Chicken, Broccoli, & “Rice” Casserole Recipe

I made this low carb chicken casserole so creamy, hearty, and family friendly that nobody misses the carbs. It is the kind of dinner that disappears fast, even with picky eaters at the table.

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I’m obsessed with this Chicken, Broccoli, and “Rice” Casserole because it tastes like the dinner I actually want after a long day, not some sad low carb compromise. I get tender chicken breasts, broccoli that still has bite, and a rich, creamy bite that makes me forget there’s no regular rice involved.

And honestly, I love a casserole that can handle picky kids, hungry adults, and my need for leftovers without acting fancy about it. But the best part?

Big comfort food energy, low carb attitude, and zero weird diet-food vibes. I keep going back for just one more scoop.

Ingredients

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Chicken makes it hearty and filling, so nobody’s asking for snacks later.
Broccoli adds that fresh bite and makes the whole thing feel less heavy.
Riced cauliflower keeps it cozy without feeling like a total carb bomb.
Cream cheese brings the creamy, rich texture everyone secretly wants.
Sour cream adds a little tang, so it’s not flat or boring.
Heavy cream makes the sauce extra smooth and kind of dreamy.
Egg helps hold everything together, like the quiet helper in the background.
Sharp cheddar gives you that melty, cheesy top you’ll fight over.
Parmesan adds salty, nutty flavor without trying too hard.
Onion and garlic make it taste homemade, not bland.
Plus, broth keeps it moist instead of dry and sad.
Basically, seasonings bring warmth, color, and that “one more scoop” feeling.

Ingredient Quantities

2 pounds boneless skinless chicken breasts, cooked and shredded (about 4 cups)

4 cups broccoli florets, fresh or frozen, chopped

4 cups riced cauliflower (about 1 medium head or 12 to 16 ounces frozen)

8 ounces cream cheese, softened

1 cup sour cream

1/2 cup heavy cream

1 large egg, beaten

2 cups shredded sharp cheddar cheese, divided

1/2 cup grated Parmesan cheese

1 small yellow onion, finely chopped (about 1/2 cup)

2 cloves garlic, minced

1 tablespoon butter or olive oil

1/2 cup chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning or dried thyme

1/2 teaspoon paprika (optional, for color)

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 inch baking dish.

2. If your chicken is not already cooked: place 2 pounds boneless skinless chicken breasts in a pot, add 1/2 cup chicken broth, cover with water, bring to a simmer and cook until internal temperature reaches 165 F, about 12 to 15 minutes; remove and shred into about 4 cups. If using pre cooked shredded chicken, skip this step.

3. In a large skillet, melt 1 tablespoon butter or heat olive oil over medium heat; add 1 small finely chopped yellow onion and 2 cloves minced garlic and cook until softened, about 3 to 4 minutes.

4. Add 4 cups broccoli florets and 4 cups riced cauliflower to the skillet; cook, stirring, until broccoli is bright and cauliflower is just tender, about 4 to 6 minutes; if using frozen vegetables, cook until defrosted and excess moisture is reduced.

5. In a large mixing bowl beat together 8 ounces softened cream cheese, 1 cup sour cream, 1/2 cup heavy cream, and 1 large beaten egg until smooth. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning or thyme, and 1/2 teaspoon paprika if using.

6. Fold 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese into the cream mixture until evenly combined.

7. Add the shredded chicken and the cooked broccoli and cauliflower mixture to the bowl and stir gently until everything is evenly coated in the creamy cheese sauce.

8. Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle the remaining shredded cheddar evenly over the casserole.

9. Bake at 375 F for 20 to 25 minutes, or until the casserole is bubbly and the top is golden; let rest 5 minutes before serving.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet
3. Large pot (for poaching chicken)
4. Large mixing bowl
5. Wooden spoon or heatproof spatula
6. Whisk or fork (for beating egg and smoothing cream cheese)
7. Chef knife and cutting board
8. Measuring cups and spoons

FAQ

Q: Can I use frozen riced cauliflower and frozen broccoli? A: Yes. Thaw and drain excess water from frozen riced cauliflower and squeeze out any liquid. For frozen broccoli, thaw and pat dry or lightly steam to remove excess moisture before adding.

Q: What is the easiest way to cook the chicken? A: Poach breasts in simmering seasoned water or broth for 12 to 15 minutes until done, then shred with forks. Rotisserie chicken or leftover roasted chicken also work well.

Q: How do I prevent a watery casserole? A: Remove as much liquid as possible from thawed frozen vegetables, use well-drained shredded chicken, and avoid overpouring the chicken broth. Bake uncovered long enough for the mixture to set and excess moisture to evaporate.

