Description
A creamy, cheesy casserole made with tender shredded chicken and low-carb vegetables, perfect for meal prep or weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C). Wash and trim the broccoli and cauliflower into small florets. If your chicken is not shredded, shred it now or chop into bite-sized pieces. Grease a casserole dish with the olive oil.
- In a large mixing bowl, combine shredded chicken, broccoli, cauliflower, 3/4 cup of the shredded cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly coated.
- Pour the mixture into the greased casserole dish and spread evenly. Top with remaining cheese and bake for 25–30 minutes until bubbly and golden brown.
- Remove from the oven and let cool for 5 minutes before serving. Enjoy warm, garnished with black pepper or fresh herbs if desired.
Notes
Use day-old cooked chicken or rotisserie chicken to save time. Let the casserole rest before slicing to make serving easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg