Easy Low Carb Chicken Casserole
A creamy, cheesy low carb chicken casserole that’s quick to prepare and absolutely delicious, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 3–4 cups cooked chicken (shredded or diced)
- Broccoli florets
- Cauliflower florets
- Fresh spinach (wilted and squeezed dry)
- Sliced mushrooms
- Bell peppers (green, yellow, or red)
- Diced zucchini
- Full-fat cream cheese
- Heavy cream
- Sour cream
- Chicken or vegetable broth (optional)
- Dijon mustard (optional)
- Shredded cheddar cheese
- Mozzarella cheese (optional)
- Parmesan cheese (optional)
- Garlic powder
- Onion powder
- Dried Italian herbs
- Salt
- Black pepper
- Red pepper flakes (optional)
- Smoked paprika (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9×13 inch baking dish.
- Shred or dice your cooked chicken into bite-sized pieces. Chop broccoli and cauliflower.
- In a large mixing bowl, combine softened cream cheese, heavy cream, and sour cream. Beat until smooth.
- Add the shredded chicken and prepared low carb vegetables to the creamy sauce and gently fold together.
- Spoon the mixture into the prepared baking dish and sprinkle with shredded cheese on top.
- Bake for 25-30 minutes, until bubbling and the cheese is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For best flavor, taste and adjust seasonings before baking. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg