Easy Low Carb Chicken Casserole
This Easy Low Carb Chicken Casserole is a delicious and healthy dish that’s perfect for weeknight dinners. Packed with tender chicken, fresh vegetables, and a creamy cheese sauce, this casserole is low in carbs while remaining filling and satisfying.
Equipment
- 1 2-quart casserole dish
- 1 skillet
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups cooked chicken, shredded Approximately 2 medium-sized chicken breasts.
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup bell pepper, chopped
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt Salt
- to taste Pepper Pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the broccoli, cauliflower, and bell pepper. Sauté for about 5 minutes until slightly tender.
- In a mixing bowl, combine the cooked shredded chicken, sautéed vegetables, heavy cream, garlic powder, onion powder, paprika, salt, and pepper. Mix until all ingredients are well combined.
- Transfer the mixture to a 2-quart casserole dish and spread evenly.
- Sprinkle the shredded cheddar cheese evenly on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and allow it to cool for a few minutes before serving.
Notes
You can customize this casserole by adding other low-carb vegetables like spinach or zucchini.
For extra flavor, consider adding herbs like thyme or rosemary.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.