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- 2 cups cooked chicken, shredded - 1 cup cauliflower florets, steamed until tender - 1 cup broccoli florets, steamed until bright green - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese, divided - 1/2 cup cream cheese, softened at room temperature - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup green onions, finely chopped (for garnish) - 1/4 cup almond flour (for crunchy topping) This dish packs a punch in flavor while keeping carbs low. The chicken provides lean protein, which supports muscle health. The cauliflower and broccoli add fiber, vitamins, and minerals. Heavy cream and cream cheese contribute rich texture and flavor without carbs. The almond flour topping gives a nice crunch, also low in carbs. - Chicken: Use turkey or tofu for a different protein option. - Heavy Cream: Coconut milk can work for a dairy-free version. - Sharp Cheddar Cheese: Try mozzarella or a dairy-free cheese option. - Almond Flour: Use crushed pork rinds for a different crunchy topping. - Green Onions: Chives or parsley can offer a fresh garnish. These substitutions can help tailor the casserole to suit your taste and dietary needs. {{ingredient_image_2}} To start, gather your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 cup cauliflower florets, steamed until tender - 1 cup broccoli florets, steamed until bright green - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese, divided - 1/2 cup cream cheese, softened at room temperature - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup green onions, finely chopped (for garnish) - 1/4 cup almond flour (for crunchy topping) First, I recommend steaming the cauliflower and broccoli. This step makes them tender and brightens their colors. After cooking, let them cool a bit. Then, shred your cooked chicken into bite-sized pieces. It helps to use leftover chicken for a quick meal. Next, take a large mixing bowl. Add the shredded chicken, steamed cauliflower, and broccoli. Toss them gently. This step ensures each bite has a mix of chicken and veggies. In a separate bowl, whisk together the heavy cream, softened cream cheese, garlic powder, onion powder, thyme, salt, and black pepper. Mix until smooth. This creamy mix is the heart of your casserole. Pour this sauce over the chicken and veggies. Stir well, making sure everything gets coated in the creamy goodness. Now, it's time to bake. Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish. Carefully transfer the creamy mixture into the dish. Spread it out evenly. In a small bowl, combine the almond flour with half of the shredded cheddar cheese. Mix well. Sprinkle this blend over the top for a crunchy layer. Then add the remaining cheddar cheese on top. This will create a cheesy crust that everyone loves. Place your dish in the preheated oven. Bake for about 25-30 minutes. Look for a bubbly casserole with a golden brown top. When it’s done, take it out and let it cool for about 5 minutes. Before serving, sprinkle chopped green onions on top for a fresh touch. To get that perfect creamy texture, use both heavy cream and cream cheese. These two ingredients combine well to give a rich, smooth sauce. Always let the cream cheese soften before mixing. This helps it blend easily. If you want it creamier, add more heavy cream. Just be careful not to make it too runny. For extra flavor, consider adding fresh herbs like parsley or basil. You can also swap the garlic powder for fresh minced garlic for a stronger taste. Adding a splash of lemon juice can brighten the dish too. Don't forget to taste as you go! Adjust the salt and pepper to your liking. When serving, dish out individual portions for a nice presentation. Top each serving with extra green onions for color. Pair this casserole with a simple side salad for a fresh touch. You can also serve it with some low-carb bread for a complete meal. Enjoy your tasty creation! Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It saves time and adds flavor. Vegetable Variations: Feel free to swap in other low-carb vegetables like zucchini or spinach for added nutrition and flavor. Cheese Options: Experiment with different cheese varieties, such as mozzarella or pepper jack, for a unique taste. Make Ahead: This casserole can be prepared ahead of time and stored in the fridge. Just bake it when you're ready to serve! {{image_4}} You can change up your casserole by adding different veggies. Try spinach for a pop of green. Zucchini adds moisture and a nice texture. You might also like bell peppers for a sweet crunch. Just make sure to steam them first. This keeps them tender and tasty when you bake. Spices can really change the flavor of your casserole. For a kick, add some paprika or cayenne pepper. A bit of cumin can give it a warm, earthy taste. If you love herbs, mix in some fresh basil or parsley. These changes can help you enjoy the dish in new ways. If you want to switch up the protein, consider using turkey or beef. Both work well in this dish. You can also use tofu for a vegetarian option. Just be sure to cook it slightly before mixing it in. These changes keep the dish exciting and tasty for everyone. To store leftover casserole, cool the dish first. Transfer it into an airtight container. Make sure to cover it tightly to keep it fresh. You can store it in the fridge for up to three days. Label your container with the date for easy tracking. For long-term storage, freezing is a great option. Cut the casserole into individual portions. Wrap each portion tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. The casserole can last up to three months in the freezer. Always label your bags with the date and contents. When reheating your casserole, use a lower heat setting. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Bake for about 20 minutes or until heated through. For an extra creamy texture, add a splash of heavy cream before reheating. Enjoy your meal just as tasty as when you first made it! You can serve this casserole with a simple side salad. A fresh green salad pairs well. You might also enjoy it with roasted vegetables. Zucchini and bell peppers work nicely. If you want some crunch, try serving with sliced cucumbers. You can also add a dollop of sour cream for extra creaminess. This dish stands alone but adds variety with these sides. Yes, fresh vegetables are great in this casserole. Using fresh cauliflower and broccoli gives a crisp texture. Just make sure to steam them until tender, like the frozen ones. This may take a bit longer, but it’s worth it. Fresh veggies bring bright flavors and nutrients to the dish. You can also use other fresh vegetables you love. Carrots or green beans are good choices too. Absolutely! This casserole is perfect for meal prep. You can make it ahead of time and store it in the fridge. Just bake it, then cool it before covering. Keep it in an airtight container for up to four days. When you're ready to eat, you can reheat it easily. Just warm it in the oven or microwave. It tastes just as good after storing. This makes it a smart choice for busy weeks. You learned how to make a tasty low-carb creamy chicken casserole. We covered the key ingredients, their nutrition, and substitutes. I walked you through the steps, from prepping to baking. I shared tips for a perfect creamy texture and ways to add flavor. You can easily change the recipe with different veggies and proteins. Lastly, I explained how to store and reheat leftovers. Enjoy making and sharing this comforting dish!

