Description
This Low Carb Chicken Casserole is a delicious, keto-friendly dish packed with tender chicken, fresh vegetables, and a creamy cheese sauce. Perfect for those following a low carbohydrate diet, it combines healthy ingredients with rich flavors and a satisfying texture. Easy to prepare and bake, this casserole is an excellent choice for a comforting weeknight meal or meal prep.
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 Sauces
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
Binders and Seasonings
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Aids
- 2 tablespoons olive oil
- 1/4 cup chicken broth (optional, for extra moisture)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and cook until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid crowding. Once cooked, remove the chicken and set aside.
- Sauté Onion: In the same skillet, add the chopped onion and cook for 3-5 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in minced garlic and chopped mushrooms, cooking for another 2-3 minutes until the mushrooms are softened and slightly browned.
- Add Broccoli: Toss in the chopped broccoli florets and cook for 1-2 minutes until wilted but still vibrant in color.
- Prepare Creamy Mixture: In a medium bowl, whisk together the softened cream cheese and mayonnaise until smooth and well combined.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, whisking thoroughly after each addition to ensure a smooth texture.
- Mix Seasonings and Flour: Stir in almond flour, grated Parmesan cheese, chopped fresh parsley, dried thyme, salt, and black pepper into the creamy egg mixture for flavor and structure.
- Combine Chicken and Vegetables: Gently fold the cooked chicken and sautéed vegetable mixture into the creamy sauce to fully combine all ingredients.
- Add Broth (Optional): Stir in the optional chicken broth to add extra moisture to the casserole mixture if desired.
- Assemble Casserole: Pour the combined mixture into a greased 8×8 inch baking dish, spreading evenly.
- Add Cheese Topping: Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 25-30 minutes until the casserole is heated through, and the cheese on top is melted, golden, and bubbly. Verify that the internal temperature of the chicken has reached 165°F (74°C) with a food thermometer for safety.
- Rest and Serve: Allow the casserole to rest for a few minutes after baking to set before slicing and serving.
Notes
- You can substitute broccoli with other low-carb vegetables such as cauliflower or spinach.
- The chicken broth is optional but recommended for a moister casserole.
- Make sure to cook the chicken thoroughly during the skillet step to ensure food safety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For a dairy-free version, consider replacing cheeses with suitable vegan alternatives.
