Easy Low Carb Chicken Casserole: Healthy & Delicious Recipe
I remember the first time I made this Easy Low Carb Chicken Casserole—it was a chilly Sunday afternoon, and I was looking for something comforting yet healthy to satisfy my craving for a hearty meal without the carb overload. This recipe has since become a staple in my home kitchen, perfect for busy weeknights or a cozy family dinner. It’s packed with tender chicken, creamy cheese, and fresh veggies, all baked to perfection in one dish.
This casserole is a fantastic way to enjoy a filling, low carb meal that doesn’t compromise on flavor. Whether you’re on a keto diet, watching your carbs, or simply want a nutritious and delicious dish, this recipe fits the bill. Easy to make and incredibly satisfying, it’s sure to become your go-to chicken casserole recipe.
Ingredients
Before you get started, here’s everything you’ll need to make this comforting casserole. The ingredients are straightforward and easy to find, making this recipe as accessible as it is delicious.
– 3 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup broccoli florets, chopped into small pieces
– 1 cup cauliflower florets, chopped
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup cream cheese, softened
– 1/2 cup sour cream
– 1/2 cup chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil.
2. Sauté the onion and garlic: In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Steam the vegetables: While the onions are cooking, steam the broccoli and cauliflower until just tender but not mushy, about 4-5 minutes. Drain well.
4. Mix the creamy base: In a large bowl, combine the cream cheese, sour cream, chicken broth, dried thyme, dried oregano, salt, and pepper. Stir until smooth.
5. Combine everything: Add the cooked chicken, sautéed onion and garlic, steamed vegetables, and half of the shredded cheddar and mozzarella cheese to the creamy mixture. Stir well to combine.
6. Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and mozzarella on top.
7. Bake: Place the casserole in the oven and bake for 25-30 minutes or until the cheese is melted and bubbly and the top is golden brown.
8. Let it cool: Allow the casserole to cool for about 5 minutes before serving. This helps it to set and makes it easier to cut and serve.
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Tips for the Best Low Carb Chicken Casserole
– Use rotisserie chicken to save time without sacrificing flavor.
– Make sure to drain steamed vegetables thoroughly to avoid a watery casserole.
– Feel free to swap broccoli and cauliflower for other low carb vegetables like zucchini or spinach.
– Leftovers store well in the fridge for up to 3 days and reheat beautifully in the microwave or oven.
Why This Recipe is a Must-Try
This Low Carb Chicken Casserole is not only easy to make but also incredibly versatile. It strikes the perfect balance between creamy, cheesy, and veggie-packed, giving you a satisfying meal that’s guilt-free. Plus, it’s a fantastic way to sneak extra vegetables into your diet without that usual “healthy food” struggle.
I hope you enjoy this recipe as much as I do. It’s become one of my family’s favorites, and I know it will be a hit at your table too!
Happy cooking!
Laura
Easy Low Carb Chicken Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil.
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- While the onions are cooking, steam the broccoli and cauliflower until just tender but not mushy, about 4-5 minutes. Drain well.
- In a large bowl, combine the cream cheese, sour cream, chicken broth, dried thyme, dried oregano, salt, and pepper. Stir until smooth.
- Add the cooked chicken, sautéed onion and garlic, steamed vegetables, and half of the shredded cheddar and mozzarella cheese to the creamy mixture. Stir well to combine.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and mozzarella on top.
- Place the casserole in the oven and bake for 25-30 minutes or until the cheese is melted and bubbly and the top is golden brown.
- Allow the casserole to cool for about 5 minutes before serving. This helps it to set and makes it easier to cut and serve.
