Creamy Low Carb Chicken Casserole

A hearty and comforting low-carb chicken casserole brimming with shredded chicken, fresh vegetables, and a rich, creamy sauce, perfect for busy weeknights and family dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

2 cups cooked chicken, shredded You can use leftover rotisserie chicken or turkey.
1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
1 cup broccoli florets
1 cup cauliflower florets
1 cup cheddar cheese, shredded Consider using dairy-free cheese for a dairy-free version.
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
to taste Salt
to taste Pepper
1/2 cup grated Parmesan cheese

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, heavy cream, broccoli, cauliflower, cheddar cheese, garlic, onion powder, garlic powder, salt, and pepper.
Mix well until all ingredients are well combined.
Transfer the mixture to a greased casserole dish.
Sprinkle the grated Parmesan cheese on top.

Baking

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden on top.
Let it cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be assembled and frozen before baking for up to three months.

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