Low Carb Chicken Casserole Recipe

Introduction

This Low Carb Chicken Casserole is a creamy, comforting dish perfect for a satisfying weeknight meal. Packed with tender chicken, fresh broccoli and cauliflower, and topped with melted cheddar cheese, it’s both flavorful and easy to make.

Ingredients

• 2 cups cooked chicken breast, shredded or cubed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cheddar cheese, shredded
• 1/4 cup cream cheese, softened
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large skillet over medium heat, add the olive oil. Sauté the broccoli and cauliflower florets for about 5 minutes until they start to soften.
3. Step 3: In a large mixing bowl, combine the cooked chicken, sautéed broccoli, and cauliflower.
4. Step 4: In a separate bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth.
5. Step 5: Pour the cream mixture over the chicken and vegetables, stirring until everything is well-coated.
6. Step 6: Transfer the mixture into a greased casserole dish, spreading it out evenly.
7. Step 7: Sprinkle the shredded cheddar cheese evenly on top of the casserole.
8. Step 8: Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
9. Step 9: Remove from the oven and let it sit for a few minutes before serving.

Tips & Variations

• For extra flavor, add a handful of chopped fresh herbs like parsley or thyme before baking.
• Swap out broccoli and cauliflower for other low-carb vegetables such as zucchini or spinach.
• Use cooked rotisserie chicken to save time.
• To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the cream mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power in 1-minute increments to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

Yes, you can use frozen broccoli and cauliflower. Just thaw and drain them well before sautéing to remove excess moisture.

Is this recipe suitable for a keto diet?

Absolutely. This casserole is low in carbs and rich in fats and protein, making it a great option for a ketogenic diet.

Low Carb Chicken Casserole Recipe

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★★★★★

4.5 from 141 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Low Carb Chicken Casserole is a creamy, cheesy, and delicious comfort food dish that combines tender cooked chicken breast with sautéed broccoli and cauliflower, all enveloped in a rich cream cheese and heavy cream sauce. Topped with melted cheddar cheese and baked to golden perfection, it’s an ideal low carbohydrate meal perfect for weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 cups cooked chicken breast, shredded or cubed
• 1 cup broccoli florets
• 1 cup cauliflower florets

Dairy and Cheese

• 1 cup cheddar cheese, shredded
• 1/4 cup cream cheese, softened
• 1 cup heavy cream

Seasonings and Oil

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat and add the broccoli and cauliflower florets. Sauté for about 5 minutes until they start to soften, which helps bring out their flavors and textures.
3. Combine Chicken and Veggies: In a large mixing bowl, add the cooked chicken along with the sautéed broccoli and cauliflower, mixing gently to combine.
4. Prepare Creamy Sauce: In a separate bowl, mix together the softened cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper until the mixture is smooth and well blended.
5. Mix Sauce with Chicken and Veggies: Pour the creamy sauce over the chicken and vegetables, stirring to coat all the ingredients evenly with the rich cream mixture.
6. Transfer to Casserole Dish: Pour this mixture into a greased casserole dish and spread it out evenly for consistent cooking.
7. Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole, which will melt and brown beautifully during baking.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is golden, bubbly, and slightly crispy on the edges.
9. Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving to allow it to set and make it easier to serve.

Notes

• For added flavor, consider adding a pinch of crushed red pepper flakes or smoked paprika to the cream mixture.
• If you want a lower fat version, substitute half-and-half for the heavy cream or reduce the amount of cream cheese.
• You can swap cheddar cheese for mozzarella or a cheese blend for a different flavor profile.
• This casserole can be prepared ahead of time then baked just before serving.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: low carb chicken casserole, chicken casserole, keto chicken casserole, creamy chicken bake, low carbohydrate dinner