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Creamy Low Carb Chicken Casserole

A cozy, creamy chicken casserole combining vegetables and shredded chicken, all baked together for a delightful and hearty dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftovers for convenience.
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup cream cheese, softened Can substitute with Greek yogurt or dairy-free alternatives.
  • 1 cup shredded cheddar cheese
  • 1/2 cup chicken broth Add more for a runnier consistency.
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Adjust according to preference.
For Baking
  • 1 tablespoon olive oil Drizzle on top before baking for a rich flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
  3. Add the shredded chicken and vegetables to the mixture, stirring until well combined.
Baking
  1. Transfer the mixture to a greased baking dish and sprinkle the cheddar cheese on top.
  2. Drizzle with olive oil.
  3. Bake for 25-30 minutes, or until the casserole is hot and bubbly.
Serving
  1. Allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave. Feel free to customize with extra spices or vegetables.