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!

For this recipe you’ll need: cauliflower crumbles, chicken stock, broccoli flowerettes, chicken, sharp cheddar, heavy cream, white wine, salt and pepper.

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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

PLEASE 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.
Course Light Dinner/Lunch, Low Carb Main, Main Course
Cuisine American – low -carb, American Classic
Keyword broccoli, Casserole, chicken
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

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83 thoughts on “Cheesy Chicken Broccoli Casserole”

  1. 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).

  2. 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!

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

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