Savory Weeknight Low Carb Chicken Casserole
This creamy, savory low-carb chicken casserole is a perfect weeknight meal, packed with tender chicken, vegetables, and a rich cheese sauce.
Equipment
- oven
- 9x13 inch baking dish
- large mixing bowl
- whisk
Ingredients
Main Ingredients
- 3-4 cups cooked chicken shredded or diced
- 8 oz cream cheese softened
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 cup mayonnaise
- 1/2 cup chicken broth
- 2-3 cups low-carb vegetables (e.g., broccoli florets, cauliflower florets, spinach, sautéed mushrooms, diced bell peppers), thawed and drained if frozen
- 2 cups shredded cheese (Cheddar, Monterey Jack, mozzarella, or blend), divided
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
Optional Toppings
- Parmesan cheese or crushed pork rinds for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the softened cream cheese, sour cream, mayonnaise, and chicken broth until smooth.
- Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper into the creamy mixture, then taste and adjust the seasonings.
- Add the cooked chicken and low-carb vegetables to the sauce, folding gently to ensure everything is evenly coated.
- Stir in 1 1/2 cups of the shredded cheese into the mixture and pour it evenly into the prepared baking dish.
Baking
- Sprinkle the remaining 1/2 cup of shredded cheese over the top, adding optional toppings like parmesan or crushed pork rinds if desired.
- Bake for 25-35 minutes until the casserole is bubbly and the cheese is golden brown.
Serving
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the seasoning mix. This casserole also reheats well, making it great for meal prep. Experiment with different low-carb vegetables based on your preference and what's in season.