Low Carb Chicken Casserole
A hearty and creamy chicken casserole with colorful vegetables and topped with melty cheese, perfect for low-carb diets and easy family meals.
Ingredients
Main ingredients
- 2 cups cooked chicken breast, shredded or cubed Use rotisserie chicken for a quick option.
- 1 cup broccoli florets Fresh or frozen broccoli can be used.
- 1 cup cauliflower florets Fresh or frozen cauliflower works well.
- 1 cup cheddar cheese, shredded Substitute with mozzarella or gouda if desired.
- 1/4 cup cream cheese, softened This adds creaminess to the dish.
- 1 cup heavy cream Adjust based on your dietary preference.
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil and sauté broccoli and cauliflower for about 5 minutes until they begin to soften.
- In a large mixing bowl, combine cooked chicken with the sautéed broccoli and cauliflower.
- In another bowl, mix softened cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
- Pour the creamy sauce over the chicken and vegetable mix, and stir gently until well combined.
Baking
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Serve with a light salad or steamed vegetables. Optional to top with fresh herbs like parsley or chives.