Creamy Low-Carb Chicken Casserole

A delicious and creamy low-carb chicken casserole packed with vegetables and topped with a crunchy layer.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower florets, steamed until tender
  • 1 cup broccoli florets, steamed until bright green
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 0.5 cup cream cheese, softened at room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 cup green onions, finely chopped (for garnish)
  • 0.25 cup almond flour (for crunchy topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for baking.
  • In a large mixing bowl, combine the cooked shredded chicken, steamed cauliflower, and steamed broccoli. Toss gently to mix all the ingredients evenly.
  • In a separate bowl, whisk together the heavy cream, softened cream cheese, garlic powder, onion powder, thyme, salt, and black pepper until the mixture is smooth and homogenous.
  • Pour the creamy mixture over the chicken and vegetable blend, stirring thoroughly to ensure everything is well-coated in the creamy sauce.
  • Carefully transfer the combined mixture into a greased 9x13 inch casserole dish, spreading it out evenly with a spatula.
  • In a small bowl, combine the almond flour with half of the shredded cheddar cheese. Mix well, then sprinkle this blend evenly over the top of the casserole to create a crunchy layer.
  • To finish, sprinkle the remaining cheddar cheese over the almond flour topping, ensuring an even cheesy crust across the entire casserole.
  • Place the dish in the preheated oven and bake for approximately 25-30 minutes, or until the casserole is bubbly and the top turns a beautiful golden brown.
  • Once baked, remove the casserole from the oven and let it cool for about 5 minutes. Just before serving, garnish with the finely chopped green onions for a fresh touch.

Notes

Serve the casserole in individual portions, garnished with extra green onions for a pop of color and flavor.
Keyword casserole, chicken, creamy, low-carb