Description
A comforting and satisfying low-carb chicken casserole that combines tender chicken with vibrant vegetables and creamy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add cauliflower and broccoli, cooking until tender, about 5-7 minutes.
- Combine the cooked chicken, sautéed vegetables, heavy cream, garlic powder, onion powder, and half of the shredded cheese in a large bowl. Season with salt and pepper to taste.
- Pour the mixture into a greased baking dish and top with the remaining cheese.
- Bake for 25-30 minutes until the casserole is bubbly and the cheese is melted and golden brown.
- Garnish with fresh parsley if desired before serving.
Notes
For added crunch, consider tossing in toasted breadcrumbs or crispy onions on top before baking. Use pre-cooked rotisserie chicken for quicker preparation.