Creamy Low Carb Chicken Casserole
A satisfying and flavorful comfort food that combines tender chicken, vibrant veggies, and creamy cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Feel free to use rotisserie chicken for convenience.
- 1 cup cauliflower florets Can use frozen if thawed and drained.
- 1 cup broccoli florets Can be substituted with zucchini if preferred.
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese Can swap for mozzarella for a milder taste.
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 tablespoon olive oil Drizzle on top before baking.
- 1/2 cup green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cauliflower, broccoli, cream cheese, shredded cheddar, chicken broth, garlic powder, onion powder, salt, and pepper.
- Mix everything until well combined and creamy.
- Transfer the mixture into a greased baking dish, spreading it evenly.
- Drizzle the top with olive oil.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and golden brown.
- Before serving, sprinkle with chopped green onions.
Notes
This casserole can be served with a crisp salad, cauliflower rice, or roasted vegetables. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.