Creamy Low Carb Chicken Casserole
A delicious, low-carb casserole that combines tender chicken with creamy cheese and nutritious vegetables, perfect for a hearty meal without the usual carbs.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup cream cheese, softened Ensure it's very soft for easy mixing.
- 1 cup chicken broth Low-sodium option recommended.
- 1 cup broccoli florets Fresh or thawed frozen can be used.
- 1 cup cauliflower florets Fresh or thawed frozen can be used.
- 1 cup shredded cheese (cheddar or mozzarella) Use your favorite cheese.
- 1 teaspoon garlic powder For added flavor.
- 1 teaspoon onion powder For added flavor.
- to taste Salt and pepper Adjust according to preference.
- for garnish Fresh parsley Chopped, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cream cheese, chicken broth, broccoli, cauliflower, half of the cheese, garlic powder, onion powder, salt, and pepper.
- Mix well until everything is well combined.
- Pour the mixture into a greased baking dish.
- Top with the remaining cheese.
Baking
- Bake for 25-30 minutes or until the casserole is bubbly and the cheese is golden.
- Garnish with fresh parsley before serving.
Notes
This casserole is great for meal prep. Store leftovers in an airtight container for 3-4 days in the fridge or freeze before baking for up to 2-3 months. Make sure to thaw and drain frozen veggies before use.