Creamy Low Carb Chicken Casserole
A warm and creamy casserole made with shredded chicken, cream cheese, broccoli, and cauliflower, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup cream cheese, softened Let the cream cheese come to room temperature for easier mixing.
- 1 cup chicken broth Add more if the sauce is too thick.
- 1 cup broccoli, chopped Chop small for even cooking.
- 1 cup cauliflower, chopped Chop small for even cooking.
- 1 cup shredded cheese (cheddar or your choice) Feel free to use a mix of cheeses.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese and chicken broth until smooth.
- Stir in the garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine shredded chicken, chopped broccoli, and cauliflower.
- Pour the cream cheese mixture over the chicken and vegetables, and mix well.
- Transfer the mixture to a greased casserole dish and top with shredded cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
Serve hot and consider pairing with a green salad. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.