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–+ servings

Creamy Low Carb Chicken Casserole

This low-carb casserole combines silky cream cheese with tender chicken and a crisp, cheesy top, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken (rotisserie or poached), about 2 large breasts
  • 8 oz cream cheese, softened (full fat for best texture)
  • 1 cup sour cream or Greek yogurt (use Greek yogurt for tang and fewer calories)
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 cup shredded mozzarella (or Monterey Jack)
  • 1/2 cup grated Parmesan
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms (optional)
  • 2 cups chopped cauliflower florets, lightly steamed low-carb 'potato' substitute
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp olive oil or butter for sautéing
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
  2. Warm a skillet over medium heat and add the oil or butter. Sauté the onion until soft and translucent, about 4–5 minutes.
  3. Toss in the garlic and mushrooms, cooking until the mushrooms give up moisture and begin to brown.
  4. In a large bowl, beat the softened cream cheese with sour cream (or yogurt) until smooth.
  5. Stir in chicken broth a little at a time to loosen the mixture into a pourable sauce.
  6. Add Dijon, thyme, smoked paprika, salt, and pepper. Fold in shredded chicken and steamed cauliflower so everything is coated.
  7. If the mixture seems dry, add another tablespoon of broth.
  8. Taste and adjust seasoning — it should be creamy with a gentle tang.
  9. Pour the mixture into the prepared baking dish. Sprinkle the top with mozzarella and Parmesan.
Baking
  1. Bake uncovered for 20–25 minutes until bubbly and the top is lightly browned.
  2. If you want extra color, broil for 1–2 minutes but watch closely so it doesn’t burn.
  3. Remove and let it rest for 5 minutes; the sauce will thicken and set slightly as it cools.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 2g

Notes

This casserole is great as leftovers, reheating beautifully. For variations, swap cauliflower for broccoli or a mix of low-carb veggies. Make it dairy-free using vegan cream cheese and cheese alternatives.

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