Low Carb Chicken Casserole
A comforting blend of tender chicken, vibrant vegetables, and creamy cheese, perfect for a hearty low-carb meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Use leftover rotisserie chicken for quicker prep.
- 1 cup broccoli florets Can be substituted with other low-carb vegetables.
- 1 cup bell pepper, diced Any color is fine.
- 1 cup cauliflower florets Adds texture and nutrition.
- 1 cup shredded cheddar cheese Add more cheese for an extra cheesy topping.
- 1 cup heavy cream Ensure it's at room temperature for better mixing.
- 2 large eggs Use room temperature for better integration.
- 2 tsp garlic powder
- Salt & pepper, to taste
- 1 tsp Italian seasoning
- 1 Tbsp olive oil (for cooking) Grease the baking dish to prevent sticking.
Garnish
- Optional chopped fresh parsley For garnish before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your baking dish lightly with olive oil.
- In a large mixing bowl, combine the cooked chicken, broccoli, bell pepper, and cauliflower.
- In a separate bowl, whisk together the heavy cream, eggs, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Pour the cream mixture over the chicken and vegetables, and stir until everything is well coated.
- Transfer the mixture to the greased baking dish, spreading it evenly. Top with shredded cheddar cheese.
Baking
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbling and golden brown.
- Remove the casserole from the oven and let it sit for a few minutes before serving.
- Garnish with fresh parsley before serving.
Notes
This casserole is great as leftovers and can be tailored with your choice of low-carb veggies.