Low Carb Creamy Cheesy Chicken Casserole

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Low Carb Creamy Cheesy Chicken Casserole

This mouthwatering Low Carb Creamy Cheesy Chicken Casserole will more than satisfy any cheese lover. In order to save time and work I sometime use half a rotisserie chicken from Costco. But this is a fantastic recipe if you have any leftover Hickory smoked chicken.


  • Half a Hickory smoked or a rotisserie chicken boned and cubed
  • 16 oz fresh broccoli florets, steamed to al dente
  • 8 oz cream cheese, softened
  • 2 cups heavy whipping cream
  • 8 oz baby bella mushrooms, sliced
  • 1 medium red onion, diced
  • 1 small red bell pepper, diced
  • 3 cups shredded sharp cheddar cheese
  • 2/3 cup shredded Mozzarella cheese
  • 3/4 cup shredded Parmesan cheese
  • 4 Tbsp butter
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp granulated garlic
  • salt and pepper to taste


  • Preheat oven to 375ºF
  • Spray 9 x 13 casserole dish with nonstick spray
  • Steam fresh broccoli florets, about 10 minutes
  • Cook mushrooms, onion, and red bell pepper in 2 Tbsp of butter and olive oil
  • Creamy Cheesy sauce
    • In a large saucepan add butter, heavy whipping cream, garlic, cream cheese
    • Stir with a whisk until fully combined and cover over low medium heat until smooth
    • Add 1 cup of sharp cheddar, Mozzarella, and Parmesan cheese
    • Continue stirring until cheeses are fully combined in the sauce
  • Spread the chicken evenly on the bottom of the casserole dish
    • Cover the cubed chicken with the mushrooms, onion, and bell pepper
    • Top the vegetables with the steamed broccoli
    • Pour the sauce over the broccoli
    • Cover the casserole with 2 cups of shredded sharp cheddar cheese
  • Bake at 375ºF for 40 minutes

Serve with sautéed yellow squash and onions

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