Creamy Low Carb Chicken Casserole
A hearty and satisfying casserole that combines tender chicken and vegetables in a creamy cheese sauce, perfect for a low-carb lifestyle.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup cauliflower florets Fresh or frozen, just thaw and drain if using frozen.
- 1 cup broccoli florets Fresh or frozen, just thaw and drain if using frozen.
- 1 cup heavy cream Can replace with a dairy-free alternative for lactose-intolerance.
- 1 cup shredded cheese (such as cheddar) Divided into two halves for mixing and topping.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing onions.
- 1/2 cup diced onions Sauté until translucent.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- In a large bowl, mix the cooked chicken, cauliflower, broccoli, garlic powder, onion powder, salt, and pepper.
- Add heavy cream and half of the cheese to the mixture, stirring until combined.
- Pour the mixture into a greased casserole dish and top with the remaining cheese.
Cooking
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden.
- Allow to cool slightly before serving.
Notes
Serve hot, pairs well with a green salad or steamed vegetables. Consider adding fresh herbs like parsley or chives for added flavor. To store, let it cool and keep in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.