Description
This Low Carb Chicken Casserole is a creamy, cheesy, and hearty dish perfect for those seeking a comforting meal with minimal carbohydrates. Combining shredded chicken, fresh vegetables like broccoli and cauliflower rice, and a blend of cheeses, this casserole bakes to golden perfection, delivering a deliciously satisfying dish suitable for a low carb diet.
Ingredients
Scale
Chicken & Vegetables
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower rice
Cheese & Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
Seasoning & Liquids
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the casserole evenly.
- Combine Ingredients: In a large mixing bowl, thoroughly mix the shredded cooked chicken, broccoli florets, cauliflower rice, shredded cheddar cheese, and softened cream cheese until well incorporated.
- Add Seasonings and Broth: Pour in the chicken broth and add garlic powder, onion powder, salt, pepper, and paprika. Stir well to evenly distribute all flavors throughout the mixture.
- Prepare Casserole Dish: Grease a casserole dish to prevent sticking. Then, transfer the combined mixture into the dish, spreading it out evenly.
- Bake Casserole: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese has melted and slightly browned on top.
- Cool and Serve: After baking, let the casserole cool for a few minutes to set before serving. This helps enhance the flavors and texture.
Notes
- This casserole can be adapted by adding other low-carb vegetables, like spinach or mushrooms, for extra nutrition and variety.
- Ensure the cream cheese is softened to blend smoothly with other ingredients.
- Use cooked chicken from leftovers or rotisserie chicken to save time.
- For a spicier version, consider adding chili flakes or cayenne pepper with the paprika.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
