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Creamy Low Carb Chicken Casserole

A close-up of a single serving of Low Carb Chicken Casserole topped with melted cheddar cheese and broccoli florets.
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A simple, cheesy, and moist baked chicken casserole that fits a low-carbohydrate or ketogenic diet, made without canned cream soups.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup broccoli florets, steamed (optional)
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish with butter.
  2. In a medium saucepan over medium heat, combine the heavy cream, softened cream cheese, and chicken broth. Whisk until the cream cheese is fully melted and the mixture is smooth.
  3. Stir in the garlic powder, onion powder, and black pepper. Cook for 2 minutes until the sauce thickens slightly.
  4. Remove the sauce from the heat. Stir in the shredded chicken and the steamed broccoli florets, if using.
  5. Fold in half (1/2 cup) of the shredded cheddar cheese until just combined.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  8. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a mushroom variation, sauté 1 cup of sliced mushrooms in the butter before adding the cream mixture.
  • You can substitute cauliflower florets for broccoli to keep the carb count very low.
  • This casserole freezes well; cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://delishdreams.com/low-carb-chicken-casserole-recipe/