Description
Discover how to make a delicious and satisfying Easy Low Carb Chicken Casserole that’s perfect for a quick weeknight dinner. Get the recipe now!
Ingredients
- 2 cups (480 ml) cooked chicken, shredded (about 280 grams)
- 1 cup (240 ml) broccoli florets (about 150 grams)
- 1 cup (240 ml) cauliflower florets (about 150 grams)
- 1 cup (240 ml) shredded cheddar cheese (about 115 grams)
- 1/2 cup (120 ml) cream cheese, softened (about 115 grams)
- 1/2 cup (120 ml) Greek yogurt (about 120 grams)
- 1/4 cup (60 ml) beef broth (about 60 milliliters)
- 1 teaspoon (5 ml) garlic powder (about 2.5 grams)
- 1 teaspoon (5 ml) onion powder (about 2.5 grams)
- 1/2 teaspoon (3 ml) salt (about 3 grams)
- 1/4 teaspoon (1 ml) ground white pepper (about 1.5 grams)
- 1 tablespoon (15 ml) olive oil (about 15 milliliters)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- Steam the broccoli and cauliflower florets until tender, about 5 minutes.
- In a large bowl, combine the cooked chicken, broccoli, and cauliflower.
- In a separate bowl, mix together the cream cheese, sour cream, and chicken broth.
- Add garlic powder, onion powder, salt, and black pepper to the cream mixture.
- Stir the cream mixture until smooth and well combined.
- Pour the cream mixture over the chicken and vegetables.
- Mix until the chicken and vegetables are evenly coated.
- Transfer the mixture to the prepared baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- Consider adding more cream cheese or Greek yogurt for a creamier texture.
- Include bell peppers or mushrooms for added flavor and nutrients.
- For a crispy topping, sprinkle breadcrumbs or crushed nuts before baking.