low-carb chicken broccoli and cheese casserole|lowcarb-ology.com

Cheesy Chicken Broccoli Casserole

Easy, cheesy chicken broccoli casserole is on of my favorite recipes. Here I’ve made some adjustments so it’s low-carb and low calorie but has that great flavor and texture that makes it so addictive. You won’t miss the rice, I promise!

low-carb chicken broccoli and cheese casserole | lowcarb-ology.com

I love cheesy chicken broccoli casserole. I’ve been an addict since I first tasted it and it’s one of the recipes I am likely to make on a chilly rainy day… or a sunny warm day… or an in-between day.

As much as I love it, and as many times as I have made it, my friend Edye is the chicken broccoli casserole queen. Whenever we have an “occasion” she brings a huge pan of that casserole. My kids fight over it. In fact, the competition for her casserole is so great that they Instagram pictures of it so that the people that aren’t here (like her son who lives out of state) see that they are missing out.

chicken broccoli casserole is low-carb comfort food | lowcarb-ology.com

As you can imagine, making chicken broccoli casserole is rather nerve wracking for me. It’s a standard that has been set high.

Every time that casserole hits my house I can predict that the low-carb eating plan is going out the window as fast as she walks it in the door. I am just being honest here. You know that saying?Nothing tastes as good as skinny feels?? Well, I promise you they have not tasted Edye’s casserole.

steps to make low carb chicken and broccoli casserole | lowcarb-ology.com

I wanted something that would satisfy me when everyone was heaping the gooey, cheesy mixture onto their plates. So, I played around and I think I came up with an acceptable alternative to the oh-so-delicious cheesy chicken broccoli casserole. The real test was what Edye thought about it, right?

She loved it.


I strongly suggest you try this – soon. It really is delicious.

cheesy chicken and broccoli casserole is so good and it's low carb! | lowcarb-ology.com

NOTE: Several people have said that this recipe is watery. This only happens if you don’t reduce the stock enough. Be sure that you’ve only got about 3 tablespoons of stock before you add the wine. After you add the wine you’ll simmer until it’s reduced back to about 3 tablespoons before you add the cream and the cheese. This recipe works but you have to spend the time simmering to reduce the liquids.


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Chicken and Broccoli Casserole

Cheesy chicken and broccoli casserole is a family favorite and when you make this version, it is also low calorie and low carb.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 322kcal
Author Katherine Peters


  • 2 cup raw cauliflower crumbles keep some larger if you like more texture
  • 2 cup chicken stock more as needed
  • 1 cup broccoli flowerettes cut small
  • 1/3 pound chicken cut in a small dice
  • 3 1/2 ounces grated sharp cheddar reserve 1/4 cup for top, up to 1/4 cup more if you like it cheesier.
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • Salt and pepper to taste


  • Make the cauliflower crumbles by pulsing raw cauliflower in the food processor until it looks like small grains of rice or large couscous.
  • Preheat the oven to 375F.
  • Cook the cauliflower in the chicken stock until it is very tender, about 10 minutes.
  • Remove the cauliflower but reserve the stock.
  • Set the cauliflower aside.
  • Add the chicken and broccoli to the stock and simmer until the broccoli is tender and the chicken is cooked through, about 10 minutes. You may need to add extra stock.
  • Remove the chicken and broccoli and mix it gently into the cauliflower in a large bowl.
  • There should only be about 3 tablespoons or so of stock left at this point. If not, simmer gently until the stock is reduced to 3 tablespoons.
  • Add the white wine to the chicken stock and simmer, uncovered, until it is reduced by about 1/4.
  • Whisk in the cream and the cheese.
  • Simmer, whisking often, until the sauce is smooth and slightly thickened.
  • Taste the sauce and add salt and pepper as needed.
  • Pour over the vegetable and chicken mixture.
  • Stir gently to blend.
  • Spoon into a small, greased casserole dish.
  • Sprinkle with reserved cheese.
  • Bake for 20 to 30 minutes, or until it is bubbling and golden on the top.
  • Let stand for 5 minutes before serving.


