Description
A creamy, comforting low carb chicken casserole with shredded chicken, broccoli, cauliflower, and a silky cream-cheese sauce.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup broccoli florets (trimmed into bite-sized pieces)
- 1 cup cauliflower florets (trimmed to match broccoli)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.
- In a large bowl, toss the cooked shredded chicken with the broccoli and cauliflower.
- In a separate bowl, beat the softened cream cheese and sour cream until smooth. Add garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Pour the cream mixture over the chicken and vegetables. Stir thoroughly to coat.
- Add chicken broth gradually, stirring until you reach a saucy consistency. Adjust seasoning.
- Transfer the mixture to the baking dish and smooth the top. Sprinkle with shredded cheese.
- Bake for 25–30 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For lower fat, use reduced-fat cream cheese and Greek yogurt instead of sour cream. If short on broccoli, substitute with extra cauliflower or mixed veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American