Description
A comforting, creamy, low-carb chicken casserole bursting with flavor from tender chicken and bright broccoli, topped with melty cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower, riced
- 1 cup broccoli florets
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- If using raw broccoli, toss florets with a little olive oil and roast or steam until just tender; set aside.
- In a large bowl, combine the shredded chicken, riced cauliflower, and half of the shredded cheese.
- In another bowl, whisk together the heavy cream, softened cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the cream mixture over the chicken and vegetables, and stir until evenly coated.
- Transfer the mixture to a greased baking dish and spread it flat.
- Sprinkle the remaining shredded cheese on top and dust lightly with paprika.
- Bake for 25–30 minutes, until bubbly and golden brown.
- Let cool for 5–10 minutes before serving.
Notes
If the top browns too quickly, tent loosely with foil for the last 10 minutes. For extra crisp edges, broil for 1–2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
Keywords: chicken casserole, low carb, keto recipe, creamy casserole