Description
Low Carb Chicken Casserole is a comforting and healthy dinner option, combining tender chicken, creamy sauce, and plenty of vegetables. It delivers delicious flavor while supporting your nutrition goals.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cauliflower, cut into florets
- 2 medium zucchini, diced
- 1 red bell pepper, chopped
- 8 oz mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1½ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until just done. Set aside.
- In the same skillet, add remaining olive oil and cook diced onion for 2–3 minutes. Add garlic and cook for 30 seconds.
- Add cauliflower, zucchini, bell pepper, and mushrooms. Season with Italian seasoning, paprika, salt, and pepper. Cook for 5–7 minutes until slightly tender.
- In a bowl, whisk together cream cheese, sour cream, heavy cream, chicken broth, Dijon mustard, and garlic powder until smooth.
- Add the chicken back into the skillet with the veggies. Pour in the creamy mixture and stir to combine.
- Transfer to the baking dish and spread evenly. Top with cheddar and Parmesan cheese.
- Bake for 25–30 minutes until bubbly and golden. Broil for 2–3 minutes if desired.
- Let rest for 5–10 minutes. Sprinkle with parsley before serving.
Notes
- Store in the refrigerator for up to 4 days in an airtight container.
- Freeze unbaked or in portions for up to 3 months. Thaw before baking.
- For softer cauliflower, pre-cook it before adding to the skillet.
- Pat zucchini dry to prevent excess moisture in the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg