Creamy Low-Carb Chicken Casserole
A warm and inviting casserole that combines creamy chicken and cauliflower for a comforting low-carb dish.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken (rotisserie or baked breasts)
- 3 cups cauliflower florets (steamed and coarsely chopped or 2½ cups cauliflower rice)
- 1 cup heavy cream or full-fat coconut milk
- 8 oz cream cheese softened
- 1 cup shredded mozzarella or cheddar
- ½ cup grated Parmesan
- 2 cloves garlic minced
- 1 small onion finely diced
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter or olive oil
- 2 tbsp almond flour (for a light topping) or ¼ cup crushed pork rinds (optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 pan.
- In a skillet, heat butter over medium heat. Sauté onion until translucent, add garlic, and cook 30 seconds more.
Make the Creamy Base
- Lower heat and stir in cream cheese until melted.
- Add heavy cream and whisk until smooth.
- Stir in thyme, paprika, salt, and pepper.
Combine
- In a large bowl, mix shredded chicken, steamed cauliflower, and cheesy sauce.
- Fold in half the mozzarella and all the Parmesan.
Assemble
- Pour mixture into prepared pan and spread evenly.
- Sprinkle the remaining mozzarella on top and finish with almond flour or crushed pork rinds for texture.
Bake
- Bake for 20-25 minutes until bubbly and golden on top.
- Let rest for 5-10 minutes before serving.
Notes
Use warm chicken straight from cooking for better sauce absorption. Don’t overcook cauliflower to keep the casserole structure. Blend cream and cream cheese for a silkier sauce. For extra browning, broil for last 1-2 minutes, watching closely. Adjust seasonings for lower sodium.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 36gSaturated Fat: 20gSodium: 800mgFiber: 4gSugar: 2g
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