Can I prepare this Low Carb Chicken Casserole in advance?

Yes! You can assemble the casserole mixture (chicken, vegetables, and sauce) a day or two before baking. Store it covered in the refrigerator, then top with cheese and bake as directed, adding about 5-10 extra minutes to the baking time if starting from cold.

What other low-carb vegetables can I add to this casserole?

Beyond broccoli and cauliflower, consider adding sautu00e9ed mushrooms, diced bell peppers, fresh spinach (stirred in at the end to wilt), or even asparagus spears for variety. Ensure denser vegetables are lightly blanched or steamed first.

How do I prevent my low-carb chicken casserole from drying out?

The key is to use pre-cooked chicken and avoid overbaking. The casserole just needs to heat through and melt the cheese. Covering the dish with foil for the first part of baking also helps to trap moisture and keep everything tender.

Is this recipe suitable for a ketogenic diet?

Absolutely! This recipe is crafted to be keto-friendly, featuring low-carb ingredients like chicken, cream cheese, heavy cream, and non-starchy vegetables. It provides a good balance of fats and protein, making it an excellent choice for a ketogenic lifestyle.

Creamy & Comforting Low Carb Chicken Casserole: Your New Go-To Dinner!

Name: Creamy & Comforting Low Carb Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken (from rotisserie or boiled); 8 oz cream cheese, softened; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); 2 cups broccoli florets, blanched; 2 cups cauliflower florets, blanched; 2 cups shredded sharp cheddar cheese, divided; 1/4 cup fresh parsley, chopped (for garnish, optional)

Description

A rich, cheesy, and incredibly satisfying low-carb chicken casserole, perfect for a comforting weeknight meal.

Ingredients

Scale

2 cups cooked, shredded chicken (from rotisserie or boiled)
8 oz cream cheese, softened
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 cups broccoli florets, blanched
2 cups cauliflower florets, blanched
2 cups shredded sharp cheddar cheese, divided
1/4 cup fresh parsley, chopped (for garnish, optional)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, combine the softened cream cheese, chicken broth, heavy cream, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
Step 3: Add the cooked, shredded chicken, blanched broccoli, and blanched cauliflower to the cream cheese mixture. Stir gently until all ingredients are evenly coated.
Step 4: Pour the mixture into the prepared baking dish. Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top.
Step 5: Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly and golden. If desired, you can broil for the last 2-3 minutes for an extra crispy topping, watching carefully to prevent burning.
Step 6: Remove from oven, let stand for 5 minutes before serving. Garnish with fresh parsley if using.

Notes

For best results, ensure your cream cheese is fully softened to achieve a smooth sauce. This casserole also reheats well for delicious leftovers!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 420 kcal
Sugar: 3g
Sodium: 680mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 25g
Cholesterol: 120mg

Description

Ingredients

Instructions

Notes

Nutrition

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