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Creamy Low Carb Chicken Casserole

A hearty, low-carb casserole packed with nutrients and protein, perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use shredded rotisserie chicken for a time-saving option.
  • 1 cup cauliflower florets You can also add other low-carb vegetables.
  • 1 cup broccoli florets Feel free to substitute with vegetables like spinach or zucchini.
  • 1 cup heavy cream Can substitute with coconut cream or almond milk for dairy-free version.
  • 1 cup shredded cheese (cheddar or your choice) Variations like mozzarella or pepper jack can be used.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper
  • 1/2 cup chicken broth
  • 1/4 cup chopped green onions (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, cauliflower, broccoli, heavy cream, cheese, garlic powder, onion powder, salt, and pepper.
  3. Pour in the chicken broth and mix until well combined.
  4. Transfer the mixture to a greased casserole dish and spread evenly.
Cooking
  1. Bake for 25-30 minutes, or until the top is golden and bubbly.
  2. Garnish with chopped green onions before serving.

Notes

Serve with a simple green salad or low-carb sides. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for later use. Thaw in the fridge overnight before reheating.