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Creamy Low Carb Chicken Casserole with Broccoli and Bacon

A comforting and satisfying low carb chicken casserole, featuring creamy sauce, savory bacon, tender chicken, and bright broccoli, perfect for weeknight dinners or small gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken is a lifesaver)
  • 4 cups broccoli florets, blanched until just tender (or swap spinach with kale)
  • 6 slices bacon, cooked crisp and chopped (pancetta works well for an Italian spin)
  • 1 cup sour cream (Greek yogurt can be used for a lighter option)
  • 1 cup heavy cream (use half-and-half for fewer calories)
  • 1.5 cups shredded sharp cheddar cheese, divided (try gruyere for a sophisticated flavor)
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons almond flour or crushed pork rinds (optional) (for a crunchy topping)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
  2. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate, reserve 1 tablespoon of bacon fat, and chop the bacon once cool.
  3. In the same skillet, melt the butter with the reserved bacon fat. Add the onion and cook until translucent and sweet, about 5 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
Sauce Preparation
  1. Stir in the sour cream, heavy cream, and Dijon mustard. Whisk until smooth and simmer gently for 2–3 minutes to thicken slightly.
  2. Season with smoked paprika, salt, and pepper. Remove the skillet from heat and fold in 1 cup of the shredded cheddar and the Parmesan until melted.
Assembly
  1. In a large bowl, combine the cooked chicken, blanched broccoli, and most of the chopped bacon (reserve a little for topping).
  2. Pour the creamy sauce over the mixture and fold gently until everything is coated.
  3. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and reserved bacon on top.
  4. If you like a crunchy topping, mix almond flour or crushed pork rinds with a tablespoon of melted butter and sprinkle over the cheese.
Baking
  1. Bake for 20–25 minutes, until the casserole is bubbling at the edges and the top is golden.
  2. Let it rest 5 minutes before serving.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until hot. For freezing, assemble but do not bake; thaw overnight in the refrigerator and bake as directed.