Description
This low-carb casserole features tender shredded chicken, creamy cheese sauce, and roasted veggies, all baked together for a deliciously hearty dish. It’s keto-friendly, gluten-free, and great for meal prep!
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken (rotisserie or baked)
- 1 small head of cauliflower, cut into florets (or 2 cups broccoli)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese (optional for extra flavor)
For the Creamy Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
For Topping (Optional):
- 1/4 cup crushed pork rinds or almond flour (for a crunchy topping)
- 2 tablespoons chopped fresh parsley
Instructions
-
Preheat the Oven:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
-
Cook the Cauliflower:
- Steam or microwave cauliflower florets until tender (about 5 minutes). Drain and set aside.
-
Make the Creamy Sauce:
- In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds.
- Add heavy cream, cream cheese, Dijon mustard, onion powder, paprika, salt, and pepper. Stir until smooth.
-
Assemble the Casserole:
- In a large bowl, mix shredded chicken, steamed cauliflower, and creamy sauce.
- Pour into the prepared baking dish.
- Sprinkle with cheddar, mozzarella, and Parmesan cheese.
-
Bake & Serve:
- Bake for 20-25 minutes, until cheese is melted and bubbly.
- Optional: Broil for 2-3 minutes to brown the cheese topping.
- Garnish with crushed pork rinds or almond flour for crunch and sprinkle with fresh parsley.
Notes
- Make It Dairy-Free: Use coconut cream and dairy-free cheese.
- Extra Veggies: Add mushrooms, spinach, or bell peppers for more nutrients.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.