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Southern Dishes

Low Carb Chicken Casserole Quick and Easy Meal

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For this easy low carb chicken casserole, you will need: - 2 cups cooked chicken, shredded - 1 cup cauliflower florets (fresh or frozen) - 1 cup broccoli florets (fresh or frozen) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - ½ cup grated parmesan cheese - 1 cup chicken broth (low sodium) - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) These ingredients come together to create a comforting meal that is both low in carbs and high in flavor. You can customize your casserole by adding or swapping ingredients. Here are some ideas: - Vegetables: Spinach or zucchini add great taste. - Spices: Try adding Italian seasoning or red pepper flakes for a kick. - Cheeses: Use mozzarella instead of cheddar for a different flavor. - Protein: Swap chicken for turkey or even cooked sausage for variety. These options let you make the dish your own and keep it exciting! This casserole is not just tasty, but also healthy. Each serving (1/6 of the recipe) has: - Calories: 350 - Protein: 28g - Carbohydrates: 7g - Fiber: 2g - Fat: 25g This makes it a great option for those watching carbs while still enjoying a filling meal. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step warms the oven for baking. 2. Take a large mixing bowl. Combine 2 cups of shredded chicken, 1 cup of cauliflower florets, and 1 cup of broccoli florets. 3. In another bowl, mix 1 cup of softened cream cheese, half of the shredded cheddar cheese, ½ cup of grated parmesan, and 1 cup of low-sodium chicken broth. 4. Add 2 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper. Stir until smooth. 5. Pour this creamy mixture over the chicken and veggies. Stir well until all pieces are covered. 6. Next, transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. 7. Sprinkle the remaining cheddar cheese on top of the casserole. This adds a nice, cheesy crust. 8. Place the dish in your preheated oven. Bake for 25-30 minutes. Watch for the cheese to turn golden brown and the casserole to bubble. 9. When done, remove the dish from the oven. Let it cool for a few minutes before serving. 10. Serve the casserole in individual bowls. You can drizzle with extra chicken broth for moisture. 11. For a touch of color, sprinkle fresh parsley on top. It adds a nice, fresh taste too! To get a smooth cheese mix, use softened cream cheese. Softening helps it blend well. Mix the cream cheese with half of the cheddar cheese and parmesan cheese. Add chicken broth slowly while stirring. This helps avoid lumps. Use a hand mixer if needed for a creamier texture. You want a thick, spreadable mixture that coats the chicken and veggies. Choose fresh or frozen broccoli and cauliflower. Fresh gives a nice crunch, while frozen is quick and easy. If using frozen, thaw and drain them first. This keeps the casserole from being too watery. Cut the veggies into small pieces for even cooking. Mixing them well with chicken ensures every bite is tasty. You can prepare the casserole a day ahead. Just cover it tightly and store it in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. If you have leftovers, store them in an airtight container. To reheat, use the oven at 350°F (175°C) until warm. This keeps the cheese nice and melty. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover cooked chicken, making it a quick and efficient meal option. Mix and Match Veggies: Feel free to substitute or add other low-carb vegetables like zucchini or spinach to suit your taste preferences. Cheese Variations: Experiment with different types of cheese such as mozzarella or pepper jack for varied flavors and textures. Make Ahead: Prepare the casserole a day in advance and refrigerate it to save time on busy nights; just add a few extra minutes to the baking time. {{image_2}} You can swap chicken for other proteins. Try turkey or cooked shrimp. Both work well in this dish. For a beef option, use shredded cooked beef. Each protein brings a unique flavor. Adjust cooking time as needed. Make sure all proteins are fully cooked before mixing. This keeps your casserole safe and tasty. If you want a vegetarian dish, replace chicken with hearty veggies. Use mushrooms, bell peppers, or zucchini. Add more cauliflower and broccoli for bulk. You can also use cooked lentils or beans for protein. Keep the cheese and cream cheese for a rich texture. This version is still creamy and filling. It’s a great choice for meatless meals. To make a dairy-free casserole, swap cheese and cream cheese for plant-based options. Use coconut cream and nutritional yeast for creaminess. There are many dairy-free cheeses available now. Look for brands that melt well. Check the ingredient labels to ensure they fit your diet. This version still offers great taste without dairy. To keep your low carb chicken casserole fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. For freezing, make sure the casserole is completely cool. Cut it into portions for easy use later. Wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. You can freeze it for up to three months. Label the bags with the date for easy tracking. When you're ready to enjoy your casserole again, there are a few ways to reheat it. For the oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 25-30 minutes, or until hot. If you're in a hurry, you can use the microwave. Place a portion on a microwave-safe plate, cover it, and heat for 2-3 minutes. Check that it is hot all the way through before serving. This casserole is low in carbs because it swaps pasta and rice for veggies. I use cauliflower and broccoli, which are both low in carbs. These vegetables add fiber and nutrients without the extra carbs. The cream cheese and cheese add flavor and richness without raising the carb count much. Overall, this dish is tasty and keeps carb numbers low. Yes, you can use different vegetables! I love to mix it up based on what I have. Zucchini, bell peppers, or spinach work great. Just chop them small so they cook well with the chicken. You can also use frozen veggies if fresh ones aren’t handy. Just remember to adjust cooking time if you use more water-rich veggies like zucchini. You can store this casserole in the fridge for about three to four days. Just cover it with plastic wrap or foil to keep it fresh. When you’re ready to eat, warm it up in the oven or microwave. It tastes great even as leftovers! In this post, we explored all about low-carb chicken casserole. We covered key ingredients, step-by-step cooking methods, and handy tips. You can customize your dish with variations like vegetarian or dairy-free options. Storing leftovers and reheating them is quick and easy. Try this recipe for a simple and tasty meal that fits your low-carb plan. Enjoy cooking, and savor each bite!

