Creamy Low Carb Chicken Casserole with Broccoli and Bacon — On a chilly October night, the oven timer dinged and a warm, savory scent filled the house, drawing everyone from coats to couches. This simple, comforting dish became an instant family favorite.
Introduction
There’s something about a bubbling casserole that feels like a warm hug. This Creamy Low Carb Chicken Casserole with Broccoli and Bacon is perfect for cozy fall dinners, potlucks, or any night you want a satisfying meal that’s easy on carbs but big on flavor. Readers love it because it combines tender chicken, crisp broccoli, smoky bacon, and a silky cream sauce—baked until golden—making it both comforting and elegant. If you enjoy creamy chicken dishes, you might also like this roundup of the best creamy chicken recipes, which inspired some technique tips for this casserole.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 3 cups fresh broccoli florets (or 2 cups if you prefer more sauce)
- 8 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-fat cream cheese, softened
- 1 cup sour cream or Greek yogurt
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 1 tbsp chopped fresh parsley (optional, for garnish)
Step-by-step Instructions
- Prep and preheat
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the bacon and aromatics
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the pan.
- Add olive oil or butter if needed, then sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds more.
- Steam the broccoli
- Quickly steam or blanch the broccoli for 2 minutes so it’s bright green and slightly tender; drain and set aside. This prevents the broccoli from becoming mushy during baking.
- Make the creamy sauce
- In the same skillet, lower the heat and add the softened cream cheese, sour cream, and heavy cream. Stir until smooth. Add Dijon, smoked paprika, half the cheddar, and Parmesan. Season with salt and pepper and simmer gently for 2 minutes until thickened.
- Combine and assemble
- Stir the cooked chicken, broccoli, and half of the crispy bacon into the sauce. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and bacon on top.
- Bake
- Bake for 20–25 minutes until bubbly and golden at the edges. For a browned top, place under the broiler for 1–2 minutes, watching closely.
- Rest and serve
- Let the casserole rest for 5 minutes before serving. Garnish with parsley.
Tips for Success
- Use warm leftover roasted chicken or quickly poach chicken breasts for tender results. For extra flavor, shred hot chicken into the sauce so it absorbs more seasoning.
- Don’t overcook broccoli; a short steam keeps texture and color. If using frozen broccoli, thaw and drain thoroughly to avoid a watery casserole.
- If your cream cheese isn’t soft, microwave in 10-second bursts to prevent lumps.
- For a crispier top, mix 1/4 cup almond flour with 2 tbsp melted butter and sprinkle before baking.
- If you’re new to casseroles, line your baking dish with foil for easier cleanup.
Possible Variations
- Gluten-free option: This recipe is naturally low-carb and can be made gluten-free by ensuring all ingredients (like mustard) are certified gluten-free. For a crunchy topping, use almond flour or crushed pork rind crumbs.
- Streusel topping: Mix 1/2 cup almond flour, 2 tbsp grated Parmesan, 1 tbsp melted butter, and 1/4 tsp garlic powder; sprinkle over the casserole before baking for a savory streusel.
- Extra veggies: Add mushrooms, spinach, or roasted red peppers for more color and nutrients.
- Cheese swaps: Try Gruyère or Monterey Jack instead of cheddar for a different flavor profile.
- Slow-cooker adaptation: Brown the bacon and onions first, then combine all ingredients in a slow cooker and cook on low 2–3 hours until warmed through—see similar methods in this comforting slow-cooker lemon herb chicken and rice recipe for pacing ideas.
Storage Recommendations
- Refrigerate: Cool the casserole, cover, and refrigerate for up to 4 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes.
- Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of cream or milk before reheating to restore creaminess. Leftovers also make great meal-prep lunches with a side salad.
Conclusion
This Creamy Low Carb Chicken Casserole with Broccoli and Bacon is a cozy, family-friendly favorite that balances creamy richness with vibrant veggies and smoky bacon. It’s forgiving for beginners and adaptable for dietary needs, which is why it’s a hit every fall season. For another low-carb, crowd-pleasing casserole idea with similar flavors, try Wholesome Yum’s Chicken Bacon Ranch Casserole (Fast & Easy).
Frequently Asked Questions (FAQs)
Is this casserole low carb?
Yes — the recipe focuses on protein, cheese, and low-carb vegetables like broccoli, keeping total carbs low compared with traditional noodle- or rice-based casseroles.Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if baking straight from the fridge.Can I use frozen broccoli?
You can; thaw and drain frozen broccoli completely to avoid excess moisture. Quick-steaming fresh broccoli is preferred for texture.How long should I bake the casserole?
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. If chilled before baking, allow an extra 5–10 minutes.
Creamy Low Carb Chicken Casserole with Broccoli and Bacon
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A cozy, low-carb casserole featuring tender chicken, crisp broccoli, and smoky bacon in a creamy sauce, perfect for chilly nights.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 3 cups fresh broccoli florets (or 2 cups if you prefer more sauce)
- 8 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup full-fat cream cheese, softened
- 1 cup sour cream or Greek yogurt
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the pan. Add olive oil or butter if needed, then sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds more.
- Quickly steam or blanch the broccoli for 2 minutes so it’s bright green and slightly tender; drain and set aside.
- In the same skillet, lower the heat and add the softened cream cheese, sour cream, and heavy cream. Stir until smooth. Add Dijon, smoked paprika, half the cheddar, and Parmesan. Season with salt and pepper and simmer gently for 2 minutes until thickened.
- Stir the cooked chicken, broccoli, and half of the crispy bacon into the sauce. Taste and adjust seasoning. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and bacon on top.
- Bake for 20–25 minutes until bubbly and golden at the edges. For a browned top, place under the broiler for 1–2 minutes, watching closely.
- Let the casserole rest for 5 minutes before serving. Garnish with parsley.
Notes
Use warm leftover roasted chicken or quickly poach chicken for tender results. Don’t overcook broccoli; a short steam keeps texture and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American