Chicken Broccoli Alfredo Casserole

We used cooked rotisserie chicken and Rao’s Alfredo Sauce to make this low-carb Chicken Broccoli Alfredo Casserole easy to get on the table! But if yo...

By Alex

• Aug 03, 2026 • 0 Comments •

4.9

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

We used cooked rotisserie chicken and Rao’s Alfredo Sauce to make this low-carb Chicken Broccoli Alfredo Casserole easy to get on the table! But if you prefer to cook chicken breasts and make your own sauce, I’ll give instructions for that too.

Pin Chicken Broccoli Alfredo Casserole to try it later!

This new recipe for Chicken Broccoli Alfredo Casserole came about because over and over on Facebook people asked me what to use in Cheesy Chicken Broccoli Curry Casserole if you don’t like curry powder! And one day after about four people had asked me that, the idea popped into my mind to make a creamy casserole with chicken and broccoli that didn’t involve curry.

Kara and I experimented with this recipe a couple of times, but the one we ended up liking the best used one of those packs of rotisserie chicken meat from Costco and Alfredo sauce from a jar! If you don’t like to use convenience products like that, I’ll also give you tips for making your own sauce and cooking chicken breasts for the chicken.

The casserole also has plenty of cheese, and we used a Kroger product called Alpine Blend that’s a mixture of thick-cut shredded Swiss and Gruyere cheese, combined with a little Parmesan cheese on top. But any grated Swiss cheese will be fine. If you like the idea of a cheesy chicken and broccoli casserole, I hope you’ll try this recipe. This is quick, easy, and delicious for a week-night dinner!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Why do I use Rao’s Alfredo Sauce?

I love Rao’s Pasta Sauce, both for the flavor and the low carbs. But they are definitely more expensive than some brands. I try to stock up when they go on sale or buy them at Costco, but if another brand of Alfredo works better for you, no worries. Or if you want to make your own sauce, something like Creamy Cauliflower Sauce or Keto Alfredo Sauce would work for this recipe.

What if you don’t want to buy rotisserie chicken breast for this recipe:

We used about two pounds of Costco rotisserie chicken breast for the chicken. But if you prefer to cook your own chicken and cut it up, you can use four medium-sized boneless, skinless chicken breasts, cooked in a little olive oil in a frying pan over medium-high heat. Try to cook the chicken until it’s cooked through but not overdone. (Chicken that isn’t completely cooked will release some liquid as it finished cooking in the casserole.)

Can you use more broccoli in this recipe?

We used six cups of broccoli pieces for this casserole but if you like a lot of broccoli, one or two cups more broccoli wouldn’t hurt. And next time I make it I think I will use a bit more broccoli!

More Casseroles with Chicken:

How to make Chicken Broccoli Alfredo Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Preheat oven to 375F/190C. Spray casserole dish with olive oil or non-stick spray.
Dice up onion, heat olive oil in large frying pan, and cook until onion is slightly brown. Add minced garlic and cook 1-2 minutes more.
When onion and garlic are cooked, add Alfredo sauce, poultry seasoning, ground thyme, Spike Seasoning, black pepper, and sour cream. Stir and let it start to simmer over low heat.
Cut up rotisserie chicken (or chicken breasts you cooked yourself) and add to sauce. Simmer about 5 minutes.
Cut up broccoli into bite-sized pieces, put in bowl (or large 8 quart measuring cup like I used) and microwave broccoli 1-2 minutes, depending on how cooked you like it.
Gently stir partly cooked broccoli into the chicken sauce mixture. Add 1 cup of grated Swiss cheese, and gently mix in.
Transfer mixture to the casserole dish.
Top with the rest of Swiss cheese and the Parmesan cheese.
Bake 25-30 minutes, or until bubbling hot and starting to brown on top.
Serve hot.
This will keep in the fridge for several days. It’s also not bad when it’s been frozen, thawed, and reheated, although the broccoli will get a little softer after it’s been frozen.

Make it a Low-Carb Meal:

This Chicken Broccoli Alfredo Casserole is a fairly rich dish, so I’d serve it with something simple like Mary’s Perfect Easy Spring Mix Salad, Kalyn’s Favorite Baby Arugula Salad, or Cucumber Salad with Balsamic Dressing.

Weekend Food Prep:

This casserole is perfect to make on the weekend and reheat leftovers during the week, so I’m adding it to my category for Weekend Food Prep.

Ingredients

1 small onion, diced small
2 tsp. olive oil
1 T minced garlic
one 15 oz. jar Rao’s Alfredo Sauce (see notes)
1/2 tsp. poultry seasoning
1/2 tsp. ground thyme
1 tsp. Spike Seasoning
1/4 tsp. black pepper (or more, to taste)
6 cups cooked, diced rotisserie chicken breast (see notes)
6 cups broccoli florets (or a little more)
1 1/2 cups grated Swiss cheese
1/2 cup grated Parmesan Cheese

Instructions

Preheat oven to 375F/190C.
Spray a 9″ x 13″ casserole dish with olive oil or non-stick spray.
Dice up a small onion, heat olive oil in a large frying pan (big enough to hold all the ingredients), and cook the onion over medium-high heat until it’s starting to slightly brown.
Add minced garlic and cook 1-2 minutes more.
When onion and garlic are cooked, add Alfredo sauce, poultry seasoning, ground thyme, Spike Seasoning, black pepper, and sour cream to the frying pan. Stir to combine and let the mixture start to simmer over low heat.
Cut up rotisserie chicken (or chicken breasts you cooked yourself) and add to sauce mixture. Simmer about 5 minutes.
Cut up broccoli into bite-sized pieces, put in bowl (or large 8 quart glass measuring cup) and microwave the broccoli 1-2 minutes, depending on how cooked you like it.
Gently stir the cooked broccoli into the chicken and sauce mixture.
Add 1 cup of grated Swiss cheese, and gently mix the cheese in.
Then transfer the chicken-broccoli-sauce mixture to the casserole dish
Top with the rest of the Swiss cheese and the Parmesan cheese
Bake 25-30 minutes, or until the mixture is bubbling hot and starting to brown on top.
Serve hot.
This will keep in the fridge for several days. It’s also not bad when it’s been frozen, thawed, and reheated, although the broccoli will get a little softer after it’s been frozen.

Notes

If you prefer to make your own sauce, I would use Low-Carb Maven’s Keto Alfredo Sauce. If you have another good Alfredo Sauce recipe, just use about 2 cups of sauce.

If you prefer to cook your own chicken, I’d use four medium boneless skinless chicken breasts and cook them in olive oil in a frying pan. Try to cook until the chicken is cooked through but not overdone. (If the chicken isn’t completely done it will release a bit of liquid as it continues to cook in the casserole.)

Recipe created by Kalyn and Kara and inspired by the many, many Facebook followers who wanted a chicken broccoli casserole without curry powder!

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 635Total Fat: 46gSaturated Fat: 23gUnsaturated Fat: 18.5gCholesterol: 189mgSodium: 1005mgCarbohydrates: 15gFiber: 4.2gSugar: 3gProtein: 41g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chicken Broccoli Alfredo Casserole a good dish for any low-carb diet plan, and it might work for Keto if you’re not limiting carbs that strictly. It’s probably too high in fat for the original South Beach Diet.

Find More Recipes Like This One:
Use Casseroles to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30