Easy Low Carb Chicken Casserole
A comforting and healthy chicken casserole that's low-carb and easy to prepare, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken Use leftover or rotisserie chicken for convenience.
- 1 head cauliflower, riced You can also use 2 cups of frozen riced cauliflower.
- 8 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1 cup cheddar cheese, shredded Plus more for topping.
- 1 cup heavy cream or sour cream Use sour cream for a tangier flavor.
- 1 teaspoon garlic powder For a flavorful base.
- 1 teaspoon onion powder Enhances the overall flavor.
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika Adds color and flavor.
- ¼ cup green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your kitchen workspace.
- If using fresh cauliflower, chop into florets and pulse in a food processor until it resembles rice, or measure 2 cups of frozen riced cauliflower.
- Cook the chicken if needed by poaching or baking until tender, then shred into bite-sized pieces.
- In a large bowl, combine shredded chicken, cauliflower rice, softened cream cheese, heavy cream, garlic powder, onion powder, salt, pepper, and paprika. Stir until fully combined.
- Grease a 9x13 inch baking dish and pour the chicken mixture into it, spreading evenly.
Baking
- Sprinkle shredded cheddar cheese generously over the top.
- Bake in the preheated oven for 30-35 minutes or until bubbling and golden brown.
- Remove from the oven and let cool for about 5 minutes, then garnish with chopped green onions.
Serving
- Cut into squares and serve warm. Enjoy!
Notes
For best results, use quality ingredients, and feel free to customize with your choice of vegetables or spices. Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.