Easy Low Carb Chicken Casserole
A comforting and satisfying low-carb dish made with shredded chicken and a medley of vegetables, perfect for weeknight dinners or meal prep.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup cream cheese, softened Make sure it's at room temperature for easier blending
- 1 cup shredded cheddar cheese For topping
- 1/2 cup chicken broth Use less for a thicker consistency
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, broccoli, cauliflower, cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper.
- Stir well until all ingredients are blended together into a creamy mixture.
- Transfer the chicken mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese generously on top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
- Let it cool slightly before serving to allow the flavors to settle.
Notes
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to four days, or frozen for about three months. For an extra kick, add a teaspoon of crushed red pepper flakes. Experiment with different vegetables or cheese types for creative twists!