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Homemade Low Carb Chicken Casserole photo

Low Carb Chicken Casserole

This Low Carb Chicken Casserole is creamy, cheesy, and packed with protein! A quick and delicious meal that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 1 pound cooked and shredded chicken breast
  • 1 cup broccoli florets cooked and cut into bite-size pieces
  • 3 cups shredded cheese sharp cheddar or your favorite cheese blend
  • 1 cup light sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 2 teaspoons Italian seasoning

Equipment

  • Oven
  • Mixing bowl
  • Baking dish
  • Spatula

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect bubbly, golden top.
  2. In a large mixing bowl, combine your cooked and shredded chicken with the cooked broccoli florets. Season with salt and pepper to taste.
  3. Add in 2 cups of the shredded cheese, the light sour cream, garlic powder, dried parsley, and Italian seasoning. Stir everything together until well combined.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish.
  5. Sprinkle the remaining 1 cup of shredded cheese on top of the casserole.
  6. Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
  7. Once out of the oven, let the casserole rest for about 5-10 minutes before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This dish can be prepared ahead of time and kept in the fridge for 24 hours before baking.
  • For a kick, add diced jalapeños or cayenne pepper to the mixture.