Description
A comforting low-carb casserole packed with tender chicken, vibrant veggies, and a creamy sauce, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup bell peppers, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Optional: sliced green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil over medium heat in a large skillet.
- Toss in the chopped onion and minced garlic, sautéing until fragrant.
- Add the broccoli and cauliflower florets to the skillet; cook for about 5-7 minutes.
- Stir in the shredded chicken and mix well.
- Combine the softened cream cheese and chicken broth in a separate bowl until smooth.
- Add the cheese, salt, pepper, and paprika to the cream cheese mixture.
- Pour the cream cheese mixture over the chicken and veggie blend, stirring to coat.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese on top.
- Bake for 25-30 minutes until bubbly.
- Allow to cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and stored in the refrigerator or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg