Description
A comforting and cheesy low-carb chicken casserole that’s quick to make and perfect for meal prep.
Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cups broccoli florets, chopped small (or 3 cups cauliflower florets)
- 8 oz cream cheese, softened
- 1/2 cup sour cream or full-fat Greek yogurt
- 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
- 1/4 cup grated Parmesan
- 2 tbsp mayonnaise (optional, for richness)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup crushed pork rinds or 2 tbsp almond flour for a crunchy topping
- 1–2 tbsp butter or olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Steam or sauté fresh broccoli or cauliflower until just tender, about 4–6 minutes. Drain well.
- Beat softened cream cheese until smooth. Stir in sour cream, mayonnaise (if using), Dijon, garlic powder, onion powder, salt, and pepper.
- Fold in shredded chicken, steamed vegetables, and 1 cup shredded cheddar. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Sprinkle the remaining 1/2 cup cheddar, Parmesan, and crushed pork rinds or almond flour over the top.
- Bake for 20–25 minutes, until the casserole is bubbly and the topping is golden. Broil for 1–2 minutes if desired for extra browning.
- Let rest for 5–10 minutes before serving so the sauce firms slightly.
Notes
For a slightly saucier casserole, consider adding more cream. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: low carb, chicken casserole, comfort food, easy recipe