Low Carb Creamy Chicken Casserole

$- 2 cups cooked chicken, shredded - 1 cup cauliflower florets (fresh or frozen) - 1 cup broccoli florets - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese (for topping) - Fresh parsley, chopped (for garnish) You will need these simple and tasty ingredients to make the casserole. Each one plays a big role in flavor and texture. The chicken gives protein, and the veggies add crunch. The cream and cheese make it rich and creamy. You can swap some ingredients if you need. Here are a few ideas: - Chicken: Use turkey or a plant-based protein for a different taste. - Cauliflower: Zucchini or mushrooms can work well too. - Heavy cream: Coconut cream or almond milk can replace it for a lighter option. - Cheese: Try mozzarella or gouda for a new flavor twist. Feel free to mix and match based on what you have on hand. This casserole is a low-carb dish. Here’s a quick look at the numbers per serving: - Carbs: About 5 grams - Calories: Around 400 - Protein: Approximately 35 grams These values help you stay on track with your eating goals. Enjoy a filling meal without too many carbs! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the casserole cook evenly. Next, gather all your ingredients. You will need chicken, veggies, cheese, and spices. Having everything ready makes cooking smooth and fast. In a large skillet, heat two tablespoons of olive oil over medium heat. Add one cup of cauliflower florets and one cup of broccoli florets. Sauté the veggies for about 5-7 minutes. You want them tender but still crisp. This step adds flavor and texture to your casserole. Grab a 9x13 inch baking dish and grease it lightly. Layer the sautéed veggies on the bottom. Next, add two cups of shredded chicken over the vegetables. In a bowl, mix one cup of heavy cream, half a cup of softened cream cheese, one teaspoon each of garlic powder, onion powder, and Italian seasoning. Add salt and pepper to taste. Pour this creamy mix over the chicken and veggies, making sure it covers everything. Finally, sprinkle one cup of shredded cheddar cheese and a quarter cup of grated Parmesan on top. Place the dish in your preheated oven. Bake for about 25-30 minutes. You know it's ready when the cheese is bubbly and golden brown. Once done, take it out and let it cool for a few minutes. Garnish with chopped parsley before serving. Enjoy your delicious low carb creamy chicken casserole! To boost the creaminess, use full-fat ingredients. Heavy cream gives a rich base. Cream cheese adds smoothness. Stir them well to blend. You can also add more cheese for flavor and texture. Mix in a bit of sour cream for a tangy twist. For juicy chicken, cook it slowly. You can roast or poach chicken. Season it well with salt and pepper. Let it cool before shredding. This keeps the chicken moist. Use rotisserie chicken for a quick option. It saves time and adds great flavor. To keep your casserole firm, avoid excess liquid. Drain any water from cooked veggies. Cook them until just tender. Layer them in the dish before adding the chicken. Use a thick creamy sauce. This helps bind everything together, preventing sogginess. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It’s already cooked and adds great flavor to your casserole. Customize Your Veggies: Feel free to swap out the broccoli and cauliflower for your favorite low-carb vegetables, such as zucchini or spinach, for added variety. Cheese Variations: Experiment with different types of cheese, such as mozzarella or pepper jack, to change the flavor profile of the casserole. Make It Ahead: This casserole can be assembled in advance and stored in the refrigerator for up to a day. Just bake it when you're ready to serve! {{image_2}} You can make this casserole special by adding different veggies. Try bell peppers, spinach, or zucchini. These veggies add color and taste. They also boost nutrition, keeping it low-carb. Just chop them small so they cook well. You can use fresh or frozen vegetables, depending on what you have. The key is to sauté them first. This keeps them crisp and tasty in the casserole. Switching up the cheese can change the flavor. Instead of cheddar, try mozzarella or Gouda. These cheeses melt well and add unique tastes. You can also use a mix of cheeses for more depth. For a sharp kick, add some feta or blue cheese. Just remember to adjust the amount to fit your taste. Cheese makes it creamy and rich, so choose what you love. To keep it low-carb, you can swap some ingredients. Instead of heavy cream, use coconut cream for a lighter feel. You can also use Greek yogurt to cut fat while adding protein. For a veggie base, try using shredded zucchini instead of pasta or rice. This keeps the dish filling without the carbs. Always check labels to ensure everything fits your low-carb plan. These swaps give you freedom to create! To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and tasty. To reheat, take the casserole out of the fridge. Preheat your oven to 350°F (175°C). Place the casserole in the oven for about 20-25 minutes. You want it to be hot all the way through. If you prefer, you can also use the microwave. Heat in short bursts, stirring in between. This helps it warm evenly. You can freeze the casserole for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, put it in a freezer-safe bag or container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. No, I do not recommend using raw chicken. This recipe calls for cooked chicken. Using raw chicken can lead to undercooking. It may not get hot enough in the oven. Always use shredded, cooked chicken for best results. Yes, this casserole is gluten-free. It uses no flour or bread crumbs. All the ingredients are safe for those with gluten issues. You can enjoy this dish without worry. Great sides include a fresh salad or steamed veggies. You can also pair it with cauliflower rice. These sides balance the meal nicely and keep it low-carb. Try adding a light vinaigrette for some zing! Yes, you can make this casserole ahead. Prepare it, cover it, and store it in the fridge. Bake it the next day, adding a few extra minutes to the time. This helps flavors blend well, making it even tastier! This blog post covered how to make a delicious casserole. We explored the key ingredients, substitutions, and nutritional info. You learned step-by-step instructions for prepping, cooking, and baking. The tips and tricks section gave you ways to enhance flavor and texture. We discussed variations to suit your taste and how to store leftovers properly. In closing, this recipe is versatile and easy to make. Get creative with your ingredients and enjoy a tasty meal!$

Low Carb Creamy Chicken Casserole

A delicious low-carb casserole featuring creamy chicken, broccoli, and cauliflower.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cauliflower florets
1 cup broccoli florets
1 cup heavy cream
1 cup shredded cheddar cheese
0.5 cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste salt and pepper
2 tablespoons olive oil
0.25 cup grated Parmesan cheese
to garnish fresh parsley, chopped

Instructions

Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the cauliflower and broccoli florets, sautéing for about 5-7 minutes until they are tender but still crisp.
In a mixing bowl, combine the heavy cream, softened cream cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
In a greased 9x13 inch baking dish, layer the sautéed vegetables on the bottom.
Spread the shredded chicken evenly over the vegetables.
Pour the creamy mixture over the chicken and vegetables, ensuring everything is well coated.
Sprinkle shredded cheddar cheese evenly on top of the casserole, followed by the grated Parmesan cheese.
Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Notes

Great for meal prep and can be made ahead of time.

Keyword casserole, chicken, creamy, healthy, low carb