Description
This Low Carb Chicken Casserole is a creamy, cheesy, and satisfying dish perfect for those looking to enjoy a comforting meal without the carbs. Tender bite-sized chicken breast pieces are cooked in a rich, flavorful cream sauce with garlic, spices, and fresh greens, then combined with tender cauliflower florets and baked with a golden layer of melted cheddar cheese on top. It’s an ideal keto-friendly casserole that’s hearty, delicious, and easy to prepare.
Ingredients
Scale
Chicken and Sauce
- 2 pounds chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chopped spinach
- 1/4 cup chopped green onions
Vegetables and Topping
- 1 cup cauliflower florets
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Prepare Chicken: Place the chicken breasts on a clean cutting board and use a sharp knife to cut them into bite-sized cubes for even cooking.
- Cook Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken cubes and cook for 6 to 8 minutes, stirring occasionally, until cooked through and no longer pink in the center.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside to prepare the sauce.
- Make Sauce Base: In the same skillet, add the chicken broth and scrape up any browned bits from the bottom using a wooden spoon to incorporate flavor.
- Add Spices: Stir in garlic powder, onion powder, salt, black pepper, and paprika to the broth and mix well.
- Add Cream: Pour in the heavy cream and stir to combine, letting the mixture simmer for 2 to 3 minutes so it thickens slightly.
- Incorporate Sour Cream: Stir in the sour cream until fully incorporated, smoothing out the sauce.
- Add Chicken and Greens: Reduce heat to low, return the cooked chicken to the skillet, and stir to coat thoroughly with the creamy sauce. Then add chopped spinach and green onions, mixing everything evenly.
- Cook Cauliflower: In a separate pot, bring water to a boil. Add cauliflower florets and cook for about 5 minutes until tender but still firm. Drain well.
- Combine Cauliflower: Add the drained cauliflower to the skillet with the chicken mixture and carefully fold it in for even distribution.
- Assemble Casserole: Transfer the entire mixture into a baking dish and spread it out evenly to prepare for baking.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole, covering the surface completely.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving to allow it to set. Serve warm and enjoy your low carb meal.
Notes
- You can substitute spinach with kale or Swiss chard if preferred.
- For extra flavor, add a teaspoon of dried thyme or rosemary to the sauce.
- Make sure not to overcook the cauliflower so it maintains a slight crunch.
- This casserole can be made ahead and refrigerated; reheat in the oven before serving.
- To reduce fat content, use half-and-half instead of heavy cream, though the texture will differ slightly.
