Description
This Easy Low-Carb Chicken Casserole is a comforting, healthy dish perfect for a quick weeknight dinner. Packed with tender chicken, sautéed vegetables, creamy cheese sauce, and flavorful herbs, this casserole is low in carbohydrates yet rich in taste. Simple to prepare with common ingredients and cooked in the oven, it’s a wholesome meal the whole family will enjoy.
Ingredients
Scale
Chicken
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
Vegetables
- 1 medium head of broccoli, chopped into small florets
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
Dairy & Liquids
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1 cup heavy cream
- 1 cup chicken broth
- ¼ cup grated Parmesan cheese for topping (optional)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil or non-stick spray to prevent sticking during baking.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped broccoli, diced bell peppers, sliced zucchini, and minced garlic. Sauté for 4-5 minutes until the vegetables become tender but still retain a slight crispness, enhancing their flavor and texture.
- Combine ingredients: In a separate mixing bowl, combine the cooked shredded or diced chicken with the sautéed vegetables. Add the heavy cream, chicken broth, dried thyme, dried basil, salt, and black pepper. Stir the mixture thoroughly to ensure all ingredients are evenly incorporated.
- Assemble the casserole: Transfer the combined mixture into the greased casserole dish, spreading it out evenly for uniform cooking. Sprinkle the shredded cheddar cheese over the top of the mixture. Optionally, add a sprinkle of grated Parmesan cheese for extra flavor and a golden crust.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping becomes bubbly and turns a delicious golden brown, indicating the dish is heated through and ready.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes. This resting period allows the casserole to set, making it easier to serve and enhancing the flavors.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version, but it may affect the creaminess.
- Use different cheese blends like mozzarella or Monterey Jack if preferred.
- If you prefer a spicier casserole, add a pinch of crushed red pepper flakes when sautéing the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure not to overcook the vegetables during sautéing to maintain their texture.
