If You Need a Cozy Dinner, This Easy Low Carb Chicken Casserole Bake is It

Alright, let me level with you. There are nights—especially those Tuesday evenings when the weather can’t decide if it wants to drizzle or pour—when I absolutely do not have the time (or, let’s face it, the motivation) to make anything fancy. That’s when I haul out my trusted Easy Low Carb Chicken Casserole Bake recipe. My neighbor Linda gave me her version years ago, but, naturally, I’ve meddled with it over time (sorry, Linda). It’s become my family’s answer to the midweek grumps. Also, there was one time I made it for a potluck and forgot to bring a spoon, so people just scooped it out with crackers. Honestly, it worked better than you'd think.

Why You’ll Probably Love This One (I Do!)

I make this when a) I have leftover rotisserie chicken sitting around, b) my kids are circling the kitchen like hungry wolves, or c) I want to avoid yet another takeout bill. My family goes a little nutty for this because, well, cheese. Lots of cheese. And honestly, it’s so forgiving. Mess up a step? No one notices. Forgot to preheat the oven? Just pop it in when you remember. Sometimes I even sneak extra broccoli in and, weirdly, no one complains (don’t tell my youngest).

What You’ll Need (and What I Sometimes Swap)

About 3 cups cooked chicken, shredded or chopped (leftover roast chicken, rotisserie, or even poached chicken breasts—all fair game; I’ve even used turkey once!)
1 medium head of broccoli, chopped into florets (I’ve swapped in cauliflower when I had it, or even frozen broccoli in a pinch—just thaw and squeeze out the water)
1 cup full-fat sour cream (Greek yogurt if you’re feeling virtuous, or whatever’s in the fridge honestly)
½ cup mayonnaise (I know, but it makes it creamy; my grandmother only used Hellmann’s, but I’ve used store brand and survived)
1 cup shredded cheddar cheese (sometimes I go half cheddar, half mozzarella, depending what’s lurking in the cheese drawer)
½ teaspoon garlic powder (or chuck in a clove of minced garlic if you’re feeling fancy)
¼ teaspoon paprika (smoked is nice!)
Salt and pepper to taste
Optional: a handful of sliced green onions, a squeeze of lemon, or a dash of hot sauce for a kick

How I Throw This Together (It’s Not Hard, Promise)

Preheat your oven to 375°F (190°C). Or, if you forget like me, just do it when you remember. It’s forgiving.
Lightly grease a 9x13 inch baking dish. I use olive oil spray, but you can just rub it with a bit of butter or whatever oil’s handy.
In a big bowl, mix together your chicken, sour cream, mayo, garlic powder, paprika, and about half your cheese. Add salt and pepper, but don’t stress the measurements. This is where I usually sneak a little taste—just to, you know, check the seasoning. Sometimes I add a splash of hot sauce here if it’s just adults eating.
Stir in your broccoli florets. If they’re feeling chunky, just chop them smaller. And if they look a bit sad, don’t worry; the cheese will save them.
Dump (is there a more elegant word for this? Probably, but I always end up just dumping) everything into your prepared dish. Spread it out so it looks—well, mostly even. Sprinkle the rest of your cheese over the top. Sometimes I add sliced green onions here for a bit of color.
Bake uncovered for about 25–30 minutes, or until the top is golden and bubbly. Don’t panic if it’s a bit brown at the edges. Actually, those crispy bits are my favorite part.
Let it cool for a few minutes before serving. Or, if you’re like me and can’t wait, just serve it with a warning that it’s lava-hot.

Notes from My Well-Used Recipe Card

If you use frozen broccoli, squeeze out as much water as you can, or your casserole will be a bit watery. Ask me how I know.
Sometimes I use leftover cooked bacon, chopped up and mixed in (my husband claims this is the best version, but I suspect he just likes bacon on anything).
You can totally assemble this the night before and bake it the next day. In fact, I think it tastes even better after hanging out in the fridge overnight.
Don’t stress if your cheese is a bit clumpy in the mix; it all melts together in the oven anyway.

Stuff I’ve Tried: Variations and Experiments

Once, I added sliced mushrooms and it was honestly pretty great, though my daughter picked them all out (kids, right?).
Swapping cheddar for pepper jack makes it spicy—good for grown-up nights, less popular with the under-10 crowd.
I did try using just yogurt instead of mayo and sour cream, but it came out a little tart for me. Maybe it was just a weird batch of yogurt.
One time, I threw in some leftover cooked zucchini, and it turned out a bit watery. Probably wouldn’t repeat, unless I felt like living dangerously.

What You’ll Need Equipment-Wise (But Don’t Panic)

A 9x13 inch casserole dish (I’ve used a couple of smaller dishes side by side when I couldn’t find mine — works fine, just keep an eye on baking time)
Mixing bowl (or, if you’re in a hurry, just mix it all in the baking dish—it’s one less thing to wash!)
A spoon or spatula for mixing (fork will do in a pinch)
That’s honestly about it. No fancy gear required.

How to Store Leftovers (If You Have Any)

Any leftovers (which are rare in my house) go straight into an airtight container and keep in the fridge for about 3 days. You can reheat in the microwave or oven—sometimes I add a splash of cream if it looks dry. Pro tip: It freezes okay, but sometimes the texture changes a bit when you thaw it. Tastes fine though. But honestly, it rarely lasts long enough to make it to the freezer here.

I Like Serving It Like This

I usually serve this with a crisp green salad, maybe with a mustard-y vinaigrette (just because the casserole is so creamy, you know?). Sometimes, if I’m feeling fancy, I’ll make a batch of low carb garlic bread on the side. Oh, and my sister swears by a splash of hot sauce over her portion. To each their own!

Pro Tips (Or, Stuff I’ve Learned the Hard Way)

Don’t rush the baking time. I once tried pulling it out early and regretted it—lukewarm cheese is not a good time.
If you use the pre-shredded bagged cheese, it can sometimes be a bit drier (something about the anti-caking stuff they put in there). Grating your own is a faff, but tastier.
Actually, I find it works better if you let it sit for a few minutes after baking. The flavors settle, and you don’t burn your mouth off.

FAQs—Because Folks Always Ask Me These

Can I make this dairy-free? Sure, I’ve used plain coconut yogurt and a vegan cheese before—tasted different, but still good. Maybe a touch more seasoning helps.
How low carb is this, really? I mean, I haven’t done the full nutrition math, but it’s got no pasta, no rice, just lots of chicken and veg. If you want the nitty-gritty, I usually use an online calculator like MyFitnessPal.
What else can I add? Honestly, chuck in any cooked veg you like—as long as it’s not too watery. Carrots, green beans, even some spinach. I’d just avoid raw potatoes. (Been there, regretted that. They never cook through!)
Can I double the recipe? Oh, for sure. Just use a bigger pan or two regular ones. Or bake it in shifts if your oven’s small, like mine. Or borrow a neighbor’s oven—once did that, ended up with a dinner invite.
Do I have to use fresh chicken? Nah, rotisserie is my shortcut hero. Shredded leftover roast turkey or even pork would probably work too.
Is this kid-approved? In my house, yes, but I can’t vouch for every picky eater. Cheese helps, though. Cheese always helps.

One thing before I forget: if you’re new to the whole low carb thing and want some inspiration, I sometimes check sites like Ruled.me for ideas. But honestly, this casserole has survived more fridge cleanouts and last-minute dinners than anything else I make. Give it a go and let me know if you stumble on your own weirdly good add-ins! (Or if you, too, forget to preheat the oven. It happens to the best of us.)

Easy Low Carb Chicken Casserole Bake