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Low-carb Cheesy Chicken & Broccoli Casserole

I had to alter several recipes to get this. The hard part was to get a low carb casserole. Without flour to thicken things up, most casseroles end up runny. I ended up using a cream cheese and parmesan cheese sauce to thicken things up and it worked great. For the hard-core low-carb people out there, you can leave off the fried onions and add an extra layer of shredded cheese for a topper instead.

Cheesy Chicken & Broccoli Casserole


By Alaine Baugher


10 oz. frozen broccoli

3 large chicken breasts (about 2 ½ lbs)

8 oz. cream cheese (onion and chive flavor)

1/3 cup parmesan cheese

10 oz. shredded colby and cheddar cheese

½ cup milk

1 tbsp. soy sauce

1 tsp. Mrs. Dash seasoning

salt & pepper

3 oz. fried onions (optional)


1.        Cut the chicken into bite-size pieces. Sauté in soy sauce, Mrs. Dash, and salt and pepper to taste until fully cooked.

2.        Thaw broccoli.

3.        Mix milk, cream cheese, and parmesan cheese in a saucepan and heat until creamy.

4.        Combine chicken, broccoli and shredded cheese in casserole dish, mixing thoroughly.

5.        Pour creamy cheese mixture from step 3 into the casserole.

6.        Spread the fried onions over the top.

7.        Bake in an oven for 45 minutes at 350 degrees.

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