Low-Carb Creamy Chicken & Broccoli Bake

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I love a cozy casserole that comes together fast and feeds my family without fuss. This chicken broccoli dish layers tender chicken cubes and bright florets in a rich, cheesy cream sauce, then goes into the oven until the top is golden and bubbly.

I share two sauce paths so you can choose what fits your pantry: a classic condensed soup mix or a no-canned-soup blend of cream cheese, sour cream, and broth. Both give great flavor and a velvety texture.

My stovetop-to-oven workflow is simple: sear chicken with garlic, blanch the broccoli until crisp-tender, stir the sauce and cheese with the ingredients, assemble in a white baking dish, and bake for about 30 minutes. Look for bubbling edges and a lightly browned top.

Serve straight from the dish and garnish with chopped parsley or chives for a warm weeknight dinner that balances protein and low carb swaps like cauliflower if you need them.

Cozy, cheesy, and low-carb: why I love this creamy chicken broccoli casserole

I love how the sauce hugs tender chicken and crisp-tender broccoli florets in every bite. The melted cheese bubbles into a smooth finish and creates a golden top that pulls apart in strings.

The dish comes together in under an hour and can be assembled a day ahead, then baked when you’re ready. It skips rice or pasta yet stays filling, so it works well for a relaxed family dinner or a keto-friendly weeknight meal.

• The broccoli stays bright and tender-crisp, adding fresh texture to the savory cream and cheese.
• It reheats well, making leftovers perfect for next-day lunches.
• Choose canned soup or a cream-cheese-based sauce to match pantry and dietary needs.

Exact ingredients for my Low-Carb Creamy Chicken & Broccoli Bake

Here’s the exact ingredient list I use to get consistent flavor and texture every time.

Protein and produce

I use 1 lb boneless, skinless chicken breasts cut into 1-inch cubes for even cooking and juicy bites. For the veg, plan on about 14 oz broccoli crowns, cut into broccoli florets and blanched until bright and crisp-tender; drain well.

Creamy sauce base

Canned-soup path: 10.5 oz condensed cream of chicken with herbs (undiluted), 1/4 cup half & half, 2 tbsp melted butter, and 1 tbsp sherry cooking wine. No-soup path: 8 oz cream cheese, 1/3 cup sour cream, 1 cup chicken broth, 1/2 cup white cooking wine or a few tbsp lemon juice; add 6.5 oz sliced mushrooms, 1 tbsp dried minced onion, and 1/2 tsp tarragon if using.

Cheese lineup & pantry boosts

I top with 1 cup freshly grated Parmesan; you can blend in shredded mozzarella or sharp cheddar for stretch or bite. Also have 2 tbsp extra virgin olive oil, 2 cloves minced garlic, 1 tsp sea salt, and 1/2 tsp black pepper on hand. Garnish with a teaspoon or two of chopped parsley or chives and serve in a white casserole dish for a clean presentation.

Step-by-step: how I cook it from stovetop to oven

I start on the stove to build flavor, then finish the dish in the oven for a bubbly, golden top. The method is simple and predictable, so timing feels reliable every time.

Prep and preheat

I preheat to 375°F and butter a medium casserole dish. For the florets, I cut evenly and blanch them until bright green, then plunge them into an ice bath and drain very well.

Sear the chicken and garlic

In a hot skillet I add oil, then chicken and minced garlic. I cook, stirring, for 6–8 minutes until opaque. If extra juices collect, I drain so the sauce won’t dilute.

Stir the sauce and fold in broccoli

For the canned-soup route I stir together condensed soup, half & half, melted butter, and sherry. I fold in chicken, broccoli, half the Parmesan, salt, and pepper.

For the no-soup path I whisk softened cream cheese with sour cream and broth until smooth, then fold in chicken, broccoli, and mushrooms; season to taste.

Assemble and bake

I transfer the mixture to the greased dish, smooth the surface, and sprinkle the remaining cheese on top. Bake about 30 minutes at 375°F (or 20–25 minutes at 350°F for the no-soup version) until edges bubble and the top turns lightly golden.

I let it rest a few minutes, then finish with chopped parsley or chives before serving.

Low-carb swaps and variations to fit your taste

I often tweak the base and add-ins so the dish fits keto nights, family meals, or quick weeknights. Small changes keep texture and flavor fresh while staying mindful of carbs.

No canned-soup option

I make a from-scratch sauce with 8 oz cream cheese, 1/3 cup sour cream, 1 cup broth, and grated Parmesan. This keeps the chicken broccoli casserole rich without the canned base.

Gluten-free and pantry shortcuts

When I want a canned shortcut that’s gluten-free, I reach for Pacific Foods Organic Cream of Chicken. For speed, shredded rotisserie chicken folds in perfectly.

• Boost umami with sautéed mushrooms and a sprinkle of parmesan.
• Add cooked bacon or fold in riced cauliflower to mimic rice while keeping carbs low.
• Swap frozen broccoli or small cauliflower florets, or use thin zucchini half-moons for variety.
• Try cheddar on top for sharper bite or mix cheddar and mozzarella for extra melt.

Make-ahead, fridge, freezer, and reheat instructions

Plan ahead and this casserole becomes a lifesaver for busy evenings and packed lunches. I give simple steps so you can assemble now and bake later, or freeze for another week.

Assemble ahead and bake later

I assemble the dish 1–2 days ahead, cover tightly, and keep it in the fridge. When baking from cold, add 10–15 extra minutes in the oven so the center reaches heat through.

If you need exact minutes, expect about 40–50 minutes total when baking straight from the fridge. Grease the pan well to help the edges release after chilling.

Storing leftovers safely in the fridge

Cool the casserole quickly, then transfer portions to airtight containers. Leftovers keep 3–4 days in the fridge and reheat well for lunches or quick dinners.

