Description
A delightful low carb chicken casserole packed with tender chicken, vegetables, and cheese, perfect for cozy fall nights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup chicken broth (low-sodium preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the cauliflower and broccoli florets by steaming for about 5-7 minutes until tender.
- Mix the cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper in a large mixing bowl until smooth.
- Combine the shredded chicken, steamed veggies, and half of the cheddar cheese with the cream cheese mixture.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Let it sit for about 5-10 minutes before serving.
- Garnish with chopped fresh parsley, cut into portions, and enjoy.
Notes
Use leftover chicken for a quicker meal, and feel free to substitute vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American