Creamy Low Carb Chicken Casserole
A rich, cheesy casserole loaded with juicy chicken, perfect for comfort food without the carbs.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped Rotisserie chicken works best for speed.
- 1 small head cauliflower, cut into bite-size florets and lightly steamed Alternatively, use 3 cups riced cauliflower.
- 2 tablespoons butter or olive oil For sautéing.
- 2 cloves garlic, minced Optional: 1/2 small onion, finely chopped.
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste.
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- a pinch xanthan gum Optional thickener.
- Fresh parsley or chives for garnish.
Instructions
Preparation
- Preheat the oven to 375°F. Grease a 9 by 13 baking dish.
- Steam cauliflower florets until just tender, about 4 to 5 minutes. Drain well.
- In a skillet, melt butter over medium heat. Add onion (if using) and cook for 3 minutes until soft. Stir in garlic for 30 seconds.
Making the Sauce
- Add cream, cream cheese, chicken broth, Dijon mustard, and spices to the skillet. Whisk while warming. Simmer for 3 to 5 minutes until slightly thick. If desired, simmer longer or add xanthan gum.
Combining
- In a large bowl, toss together chicken, cauliflower, and sauce. Adjust salt and pepper to taste. Fold in half of the mozzarella and half of the Parmesan.
Assembling & Baking
- Spread the mixture in the greased baking dish, then sprinkle the rest of the mozzarella and Parmesan on top.
- Bake for 18 to 22 minutes until bubbling and lightly golden. Ensure chicken is cooked to at least 165°F.
- Broil for 1 to 2 minutes for extra color if desired.
- Let casserole rest for 5 to 10 minutes before serving.
Notes
You can assemble the casserole ahead of time and chill until ready to bake. Leftovers keep for up to 3 days in the fridge.