I love this recipe because it is packed with flavor while remaining simple to prepare. The chicken provides a hearty base, while the broccoli adds texture and freshness. The ranch dressing and melted cheese create a creamy sauce that brings everything together.
Another reason I enjoy making this casserole is how convenient it is for weeknight meals. I can use leftover or rotisserie chicken, mix everything in one bowl, and let the oven finish the job. It is also a great option when I want a low carb dinner that still feels comforting and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 cups broccoli florets 4 cups cooked chicken, shredded or diced 3 cloves garlic, minced ½ cup shredded mozzarella ½ cup shredded cheddar 1 cup ranch dressing ½ cup shredded cheddar, for topping ½ cup shredded mozzarella, for topping
Directions
I begin by preheating the oven to 375°F and lightly greasing a 9×13-inch baking dish.
Next, I steam or blanch the broccoli until it becomes just tender. After cooking, I drain it well so the casserole does not become watery.
In a large mixing bowl, I combine the cooked chicken, broccoli, minced garlic, shredded mozzarella, shredded cheddar, and ranch dressing. I mix everything together until the ingredients are evenly coated.
Then I spread the mixture evenly into the prepared baking dish.
After that, I sprinkle the additional cheddar and mozzarella cheese over the top to create a cheesy crust while baking.
I bake the casserole for about 25 to 30 minutes, until it becomes hot and bubbly and the cheese on top melts beautifully.
Once it comes out of the oven, I let the casserole rest for about 5 to 10 minutes before serving.
Servings And Timing
This recipe makes about 6 servings and works well as a satisfying dinner for the whole family.
Preparation time takes about 15 minutes, and baking takes around 30 minutes.
I sometimes adjust this casserole depending on what ingredients I have available. Instead of broccoli, I occasionally use roasted cauliflower or zucchini for a different flavor and texture.
For extra creaminess, I like adding a small splash of heavy cream or a spoonful of sour cream to the mixture. I also sometimes add cream cheese to make the sauce even richer.
If I want to add more flavor, I mix in sautéed onions or mushrooms before baking. These ingredients give the casserole extra depth while keeping it low carb.
Storage/Reheating
I store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after resting overnight.
When reheating, I warm it in the oven at a low temperature until heated through. Individual portions can also be reheated in the microwave for convenience.
This casserole freezes well. I wrap it tightly and store it in the freezer for up to 2 months. Before reheating, I thaw it in the refrigerator overnight.
FAQs
Can I Use Rotisserie Chicken For This Recipe?
Yes, I often use rotisserie chicken because it saves time and adds great flavor. I simply shred the meat and mix it into the casserole.
Can I Use Frozen Broccoli?
Yes, frozen broccoli works well. I thaw it first and drain any excess moisture before adding it to the casserole.
How Do I Keep The Casserole From Becoming Watery?
I make sure to drain the broccoli well after steaming or blanching so excess moisture does not dilute the sauce.
Can I Make This Casserole Ahead Of Time?
Yes, I sometimes assemble the casserole ahead of time and store it in the refrigerator until I am ready to bake it.
What Can I Serve With This Dish?
I like serving this casserole with a simple salad or roasted vegetables for a balanced meal.
Conclusion
This creamy low carb chicken casserole with broccoli is a comforting dish that I enjoy making when I want a hearty and flavorful dinner. The combination of tender chicken, fresh broccoli, and melted cheese creates a rich and satisfying casserole that is easy to prepare and perfect for sharing.
This easy creamy low carb chicken casserole with broccoli combines juicy chicken, fresh broccoli, ranch dressing, and gooey melted cheese for a simple weeknight meal.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:American
Ingredients
5 cups broccoli florets
4 cups cooked chicken, shredded or diced
3 cloves garlic, minced
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 cup ranch dressing
½ cup shredded cheddar cheese (for topping)
½ cup shredded mozzarella cheese (for topping)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Steam or blanch the broccoli florets until just tender, then drain well to prevent excess moisture in the casserole.
In a large mixing bowl, combine the cooked chicken, broccoli, minced garlic, mozzarella cheese, cheddar cheese, and ranch dressing.
Stir until the ingredients are evenly mixed and coated in the creamy sauce.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar and mozzarella cheese over the top.
Bake for 25–30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden.
Remove from the oven and let the casserole rest for 5–10 minutes before serving.
Notes
Rotisserie chicken works perfectly and saves preparation time.
Make sure the broccoli is well drained to prevent a watery casserole.
For extra creaminess, add a splash of heavy cream, sour cream, or cream cheese to the mixture.
You can add sautéed onions or mushrooms for additional flavor while keeping the dish low carb.
