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why make this recipe
This Low Carb Chicken Casserole is perfect for anyone looking to enjoy a comforting dish without the extra carbs. It’s packed with flavor and is a great way to use up leftover chicken. Additionally, with ingredients like cauliflower and broccoli, it provides plenty of nutrients while satisfying your cravings. Whether you’re on a low-carb diet or just seeking a hearty meal, this casserole fits the bill.
how to make Low Carb Chicken Casserole
Ingredients:
- 2 lbs chicken breast, cooked and shredded
- 1 medium-sized head of cauliflower, cut into small florets
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and add the cauliflower florets. Boil for about 4-5 minutes until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked, shredded chicken breast to the skillet, followed by the paprika, dried thyme, salt, and pepper. Stir well to combine the spices with the chicken. Remove from heat.
- In a large bowl, combine the heavy cream, softened cream cheese, and grated Parmesan cheese. Mix until smooth and well combined.
- Add the cooked cauliflower, broccoli, and shredded cheddar cheese to the creamy mixture. Stir in the seasoned chicken until everything is well incorporated.
- Transfer the mixture into a greased 9×13-inch casserole dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Remove from the oven and garnish with chopped green onions before serving.
how to serve Low Carb Chicken Casserole
You can serve this Low Carb Chicken Casserole hot, right out of the oven. It makes a wonderful main dish and pairs well with a simple salad or steamed vegetables. Leftovers are also great for lunch the next day!
how to store Low Carb Chicken Casserole
To store leftovers, let the casserole cool completely. Cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze the casserole before baking for up to 2 months. Just thaw it in the fridge overnight before baking.
tips to make Low Carb Chicken Casserole
- Make sure the cream cheese is at room temperature for easier mixing.
- Add some spices like Italian seasoning or cayenne pepper if you want extra flavor.
- You can use other vegetables like spinach or bell peppers based on your taste.
- For a crunchier top, you can add a sprinkle of crushed pork rinds or more cheese before baking.
variation
If you’d like, you can swap the chicken for cooked ground turkey or sausage. Additionally, you can change up the veggies by adding zucchini or mushrooms for a different taste.
FAQs
1. Can I use frozen vegetables in this recipe?
Yes, you can use frozen cauliflower and broccoli. Just be sure to thaw and drain them well before adding to the casserole.
2. Is this casserole suitable for meal prep?
Absolutely! This dish is great for meal prepping. You can make it ahead of time and store portions for quick meals throughout the week.
3. Can I make this dish dairy-free?
Yes! You can substitute cream cheese and heavy cream with dairy-free alternatives, such as coconut cream and cashew cream, to make it dairy-free.
Low Carb Chicken Casserole
A comforting low-carb casserole packed with flavor and nutrients, perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 lbs chicken breast, cooked and shredded
- 1 medium-sized head of cauliflower, cut into small florets
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and add the cauliflower florets. Boil for about 4-5 minutes until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked, shredded chicken breast to the skillet, followed by the paprika, dried thyme, salt, and pepper. Stir well to combine the spices with the chicken. Remove from heat.
- In a large bowl, combine the heavy cream, softened cream cheese, and grated Parmesan cheese. Mix until smooth and well combined.
- Add the cooked cauliflower, broccoli, and shredded cheddar cheese to the creamy mixture. Stir in the seasoned chicken until everything is well incorporated.
- Transfer the mixture into a greased 9×13-inch casserole dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Remove from the oven and garnish with chopped green onions before serving.
Notes
For a crunchier top, add crushed pork rinds or more cheese before baking. Can be made dairy-free with alternatives.