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Easy Low Carb Chicken Casserole

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A warm and creamy keto-friendly chicken casserole packed with colorful vegetables, perfect for busy weeknights.

Ingredients

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  • 3–4 cups cooked chicken (shredded or diced)
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 cups fresh spinach (wilted and squeezed dry)
  • 1 cup sliced mushrooms
  • 1 cup diced bell peppers (green, yellow, or red)
  • 1 cup diced zucchini
  • 8 oz full-fat cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup chicken or vegetable broth (optional)
  • 1 tbsp Dijon mustard (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup mozzarella cheese (optional)
  • 1/2 cup Parmesan cheese (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian herbs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes (optional)
  • 1 tsp smoked paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking dish by spraying it with cooking oil or greasing it with butter.
  2. Shred or dice your cooked chicken into bite-sized pieces. Chop broccoli and cauliflower into small florets. If using spinach, ensure it’s wilted and squeezed dry. Slice mushrooms and briefly steam or sauté the harder vegetables for 3-5 minutes until just tender-crisp.
  3. In a large mixing bowl, combine softened cream cheese, heavy cream, and sour cream. Beat until smooth and well combined. Stir in garlic powder, onion powder, dried Italian herbs, salt, and black pepper. Adjust seasonings as needed and add broth if the sauce is too thick.
  4. Add the shredded chicken and prepared low carb vegetables to the creamy sauce. Gently fold everything together until evenly coated. If desired, fold in extra shredded cheese.
  5. Spoon the mixture into the prepared baking dish and sprinkle a generous layer of shredded cheese on top. Bake for 25-30 minutes, or until bubbling and the cheese is melted and golden brown.
  6. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Pairs beautifully with a fresh garden salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/easy-low-carb-chicken-casserole-keto-dinner/

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