Description
A comforting and simple creamy low carb chicken casserole perfect for fall gatherings.
Ingredients
- 2 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup full-fat sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup low sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for sautéing
- 1/2 cup almond flour mixed with 2 tablespoons melted butter and 2 tablespoons grated Parmesan (optional topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 4 minutes. Add garlic and mushrooms and cook for another 2–3 minutes.
- Reduce heat to low, add cream cheese and stir until melted. Whisk in sour cream, Dijon mustard, Parmesan, smoked paprika, thyme, and chicken broth until smooth. Season with salt and pepper.
- Stir the shredded chicken into the sauce until evenly coated.
- Transfer the mixture to the prepared baking dish, sprinkle shredded cheddar on top. If using the almond streusel, combine almond flour, melted butter, and Parmesan, then sprinkle over the cheese.
- Bake for 20–25 minutes until bubbly and cheese is melted and golden. Broil for 1–2 minutes if a deeper crust is desired.
- Let the casserole rest for 5 minutes before serving and garnish with chopped parsley if desired.
Notes
For best texture, use juicy, well-seasoned chicken. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American