Go Back
+ servings
overhead view of a casserole dish with chicken and broccoli

Chicken Broccoli Casserole

This easy Chicken Broccoli Casserole is quick to assemble and tastes delicious! Made from scratch with healthy ingredients and naturally low carb, Keto, gluten free and Trim Healthy Mama friendly!
Course Main Course
Cuisine American
Diet Diabetic, Gluten Free
Difficulty Easy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 452kcal
Author Nora


  • 1 1/2 pounds chicken breast cooked and shredded
  • 1 (8oz) package sliced mushrooms, optional
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt & pepper to taste
  • 1 cup sour cream
  • 1 (8 oz) package cream cheese, softened
  • 1 large broccoli head cut into small florets (mine weighed around 1 pound)
  • 1 1/2 cups shredded cheese I used a mix of mozzarella and cheddar


  • Prep: Heat oven to 400°F.
  • Chicken and mushrooms: Place chicken and mushrooms in a 9x13 inch casserole dish. Combine with 1 teaspoon dried parsley, 1/4 teaspoon EACH garlic and onion powder and salt and pepper to taste.
  • Cream sauce: In a small bowl, combine sour cream and cream cheese with remaining 1/4 teaspoon EACH garlic and onion powder. Spread cream sauce over chicken and mushrooms.
  • Broccoli: Evenly layer broccoli over cream sauce, making sure to push down a little to lay it as flat as possible.
  • Finish and bake: Cover casserole with shredded cheese, then bake in the hot oven for 20-30 minutes or until casserole is bubbly. If mushrooms released a lot of liquid during cooking, serve casserole with a slotted spoon to drain.


Ingredient notes

  • Broccoli: I do not recommend using frozen, unless you defrost it first and then drain/pat dry very well. Otherwise it will release too much water during cooking.
  • Chicken: You can use any kind of cooked and shredded chicken. I used shredded chicken breast I cooked in my instant pot.
  • Cheese: I used a mix of mozzarella and cheddar – mozzarella for meltiness and cheddar for flavor!

Recipe tips

  • If you’re adding mushrooms, there can be quite a bit of liquid collected at the bottom of the casserole. Use a slotted spoon for serving and it will drain right off. Or you can drain the casserole, just make sure you don’t accidentally throw all of the food into your sink!
  • The broccoli is crisp and roasted if you don’t pre-cook it (we love it this way!). If you prefer soft broccoli or have a young child to feed, you can absolutely pre-cook it. I always steam a few florets of broccoli on the side for my youngest and pick the broccoli out of his casserole serving.
  • If you’re using seasoned chicken (like rotisserie chicken for example) vs plain poached or canned, make sure to adjust the amount of seasoning you add according to your taste.


Serving: 1serving | Calories: 452kcal | Carbohydrates: 10g | Protein: 37g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 493mg | Potassium: 906mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1441IU | Vitamin C: 70mg | Calcium: 262mg | Iron: 1mg