Go Back
- 2 cups cooked chicken, shredded - 1 cup cauliflower florets, steamed - 1 cup broccoli florets, steamed - 1 cup heavy cream - 1/2 cup cream cheese, softened The heart of this casserole is the chicken and veggies. I love using cooked chicken because it saves time. The steamed cauliflower and broccoli add great texture and nutrients. They make the dish wholesome and filling. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper Seasonings bring out the best flavors in your dish. Garlic powder and onion powder add depth. Thyme adds a nice herbal note. Use salt and pepper to enhance the taste. Adjust these to fit your preference. - 1 cup shredded cheddar cheese - 1/4 cup almond flour - 1/4 cup green onions, chopped (for garnish) The topping gives the casserole a crunchy texture. Cheddar cheese melts beautifully, creating a creamy crust. Almond flour adds a nice crisp. Green onions add color and a fresh taste at the end. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This step ensures the casserole cooks evenly. While it heats, you can get everything else ready. 2. Preparing chicken and vegetables: In a large bowl, mix together 2 cups of cooked shredded chicken, 1 cup of steamed cauliflower florets, and 1 cup of steamed broccoli florets. These veggies add nutrients and flavor to your dish. 1. Combining cream ingredients: In another bowl, mix 1 cup of heavy cream, 1/2 cup of softened cream cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend everything until it’s smooth and creamy. 2. Coating chicken and veggies: Pour your creamy mixture over the chicken and veggies. Stir well to coat all the ingredients. This step makes sure every bite is rich and tasty. 1. Transferring to casserole dish: Take a greased 9x13 inch casserole dish and pour the chicken and veggie mix into it. Spread it out evenly. 2. Topping with cheese and almond flour: In a small bowl, combine 1/4 cup of almond flour with half of the 1 cup of shredded cheddar cheese. Sprinkle this mix over the casserole. Then, add the rest of the cheddar cheese on top for a cheesy crust. 3. Baking duration and checking for doneness: Place the dish in your preheated oven. Bake for about 25-30 minutes. Keep an eye on it until the casserole is bubbly and the top turns golden brown. When done, let it cool for 5 minutes and garnish with chopped green onions before serving. Enjoy your delicious meal! - Ensuring creamy texture: To get that perfect creamy texture, mix the heavy cream and cream cheese well. Make sure there are no lumps. This step ensures a smooth blend that coats the chicken and veggies nicely. - Avoiding overcooking vegetables: Steam your cauliflower and broccoli just until tender. If you cook them too long, they will become mushy. You want them to keep some bite and flavor in the casserole. - Side dishes to complement the casserole: This casserole goes great with a fresh salad. A simple side of mixed greens with lemon vinaigrette adds brightness. You might also try serving it with roasted asparagus or a side of garlic bread for a hearty meal. - Suggested garnishes: Don't skip the garnishes! Chopped green onions add a nice pop of color and flavor. You could also sprinkle some extra cheese or fresh herbs on top for added flair. - Using uncooked chicken: Always use cooked chicken. Uncooked chicken will not cook through in the casserole. This can lead to food safety issues and ruin your dish. - Choosing low-quality ingredients: Quality matters. Use fresh veggies and good cheese. Low-quality ingredients can affect the flavor and texture of your casserole. Choose wisely for the best results. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. Add More Vegetables: Feel free to include other low-carb vegetables such as spinach, zucchini, or bell peppers for additional flavor and nutrients. Adjust Seasoning: Taste the creamy mixture before pouring it over the chicken and vegetables. Adjust salt and spices to your preference for a more personalized flavor. Make It Ahead: This casserole is great for meal prep. Assemble it a day in advance and store it covered in the refrigerator until ready to bake. {{image_2}} You can swap in other low-carb veggies for a twist. Zucchini or spinach works great. These add fresh taste and colors. Mixing in mushrooms can give a nice, earthy flavor. Try adding bell peppers for a little crunch. Each option keeps the dish low in carbs while boosting nutrition. You don’t have to stick to chicken. You can use cooked turkey or even pork. Shredded beef also makes a hearty choice. If you prefer vegetarian meals, try chickpeas or lentils. They add protein and fiber without the meat. These alternatives keep the dish filling and tasty. To elevate the flavor, think about adding spices and herbs. Paprika or cayenne can bring a bit of heat. Fresh herbs like parsley or basil can brighten your casserole. You might also try a splash of hot sauce for extra zing. Incorporating sauces like pesto or mustard can change the whole taste. Each addition allows you to make this dish your own. To store leftovers, place the casserole in an airtight container. You can keep it in the fridge. Make sure it cools down before sealing. This helps preserve its flavor and texture. Your leftovers will stay fresh for about 3 to 4 days. You can freeze the casserole, too. Allow it to cool completely. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. Use it within 2 to 3 months for the best taste. When you’re ready to eat, take it out and let it thaw in the fridge overnight. This keeps it safe and tasty. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20 to 25 minutes. If you're short on time, you can use the microwave. Just heat in short bursts. Stir between heating so it warms evenly. To avoid dryness, always add a splash of cream or broth before reheating. This keeps your casserole creamy and delicious. A low-carb diet focuses on eating fewer carbohydrates. This means cutting back on bread, pasta, and sugary foods. Instead, you eat more protein and healthy fats. Foods like chicken, fish, eggs, and vegetables are great choices. A low-carb diet helps some people lose weight and manage blood sugar. It may also improve energy levels. Yes, you can make this casserole ahead of time. To do this, prepare the dish up to the baking step. Then, cover it and store it in the fridge for up to 24 hours. When you are ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time. This makes it easy for meal prep during busy weeks. One serving of this low-carb creamy chicken casserole has about 7 grams of carbs. It is low in carbs due to the use of vegetables instead of pasta. The cauliflower and broccoli add fiber and nutrients without many carbs. The heavy cream and cheese make it rich and creamy. This dish fits well into a low-carb meal plan. This blog post covered a delicious low-carb casserole recipe. We explored ingredients, from chicken to cheese, and shared easy steps for prep and baking. You learned about tips to avoid mistakes and variations to fit your taste. Lastly, we discussed how to store and reheat leftovers. In conclusion, this casserole is not only tasty but also flexible. You can mix and match ingredients to make it your own. Now, you can enjoy a healthy meal that’s easy to prepare. Get cooking and savor every bite!

Low Carb Creamy Chicken Casserole

A delicious and creamy low-carb casserole featuring chicken and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets, steamed
  • 1 cup broccoli florets, steamed
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 0.5 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup green onions, chopped (for garnish)
  • 0.25 cup almond flour (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked shredded chicken, steamed cauliflower, and steamed broccoli.
  • In another bowl, mix the heavy cream, cream cheese, garlic powder, onion powder, thyme, salt, and pepper until smooth and well combined.
  • Pour the creamy mixture over the chicken and veggies, stirring until everything is well-coated.
  • Transfer the mixture to a greased 9x13 inch casserole dish.
  • In a small bowl, combine the almond flour and half of the shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
  • Add the remaining cheddar cheese on top to create a cheesy crust.
  • Bake in the preheated oven for about 25-30 minutes or until the casserole is bubbly and the top is golden brown.
  • Remove from the oven and let it cool for 5 minutes. Garnish with chopped green onions before serving.

Notes

Let the casserole cool for a few minutes before serving.
Keyword casserole, chicken, low-carb