Creamy Low Carb Chicken Casserole with Broccoli and Bacon
A rich and comforting casserole perfect for fall, packed with shredded chicken, broccoli, cheese, and crispy bacon, while keeping carb counts low.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup broccoli florets Fresh or frozen broccoli works well.
- 1 cup heavy cream Can be substituted with half-and-half or dairy-free options.
- 1 cup shredded cheese (cheddar or your choice) Use a blend for enhanced flavor.
- 4 slices bacon, cooked and crumbled Turkey bacon can be used for a lighter option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup almond flour (optional) For a crunchy topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, broccoli florets, heavy cream, garlic powder, onion powder, half of the cheese, and crumbled bacon. Season with salt and pepper to taste.
- Mix well until everything is fully incorporated.
- Transfer the mixture into a greased casserole dish. If you're looking for a crunchy topping, sprinkle the almond flour over the top.
- Top with the remaining shredded cheese.
Baking
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Remove from the oven and allow it to cool slightly before serving.
Notes
For added flavor, consider using a blend of cheeses. If time allows, you can cook chicken in advance. Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 8gProtein: 35gFat: 28gSaturated Fat: 16gSodium: 600mgFiber: 2gSugar: 2g
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