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Easy Low Carb Chicken Casserole

A comforting and healthy casserole made with chicken, broccoli, cauliflower rice, and a creamy cheese topping, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded or diced) Leftover rotisserie chicken works perfectly!
  • 1 cup broccoli florets Lightly steamed for vibrant color and crunch.
  • 1 cup cauliflower rice A low-carb alternative to traditional rice.
  • 1 cup cheddar cheese (shredded) For melty, gooey goodness.
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup chicken broth Keeps everything moist and flavorful.
Seasonings
  • 1 teaspoon garlic powder For a flavorful base.
  • 1 teaspoon Italian seasoning Infuses warmth and herbs.
  • Salt and pepper to taste Essential seasonings to elevate the dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked chicken, steamed broccoli, cauliflower rice, garlic powder, salt, pepper, and Italian seasoning. Mix until well combined.
  3. Add the sour cream and chicken broth, and stir until the chicken and vegetables are coated in the creamy mixture.
  4. Transfer the mixture into a greased baking dish (9x13-inch is ideal).
  5. Sprinkle the shredded cheddar cheese evenly on top.
Baking
  1. Bake in your preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown.
  2. Remove from the oven and let it cool for a few minutes before serving.

Notes

This casserole can be refrigerated for up to 3 days. For longer storage, it can be frozen; just thaw overnight in the fridge before reheating. To reheat, place in the oven at 350°F (175°C) until heated through—about 20 minutes.