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Creamy Low Carb Chicken Casserole

A comforting, low-carb chicken casserole packed with creamy goodness, vegetables, and melty cheese that comes together quickly for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
  • 1 cup cream cheese, softened Use warm or room-temperature cream cheese to blend smoothly.
  • 1 cup shredded cheddar cheese Add extra cheese for a crisp top if desired.
  • 1/2 cup chicken broth Add more if the casserole seems dry after reheating.
  • 1 cup broccoli florets Can be substituted with other veggies like cauliflower.
  • 1/2 cup bell pepper, diced Swap for diced green chiles for a Mexican variation.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper Season according to preference.
  • 1 tablespoon olive oil For sautéing the vegetables.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat.
  3. Add broccoli and bell pepper, and sauté for about 5 minutes until tender.
  4. In a large bowl, mix shredded chicken, cream cheese, cheddar cheese, chicken broth, garlic powder, onion powder, salt, and pepper.
  5. Add the sautéed vegetables to the mixture and stir until combined.
  6. Pour the mixture into a greased casserole dish and smooth the top.
Baking
  1. Bake for 25-30 minutes or until bubbly and golden on top.
  2. Let it rest for 5 minutes before serving.

Notes

Serve hot with a side salad or roasted asparagus for a complete meal. If reheating, add a splash of chicken broth to keep it creamy.