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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 casserole that doesn’t use any canned soup. Why? Because they typically contain starches that aren’t appropriate for a lower carb diet.
This low carb chicken broccoli casserole with cream cheese recipe was adapted from a fairly old cookbook that I stumbled upon. I added 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.
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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.
There could be some adjustments done to make this yummy low carb chicken broccoli casserole with cream cheese even easier to make. And, I’m pretty sure it could be done in the crock pot or Instant Pot pressure cooker.
You’ll love that there’s no fancy ingredients in the recipe. You’ll be using food that’s easy to find in any grocery store.
My whole family loves this recipe, but I make it for them without the mushrooms. The kids and my husband don’t like them.
This dish makes a wonderful weeknight meal. For other low carb casseroles, check out the collection here.
Low Carb Chicken Broccoli Casserole with Cream Cheese Recipe
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?
Chicken Broccoli Casserole
- 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 broth
- 1 lb broccoli florets
- 1/2 cup parmesan cheese 1 3/4 ounces
Slice chicken into bite sized pieces.
Cook chicken with garlic and onion in olive oil and butter until no longer pink.
Add remaining ingredients.
Cook and stir over medium heat for about 10 minutes.
Pour into 9×13 casserole dish.
Sprinkle with Parmesan cheese.
Bake at 350 degrees F for 20-25 minutes.