Q: Can I make this ahead and freeze it? A: Yes. Assemble and cover tightly, then freeze for up to 3 months. Thaw overnight in the fridge before baking, and add a few extra minutes to the bake time if still cold.

Q: How can I get a crispier or browned top? A: Sprinkle extra shredded cheddar or a mix of Panko and Parmesan on top. Bake until bubbly, then broil 1 to 3 minutes, watching carefully to avoid burning.

Q: Can I make this dairy free or lower in fat? A: For dairy free, use dairy free cream cheese, sour cream, and shredded cheese alternatives and replace heavy cream with unsweetened oat or almond milk plus a little cornstarch for body. To reduce fat, use light cream cheese and Greek yogurt instead of sour cream and omit or reduce the heavy cream.

Chicken, Broccoli, & “Rice” Casserole Recipe Substitutions and Variations

Chicken (2 lb shredded) > rotisserie chicken for convenience; or cooked turkey breast for a milder flavor.
Broccoli (4 cups) > chopped spinach or frozen mixed vegetables (peas and carrots) if you want softer, quicker-cooking greens.
Riced cauliflower (4 cups) > cooked white or brown rice for a more traditional texture; or cooked quinoa for extra protein and nuttiness.
Cream cheese (8 oz) > full-fat Greek yogurt or mascarpone for similar creaminess; or softened ricotta for a lighter, slightly grainier texture.

Pro Tips

1. Soften the cream cheese fully and bring the sour cream and heavy cream closer to room temperature before mixing. It makes the sauce silky and prevents lumps, so everything binds together beautifully.

2. If using frozen broccoli or cauliflower, thaw and squeeze out as much moisture as you can with a clean towel or cheesecloth. Excess water is the main reason casseroles turn soupy instead of creamy.

3. Briefly sauté the riced cauliflower and broccoli until just tender and slightly golden. That step concentrates flavor and removes surface moisture, and it keeps the veggies from getting mushy in the oven.

4. Let the baked casserole rest 5 to 10 minutes before scooping. It firms up as it cools, so portions hold their shape and the flavors settle into a richer, more cohesive dish.

Chicken, Broccoli, & "Rice" Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made this low carb chicken casserole so creamy, hearty, and family friendly that nobody misses the carbs. It is the kind of dinner that disappears fast, even with picky eaters at the table.

Servings

servings

Calories

780

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet
3. Large pot (for poaching chicken)
4. Large mixing bowl
5. Wooden spoon or heatproof spatula
6. Whisk or fork (for beating egg and smoothing cream cheese)
7. Chef knife and cutting board
8. Measuring cups and spoons

Ingredients

2 pounds boneless skinless chicken breasts, cooked and shredded (about 4 cups)
4 cups broccoli florets, fresh or frozen, chopped
4 cups riced cauliflower (about 1 medium head or 12 to 16 ounces frozen)
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup heavy cream
1 large egg, beaten
2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
1 small yellow onion, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 tablespoon butter or olive oil
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning or dried thyme
1/2 teaspoon paprika (optional, for color)

Directions

Preheat oven to 375 F and grease a 9×13 inch baking dish.
If your chicken is not already cooked: place 2 pounds boneless skinless chicken breasts in a pot, add 1/2 cup chicken broth, cover with water, bring to a simmer and cook until internal temperature reaches 165 F, about 12 to 15 minutes; remove and shred into about 4 cups. If using pre cooked shredded chicken, skip this step.
In a large skillet, melt 1 tablespoon butter or heat olive oil over medium heat; add 1 small finely chopped yellow onion and 2 cloves minced garlic and cook until softened, about 3 to 4 minutes.
Add 4 cups broccoli florets and 4 cups riced cauliflower to the skillet; cook, stirring, until broccoli is bright and cauliflower is just tender, about 4 to 6 minutes; if using frozen vegetables, cook until defrosted and excess moisture is reduced.
In a large mixing bowl beat together 8 ounces softened cream cheese, 1 cup sour cream, 1/2 cup heavy cream, and 1 large beaten egg until smooth. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning or thyme, and 1/2 teaspoon paprika if using.
Fold 2 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese into the cream mixture until evenly combined.
Add the shredded chicken and the cooked broccoli and cauliflower mixture to the bowl and stir gently until everything is evenly coated in the creamy cheese sauce.
Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle the remaining shredded cheddar evenly over the casserole.
Bake at 375 F for 20 to 25 minutes, or until the casserole is bubbly and the top is golden; let rest 5 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.