This easy Chicken Broccoli Casserole is quick to assemble and tastes delicious! Made from scratch with healthy ingredients and naturally low carb, Keto, gluten free and Trim Healthy Mama friendly!
Raise your hand if you need all the easy dinner recipes 🙋🏻♀️ I often find casseroles from scratch too cumbersome to assemble (so many steps!), but this one is incredibly easy!
If you have cooked chicken on hand, you can throw it together in 10 minutes. No cream soups, low carb, healthy. And if you only have raw chicken, throw it in the instant pot and it will be done by the time you have sliced your broccoli and dealt with three arguments from the kids 😉
Ingredients you’ll need
This is just an overview, skip to the recipe card at the bottom for quantities.
The ingredients for this casserole are pretty simple: Shredded chicken, broccoli, cream cheese, sour cream, shredded cheese, garlic/onion powder, dried parsley, salt and pepper.
I also add sliced mushrooms to the casserole because more veggies AND because they stretch the meat a little. You can leave them out if you prefer, but they are a must at our house.
Ingredient notes
- Broccoli: I do not recommend using frozen, unless you defrost it first and then drain/pat dry very well. Otherwise it will release too much water during cooking.
- Chicken: You can use any kind of cooked and shredded chicken. I used shredded chicken breast I cooked in my instant pot.
- Cheese: I used a mix of mozzarella and cheddar – mozzarella for meltiness and cheddar for flavor!
Step by step photos
This recipe is ridiculously easy! You just layer the ingredients and bake the casserole.
Just FYI, I added more cheese on top about 5 minutes before the casserole was done. My kids love just-melted cheese, so I make the extra effort for them 😉
Recipe tips
- If you’re adding mushrooms, there can be quite a bit of liquid collected at the bottom of the casserole. Use a slotted spoon for serving and it will drain right off. Or you can drain the casserole, just make sure you don’t accidentally throw all of the food into your sink!
- The broccoli is crisp and roasted if you don’t pre-cook it (we love it this way!). If you prefer soft broccoli or have a young child to feed, you can absolutely pre-cook it. I always steam a few florets of broccoli on the side for my youngest and pick the broccoli out of his casserole serving.
- If you’re using seasoned chicken (like rotisserie chicken for example) vs plain poached or canned, make sure to adjust the amount of seasoning you add according to your taste.
Serving suggestions
I serve this casserole by itself or maybe with a large leafy salad on the side. The perfect THM S/low carb/keto meal!
For my husband and kids, I will usually make brown rice and they can either eat it as a side or stir it into their casserole for a delicious and healthy crossover.
More low carb comfort food
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Chicken Broccoli Casserole
Ingredients
- 1 1/2 pounds chicken breast cooked and shredded
- 1 (8oz) package sliced mushrooms, optional
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
- 1 cup sour cream
- 1 (8 oz) package cream cheese, softened
- 1 large broccoli head cut into small florets (mine weighed around 1 pound)
- 1 1/2 cups shredded cheese I used a mix of mozzarella and cheddar
Instructions
- Prep: Heat oven to 400°F.
- Chicken and mushrooms: Place chicken and mushrooms in a 9×13 inch casserole dish. Combine with 1 teaspoon dried parsley, 1/4 teaspoon EACH garlic and onion powder and salt and pepper to taste.
- Cream sauce: In a small bowl, combine sour cream and cream cheese with remaining 1/4 teaspoon EACH garlic and onion powder. Spread cream sauce over chicken and mushrooms.
- Broccoli: Evenly layer broccoli over cream sauce, making sure to push down a little to lay it as flat as possible.
- Finish and bake: Cover casserole with shredded cheese, then bake in the hot oven for 20-30 minutes or until casserole is bubbly. If mushrooms released a lot of liquid during cooking, serve casserole with a slotted spoon to drain.
Notes
Ingredient notes
- Broccoli: I do not recommend using frozen, unless you defrost it first and then drain/pat dry very well. Otherwise it will release too much water during cooking.
- Chicken: You can use any kind of cooked and shredded chicken. I used shredded chicken breast I cooked in my instant pot.
- Cheese: I used a mix of mozzarella and cheddar – mozzarella for meltiness and cheddar for flavor!
Recipe tips
- If you’re adding mushrooms, there can be quite a bit of liquid collected at the bottom of the casserole. Use a slotted spoon for serving and it will drain right off. Or you can drain the casserole, just make sure you don’t accidentally throw all of the food into your sink!
- The broccoli is crisp and roasted if you don’t pre-cook it (we love it this way!). If you prefer soft broccoli or have a young child to feed, you can absolutely pre-cook it. I always steam a few florets of broccoli on the side for my youngest and pick the broccoli out of his casserole serving.
- If you’re using seasoned chicken (like rotisserie chicken for example) vs plain poached or canned, make sure to adjust the amount of seasoning you add according to your taste.
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