Description
A cozy and cheesy low-carb chicken casserole that’s easy to prepare and tastes even better as leftovers.
Ingredients
Main Ingredients
- 4 cups Cooked chicken, diced or shredded (Rotisserie or poached chicken works best.)
- 4 cups Broccoli and cauliflower florets, fresh or frozen (Steamed until just crisp-tender.)
- 6 ounces Cream cheese (Softened for easier mixing.)
- 3/4 cup Heavy cream
- 1/2 cup Chicken broth (Add more if needed for consistency.)
- 1 and 1/2 cups Shredded cheddar (Freshly grated is preferred.)
- 1 cup Shredded mozzarella
- 1/4 cup Parmesan
- 1 to 2 tablespoons Butter or avocado oil (For sautéing.)
- 2 cloves Garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- to taste Salt and pepper
- Optional: cooked bacon bits, chopped green onions, red pepper flakes (For added flavor and texture.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13 dish.
- Steam broccoli and cauliflower until just crisp-tender, then drain and pat dry.
- Shred or dice your cooked chicken.
Make the Sauce
- In a skillet, melt butter over medium heat and sauté the garlic for 30 seconds.
- Add heavy cream and chicken broth, then whisk in the cream cheese until smooth.
- Season the sauce with Dijon mustard, smoked paprika, onion powder, salt, and pepper. Off heat, stir in cheddar until melted.
Assemble and Bake
- In a large bowl, combine the chicken and vegetables, then pour the cheese sauce over and toss to coat.
- Spread the mixture in the prepared baking dish, then top with mozzarella and Parmesan.
- Bake for 18 to 22 minutes until bubbling at the edges. Broil for 1 to 2 minutes for golden spots if desired.
Notes
For best results, dry your veggies well after steaming to prevent a watery casserole. Let it rest for 5 to 10 minutes after baking before serving for clean, scoopable squares.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: dinner, Main Course
- Cuisine: American, Keto