Low Carb Chicken Casserole

You’re going to love this low carb chicken casserole recipe. It’s a cheesy, delicious, and healthy weeknight meal for your family.

What a great healthy recipe for you to make your family if you’ve been looking for one. This recipe is a delicious low carb chicken casserole that is filled with cheesy chicken and broccoli goodness!

To start off with the chicken portion, you can make the chicken super tender and moist by putting it into a slow cooker. If you don’t have a slow cooker or don’t have hours of time to spare, buy a rotisserie chicken from the grocery store and save time.

The fresh broccoli and cheese blend adds such a creamy and crunchy flavor to this low carb chicken casserole dish. But let’s not forget what makes it so awesome – it’s the low carb healthy ingredients! Your family will have no idea that what you just made them is actually much more healthier for them compared to a traditional chicken casserole.

This is such a great meal to save for leftovers as well. You can save or store the leftovers in the fridge for up to 5 days. If you want to cook ahead and freeze – this low carb chicken casserole can be stored in the freezer for up to 6 months!

Ingredients

1 lb boneless/skinless chicken breasts
2 10 oz Steam bag of broccoli (you may also use fresh)
2 tb butter
6 oz Philadelphia Cream Cheese
1 3/4 cup heavy whipping cream
12 oz sharp shredded cheese
4 oz mozzarella cheese
1/2 cup parmesan cheese
1 tb garlic powder
1 teaspoon paprika
1 1/2 teaspoons Italian seasoning
1 tsp parsley
salt/pepper to taste

Instructions

Start by preheating the oven to 375 degrees Fahrenheit. Cook the chicken breasts in a slow cooker for 3 hours on high, or 6 hours on low. (I usually add a little chicken broth, salt and pepper – but you can use water if you’d like).
Remove the chicken from the slow cooker and shred it with a fork. We usually use chicken breasts, but you can use thighs or a whole chicken if you’d like. (If you want to save time, buy and use a rotisserie chicken instead)
Cook the fresh broccoli. You can also microwave the steam bags of broccoli. Drain them when finished.
In a saucepan, add in the butter, heavy whipping cream, garlic, and 1/2 of the Italian seasoning blend. Now add in the softened cream cheese and stir with a whisk until you get them thoroughly combined. Cook over a low/medium heat until the sauce is smooth.
Continually stir as you add in the cheeses. Save a 1/4 cup of cheddar cheese, 1/8 cup of the other cheeses to use for the topping.
Layer the shredded chicken in a 9×13 greased casserole dish.
Put the steamed broccoli on top of the chicken.
You can now remove the saucepan with the cheese sauce from the stove. Pour it on top of the broccoli and shredded chicken. Make sure that you get it all completely covered.
Take the remaining cheese and sprinkle it on top of the casserole, as well as the paprika, parsley, and remaining Italian seasoning.
Bake the casserole in the oven at 375 degrees Fahrenheit for 30 minutes.
Serve warm and enjoy!