Description
This Low Carb Chicken Casserole is a delicious and keto-friendly meal perfect for those seeking a healthy, satisfying dish. Packed with tender chicken, sautéed vegetables, and a blend of creamy cheeses, this casserole offers a hearty texture and savory flavor without compromising your low-carb lifestyle. Easy to prepare with simple ingredients and baked to perfection, it’s ideal for family dinners or meal prepping.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (cremini or button)
- 1 cup chopped broccoli florets
Dairy and Binders
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
Herbs, Spices, and Oils
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chicken broth (optional, for extra moisture)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready once the casserole is assembled.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes until all sides are nicely browned. Work in batches if necessary to avoid overcrowding. Remove chicken and set aside.
- Sauté Onion: In the same skillet, add chopped onion and cook for 3-5 minutes until it softens and becomes translucent.
- Cook Garlic & Mushrooms: Add minced garlic and chopped mushrooms to the skillet and cook 2-3 minutes until softened and starting to brown.
- Add Broccoli: Stir in the broccoli florets and cook for an additional 1-2 minutes until they wilt slightly but remain vibrant.
- Mix Cream Cheese and Mayonnaise: In a medium bowl, whisk the softened cream cheese and mayonnaise together until smooth and combined.
- Add Eggs: Incorporate eggs one at a time, whisking thoroughly after each addition to create a smooth mixture.
- Add Dry Ingredients and Seasonings: Stir in almond flour, grated Parmesan cheese, chopped parsley, dried thyme, salt, and black pepper into the wet mixture.
- Combine Chicken and Vegetables: Gently fold the cooked chicken and vegetable mixture into the cream cheese mixture, ensuring everything is evenly distributed.
- Add Chicken Broth (Optional): Stir in chicken broth if you prefer a moister casserole.
- Prepare Baking Dish: Pour the entire mixture into a greased 8×8 inch baking dish, spreading evenly.
- Add Cheese Topping: Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the casserole is heated through, and the cheese topping is melted and bubbly. Use a food thermometer to confirm the chicken reaches 165°F (74°C) for safe consumption.
- Rest: Allow the casserole to rest for a few minutes after baking to let it set before serving.
Notes
- For extra moisture, adding chicken broth is optional and helps keep the casserole from drying out.
- Adjust vegetables based on preference; cauliflower or spinach can be substituted or added.
- Use fresh herbs or adjust the amount of thyme and parsley to suit your taste.
- Make sure not to overcrowd the skillet when browning the chicken for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
