Creamy Low Carb Chicken Casserole
A delightful low carb casserole featuring chicken, vegetables, and creamy cheese, perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Store-bought rotisserie chicken works well.
- 1 cup cauliflower florets Fresh or frozen.
- 1 cup broccoli florets Fresh or frozen.
- 1 cup cream cheese Softened for easier mixing.
- 1 cup shredded cheddar cheese For topping.
- 1/2 cup chicken broth Low sodium preferred.
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing vegetables.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add cauliflower and broccoli, sautéing until slightly tender.
- In a mixing bowl, combine cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Stir in the shredded chicken and sautéed vegetables until well combined.
- Transfer the mixture to a baking dish and top with shredded cheddar cheese.
Baking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
Notes
Serve warm with a fresh salad or low-carb bread. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to a month.