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Creamy Low Carb Chicken Casserole
If you’re looking for a dish that fills you up without filling out your waistline, the Creamy Low Carb Chicken Casserole is just the ticket – and it won’t even fight back when you try to eat it!
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Ingredients
- 4 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, broccoli, cauliflower, garlic powder, onion powder, salt, and pepper.
In a separate bowl, whisk together the heavy cream, cream cheese, and chicken broth until smooth.
Pour the cream mixture over the chicken and vegetable mixture, stirring until well combined.
Transfer the mixture to a greased casserole dish and sprinkle the shredded cheddar cheese on top.
Bake for 30-35 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Kitchen Tools
- Mixing bowls
- Casserole dish
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance and bake it when ready to serve.
Absolutely! It stores well and reheats nicely.
Yes, just adjust the cooking time slightly to ensure they are heated through.
You can use half-and-half or almond cream for a lighter version.
Leftovers can be stored in the fridge for up to 3 days.
Feel free to add your favorite low-carb veggies like spinach or zucchini.
Yes, it's a kid-friendly meal that's both nutritious and tasty.