WANT TO SAVE THIS RECIPE?

Looking for a tasty meal that won’t derail your low-carb diet? My Low Carb Chicken Casserole combines simple ingredients with easy steps to create a dish you’ll love. It’s packed with flavor but light on carbs, making it perfect for busy nights or meal prep. Join me as I walk you through the recipe and share tips to make this quick and easy meal a regular in your kitchen!

Why I Love This Recipe

  1. Deliciously Cheesy: This casserole is packed with cream cheese and two types of cheese, creating a rich and creamy texture that is simply irresistible.
  2. Low Carb Goodness: With cauliflower and broccoli as the base, this dish is perfect for anyone looking to reduce their carb intake while still enjoying a hearty meal.
  3. Quick and Easy: Ready in just 45 minutes, this recipe is perfect for busy weeknights, requiring minimal prep and cooking time.
  4. Versatile Ingredients: You can easily swap out the vegetables or use leftover chicken, making it a flexible option for whatever you have on hand.

Ingredients

Main Ingredients for Low Carb Chicken Casserole

For this easy low carb chicken casserole, you will need:

– 2 cups cooked chicken, shredded

– 1 cup cauliflower florets (fresh or frozen)

– 1 cup broccoli florets (fresh or frozen)

– 1 cup cream cheese, softened

– 1 cup shredded cheddar cheese

– ½ cup grated parmesan cheese

– 1 cup chicken broth (low sodium)

– 2 cloves garlic, minced

– 1 teaspoon onion powder

– 1 teaspoon paprika

– Salt and pepper to taste

– Fresh parsley for garnish (optional)

These ingredients come together to create a comforting meal that is both low in carbs and high in flavor.

Optional Ingredients & Variations

You can customize your casserole by adding or swapping ingredients. Here are some ideas:

– Vegetables: Spinach or zucchini add great taste.

– Spices: Try adding Italian seasoning or red pepper flakes for a kick.

– Cheeses: Use mozzarella instead of cheddar for a different flavor.

– Protein: Swap chicken for turkey or even cooked sausage for variety.

These options let you make the dish your own and keep it exciting!

Nutritional Information Per Serving

This casserole is not just tasty, but also healthy. Each serving (1/6 of the recipe) has:

– Calories: 350

– Protein: 28g

– Carbohydrates: 7g

– Fiber: 2g

– Fat: 25g

This makes it a great option for those watching carbs while still enjoying a filling meal.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 350°F (175°C). This step warms the oven for baking.

