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Delicious low carb chicken casserole topped with cheese and vegetables

Easy Low Carb Chicken Casserole

A creamy and cheesy casserole featuring shredded chicken and vegetables, perfect for a comforting and healthy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded You can use fresh cooked chicken as an alternative.
  • 1 cup cream cheese For a lower-carb option, use full-fat cream cheese.
  • 1 cup shredded cheddar cheese Reserve half for topping.
  • 1 cup broccoli florets Fresh or frozen can be used.
  • 1 cup sliced mushrooms Any mushrooms can work.
  • 1 cup diced bell peppers Use any color bell peppers.
  • 1 teaspoon garlic powder For more flavor, consider using fresh garlic.
  • 1 tablespoon olive oil Used for sautéing the vegetables.
  • Salt and pepper to taste Season to your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add mushrooms and bell peppers, sautéing for about 5 minutes until soft.
  4. Stir in broccoli and cook for another 2-3 minutes.
  5. Add cream cheese and stir until it becomes a creamy mixture.
  6. Mix in the shredded chicken, garlic powder, along with salt and pepper to taste.
  7. Sprinkle half of the cheddar cheese on top, then transfer the mixture to an oven-safe casserole dish.
  8. Top with the remaining cheddar cheese and bake for 20 minutes until golden and bubbly.

Notes

For a crispy topping, consider adding almond flour mixed with grated cheese before baking. This casserole keeps well in the fridge for 3-4 days and can be frozen for about 3 months.