Description
A creamy, savory chicken casserole that’s low in carbs and packed with protein, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or cubed (Use rotisserie or poached chicken.)
- 2 cups low-carb veggies (broccoli, cauliflower, spinach or zucchini) (Pre-cooked until crisp-tender.)
- 8 oz cream cheese (For the creamy sauce.)
- 1 cup heavy cream (Adds richness to the sauce.)
- 1 cup shredded mozzarella (For topping.)
- 1 cup shredded cheddar (For topping.)
- 1/2 cup grated Parmesan (For depth of flavor.)
- 1 tsp garlic powder (For seasoning.)
- 1 tsp onion powder (For seasoning.)
- 1/2 tsp smoked paprika (For seasoning.)
- to taste salt (To taste.)
- to taste pepper (To taste.)
Optional Ingredients
- 1/2 cup cooked chopped bacon (For added flavor.)
- 1 tbsp ranch seasoning (For extra flavor.)
- 1 tsp crushed red pepper (If you like heat.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a skillet, melt cream cheese with heavy cream and a splash of chicken broth over medium heat. Whisk until smooth.
- Season the sauce with salt, pepper, garlic powder, onion powder, and smoked paprika. Stir in the Parmesan until melted.
- In a large bowl, combine the cooked chicken and your choice of veggies. Pour the sauce over and fold gently until everything is coated.
- Scatter the mozzarella and cheddar cheese on top.
Baking
- Bake uncovered for 18 to 22 minutes, until bubbling and lightly golden.
- If a deeper color is desired, broil for 1 to 2 minutes at the end.
- Let it rest for 5 minutes before serving.
Notes
For meal prep, assemble the casserole up to 24 hours ahead and store covered in the fridge. Add extra 5 minutes to baking time if baking cold.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: dinner, Main Course
- Cuisine: American