Low Carb Chicken Casserole Recipe
This creamy, low carb chicken casserole is the perfect comfort food for keto and healthy eaters alike. Packed with tender chicken, broccoli, and cauliflower rice, it's baked in a rich cheese sauce that satisfies without the carbs.
Equipment
- Oven
- Saucepan
- Mixing bowl
- Baking Dish
Ingredients
Casserole Ingredients
- 3 cups cooked chicken shredded or diced
- 2 cups broccoli florets lightly steamed
- 1 cup cauliflower rice sautéed until tender
- 1 cup heavy cream
- 4 oz cream cheese softened
- 1.5 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 0.5 cup sour cream
- 0.5 cup Parmesan cheese grated, optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F and grease a 9x13 inch baking dish.
- In a large bowl, mix the cooked chicken, steamed broccoli, and cauliflower rice.
- In a saucepan, melt the cream cheese over low heat. Stir in heavy cream and sour cream until smooth. Add garlic powder, onion powder, paprika, salt, and pepper. Mix in 1 cup of cheddar until melted.
- Pour the sauce over the chicken and vegetables. Toss to coat evenly, then transfer to the baking dish.
- Top with mozzarella, remaining cheddar, and Parmesan. Bake for 25 to 30 minutes until bubbly and golden.
- Let it rest for 5 minutes before serving. Garnish with herbs if desired.
Notes
Use freshly shredded cheese for better melting. For extra flavor, add cooked bacon, herbs, or chopped jalapeños. To make it dairy-light, substitute cream cheese with Greek yogurt.
Per Serving (1/6 of the casserole)
- Calories: 410
- Total Fat: 30g
- Saturated Fat: 15g
- Protein: 28g
- Total Carbohydrates: 7g
- Fiber: 2g
- Net Carbs: 5g
- Sugars: 2g
- Sodium: 520mg
- Cholesterol: 110mg