Low Carb Chicken Casserole Recipe
Introduction
This Low Carb Chicken Casserole is a comforting and satisfying dish perfect for those looking to enjoy a hearty meal without the extra carbs. It combines tender chicken, fresh vegetables, and creamy cheese baked to golden perfection. Ideal for weeknight dinners or meal prep, it’s both easy and delicious.
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
- Step 1: Preheat your oven to 375°F (190°C).
- 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.
- Step 3: In a large mixing bowl, combine the cooked chicken, sautéed broccoli, and cauliflower.
- Step 4: In a separate bowl, combine the cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth.
- Step 5: Pour the cream mixture over the chicken and vegetables, stirring until everything is well-coated.
- Step 6: Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Step 7: Sprinkle the shredded cheddar cheese evenly on top of the casserole.
- Step 8: Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
- Step 9: Remove from the oven and let it sit for a few minutes before serving.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the cream mixture.
- Try substituting the cheddar cheese with mozzarella or Monterey Jack for a different cheesy twist.
- Use cooked turkey or rotisserie chicken to save time.
- Feel free to add other low-carb vegetables like spinach or mushrooms for variety.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This casserole can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen broccoli and cauliflower work well. Just thaw and drain any excess water before sautéing to avoid a watery casserole.
Is this recipe suitable for meal prep?
Absolutely. The casserole stores well and can be portioned out for quick lunches or dinners throughout the week.
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Low Carb Chicken Casserole Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Low Carb Chicken Casserole is a creamy, cheesy, and comforting dish perfect for those seeking a delicious, healthy meal with minimal carbs. It combines tender shredded chicken 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.
Ingredients
Chicken and Vegetables
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup broccoli florets
- 1 cup cauliflower florets
Dairy and Sauce
- 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
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Sauté vegetables: In a large skillet over medium heat, add the olive oil and sauté the broccoli and cauliflower florets for about 5 minutes until they start to soften but still retain some crunch.
- Combine chicken and vegetables: In a large mixing bowl, add the cooked shredded or cubed chicken and the sautéed broccoli and cauliflower, mixing gently.
- Prepare cream mixture: In a separate bowl, whisk together the softened cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper until you get a smooth, creamy sauce.
- Mix cream sauce with chicken and vegetables: Pour the cream cheese mixture over the chicken and vegetables, stirring thoroughly to coat everything evenly.
- Transfer to casserole dish: Grease a casserole dish lightly and pour the mixture in, spreading it evenly.
- Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole to create a cheesy crust.
- Bake the casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
- Rest and serve: Remove the casserole from the oven and let it sit for a few minutes before serving to allow it to set slightly for easier slicing.
Notes
- For extra flavor, add some fresh herbs like thyme or parsley before baking.
- Ensure the chicken is cooked and shredded before starting the recipe.
- Use full-fat dairy products for richer taste and better texture.
- This casserole can be prepared in advance and refrigerated before baking.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the cream mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: low carb chicken casserole, chicken casserole recipe, keto chicken casserole, creamy chicken bake, low carb dinner, cauliflower casserole, broccoli casserole
