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. 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!!

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