Creamy Low Carb Chicken Casserole

A comforting, cheesy casserole made with tender chicken, creamy sauce, and vibrant veggies, perfect for a quick weeknight dinner.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
1 cup cauliflower florets Can be substituted with green beans or zucchini.
1 cup broccoli florets Alternatively use green beans or zucchini.
1 cup heavy cream Substitute with half-and-half or low-fat milk.
1 cup shredded cheese (cheddar or mozzarella) Use more cheese for a cheesier casserole.
1/2 cup cream cheese Ensure it is at room temperature for easier mixing.

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper

Optional Topping

1/2 cup breadcrumbs For topping, optional for those watching carbs.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, cauliflower, broccoli, heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
Transfer the mixture to a greased casserole dish, spreading it out evenly across the bottom.
If using breadcrumbs, sprinkle them over the top for added crunch.
Top with the shredded cheese.

Baking

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

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 10gProtein: 40gFat: 35gSaturated Fat: 20gSodium: 600mgFiber: 3gSugar: 2g

Notes

Serve with a sprinkle of fresh parsley or pair with a crisp green salad or roasted asparagus for a balanced meal. Leftovers store well in the fridge for 3-4 days or can be frozen for longer storage.

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