Easy Low Carb Chicken Casserole
This Easy Low Carb Chicken Casserole is a hearty, satisfying meal that combines tender chicken, creamy cheese, and colorful vegetables. Perfect for anyone looking for a low-carb dish without sacrificing flavor or comfort.
Equipment
- 1 oven
- 1 9x13 inch casserole dish
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 3 cups cooked chicken, shredded You can use leftover rotisserie chicken for quicker preparation.
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup bell peppers, diced Use any color you prefer.
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- ½ cup heavy cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt and pepper To taste.
- ¼ cup green onions, sliced For garnish.
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, broccoli florets, cauliflower florets, and diced bell peppers.
- In another bowl, blend the softened cream cheese and heavy cream until smooth. Add garlic powder, onion powder, Italian seasoning, salt, and pepper, mixing well.
- Pour the cream cheese mixture over the chicken and vegetables. Stir until everything is evenly coated.
- Spread the mixture evenly into the greased casserole dish. Top with shredded cheddar cheese.
- Cover the casserole dish with aluminum foil and bake in the oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove from the oven and let it cool for a few minutes. Garnish with sliced green onions before serving.
Notes
You can use leftover rotisserie chicken for a quicker preparation.
Feel free to substitute the vegetables with others like zucchini or squash based on your preference.
This casserole can be stored in the refrigerator for up to 3-4 days, making it great for meal prep.
To reheat, simply warm in the oven until heated through or use a microwave.