Description
A comforting low-carb chicken casserole with a creamy sauce and fresh vegetables, perfect for cozy fall evenings.
Ingredients
- 4 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the vegetables by chopping fresh cauliflower and broccoli into bite-sized pieces or thawing frozen ones.
- Make the creamy sauce by mixing heavy cream, minced garlic, onion powder, garlic powder, and paprika in a large mixing bowl. Season with salt and pepper.
- Combine the shredded chicken and vegetables to the bowl, stirring until well-coated.
- Add half of the shredded cheese to the mixture and fold in.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Top with the remaining cheese for a golden finish.
- Bake in the preheated oven for 25–30 minutes until bubbly and slightly golden.
- Garnish with fresh parsley if desired and serve hot.
Notes
This casserole freezes well; freeze before baking and thaw completely before cooking. Use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American