Easy Low Carb Chicken Casserole
This Easy Low Carb Chicken Casserole is a delicious, creamy dish packed with flavor and perfect for those following a low-carb diet. Loaded with chicken, vegetables, and a savory cheese topping, this casserole is not only simple to make but also nutritious and satisfying.
Equipment
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 cooking pot or skillet
- 1 oven
Ingredients
- 3 cups cooked chicken, shredded Approximately 2 large chicken breasts.
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- ½ cup diced onion
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese ¾ cup for the mixture and ¼ cup for topping.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
- as needed olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- In a cooking pot or skillet, heat a drizzle of olive oil over medium heat. Add the diced onion, broccoli, cauliflower, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
- In a large mixing bowl, combine shredded chicken, sautéed vegetables, mayonnaise, sour cream, ¾ cup of cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well until everything is evenly coated.
- Transfer the chicken and vegetable mixture into a 9x13-inch baking dish. Spread it evenly.
- Sprinkle the remaining ¼ cup of cheddar cheese on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
Feel free to customize the vegetables based on your preference or what you have on hand. This casserole can be stored in the refrigerator for up to three days and reheated in the oven or microwave. For an extra crunch, you can top the casserole with crushed pork rinds before baking.