Low Carb Chicken Casserole
This easy low-carb chicken casserole is creamy, cheesy, and built on shredded chicken and low-carb vegetables, making it a family-friendly dish that's quick to prepare and perfect for meal prep.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken rotisserie or poached works well
- 2 cups cauliflower florets, chopped small low-carb stand-in for potato
- 1 small head broccoli, cut into florets optional, can use more cauliflower
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt use full-fat for best texture
- 1/2 cup heavy cream or chicken broth for a lighter version
- 1 1/2 cups shredded cheddar or a blend of cheddar and mozzarella
- 1/2 cup grated Parmesan
- 1 tsp Dijon mustard optional, adds depth
- 1 tsp dried thyme or a pinch of nutmeg for warmth
- to taste Salt and black pepper
- 2 tbsp olive oil or butter for sautéing
Optional Toppings
- to taste crushed pork rinds
- to taste almond flour crumb
- to taste extra cheese
Garnish
- Fresh parsley parsley for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- If not using pre-cooked chicken, poach breasts: simmer gently in salted water 12–15 minutes until 165°F (74°C), then rest and shred.
- Heat oil or butter in a skillet over medium heat. Sauté onion 3–4 minutes until translucent. Add garlic and cook 30 seconds.
- Add cauliflower and broccoli to the skillet. Sauté 4–6 minutes until slightly tender but not mushy.
Mixing
- In a large bowl, whisk together cream cheese, sour cream, heavy cream (or broth), Dijon, thyme, and half the cheddar until smooth.
- Fold shredded chicken and cooked vegetables into the sauce. Taste and season with salt and pepper.
Baking
- Transfer mixture to the prepared baking dish. Sprinkle remaining cheddar and Parmesan on top. Add pork rind crumbs or almond flour if using.
- Bake 18–22 minutes until bubbling and the top is golden. For a crispier top, broil 1–2 minutes watching closely.
- Let rest 5 minutes, garnish with parsley, then serve.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave for 1–2 minutes, or in a 350°F oven covered with foil for 10–12 minutes. Can freeze portions up to 3 months.