2. Take a large mixing bowl. Combine 2 cups of shredded chicken, 1 cup of cauliflower florets, and 1 cup of broccoli florets.

3. In another bowl, mix 1 cup of softened cream cheese, half of the shredded cheddar cheese, ½ cup of grated parmesan, and 1 cup of low-sodium chicken broth.

4. Add 2 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper. Stir until smooth.

5. Pour this creamy mixture over the chicken and veggies. Stir well until all pieces are covered.

6. Next, transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly.

Baking the Casserole

7. Sprinkle the remaining cheddar cheese on top of the casserole. This adds a nice, cheesy crust.

8. Place the dish in your preheated oven. Bake for 25-30 minutes. Watch for the cheese to turn golden brown and the casserole to bubble.

9. When done, remove the dish from the oven. Let it cool for a few minutes before serving.

Serving Suggestions

10. Serve the casserole in individual bowls. You can drizzle with extra chicken broth for moisture.

11. For a touch of color, sprinkle fresh parsley on top. It adds a nice, fresh taste too!

Tips & Tricks

How to Perfect the Cheese Mixture

To get a smooth cheese mix, use softened cream cheese. Softening helps it blend well. Mix the cream cheese with half of the cheddar cheese and parmesan cheese. Add chicken broth slowly while stirring. This helps avoid lumps. Use a hand mixer if needed for a creamier texture. You want a thick, spreadable mixture that coats the chicken and veggies.

Best Practices for Vegetables

Choose fresh or frozen broccoli and cauliflower. Fresh gives a nice crunch, while frozen is quick and easy. If using frozen, thaw and drain them first. This keeps the casserole from being too watery. Cut the veggies into small pieces for even cooking. Mixing them well with chicken ensures every bite is tasty.

Making Ahead and Reheating Tips

You can prepare the casserole a day ahead. Just cover it tightly and store it in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. If you have leftovers, store them in an airtight container. To reheat, use the oven at 350°F (175°C) until warm. This keeps the cheese nice and melty.

Pro Tips

  1. Use Leftover Chicken: This recipe is perfect for using up leftover cooked chicken, making it a quick and efficient meal option.
  2. Mix and Match Veggies: Feel free to substitute or add other low-carb vegetables like zucchini or spinach to suit your taste preferences.
  3. Cheese Variations: Experiment with different types of cheese such as mozzarella or pepper jack for varied flavors and textures.
  4. Make Ahead: Prepare the casserole a day in advance and refrigerate it to save time on busy nights; just add a few extra minutes to the baking time.

Variations

Other Protein Options

You can swap chicken for other proteins. Try turkey or cooked shrimp. Both work well in this dish. For a beef option, use shredded cooked beef. Each protein brings a unique flavor. Adjust cooking time as needed. Make sure all proteins are fully cooked before mixing. This keeps your casserole safe and tasty.

Vegetarian Version of the Casserole

If you want a vegetarian dish, replace chicken with hearty veggies. Use mushrooms, bell peppers, or zucchini. Add more cauliflower and broccoli for bulk. You can also use cooked lentils or beans for protein. Keep the cheese and cream cheese for a rich texture. This version is still creamy and filling. It’s a great choice for meatless meals.

Dairy-Free Adaptation

To make a dairy-free casserole, swap cheese and cream cheese for plant-based options. Use coconut cream and nutritional yeast for creaminess. There are many dairy-free cheeses available now. Look for brands that melt well. Check the ingredient labels to ensure they fit your diet. This version still offers great taste without dairy.

Storage Info

How to Store Leftovers

To keep your low carb chicken casserole fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option.

Freezing Instructions

For freezing, make sure the casserole is completely cool. Cut it into portions for easy use later. Wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. You can freeze it for up to three months. Label the bags with the date for easy tracking.

