Honestly, Casserole Nights Are the Best Nights

You know those days when you really just can’t be fussed to cook something fancy, but you’re also definitely not about to eat cereal for dinner again? That’s when I make this creamy low carb chicken casserole with broccoli and bacon—usually wearing the kind of pajama pants no one should actually see. Sometimes it reminds me of the first time my friend Laura tried to cook for our whole group and nearly set off the smoke alarm, except this recipe’s about as foolproof as they come. And yes, there’s cheese, so the kids don’t even pretend to complain (well, except for a short-lived anti-broccoli campaign that died once I added bacon).

Creamy Low Carb Chicken Casserole with Broccoli and Bacon

Why I Keep Making This (and Maybe You Will, Too)

I make this whenever I’ve got leftover chicken—rotisserie, grilled, you name it—or when I’m just craving comfort food that won’t have me rolling on the couch for the rest of the night. My family actually invented a phrase: “broccoli bacon night,” which is mostly an excuse for second helpings. And let’s be honest, it’s a nice break from the endless parade of boring salads. Every now and then I forget to thaw the chicken and, not gonna lie, microwaving it on the defrost setting gives the casserole a certain rustic charm (that’s my story and I’m sticking to it).

Stuff You’ll Need (Plus Swaps for When You’re Out of Something)

2 medium chicken breasts, cooked and shredded (sometimes I just chop up a rotisserie chicken—quicker, less brandishing of knives)
3 heaping cups fresh broccoli florets (frozen is fine if you’re low on patience—just thaw first, or don’t, but expect extra moisture)
1 small yellow onion, diced (honestly, red onion works too—Granny would say it’s wrong, I say onions are onions)
2 garlic cloves, minced (I’ve gone with garlic powder in a pinch—2 tsp-ish)
6 strips bacon (if you really must, turkey bacon won’t make me unfriend you)
3/4 cup cream cheese, softened (any full-fat version or whatever’s in the fridge, but low fat ends up a bit sad)
1/2 cup sour cream (I use Greek yogurt if the sour cream’s suspiciously old)
1/3 cup heavy cream (milk works if you’re desperate; it’ll just be a little less rich—a trade I sometimes make)
1 and 1/2 cups shredded cheddar cheese, divided (I barely measure, honestly—just toss till it looks right)
1/2 teaspoon smoked paprika
1/2 teaspoon salt, plus more to taste
1/2 teaspoon cracked black pepper

How (Actually) to Make This Casserole

First things first—preheat your oven to 375°F (190°C). No one likes cold casserole. Grease a biggish baking dish (I use a 9×13 inch one, but anything roomy enough works—once used a deep pie dish and it was…weirdly good?).
Fry up your bacon in a skillet over medium heat. Don’t rush it—crispy is everything here. When it’s done, set the bacon aside and try not to eat it all (I leave mine on a paper towel to crisp up a little more, but that’s maybe old habit).
Save a tablespoon of those glorious bacon drippings and sauté the diced onion until it’s soft and maybe just getting golden, about 3-4 minutes. Toss in the garlic for the last minute, so it doesn’t burn, and stir until the kitchen smells like “whoa, something’s happening.”
In a big bowl, combine the shredded chicken, broccoli, cooked onion and garlic, about two thirds of the crumbled bacon (I always forget and dump all of it, never a tragedy), 1 cup cheddar, cream cheese, sour cream, heavy cream, smoked paprika, salt, and pepper. This is where I usually sneak a taste and maybe add more salt or cheese. If it’s too thick, add another splash of cream.
Spoon all that lovely mess into your baking dish, smoothing out so the edges don’t burn.
Top with the rest of your cheddar and scatter the remaining bacon over (admittedly, I sometimes double the bacon on top—no one’s ever sent it back).
Bake uncovered for 20-25 minutes, or until it’s bubbling and the cheese is golden brown in spots. Don’t panic if it gets extra brown around the edges—a little crispy cheese is the best bit (in my humble opinion).
Take out of the oven, let it sit five minutes (I know, this is torture), and serve warm. Leftovers? Even better the next day. Or cold in my case, straight from the fridge with a fork while standing at the counter. Judge not.

Stuff I Learned Fiddling with This Recipe

If you forget to soften the cream cheese, 15 seconds in the microwave helps, unless you forget it in there and find a molten mess instead… ask me how I know.
Broccoli stalks are actually great here, chopped thinly—you paid for them, so why waste ’em?
Bacon burns fast if you’re puttering around on your phone. (Guilty as charged.)

Things I Tried That Sorta Worked (and Didn’t)

Swapping in cauliflower for broccoli: Tastes fine, but not as colorful, and the vibes are different
Adding mushrooms: Works! Adds more umami, but my kids staged a silent protest
Using low-fat cheese: Eh. The texture went a bit rubbery. Wouldn’t recommend again

Do You Need Fancy Equipment?

I always use my trusty 9×13 ceramic dish, but if you’ve only got a couple smaller pans, just split up the mixture. Oh, and for shredding chicken quickly—two forks do just fine, or your hands if you’re brave. No food processor required, though I suppose it’s more efficient (but messier?).

Storing the Leftovers, If Miraculously There Are Any

If you’ve got leftovers, keep them in an airtight container in the fridge—they’re fine for up to 3 days, but honestly, in my house it never lasts more than a day! You can reheat it, but cold casserole is definitely a guilty pleasure in my book.

What to Serve It With (Or Not)

I like it with a simple green side salad—sometimes just lettuce with olive oil and lemon, nothing complicated. Or if I’m feeling very British, a dollop of grainy mustard on the side. My spouse swears it tastes best with a pickle. Don’t ask.

Hard-Won Lessons (Pro Tips from My Kitchen)

Don’t rush browning the bacon; I once did and got sad, chewy strips. High heat’s not your friend here.
Add the garlic after onion’s cooked—otherwise, you’ll have that weirdly bitter taste that lingers. Learned that the hard way.
It tastes better on day two, if you can wait. Actually, I find it intensifies overnight.

FAQ (Real Questions I’ve Actually Been Asked)

Can I use frozen broccoli? Yep, don’t overthink it. Just thaw (or add a few minutes to your baking time if you forget, like me).
No chicken, only turkey leftovers? No big deal—just as tasty, maybe a little drier, but nothing a splash of extra cream won’t fix.
Is there a dairy free way? I’ve tried coconut cream instead of dairy, plus vegan cheese. It… sort of works, but the real thing is nicer, honestly.
Can you freeze it? Sure. Thaw in the fridge and reheat, though the texture’s a bit softer after, but it’s still edible (I always forget to label it, so every frozen mystery casserole night’s a bit of a surprise around here).

Oh, and don’t forget to enjoy the process—even if you get the odd complaint from the peanut gallery, you’re still making dinner miles better than takeout. Remember, if the kitchen looks like a hurricane blew through by the end, you probably did something right. Or at least, you did it with style.

Creamy Low Carb Chicken Casserole with Broccoli and Bacon