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- 2 cups cooked chicken breast, shredded - 1 cup broccoli florets - 1 cup cauliflower rice - 1 cup spinach, chopped - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - ½ cup sour cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil - ¼ cup green onions, sliced (for garnish) In this low-carb chicken casserole, I focus on fresh and healthy ingredients. The shredded chicken adds protein, while broccoli and spinach bring vitamins and minerals. The cauliflower rice gives a great texture without the carbs. Cream cheese and cheddar cheese make this dish creamy and rich. Sour cream adds a slight tang that balances the flavors. I use garlic powder, onion powder, and Italian seasoning for a punch of taste. For cooking, I recommend olive oil. It adds healthy fat without overpowering the dish. Finally, green onions make a bright garnish, bringing color and a mild onion flavor. This casserole is low in carbs, perfect for those watching their intake. Each serving includes a good amount of protein and healthy fats. - Dairy-free alternatives: Use coconut cream and dairy-free cheese. - Gluten-free considerations: All ingredients here are gluten-free. Feel free to mix and match based on your needs. This recipe is flexible and can cater to various diets. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This heat helps cook the casserole evenly. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of broccoli florets and 1 cup of cauliflower rice. Sauté for about 3 minutes. This step will make them slightly tender. 3. Next, add 1 cup of chopped spinach to the skillet. Cook for 2 more minutes until the spinach wilts. Once done, remove it from the heat and set it aside. 1. In a mixing bowl, combine 1 cup of softened cream cheese and ½ cup of sour cream. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of Italian seasoning. Mix until smooth. 2. Now, fold in half of the 1 cup of shredded cheddar cheese. This mixture should be creamy and well blended. 1. In a large casserole dish, combine 2 cups of shredded cooked chicken, sautéed veggies, and the cream cheese mixture. Gently fold everything together until well coated. 2. Spread the mixture evenly in the dish. Top it with the remaining shredded cheddar cheese. 3. Bake in the preheated oven for 25-30 minutes. Look for it to be hot, bubbly, and slightly golden on top. 4. Once baked, take it out and let it cool for a few minutes. Garnish with ¼ cup of sliced green onions before serving. To get the perfect texture for your low carb chicken casserole, make sure your chicken is cooked and shredded well. This helps it blend nicely with the creamy mixture. When you sauté the broccoli and cauliflower rice, do not overcook them. You want them tender but still slightly crisp. This adds a great bite to your dish. For even cooking, spread the mixture evenly in the casserole dish. This ensures that every bite gets the same great flavor. When you bake it, keep an eye on the cheese. You want it melted and slightly golden, but not burnt. This casserole pairs well with low-carb sides. Consider serving it with a fresh salad or steamed green beans. You can also add a side of roasted zucchini for more veggies. These sides balance the meal and keep it healthy. When reheating leftovers, use the oven for the best results. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. You can also use the microwave, but be careful not to dry it out. Heat in short bursts, stirring in between. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. It saves time without sacrificing flavor. Customize Your Veggies: Feel free to mix in or substitute other vegetables such as bell peppers or zucchini to suit your taste preferences or to use up leftovers. Make It Ahead: You can prepare this casserole a day in advance. Just cover it tightly and store it in the fridge. When ready to bake, add a few extra minutes to the cooking time. Garnish for Flavor: Don’t skip the green onion garnish! It adds a fresh flavor and a nice crunch that elevates the dish. {{image_2}} You can easily change up the veggies in this dish. Instead of broccoli, use zucchini or bell peppers. Both add color and crunch. Cauliflower rice can be swapped for shredded cabbage or even diced eggplant. These choices keep your casserole fresh and fun. For cheese, cheddar is great, but you can try mozzarella or pepper jack. Mozzarella gives a nice stretch, while pepper jack adds a kick. Mixing in some cream cheese or goat cheese can also give it a creamy touch. Adding spices makes your casserole exciting. Try cumin or smoked paprika for a warm flavor. Herbs like thyme or basil can add depth. They are easy to find and bring out the best in your dish. Want some heat? Add diced jalapeños or a dash of hot sauce. This will give your casserole a spicy twist. You can also sprinkle red pepper flakes on top right before serving. If you follow a keto diet, stick with the original recipe. The chicken and low-carb veggies fit perfectly. You can reduce the cream cheese for fewer calories, too. For a vegetarian version, skip the chicken. Use chickpeas or lentils for protein instead. Make sure to adjust the cooking time if using raw veggies. This way, you still get a filling and tasty meal. To store leftovers properly, let the casserole cool first. Use a glass or plastic container with a lid. Make sure to cover it tightly. This keeps the dish fresh longer. Refrigerate within two hours of cooking. Your casserole will last about three to four days in the fridge. To freeze the casserole, let it cool completely. Then, cut it into portions. Wrap each portion in plastic wrap. Place the wrapped portions in a freezer-safe bag. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. In the fridge, the casserole lasts three to four days. If frozen, it can stay good for about three months. For best taste, eat it within this time. Always check for any signs of spoilage before reheating. Can I make this casserole ahead of time? Yes, you can make this casserole ahead of time. Just prepare it and store it in the fridge. Cover it with plastic wrap or foil. It will stay fresh for up to two days. When ready to bake, let it sit out for 30 minutes. Then bake as directed. Is this recipe suitable for meal prep? Absolutely! This casserole is great for meal prep. You can portion it into containers after baking. It will keep well in the fridge for about four days. Reheat single servings in the microwave for a quick meal. What’s the best way to cook chicken for this dish? The best way to cook chicken is to bake or poach it. Baking gives it a nice flavor and keeps it juicy. Poaching is quick and keeps the chicken tender. Shred the chicken after cooking for easy mixing. Can I use raw chicken instead of cooked? You can use raw chicken, but it will take longer to cook. If you choose this method, cut the chicken into small pieces. Sauté it first in the skillet for about 5-7 minutes. Then add the veggies and follow the rest of the recipe. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients are safe for a gluten-free diet. Just make sure to check the labels on your cheese and sour cream. How can I adapt it for a low-sodium diet? To adapt this recipe for a low-sodium diet, use low-sodium cheese and sour cream. Also, skip the added salt. Use fresh herbs for flavor instead. This will keep your dish tasty without the extra sodium. This recipe provides a tasty way to enjoy chicken while staying low-carb. I shared easy steps to make a creamy casserole packed with healthy veggies. You can customize the dish with swaps and add-ons. Remember to follow storage tips for leftovers to keep them fresh. This dish fits well into many diets and meal plans. Get creative with flavors and enjoy every bite. Happy cooking!

Cheesy Veggie-Packed Low Carb Chicken Casserole

A delicious and hearty low carb casserole packed with chicken and veggies, topped with melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 cup broccoli florets
  • 1 cup cauliflower rice
  • 1 cup spinach, chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 0.25 cup green onions, sliced (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the broccoli and cauliflower rice, and sauté for about 3 minutes until slightly tender.
  • Add the chopped spinach to the skillet and cook for an additional 2 minutes, allowing it to wilt. Remove from heat and set aside.
  • In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, Italian seasoning, and half of the shredded cheddar cheese. Stir until the mixture is smooth and well combined.
  • In a large casserole dish, combine the shredded chicken, sautéed vegetables, and the cream cheese mixture. Fold gently until everything is evenly coated.
  • Spread the mixture evenly in the casserole dish and top with the remaining shredded cheddar cheese.
  • Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and slightly golden.
  • Once done, remove from the oven and let it cool for a few minutes before garnishing with sliced green onions on top.

Notes

Let the casserole cool for a few minutes before serving.
Keyword casserole, cheesy, chicken, low carb, vegetables