Creamy Low-Carb Chicken Casserole
This creamy, low-carb chicken casserole is rich, cheesy, and easy to make with pantry staples, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie works great
- 1 cup cauliflower florets Trim to bite-size
- 1 cup broccoli florets Trim to bite-size
- 1 cup heavy cream Full-fat dairy for best texture
- 1 cup shredded cheddar cheese Reserve a little for topping
- 1/2 cup cream cheese, softened Soften ahead of time for smoother mixing
Seasonings
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika Use smoked paprika for added depth
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a medium casserole dish.
- In a large bowl, combine the shredded chicken, cauliflower, and broccoli.
- Add the heavy cream and softened cream cheese. Break up the cream cheese as you stir to disperse evenly.
- Season with garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it in an even layer.
- Sprinkle the shredded cheddar cheese over the top.
Baking
- Bake for 25–30 minutes, until the casserole is heated through to 165°F (74°C) and the cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving so the sauce sets slightly.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months. Thaw overnight before reheating.
Nutrition per serving (calculated from USDA data): 6 g total carbs minus 1 g fiber = 5 g net carbs.