Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If you haven't already, cook and shred or dice your chicken. You can bake, boil, or use leftover rotisserie chicken. Ensure it's cooled enough to handle.
- In a large oven-safe skillet or a Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons unsalted butter, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Reduce the heat to low. Add the softened cream cheese to the skillet, stirring it with the onions and garlic until it begins to melt. Gradually whisk in the heavy cream and chicken broth until smooth and well combined.8 ounces cream cheese, softened, 1/2 cup heavy cream, 1/4 cup chicken broth
- Stir in the Italian seasoning, salt, and pepper. Taste the sauce and adjust seasonings as needed. Remember that the cheese will add saltiness, so be mindful of how much salt you add initially.1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the shredded or diced chicken and the broccoli florets to the skillet. Stir everything together until the chicken and broccoli are evenly coated in the creamy sauce.1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded or diced, 1/2 cup chopped broccoli florets
- Sprinkle the shredded cheddar cheese evenly over the top of the mixture in the skillet.1 cup shredded cheddar cheese
- Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden brown.
- Once removed from the oven, let the Creamy Low Carb Chicken Casserole rest for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with additional cheese, fresh parsley, or red pepper flakes if desired.additional shredded cheese, chopped fresh parsley, red pepper flakes
Notes
Properly stored, your Creamy Low Carb Chicken Casserole will stay fresh in the refrigerator for 3-4 days. Allow the casserole to cool completely at room temperature before transferring it to an airtight container. For best results, divide larger portions into smaller containers to ensure even cooling and easier reheating.
To reheat individual portions: Microwave: Cover the container with a microwave-safe lid or damp paper towel and reheat on medium power for 1-2 minutes, stirring halfway through, until heated through. Oven: Place the desired portion in a small oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
This casserole freezes beautifully for up to 2-3 months. Once cooled completely, portion the casserole into freezer-safe containers or heavy-duty aluminum foil. Ensure each portion is well-wrapped to prevent freezer burn.
To reheat from frozen: Refrigerator Thaw (Recommended): Thaw overnight in the refrigerator, then reheat as directed above for refrigerated leftovers. Direct Oven Reheat: You can bake directly from frozen by covering the dish tightly with foil and baking at 350°F (175°C) for 45-60 minutes, or until heated through. You may want to remove the foil for the last 10-15 minutes to allow the cheese to melt and get slightly crispy.
