Easy Low Carb Chicken Casserole
This easy low-carb chicken casserole is a delicious and satisfying meal perfect for a weeknight dinner. Featuring tender chicken, fresh vegetables, and a creamy cheese sauce, it's simple to prepare and bakes to golden perfection.
Equipment
- oven
- 9x13 inch baking dish
- large skillet
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 cup broccoli florets chopped
- 1 cup mushrooms sliced
- 1/2 cup chicken broth
- 4 oz cream cheese softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese divided
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- red pepper flakes Optional: a pinch
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook for 3-5 minutes until softened.
- Stir in the minced garlic, broccoli florets, and sliced mushrooms; cook for another 5-7 minutes until tender-crisp.
- Pour in chicken broth, then add softened cream cheese and heavy cream, stirring until the cream cheese is fully melted and the sauce is smooth.
- Remove the skillet from heat and stir in 3/4 cup of the shredded cheddar cheese and all of the Parmesan cheese until melted and combined.
- Add the cooked chicken to the sauce and vegetable mixture; season with salt, pepper, and optional red pepper flakes.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Bake for 20-25 minutes until hot, bubbly, and golden, then let it rest for a few minutes before serving.
Notes
For extra flavor, you can add a pinch of dried thyme or oregano to the vegetable mixture with the garlic. This casserole is also great for meal prepping; you can assemble it ahead of time and bake when ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.