Low Carb Chicken Casserole Recipe

Introduction

This Low Carb Chicken Casserole is a creamy, comforting dish perfect for a healthy weeknight dinner. Packed with tender chicken, fresh vegetables, and melted cheddar cheese, it’s both satisfying and easy to prepare.

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 added crunch, sprinkle some crushed pork rinds or almond flour on top before baking.
• You can substitute the broccoli and cauliflower with other low-carb veggies like zucchini or spinach.
• Use mozzarella cheese instead of cheddar for a milder flavor.
• Make it spicier by adding a pinch of cayenne pepper or red pepper flakes to the cream mixture.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave in short intervals to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this casserole?

This recipe calls for cooked chicken, but you can use raw chicken by cooking it thoroughly before mixing. Make sure to cook it until no longer pink and juices run clear.

Is this casserole freezer-friendly?

Yes, you can freeze the casserole before baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Low Carb Chicken Casserole Recipe

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★★★★★

4.8 from 54 reviews

• Author: Andria
• 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 satisfying dish perfect for those following a low carbohydrate diet. Combining tender cooked chicken with sautéed broccoli and cauliflower, all enveloped in a rich cream cheese and heavy cream sauce, this casserole is topped with sharp cheddar cheese and baked to a golden bubbly perfection. A simple, comforting meal ideal for a nutritious family dinner or meal prep.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

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

Dairy

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

Seasonings and Oils

• 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 the oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole perfectly.
2. Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add broccoli and cauliflower florets and sauté for about 5 minutes until they begin to soften but remain slightly crisp.
3. Combine chicken and vegetables: In a large mixing bowl, add the cooked chicken along with the sautéed broccoli and cauliflower, mixing them well.
4. Prepare the cream sauce: In a separate bowl, whisk together the softened cream cheese, heavy cream, garlic powder, onion powder, paprika, salt, and black pepper until the mixture is smooth and creamy.
5. Mix sauce with chicken and veggies: Pour the cream cheese sauce over the chicken and vegetables, stirring until everything is well coated and combined.
6. Transfer to casserole dish: Grease a casserole dish and spread the chicken and vegetable mixture evenly inside it.
7. Add cheese topping: Evenly sprinkle the shredded cheddar cheese over the top of the casserole to create a rich, cheesy crust.
8. Bake the casserole: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
9. Rest before serving: Remove the casserole from the oven and let it sit for a few minutes to settle, making it easier to serve and enjoy.

Notes

• You can substitute the broccoli and cauliflower with other low-carb vegetables like zucchini or spinach if preferred.
• Use cooked chicken leftovers or rotisserie chicken to save preparation time.
• For a spicier option, add a pinch of cayenne pepper or chili flakes to the cream mixture.
• Ensure the cream cheese is softened before mixing to avoid lumps in the sauce.
• This casserole reheats well and can be stored in the fridge for up to 3 days.

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

Keywords: low carb chicken casserole, chicken casserole recipe, low carb dinner, keto casserole, cheesy chicken casserole, healthy chicken dinner