4 servings


Calories: 322kcal | Carbohydrates: 9g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 405mg | Potassium: 554mg | Fiber: 1g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 46.8mg | Calcium: 224mg | Iron: 1mg

If you liked Low Carb Cheesy Chicken Broccoli Casserole you might also like…

Chicken Corddon Bleu Casserole Low Carb Layla

Low Carb Enchilada Casserole Kalyn’s Kitchen

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83 thoughts on “Cheesy Chicken Broccoli Casserole”

    1. Awesome. I have some leftover turkey from thanksgiving that I need to use up. PS My husband loves your posts. Not only the food but the humour. Keep it up. We love keto in Canada ????????

    1. I’ve added the counts to the recipe – I think the carb count came out a little high on the calculator… so it’s maybe a couple of grams lower.

    2. Mary Beth O'Reilly

      Yea, 9 grams is a bit high for me only able to have 20 or less a day. It looks delicious but wondering there is a way to reduce the carb count even more?

  1. This recipe is delicious !! Because of your instructions, I was very careful to reduce the liquids (both the broth and the wine) and mine did not come out watery at all. It was amazing comfort food. Thank you.

  2. The prep time for this recipe is incorrect. It takes time to prepare the broccoli and cauliflower and cut up the chicken. The simmer time needed is much longer than stated. I cooked the broccoli, chicken and cauliflower all at once and it worked out fine. I took all of the veggies and meat out of the broth and really brought it to a boil. Reduced it significantly, then added wine and reduced it again significantly. The FLAVOR of this dish is worth the extra time! It is really delicious! I would however, double this recipe next time. It’s a lot of work to prepare and it would be worth it to have leftovers. I would also add more chicken. 1/3 of a pound is not enough in my estimation for 4 servings. I think you could easily use a whole pound and by the time it cooks down have an appropriate amount for each serving.

    1. Thanks Pat. I actually did time myself making this recipe several times however many things can contribute to it taking longer. I am glad you liked it. 🙂

  3. I made this recipe and LOVED it. With a 14 year old doing Atkins, you have to keep some good stuff ready and in the fridge bshe loved yhis too!! Thank you so much for sharing!!

  4. I don’t understand how you could possibly have had a ‘casserole’ consistency result with this recipe as it is written. Please consider that you have left some vital step out of your recipe because half the people commenting have a soupy mess and presumably at least some of us are adequate cooks. The flavor profile is great but there is so much water from the cauliflower, I surmise, that it is essentially a soup rather than a casserole.

    When you cook something from a blog and you see, after the fact, that there are tons of comments about the very issue that you have had and that weren’t addressed, it makes you not trust that the blog’s recipes are reproducible. I’m not trying to be mean, but honestly I would be hesitant to ever try anything from your blog again because I don’t have any confidence in the recipes and/or instructions and I don’t have the money to waste on recipes that don’t work. The only thing I can think of is perhaps if you are at a very high altitude you experience different results than your readers. I don’t know. But something is wrong w/this recipe for sure. In reviewing the comments it looks like most who actually made the recipe had the exact same problem as me.

    1. Sandy, I just don’t know. When I make it it’s fine. It may be that the moisture in the cauliflower isn’t being pressed out enough or that it’s not simmered long enough to let the excess liquid dissipate. I guess I’ll try to get a video done so that y’all can see exactly what’s happening. I assure you, I take comments seriously but as I’ve not had a problem and several others have not had problems I really don’t know what to say. I make this at least once a month.

    2. Replying again. I am in the process of making this dish again..it’s currently in the oven and I have taken photos at every step. The only thing I can think of is that you are not letting the stock reduce enough. I hope to do a video soon.

    3. Good heavens, your making a meal not buying a home. Stop over thinking and judging, LOL. How would you know if you didn?t attempt?! I followed the directions and it was perfect! Cook down the broth, use HWC and use fresh cauliflower (not frozen as it holds more moisture).

