Description

This Low Carb Chicken Casserole is a delicious and keto-friendly recipe perfect for those looking to enjoy a hearty meal while keeping carbs in check. Packed with tender chicken, fresh vegetables, and a blend of creamy cheeses, this casserole is baked to perfection with a golden bubbly cheese crust. Ideal for family dinners or meal prep, it’s flavorful, filling, and easy to make.

Ingredients

Scale

Chicken & 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

Cheeses & Dairy

1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup cream cheese, softened
1/4 cup mayonnaise

Other Ingredients

2 large eggs
1/4 cup almond flour
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chicken broth (optional, for extra moisture)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes, doing this in batches if necessary. Remove the chicken and set aside.
Sauté Onion: In the same skillet, add the chopped onion and cook until softened, approximately 3-5 minutes.
Add Garlic and Mushrooms: Stir in the minced garlic and chopped mushrooms, cooking until softened and slightly browned, about 2-3 minutes.
Cook Broccoli: Add the chopped broccoli florets and cook until just wilted, roughly 1-2 minutes.
Mix Cream Cheese and Mayonnaise: In a medium bowl, whisk together the softened cream cheese and mayonnaise until smooth and well combined.
Add Eggs: Add the eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition to ensure a smooth blend.
Incorporate Dry Ingredients: Stir in almond flour, grated Parmesan cheese, chopped fresh parsley, dried thyme, salt, and black pepper into the mixture.
Combine Chicken and Vegetables: Gently fold the cooked chicken and sautéed vegetable mixture into the creamy mixture until evenly combined.
Add Chicken Broth (Optional): Stir in the optional chicken broth for extra moisture, if desired.
Prepare Baking Dish: Pour the entire mixture into a greased 8×8 inch baking dish, spreading it out evenly.
Add Cheese Layer: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the casserole.
Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through, and the cheese is melted and bubbly. Use a food thermometer to confirm that the chicken reaches an internal temperature of 165°F (74°C).
Rest: Allow the casserole to rest for a few minutes before serving to set.

Notes

You can substitute the chicken breasts with boneless, skinless chicken thighs for a juicier casserole.
If you prefer a spicier dish, add a pinch of red pepper flakes to the mixture.
Using fresh herbs instead of dried may enhance freshness; adjust quantities accordingly.
The chicken broth is optional but helps keep the casserole moist; omit it if you prefer a thicker texture.
This casserole can be prepared a day ahead and reheated, making it perfect for meal prep.