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Creamy Low Carb Chicken Casserole with Broccoli and Bacon

A hearty and satisfying low-carb casserole featuring tender chicken, crisp broccoli, and savory bacon in a rich, creamy cheese sauce, perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Low Carb
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Bacon
  • 1.5 lbs Chicken breast boneless, skinless, cut into 1-inch cubes
  • 6 slices Thick-cut bacon diced
  • 1 tbsp Olive oil
  • 1 tsp Salt divided
  • 1/2 tsp Black pepper divided
  • 1/2 tsp Garlic powder
For the Creamy Sauce & Veggies
  • 4 cups Broccoli florets fresh or frozen (thawed), chopped into bite-sized pieces
  • 4 oz Cream cheese full-fat, softened
  • 1 cup Heavy cream
  • 1/2 cup Chicken broth low sodium
  • 2 cloves Garlic minced
  • 1/2 tsp Onion powder
  • 1 tsp Dijon mustard
  • 1.5 cups Cheddar cheese shredded, divided
  • 1/2 cup Parmesan cheese grated
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
For Garnish (Optional)
  • 2 tbsp Fresh parsley chopped

Equipment

  • Large Skillet or Dutch Oven
  • 9x13 inch baking dish
  • Cutting Board
  • Chef’s Knife
  • Mixing bowls
  • Whisk

Method
 

Preheat & Prep
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook Bacon
  1. In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
Cook Chicken
  1. Add 1 tablespoon olive oil (or use reserved bacon fat) to the skillet. Add the cubed chicken breast and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Cook over medium-high heat for 5-7 minutes, until browned on all sides and mostly cooked through. Remove chicken from the skillet and set aside.
Prepare Creamy Sauce
  1. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  2. Add softened cream cheese, heavy cream, chicken broth, onion powder, and Dijon mustard to the skillet. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  3. Stir in 1 cup of shredded cheddar cheese and all of the Parmesan cheese until melted and fully incorporated into the sauce.
Assemble & Bake
  1. Add the cooked chicken, cooked bacon (reserve a little for topping if desired), and broccoli florets to the sauce in the skillet. Stir gently to combine everything thoroughly.
  2. Pour the chicken and broccoli mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  3. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden. If desired, broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
Serve
  1. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley and any reserved crispy bacon, if using.

Notes

To save time, use pre-cooked chicken or rotisserie chicken; adjust cooking time accordingly, primarily focusing on heating through. For an extra vegetable boost, consider adding sautéed mushrooms or spinach to the casserole. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.