This easy Low Carb Chicken Casserole is loaded with tender chicken, broccoli, and melted cheese. It’s a dish that the whole family will love, and it pairs perfectly with a simple garden salad for a complete meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 (10 oz) steam bags of broccoli (or fresh broccoli)
- 2 tbsp butter
- 6 oz Philadelphia Cream Cheese
- 1 3/4 cups heavy whipping cream
- 12 oz sharp shredded cheddar cheese
- 4 oz mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 1/2 tsp Italian seasoning
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Cook the chicken breasts in a slow cooker for 3 hours on high or 6 hours on low, adding chicken broth, salt, and pepper. Alternatively, use water or a rotisserie chicken for quicker prep. Once cooked, shred the chicken.
- If using fresh broccoli, steam it; otherwise, microwave the steam bags of broccoli and drain well.
- In a saucepan, melt the butter and add the heavy cream, garlic powder, and half of the Italian seasoning. Add the softened cream cheese, whisking until smooth and combined. Cook over medium-low heat until the sauce is creamy.
- Stir in the shredded cheddar, mozzarella, and Parmesan cheese, keeping 1/4 cup of cheddar and 1/8 cup of the other cheeses for topping.
- Grease a 9×13 casserole dish and layer the shredded chicken on the bottom.
- Add the steamed broccoli on top of the chicken.
- Pour the cheese sauce over the chicken and broccoli, ensuring everything is covered.
- Sprinkle the reserved cheese on top, then add the paprika, remaining Italian seasoning, and parsley.
- Bake in the preheated oven for 30 minutes until bubbly and golden.
- Serve and enjoy!
