Description
A deliciously comforting low-carb chicken casserole packed with flavor and perfect for meal prep.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup broccoli florets
- 1 cup cauliflower rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: 1/2 cup sliced mushrooms
- Optional: 1/2 cup diced bell peppers
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the broccoli florets, and any optional mushrooms or bell peppers. Cook for around 5 minutes.
- Combine the cooked chicken, heavy cream, chicken broth, and Italian seasoning in a large mixing bowl. Mix well and add salt and pepper to taste.
- Fold the sautéed veggies into the chicken mixture and then add the cauliflower rice.
- Transfer the mixture into a greased 9×13 inch baking dish and sprinkle with shredded cheddar cheese.
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Let it cool for 5 minutes before serving.
Notes
You can prep this casserole a day in advance and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg