Description
A creamy, cheesy, low-carb chicken casserole made with tender shredded chicken, vegetables, and a savory sauce—perfect for a healthy, comforting one-dish meal.
Ingredients
- 2 cups cooked boneless skinless chicken breasts or thighs, shredded
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese (or mozzarella/pepper jack), divided
- 2 cups chopped vegetables (e.g., broccoli, cauliflower, spinach, or zucchini)
- 2 cloves garlic, minced
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp olive oil or butter (for sautéing)
- Optional: 1/4 cup chopped cooked bacon or sautéed mushrooms
Instructions
- Preheat oven to 350 °F (175 °C) and lightly grease a baking dish.
- If not already done, cook chicken breasts or thighs seasoned with salt and pepper. Once cooled slightly, shred the chicken.
- In a skillet, heat olive oil or butter over medium heat. Sauté garlic until fragrant, then add chopped vegetables. Cook for 3–4 minutes until slightly tender.
- In a large bowl, mix sautéed veggies with cream cheese, sour cream, half of the shredded cheese, onion powder, salt, and pepper until well combined.
- Fold in shredded chicken and stir to combine.
- Transfer the mixture to the prepared baking dish. Top with remaining shredded cheese and optional bacon or mushrooms.
- Bake for 20–25 minutes, until the casserole is bubbling and cheese is golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Add extra greens like kale or spinach for more nutrients.
- Swap cheddar with other cheeses like pepper jack or feta for variety.
- Make it dairy-free using coconut cream or plant-based alternatives.
- Thin the sauce with chicken broth if a looser texture is preferred.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
