Description
A hearty and comforting low-carb casserole packed with chicken, broccoli, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil over medium heat in a skillet. Add the minced garlic and sauté until fragrant, about 1 minute.
- Toss in the broccoli and cauliflower florets. Sauté until they are slightly tender, roughly 3-5 minutes.
- Combine the shredded chicken, sautéed vegetables, heavy cream, shredded cheese, onion powder, paprika, salt, and pepper in a large mixing bowl. Stir until well incorporated.
- Pour the creamy mixture into a greased baking dish, spreading it out evenly.
- Bake for 25-30 minutes, or until the top is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
For added freshness, serve with a salad or cauliflower rice. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken casserole, low carb, comfort food, keto recipe, easy dinner