Easy Low Carb Chicken Casserole
This comforting casserole combines creamy chicken, aromatic vegetables, and melty cheese, making it a crowd-pleaser for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 2 cups cooked chicken Shredded or diced. Leftover rotisserie chicken works wonders.
- 1 cup cream cheese Makes it creamy and decadent. For a lighter option, consider using Greek yogurt.
- 1 cup sour cream Adds tanginess; swap with Greek yogurt for a healthier twist.
- 1 cup shredded cheddar cheese Use a dairy-free version if needed.
- 2 cups broccoli florets Fresh or frozen; Spinach is a tasty alternative!
Seasonings
- 1 teaspoon garlic powder For robust flavor; fresh minced garlic adds a lovely kick too.
- 1 teaspoon onion powder Keep things savory.
- to taste Salt and pepper Essential seasoning for balance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix your cooked chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
- Fold in the broccoli florets until well-coated.
- Pour the mixture into a greased 9x13 inch baking dish and sprinkle the shredded cheddar cheese on top.
Baking
- Place the casserole in the preheated oven and bake for about 30 minutes or until bubbly and the cheese is golden.
- Let it cool for a few minutes before serving.
Notes
Feel free to swap the veggies for alternatives like asparagus, zucchini, or bell peppers. Add red pepper flakes for a spicy kick or swap proteins as desired. This casserole stores well in the fridge for up to 3 days and freezes for up to 2 months.