Reheating Methods

When you’re ready to enjoy your casserole again, there are a few ways to reheat it. For the oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 25-30 minutes, or until hot. If you’re in a hurry, you can use the microwave. Place a portion on a microwave-safe plate, cover it, and heat for 2-3 minutes. Check that it is hot all the way through before serving.

FAQs

What makes this casserole low in carbs?

This casserole is low in carbs because it swaps pasta and rice for veggies. I use cauliflower and broccoli, which are both low in carbs. These vegetables add fiber and nutrients without the extra carbs. The cream cheese and cheese add flavor and richness without raising the carb count much. Overall, this dish is tasty and keeps carb numbers low.

Can I use different vegetables?

Yes, you can use different vegetables! I love to mix it up based on what I have. Zucchini, bell peppers, or spinach work great. Just chop them small so they cook well with the chicken. You can also use frozen veggies if fresh ones aren’t handy. Just remember to adjust cooking time if you use more water-rich veggies like zucchini.

How long can I store the casserole in the refrigerator?

You can store this casserole in the fridge for about three to four days. Just cover it with plastic wrap or foil to keep it fresh. When you’re ready to eat, warm it up in the oven or microwave. It tastes great even as leftovers!

In this post, we explored all about low-carb chicken casserole. We covered key ingredients, step-by-step cooking methods, and handy tips. You can customize your dish with variations like vegetarian or dairy-free options. Storing leftovers and reheating them is quick and easy.

Try this recipe for a simple and tasty meal that fits your low-carb plan. Enjoy cooking, and savor each bit

