Description

My Low Carb Chicken Casserole is a creamy, comforting, and healthy dish that the whole family will love. Made with shredded chicken, cauliflower, zucchini, mushrooms, and a blend of cheeses, this low-carb casserole is perfect for weeknight dinners or meal prep.

Ingredients

Scale

2 cups cooked chicken, shredded
2 cups cauliflower florets, steamed
1 cup zucchini, sliced
1 cup mushrooms, chopped
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried thyme
1 tsp smoked paprika
Salt & black pepper to taste
2 tbsp olive oil
1/4 cup fresh parsley, chopped

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Instructions

Preheat oven to 190°C (375°F) and grease a baking dish.
Steam cauliflower and sauté zucchini and mushrooms.
Mix heavy cream, garlic, thyme, paprika, salt, and pepper with half the cheese.
Add chicken and vegetables, stir until coated.
Transfer to baking dish, top with remaining cheese.
Bake 25–30 minutes until golden.
Garnish with parsley and serve warm.

Notes

Roast cauliflower for extra flavor. Use leftover rotisserie chicken to save time. Add cream cheese for extra creaminess. Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 100mg