Creamy Low Carb Chicken Casserole That's Ready in 45 Minutes (and Tastes Like Cheat Day)
Every low carb casserole I made before this one was a punishment dressed as dinner. This one? My family asks for it on non-low-carb days. The cream cheese and cheddar situation is so rich nobody notices there's no pasta or potatoes. It's comfort food that doesn't need an apology, and it actually works on a Wednesday night.
Equipment
- Large baking sheet
- 9x13 casserole dish (or 10-inch oven-safe skillet)
- Large Skillet
- Chef's Knife and Cutting Board
Ingredients
- 1 ½ lbs boneless skinless chicken thighs, cubed
- 1 head broccoli, cut into small florets
- 1 head cauliflower, cut into small florets
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- ½ cup chicken broth
- ½ cup heavy cream
- 2 cloves garlic, minced
- ½ tsp onion powder
- Salt and black pepper, to taste
- ¼ cup Parmesan cheese, grated
Instructions
- Roast the veggies: Toss broccoli and cauliflower with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 15 minutes until just tender and slightly browned around the edges.
- Sear the chicken: While veggies roast, heat a drizzle of oil in a large skillet over medium-high. Add cubed chicken, season with salt, pepper, and onion powder, and cook for 5-7 minutes until golden on the outside (doesn't need to be cooked through).
- Make the sauce: Lower heat to medium. Add garlic and stir for 30 seconds until fragrant. Add softened cream cheese and stir until melted and smooth. Slowly pour in broth and heavy cream, whisking constantly. Add ¾ cup cheddar and stir until melted.
- Combine: Add roasted veggies to the skillet and stir until coated in sauce. Transfer to a 9x13 dish if your skillet isn't oven-safe.
- Top and bake: Sprinkle remaining cheddar and Parmesan on top. Bake at 400°F for 15-20 minutes until bubbly and the cheese forms a golden cap.
- Rest and serve: Let it sit on the counter for 5 minutes before serving. This lets the sauce set up so it's creamy, not runny.
Notes
Make-Ahead: Assemble (unbaked, without the topping) up to 3 days ahead. Add cheese right before baking. Freezer: Assemble in a freezer-safe dish (no topping), cover tightly, freeze up to 3 months. Thaw overnight in fridge before baking. Reheat: Oven at 350°F for 15-20 minutes. Key Tips: Roast veggies first to avoid watery casserole. Use softened cream cheese to prevent grainy sauce. Shred your own cheddar for best melting. Let casserole rest 5 minutes before serving.