For this easy low carb chicken casserole, you will need: - 2 cups cooked chicken, shredded - 1 cup cauliflower florets (fresh or frozen) - 1 cup broccoli florets (fresh or frozen) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - ½ cup grated parmesan cheese - 1 cup chicken broth (low sodium) - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish (optional) These ingredients come together to create a comforting meal that is both low in carbs and high in flavor. You can customize your casserole by adding or swapping ingredients. Here are some ideas: - Vegetables: Spinach or zucchini add great taste. - Spices: Try adding Italian seasoning or red pepper flakes for a kick. - Cheeses: Use mozzarella instead of cheddar for a different flavor. - Protein: Swap chicken for turkey or even cooked sausage for variety. These options let you make the dish your own and keep it exciting! This casserole is not just tasty, but also healthy. Each serving (1/6 of the recipe) has: - Calories: 350 - Protein: 28g - Carbohydrates: 7g - Fiber: 2g - Fat: 25g This makes it a great option for those watching carbs while still enjoying a filling meal. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step warms the oven for baking. 2. Take a large mixing bowl. Combine 2 cups of shredded chicken, 1 cup of cauliflower florets, and 1 cup of broccoli florets. 3. In another bowl, mix 1 cup of softened cream cheese, half of the shredded cheddar cheese, ½ cup of grated parmesan, and 1 cup of low-sodium chicken broth. 4. Add 2 minced garlic cloves, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper. Stir until smooth. 5. Pour this creamy mixture over the chicken and veggies. Stir well until all pieces are covered. 6. Next, transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. 7. Sprinkle the remaining cheddar cheese on top of the casserole. This adds a nice, cheesy crust. 8. Place the dish in your preheated oven. Bake for 25-30 minutes. Watch for the cheese to turn golden brown and the casserole to bubble. 9. When done, remove the dish from the oven. Let it cool for a few minutes before serving. 10. Serve the casserole in individual bowls. You can drizzle with extra chicken broth for moisture. 11. For a touch of color, sprinkle fresh parsley on top. It adds a nice, fresh taste too! To get a smooth cheese mix, use softened cream cheese. Softening helps it blend well. Mix the cream cheese with half of the cheddar cheese and parmesan cheese. Add chicken broth slowly while stirring. This helps avoid lumps. Use a hand mixer if needed for a creamier texture. You want a thick, spreadable mixture that coats the chicken and veggies. Choose fresh or frozen broccoli and cauliflower. Fresh gives a nice crunch, while frozen is quick and easy. If using frozen, thaw and drain them first. This keeps the casserole from being too watery. Cut the veggies into small pieces for even cooking. Mixing them well with chicken ensures every bite is tasty. You can prepare the casserole a day ahead. Just cover it tightly and store it in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes. This helps it cook evenly. If you have leftovers, store them in an airtight container. To reheat, use the oven at 350°F (175°C) until warm. This keeps the cheese nice and melty. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover cooked chicken, making it a quick and efficient meal option. Mix and Match Veggies: Feel free to substitute or add other low-carb vegetables like zucchini or spinach to suit your taste preferences. Cheese Variations: Experiment with different types of cheese such as mozzarella or pepper jack for varied flavors and textures. Make Ahead: Prepare the casserole a day in advance and refrigerate it to save time on busy nights; just add a few extra minutes to the baking time. {{image_2}} You can swap chicken for other proteins. Try turkey or cooked shrimp. Both work well in this dish. For a beef option, use shredded cooked beef. Each protein brings a unique flavor. Adjust cooking time as needed. Make sure all proteins are fully cooked before mixing. This keeps your casserole safe and tasty. If you want a vegetarian dish, replace chicken with hearty veggies. Use mushrooms, bell peppers, or zucchini. Add more cauliflower and broccoli for bulk. You can also use cooked lentils or beans for protein. Keep the cheese and cream cheese for a rich texture. This version is still creamy and filling. It’s a great choice for meatless meals. To make a dairy-free casserole, swap cheese and cream cheese for plant-based options. Use coconut cream and nutritional yeast for creaminess. There are many dairy-free cheeses available now. Look for brands that melt well. Check the ingredient labels to ensure they fit your diet. This version still offers great taste without dairy. To keep your low carb chicken casserole fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. For freezing, make sure the casserole is completely cool. Cut it into portions for easy use later. Wrap each piece tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. You can freeze it for up to three months. Label the bags with the date for easy tracking. When you're ready to enjoy your casserole again, there are a few ways to reheat it. For the oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 25-30 minutes, or until hot. If you're in a hurry, you can use the microwave. Place a portion on a microwave-safe plate, cover it, and heat for 2-3 minutes. Check that it is hot all the way through before serving. This casserole is low in carbs because it swaps pasta and rice for veggies. I use cauliflower and broccoli, which are both low in carbs. These vegetables add fiber and nutrients without the extra carbs. The cream cheese and cheese add flavor and richness without raising the carb count much. Overall, this dish is tasty and keeps carb numbers low. Yes, you can use different vegetables! I love to mix it up based on what I have. Zucchini, bell peppers, or spinach work great. Just chop them small so they cook well with the chicken. You can also use frozen veggies if fresh ones aren’t handy. Just remember to adjust cooking time if you use more water-rich veggies like zucchini. You can store this casserole in the fridge for about three to four days. Just cover it with plastic wrap or foil to keep it fresh. When you’re ready to eat, warm it up in the oven or microwave. It tastes great even as leftovers! In this post, we explored all about low-carb chicken casserole. We covered key ingredients, step-by-step cooking methods, and handy tips. You can customize your dish with variations like vegetarian or dairy-free options. Storing leftovers and reheating them is quick and easy. Try this recipe for a simple and tasty meal that fits your low-carb plan. Enjoy cooking, and savor each bite!

Cheesy Low Carb Chicken Delight

A delicious low carb casserole featuring chicken, cauliflower, and broccoli, topped with creamy cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated parmesan cheese
  • 1 cup chicken broth, low sodium
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, cauliflower, and broccoli.
  • In a separate bowl, mix the cream cheese, half of the cheddar cheese, parmesan cheese, chicken broth, minced garlic, onion powder, paprika, salt, and pepper until smooth.
  • Pour the cheese mixture over the chicken and vegetables, stirring until everything is coated evenly.
  • Transfer the mixture to a greased 9x13 inch baking dish, spreading it into an even layer.
  • Sprinkle the remaining cheddar cheese on top of the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh parsley if desired.

Notes

Serve in individual bowls with extra chicken broth for added moisture and garnish with fresh parsley.
Keyword casserole, cheesy, chicken, low carb

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