Low Carb Chicken Casserole
This easy low carb chicken casserole features creamy sauce, tender chicken, and flavorful vegetables, making it perfect for a quick weeknight dinner or special occasions.
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts You can use thighs as well for more flavor.
- 1 cup broccoli, chopped Can be fresh or slightly steamed.
- 1 cup spinach, chopped Use fresh or slightly sautéed.
- 1 medium bell pepper, chopped Adds flavor and color.
Creamy Sauce
- 1 cup heavy whipping cream Makes the casserole rich and creamy.
- 4 ounces cream cheese, softened Helps create a smooth sauce.
- 1 cup cheddar cheese, shredded Can substitute with mozzarella or Parmesan.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your ingredients by chopping the chicken, broccoli, spinach, and bell pepper.
Cooking the Chicken
- Season the chicken with salt and pepper, then bake in the oven for 25-30 minutes until fully cooked.
Making the Sauce
- In a saucepan over low heat, combine heavy cream, cream cheese, and shredded cheddar cheese. Stir until the cheese melts and adjust salt and pepper to taste.
Assembly and Baking
- In a greased casserole dish, layer the cooked chicken, broccoli, spinach, and bell peppers.
- Pour the creamy sauce over the chicken and vegetables.
- Top with additional cheese and bake at 350°F (175°C) for 15-20 minutes until the cheese is melted and bubbly.
Notes
Let the casserole cool for a few minutes before serving. You can make it ahead and refrigerate for up to 3 days or freeze for later use.