Creamy Low Carb Chicken Casserole
A comforting low-carb casserole featuring tender rotisserie chicken, a creamy sauce, and healthy veggies, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup broccoli florets (trimmed into bite-sized pieces)
- 1 cup cauliflower florets (trimmed to match broccoli)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- In a large bowl, toss the cooked shredded chicken with the broccoli and cauliflower.
- In a separate bowl, beat the softened cream cheese and sour cream until smooth. Add garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Pour the cream mixture over the chicken and vegetables. Stir thoroughly so everything is evenly coated.
- Add the chicken broth gradually, stirring until you reach a saucy but not runny consistency. Adjust salt and pepper.
- Transfer the combined mixture to the prepared baking dish and smooth the top.
- Sprinkle the shredded cheese evenly over the casserole.
- Bake in the preheated oven for 25–30 minutes, until the center is bubbly and the cheese is melted and golden.
- Let the casserole rest for 5 minutes before serving to firm up slightly. Serve warm and enjoy!
Notes
For a tangier sauce, use Greek yogurt instead of sour cream. For a dairy-free version, use a dairy-free cream cheese and coconut cream instead.