Easy Low Carb Chicken Casserole: A Delicious Must-Try No-Tomato Recipe

Easy Low Carb Chicken Casserole Without Tomato Sauce

This easy low carb chicken casserole combines cooked chicken, broccoli, cream cheese, sour cream, and cheddar in a rich sauce with no tomatoes, pasta, rice, or canned soup. It works well with leftover roasted chicken or a store-bought rotisserie chicken, making it practical for a weeknight dinner.

The sauce is thick enough to coat the filling without turning the casserole soupy. Broccoli adds substance and color, but it can be replaced with cauliflower, spinach, or mushrooms if those are already in the refrigerator.

Creamy Low Carb Chicken Casserole Recipe

Recipe name: Creamy Chicken and Broccoli Casserole
Description: A simple baked casserole made with cooked chicken, broccoli, cream cheese, sour cream, and cheddar. It contains no tomato sauce, grains, or condensed soup.
Yield: 6 servings
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Course: Main dish
Cuisine: American

Equipment

• 9-by-13-inch baking dish or similar 3-quart casserole dish
• Large mixing bowl
• Silicone spatula or wooden spoon
• Small saucepan, optional
• Instant-read thermometer

Ingredients

• 3 cups small broccoli florets, about 10 ounces (285 grams)
• 8 ounces (225 grams) full-fat cream cheese, softened and cubed
• 1/2 cup (120 grams) sour cream
• 1/3 cup (80 milliliters) chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked or sweet paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt, plus more if needed
• 4 cups chopped or shredded cooked chicken, about 1 1/4 pounds (565 grams)
• 1 1/2 cups shredded sharp cheddar cheese, about 6 ounces (170 grams), divided
• 2 tablespoons sliced green onions, optional

Instructions

1. Heat the oven to 375°F (190°C). Lightly grease the baking dish.

2. Bring a saucepan of water to a boil. Add the broccoli and cook for about 2 minutes, just until its color brightens and the stems begin to soften. Drain thoroughly and pat dry. The broccoli should remain crisp because it will continue cooking in the oven.

3. Place the softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, paprika, pepper, and salt in a large bowl. Stir until mostly smooth. A few small pieces of cream cheese are harmless and will melt during baking.

4. Taste the sauce before adding the chicken. Rotisserie chicken and cheddar can both be salty, so add more salt only if the sauce needs it.

5. Fold in the cooked chicken, drained broccoli, and 1 cup of the cheddar. Stir until the filling is evenly coated.

6. Transfer the mixture to the prepared baking dish and spread it into an even layer. Scatter the remaining 1/2 cup cheddar over the top.

7. Bake uncovered for 20 to 25 minutes. The sauce should be bubbling around the edges, and the center should reach 165°F (74°C).

8. Let the casserole stand for 5 minutes before serving. Add sliced green onions, if using.

Why the Casserole Stays Creamy

Many casserole sauces depend on condensed soup or a flour-thickened base. This chicken casserole without tomato sauce uses softened cream cheese for structure, while sour cream keeps the texture from becoming heavy or pasty. A small amount of chicken broth loosens the mixture enough to spread around the chicken and broccoli.

The amount of broth matters. Cooked chicken releases some moisture as it heats, and vegetables can release considerably more. Adding extra liquid may produce a thin sauce, especially if the broccoli has not been drained well.

Freshly grated cheddar usually melts more evenly than packaged shredded cheese. Pre-shredded cheese contains starches or cellulose to reduce clumping. It will still work, but the finished sauce may be slightly less smooth.

Choosing and Preparing the Chicken

This low carb chicken casserole recipe starts with fully cooked chicken. That keeps the baking time short and prevents the dairy sauce from spending too long in the oven.

Several kinds of chicken work:

• Roasted chicken breasts produce a leaner, firmer filling.
• Cooked chicken thighs remain moist and have a richer flavor.
• Rotisserie chicken is convenient, though its seasoning and sodium level vary.
• Poached chicken has a mild flavor that takes on the garlic, paprika, and cheddar readily.

Cut or shred the meat into bite-size pieces. Very fine shreds can disappear into the sauce, while large chunks make the casserole harder to portion. Remove the skin and bones before measuring.

Raw chicken is not a direct substitute in this recipe. It would require a longer cooking time, release more liquid, and make it harder to judge whether the casserole sauce has the right consistency.

Preventing a Watery Chicken and Cheese Casserole

Broccoli is the most likely source of excess water. After blanching, drain it well and blot the florets with a clean towel. If using frozen broccoli, thaw it completely, squeeze out excess moisture, and skip the blanching step.

A few other details also help:

• Use thick, full-fat cream cheese rather than whipped cream cheese.
• Avoid adding the liquid collected at the bottom of a rotisserie chicken container.
• Bake the casserole uncovered so excess moisture can evaporate.
• Let it rest briefly after baking. The sauce thickens as it stops bubbling.

If the mixture seems unusually stiff before baking, add chicken broth one tablespoon at a time. It should be thick but easy to spread.

Substitutions That Keep It Low in Carbohydrates

Broccoli makes this a substantial low carb chicken dinner, but the vegetable can be changed without altering the basic method.

Cauliflower

Use an equal volume of small cauliflower florets. Blanch them for 3 minutes, then drain and dry them thoroughly. Cauliflower has a mild flavor and pairs well with cheddar.

Spinach

Replace the broccoli with about 10 ounces (285 grams) of frozen chopped spinach. Thaw it and squeeze out as much water as possible before mixing it into the sauce. Fresh spinach may also be wilted in a skillet, cooled, and drained.

Mushrooms

Cook sliced mushrooms in a skillet until they release their liquid and begin to brown. Adding raw mushrooms directly to the casserole can make the sauce watery.

Monterey Jack, Colby, or a mild white cheddar can replace some or all of the sharp cheddar. Parmesan works better as a minor addition because a large amount can make the filling salty.

For a sharper sauce, stir in 1 teaspoon of Dijon mustard. Check the label if carbohydrate intake is being tracked closely, since prepared condiments vary by brand.

Is This a Keto Chicken Casserole?

The ingredients are commonly used in keto-style cooking because the recipe contains no pasta, bread crumbs, rice, potatoes, or tomato sauce. Its suitability for a specific ketogenic diet still depends on serving size, individual carbohydrate targets, and the labels of the dairy products and broth used.

Broccoli contains carbohydrates as well as fiber. Dairy products can also contain small amounts of carbohydrate, particularly sour cream and cream cheese. Anyone tracking net or total carbohydrates should calculate the recipe using the exact brands and quantities prepared rather than relying on a generic estimate.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within two hours of cooking. The casserole can be refrigerated for three to four days.

Reheat individual portions in the microwave until they reach 165°F (74°C). For a larger portion, cover the baking dish loosely with foil and warm it in a 325°F (165°C) oven. Remove the foil during the last few minutes if the cheese needs to dry or brown slightly.

The casserole can be frozen, but dairy sauces sometimes separate after thawing. For the best texture, refrigerate it rather than freezing it. If freezing is necessary, divide it into individual portions, seal well, and thaw overnight in the refrigerator before reheating. Stirring the hot filling gently can help bring a slightly separated sauce back together.