Description
This Low Carb Chicken Casserole is a delicious and keto-friendly dish perfect for a healthy and satisfying meal. It combines tender browned chicken, sautéed vegetables, and a creamy cheese mixture baked to perfection. This flavorful casserole is great for meal prep or family dinners, providing a nutritious low-carb option that still feels comforting and indulgent.
Ingredients
Scale
Chicken 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
- 2 tablespoons olive oil
- 1/4 cup chicken broth (optional, for extra moisture)
Cheese and Sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
Herbs and Seasoning
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken pieces and cook until browned on all sides, about 5-7 minutes. Do this in batches if necessary to avoid overcrowding. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the chopped onion and cook until softened, approximately 3-5 minutes.
- Add Garlic and Mushrooms: Add the minced garlic and chopped mushrooms to the skillet. Continue cooking until they are softened and slightly browned, which should take 2-3 minutes.
- Cook Broccoli: Stir in the chopped broccoli florets and cook until wilted, about 1-2 minutes, then remove the skillet from heat.
- Prepare Cheese Mixture: In a medium bowl, whisk together the softened cream cheese and mayonnaise until smooth and uniform.
- Add Eggs: Crack in the eggs one at a time, whisking well after each addition to fully incorporate them into the creamy base.
- Add Dry Ingredients and Herbs: Stir in the almond flour, grated Parmesan cheese, chopped parsley, dried thyme, salt, and black pepper, mixing gently to combine.
- Combine Chicken and Vegetables: Carefully fold the cooked chicken cubes along with the sautéed vegetables into the cheese and egg mixture, ensuring everything is evenly distributed.
- Add Chicken Broth: Mix in the optional chicken broth if you prefer a moister casserole mixture.
- Transfer to Baking Dish: Pour the combined mixture into a greased 8×8 inch baking dish, spreading it out evenly.
- Top with Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through, the cheese is melted and bubbly, and a food thermometer inserted into the chicken reads at least 165°F (74°C).
- Rest and Serve: Remove the casserole from the oven and allow it to rest for a few minutes before serving to set and cool slightly.
Notes
- Using chicken broth is optional but helps keep the casserole moist and creamy.
- Make sure not to overcrowd the skillet while browning the chicken to ensure even cooking and a nice sear.
- Feel free to swap out vegetables for your favorites or what you have on hand to customize the dish.
- This casserole is great for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use a food thermometer to verify chicken is fully cooked to a safe internal temperature of 165°F (74°C).
- Almond flour keeps the casserole low carb but can be substituted with coconut flour if preferred, adjusting quantity due to texture differences.
