Easy Low Carb Chicken Casserole
Why You’ll Love It
This easy low carb chicken casserole is the perfect weeknight meal. It’s creamy, cheesy, and packed with tender chicken and veggies, all while keeping carbs low. Whether you’re on a keto diet or just want a wholesome meal, this casserole feeds your craving for comfort food without the guilt. Plus, it’s easy to customize with your favorite ingredients and leftovers.
Easy Weeknight Dinners are all about fuss-free meals, and this recipe fits right in. Ready to dive in? Let’s get started!
Ingredients
- 2 lbs cooked chicken breast, shredded (substitute with rotisserie chicken for convenience)
- 1 cup sour cream (use Greek yogurt for a lighter option)
- 1 cup shredded cheddar cheese (try mozzarella or Monterey Jack)
- 1/2 cup cream cheese, softened (can replace with Neufchatel for lower fat)
- 1/2 cup chicken broth (vegetable broth works too)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped broccoli florets (or cauliflower for variation)
- 1/2 cup chopped mushrooms
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Sauté diced onion, minced garlic, broccoli, and mushrooms for 5-7 minutes until soft.
- In a large mixing bowl, combine shredded chicken, sautéed vegetables, sour cream, cream cheese, chicken broth, cheddar cheese, salt, pepper, and Italian seasoning. Mix until creamy and well blended.
- Spread the mixture evenly into a greased 9×13 inch baking dish.
- Bake uncovered for 30-35 minutes or until the casserole is bubbling and the top turns golden brown.
Expert Tips
To make the best easy low carb chicken casserole, use freshly cooked chicken for moist texture. Sautéing vegetables first prevents extra moisture and sogginess. You can swap broccoli with cauliflower or green beans for different flavors. Allow the casserole to rest for 10 minutes after baking to set and make serving easier.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This casserole also freezes well; freeze in portions for up to 3 months. Reheat covered in the microwave or oven until warmed through.
Variations
- Vegan: Replace chicken with firm tofu or chickpeas and use dairy-free cheese and sour cream.
- Gluten-Free: This recipe is naturally gluten-free, but always check ingredients on packaged items.
- Dairy-Free: Use coconut cream or cashew cream and dairy-free cheese substitutes.
- Extra Veggies: Add bell peppers, spinach, or zucchini for more color and nutrition.
FAQ
- Can I make an easy low carb chicken casserole ahead of time? Yes, assemble it and keep it covered in the fridge for up to 24 hours before baking.
- What can I serve with this casserole? A simple fresh salad or steamed low carb vegetables complement it well.
- Is this recipe keto-friendly? Yes, it’s designed to be low in carbs and high in protein and fat.
- Can I use frozen chicken? Absolutely, just thaw and shred before using.
- How do I avoid a watery casserole? Make sure to sauté the vegetables well to remove excess moisture.
Call to Action
If you enjoyed this easy low carb chicken casserole recipe, please leave a comment below with your thoughts or any tweaks you’ve made. Don’t forget to save this recipe for your next dinner and share it with friends looking for simple, healthy meals.