  5. I love casseroles. There is something so “easy” and comforting about them and this one is perfect! Helps keeps things a little lighter now that summer is here but doesn’t sacrifice the taste!

  6. I’m always looking for new ways to get my kids to eat vegetables! This looks like a delicious preparation they’d enjoy!

  7. I love this dish. I leave out the wine and double the broccoli and chicken as I like my casseroles full of food. It’s so good even my husband who never eats healthy food loves it. One of the first times he didn’t say a healthy thing tastes like cardboard and even asked me to make it again

  8. I love your blog! I was wondering if you’ve ever frozen this casserole before baking. I’m putting together some freezer meals and I don’t have any experience freezing riced cauliflower. Do you know if it gets mushy? Thank you!

    1. Hmmm, no I don’t. It seems to be if it’s cooked and in casserole like this it would be ok? You might need to stir it up a little.

    2. Riced cauliflower does get mushy when defrosted. I would freeze everything else and add cauliflower in at the end

  9. I had the same problem as others, apparently. This needed to reduce much longer and by much more than 1/4th. I skipped the baking, left it as soup, and it tastes delicious!

  10. The recipe is great, just tried it over the weekend!! The only issue is the cook time is way off…. I cooked it all day low and slow so the liquid could reduce down

    1. I am glad you liked it. The cook time works for me every time … I am not sure what I am doing differently but definitely cook it the way you need to.

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  12. Mine came our liquid also. Do you have a time est. For the reduction. I cooked it a long time and it never thickened either

    1. I don’t really have a time estimate… I just simmer until the liquid evaporates to my liking… I have found that different brands of cream give different results. Try cutting back on the chicken stock to 1 1/2 cups.

  13. I have made this 3 times already and it is the easiest thing to make. The cauliflower totally takes the place of the rice in consistency and everything else. Does not fail.

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  15. In wondering what the purpose is for cooking the cauliflower separate from the broccoli and chicken. Is it possible to cook it all in one shot to save time?

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    1. I was wondering why you could not cook the cauliflower, broccoli, and chicken at the same time since all 3 ingredients cook in the same stock for the same amount of time.

  19. Looks wonderful. Are you sure about the calories and fat? Half cup heavy cream is 40g and 400 calories. 3 and half ounces cheese 31.5g and 385 calories. Am I missing something?

    1. I had inadvertently written the cream as cream instead of heavy cream and it changed it… thanks for bringing it to my attention! Also… if anyone has been using light cream rather than heavy cream that’s why it is coming out watery. So sorry!

  20. The flavor of this is delicious but this turned out really watery for me as well. I let the wine/stock reduce for about 20 minutes and it was still too watery. Good start but definitely needs a little tweaking (at least for me!) Id almost omit the wine/stock and just make the cheese sauce.

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  23. I was so excited to make this recipe but mine turned out watery. I don’t know what I did wrong. Looks so good in the picture but I’ll never know! Oh well, I tried. 🙁

    1. maybe the instructions are confusing to me. but i didn’t even use half the liquid left and it was still runny. do you reduce by BY 3/4 until you only have 25% left? I read it that you reduce it BY 25%

    2. You reduce BY 25%. If you feel that it is too runny you can reduce more if you like. It reduces further in step #10. You may need to simmer it longer then. 🙂

  24. How much does your sauce thicken? Mine thickened a little bit, but not enough to coat the back of a spoon. I’m making this ahead of time and wondering how watery it will turn out.

    1. If we want to leave out the wine, can we substitute with more chicken stock? I’m not really a fan of wine in my cooking.

  25. I’ve been substituting cauliflower for rice and for potatoes since Marye’ started posting the myriad uses for cauliflower for success in a low-carb diet. Because of her recipes, I’ve kept 40 lbs. off even while traveling to several states this year. Awesome recipe! Even my young, already skinny daughters love these health dishes! Thanks again!

  26. I had the pleasure of tasting this dish. O . . . M . . . G. Comfort food to the max . . . and heck no . . . you won’t care that there is no rice! It sooooooooo satisfying!!!

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