Easy Low Carb Chicken Casserole
This Easy Low Carb Chicken Casserole is a hearty, satisfying dish that's perfect for anyone looking to cut down on carbs while still enjoying a delicious meal. Packed with protein and veggies, this casserole is not only easy to prepare but also makes for great leftovers.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 4 cups cooked chicken, shredded Approximately 550g
- 2 cups broccoli florets Approximately 150g
- 1 cup cauliflower florets Approximately 100g
- 1 cup cream cheese Approximately 225g
- 1 cup shredded cheddar cheese Approximately 100g, divided
- ½ cup chicken broth Approximately 120ml
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 1 tablespoon olive oil For greasing the dish
- ½ teaspoon paprika Optional for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, broccoli, cauliflower, cream cheese, half of the cheddar cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully combined.
- Lightly grease your 9x13 inch baking dish with olive oil.
- Pour the chicken and vegetable mixture into the prepared baking dish and spread it evenly.
- Top the mixture with the remaining cheddar cheese and sprinkle with paprika, if using.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is heated through and the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your Easy Low Carb Chicken Casserole!
Notes
You can substitute other low-carb vegetables like spinach or bell peppers if you prefer.
For a spicier kick, consider adding diced jalapeños or crushed red pepper flakes.
This dish can be stored in the refrigerator for up to 3–4 days and can also be frozen for longer storage. Simply reheat before serving.