Maybe not enough liquid was cooked off before baking?
Mitch says
This came out like soup. Any tips?
Lisa says
The casserole should have a creamy sauce to it. You may want to add in a thickener like glucomannan or xanthan gum.
CurlySarah says
This is baking in the oven as I type. I snuck a bite while preparing it. HOLY COW. Your website is fantastic. Keep up the great work!!
Lisa says
Thanks for writing in. I do hope you enjoy the casserole as much as we do!