High-Protein Low-Carb Chicken Casserole for Busy Nights

Nothing says “comfort dinner” like digging into a bubbling casserole straight from the oven—cheese stretching, aromas of bacon and roasted broccoli, steam lifting off each square. This ultimate high-protein chicken, bacon & veggie casserole is that kind of dish. Shredded chicken pooled in a creamy sauce, crispy bacon bits, two green veggies for good measure, and a golden cheese blanket on top. It’s low carb but never feels like you’re missing out; instead, you’re getting flavor, texture, and satisfying protein in every fork-ful. Meal-prep, family dinner, or cozy weekend treat—it hits the spot.

Recipe Info

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8
• Cuisine: American / Low-Carb
• Course: Main Course / Dinner

Ingredients

For the Base:

• 4 cups cooked shredded chicken breast (about 1.25 lb raw)
• 6 slices cooked bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 3 cups broccoli florets (about 250 g)
• 2 cups baby spinach, roughly chopped

For the Creamy Sauce:

• 1 cup plain Greek yogurt (2% or non-fat)
• ½ cup light cream cheese, softened
• ½ cup chicken broth, low-sodium
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• Salt & pepper to taste

For the Topping:

• 1½ cups shredded cheddar cheese
• ¼ cup chopped parsley (optional, for garnish)

Instructions

1. Preheat and prep veggies. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Steam or briefly blanch broccoli for 2 minutes until bright green; drain.
2. Sauté aromatics. In a large skillet over medium heat, warm olive oil. Add onion and cook 3–4 minutes until soft, then add garlic and cook another 30 seconds until fragrant.
3. Combine base ingredients. In a large bowl, mix shredded chicken, chopped bacon, broccoli, spinach, and the sautéed onion/garlic mixture.
4. Make creamy sauce. In a smaller bowl, whisk together Greek yogurt, cream cheese, chicken broth, Dijon mustard, smoked paprika, salt and pepper until smooth.
5. Build the casserole. Pour sauce over the chicken-veggie mix and stir to evenly coat. Transfer everything into the prepared baking dish and spread flat.
6. Add the cheese topping. Sprinkle shredded cheddar evenly over the top.
7. Bake. Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
8. Garnish & serve. Remove from oven, let rest 5 minutes. Sprinkle chopped parsley, slice into 8 pieces, and serve warm.

Tips & Variations

• Make-ahead: Assemble the casserole (through step 5), cover and refrigerate for up to 24 hours. Add 5 extra minutes to bake time if chilled.
• Dairy-free version: Use coconut yogurt and dairy-free cream cheese, and top with dairy-free cheddar or nutritional yeast.
• Veggie swap: Replace broccoli with cauliflower florets, or add sliced zucchini for summer variation.
• Spice it up: Use pepper jack cheese instead of cheddar, or stir in ½ teaspoon chili flakes for a kick.

Approximate Nutrition Facts (per serving)

• Calories: ~330 kcal
• Protein: ~35 g
• Carbohydrates: ~8 g
• Fat: ~17 g
• Fiber: ~2 g
• Sugar: ~3 g
• Sodium: ~490 mg

FAQs

1: Can I freeze this casserole?
Yes. After baking (or before baking), let cool completely, then cover tightly and freeze for up to 3 months. Thaw in fridge overnight and reheat in oven at 350°F until warmed through.

2: Can I make this gluten-free?
Absolutely. This recipe is naturally gluten-free as long as your chicken broth and bacon are certified gluten-free (check labels).

3: How do I avoid a watery casserole?
Be sure to drain any excess liquid from steamed broccoli or thawed frozen veggies. Also, cook the chicken and bacon ahead so they release less moisture in the bake.

4: Can I use rotisserie chicken?
Yes—rotisserie chicken is a great time-saver. Just remove the skin and shred the meat before using.