Freezing, thawing, and reheating

Cool completely, wrap the cooled dish in plastic and foil, and freeze up to 2–3 months. Thaw overnight in the fridge, then reheat at 350°F until hot and the sauce bubbles again.

Microwave single portions with a few drops of water and a loose cover to keep the sauce from drying. Label packages with date and reheating information for easy rotation.

Timing, tools, and technique tips for the perfect bake

Small habits in prep and heat control remove guesswork from the baking step. I keep each task short and focused so the dish finishes with even texture and bright flavor.

Knife cuts, pan heat, and not overcooking the broccoli

I cut chicken into even, bite-size pieces so they sear quickly and finish in minutes. This helps avoid large pieces that stay underdone while the rest cooks.

I use medium heat and a splash of oil with a pat of butter. Cook the chicken about 6–8 minutes until no pink remains. Add garlic once the meat starts to brown so it scents the pan without burning.

For the florets, steam or blanch until crisp-tender and shock them in ice water. Drain and press out excess moisture so the sauce stays thick and the casserole does not turn soggy.

Covered vs. uncovered baking for browning on top

Covering the dish helps even warming and prevents the edges from drying. I uncover for the last 10 minutes to let the top brown and toast lightly.

• Grate cheese fresh so it melts smoothly across the top.
• Spread the mixture to the edges to avoid cold spots in the center.
• Watch for bubbling edges and a faint golden blush as your best timing cues, rather than relying only on minutes.
• Taste the sauce before baking and adjust salt and pepper to lock in flavor.

Low-Carb Creamy Chicken & Broccoli Bake

For a quick reference, I present this recipe like a compact card so you can see oven time, core ingredients, and serving cues at a glance.

Headline timing: about 25–30 minutes total in the oven depending on the sauce path—30 minutes at 375°F for the canned-soup route or 20–25 minutes at 350°F for the no-soup version.

Core ingredients: diced chicken and broccoli, a creamy sauce base (condensed soup with half & half or cream cheese with sour cream and broth), and grated Parmesan or a cheese blend. Garnish with chopped parsley for a bright finish.

I assemble the casserole in a buttered dish and slide it into a hot oven until the top is bubbly and lightly golden. Let it rest a few minutes so the sauce sets.

Notes: calories vary by base and cheese amount, roughly 335–565 calories per serving. This is a keto-friendly dinner that keeps the carb count low while giving plenty of protein and veg.

• Parmesan-first: I prefer freshly grated Parmesan for a nutty, smooth melt.
• Serving: a cup-sized scoop shows a satisfying mix of chicken, broccoli, and sauce.
• Quick print: use the ingredients list above to print the recipe and get cooking fast.

Nutrition highlights and carb-smart notes

It helps to see protein, fat, and fiber broken down so a meal fits my goals. Below I give clear context for portioning and carb control when you make this chicken broccoli casserole.

Protein, fat, fiber, and net carbs per serving

Similar recipes range from about 335 calories per 197g serving with ~7g carbs, 24g protein, 22g fat, and 1g fiber to roughly 475 calories with 14g carbs, 39g protein, 29g fat, and 3g fiber.

• I aim for a protein-forward plate — the chicken supplies most of the protein per portion.
• Broccoli adds fiber and micronutrients while keeping carbs modest — about 3g net carbs per cup of florets.
• The cheese and cream boost fat for satiety, which helps in a low carb or keto plan.

How broccoli, cheese, and cream support a carb-smart dinner

Parmesan packs flavor and calcium without extra carbs, so you can use less sauce and keep totals lower. I recommend weighing portions and adjusting cheese or sour cream to hit your target calories and macros.

For precise information, calculate with your exact ingredients and portions. Small swaps change carbs and calories more than you might expect, so I weigh or measure when I want tight control.

What to serve with chicken broccoli casserole

A few quick additions turn this dish from oven-to-table into a full, crowd-pleasing spread. I aim for sides that balance the rich sauce and add color, crunch, or extra fiber for the family.

Low-carb sides: salad, zoodles, and cauliflower rice

Light salads dressed in a bright vinaigrette cut through the richness and add fresh texture.

Zoodles or spaghetti squash make a fiber-friendly base that soaks up sauce without many carbs.

• Serve cauliflower rice to catch the creamy juices while keeping carbs low.
• Toss zoodles in olive oil and garlic for a quick, bright side.
• Garlic-sautéed green beans or asparagus add color and simple flavor.

Family-friendly add-ons for non-keto eaters

When I have picky eaters or kids at the table, I offer easy options so everyone is happy.

• Buttered rice, penne, or roasted potatoes for those who want more starch.
• A simple tomato‑cucumber salad for fresh contrast and color.
• Warm low-carb bread or almond‑flour biscuits to make the dinner feel cozy.

Keep sides simple — this casserole shines on its own, so pick one or two additions that suit your dinner and the tastes of your family.

Ready to bake tonight? Let’s get this comforting casserole in the oven

Pull a hot, golden dish from the oven tonight with just a few easy steps. I preheat to 375°F, grease the dish, and sear the chicken with garlic for 6–8 minutes. I blanch and drain the broccoli florets well, then stir the sauce, assemble, and top with Parmesan.

If you’re short on prep I use rotisserie chicken or frozen broccoli to save time. Assemble up to 1–2 days in advance and store in the fridge; add 10–15 minutes when baking from cold. I season with salt, pepper, and a teaspoon of garlic, watch for bubbling edges, then rest and garnish with chopped parsley before serving.

Keep a print of the recipe for quick reference. I love how this keto-friendly chicken broccoli casserole cuts carbs without skimping on flavor.