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A close-up of a cheesy Chicken Broccoli Casserole in a white baking dish, baked to a bubbly, golden-brown perfection.

Easy Low Carb Chicken Casserole

This simple yet satisfying Easy Low Carb Chicken Casserole combines tender cooked chicken with a creamy spinach and cheese sauce, baked until bubbly and golden. Perfect for a quick, family-friendly weeknight meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Cooked Chicken shredded or diced (approx. 1.5 lbs raw chicken breast, cooked)
  • 1 tbsp Olive Oil
  • 1/2 cup Yellow Onion finely chopped
  • 2 cloves Garlic minced
  • 5 oz Fresh Spinach roughly chopped
  • 8 oz Cream Cheese softened
  • 1/2 cup Heavy Cream
  • 1/4 cup Chicken Broth
  • 1 tsp Dijon Mustard
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1/4 cup Parmesan Cheese grated, for sauce
  • 1.5 cups Mozzarella Cheese shredded, for topping
  • Fresh Parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté for 3-5 minutes until it softens. Add the minced garlic and cook for another minute until fragrant.
  3. Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted completely, about 3-5 minutes. Once wilted, use a spoon or spatula to press out any excess liquid from the spinach.
  4. Reduce the heat to low. Add the softened cream cheese, heavy cream, chicken broth, Dijon mustard, Italian seasoning, salt, and black pepper to the skillet. Stir constantly until the cream cheese is fully melted and the sauce is smooth and well combined.
  5. Stir in the 1/4 cup grated Parmesan cheese and the shredded cooked chicken into the creamy sauce mixture. Mix until all ingredients are evenly coated.
  6. Pour the chicken mixture into the prepared baking dish, spreading it evenly across the bottom.
  7. Sprinkle the 1.5 cups shredded mozzarella cheese evenly over the top of the casserole.
  8. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese topping is melted and lightly golden.
  9. Remove the casserole from the oven and let it stand for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

For a quicker prep, use a pre-cooked rotisserie chicken. You can also add other low-carb vegetables like chopped broccoli florets or bell peppers along with the spinach. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently.