Creamy Low Carb Chicken Casserole (Printable Version)

Tender chicken and vegetables in a rich, creamy sauce for a comforting low-carb meal.

# What You Need:

→ Meats

01 - 1.3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1.5 cups broccoli florets
03 - 3/4 cup sliced mushrooms
04 - 1/2 cup diced onion
05 - 2 cloves garlic, minced

→ Sauce

06 - 1 cup heavy cream
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated parmesan cheese
09 - 1/2 cup chicken broth
10 - 2 tbsp cream cheese
11 - 1 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1/2 tsp ground black pepper
14 - 1/2 tsp salt

→ Optional Topping

15 - 1/4 cup shredded mozzarella cheese
16 - 1 tbsp fresh parsley, chopped for garnish

# How To Make:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for 2-3 minutes until fragrant.
03 - Add chicken pieces and cook for 5-6 minutes until browned but not fully cooked through.
04 - Add mushrooms and broccoli, and sauté another 3-4 minutes. Remove from heat.
05 - In a saucepan, combine heavy cream, chicken broth, cream cheese, dried thyme, salt, and pepper. Heat gently, stirring, until smooth.
06 - Stir in mozzarella and parmesan cheese until melted and sauce thickens, about 2-3 minutes.
07 - Combine chicken-vegetable mix with creamy sauce in a large mixing bowl.
08 - Transfer the mixture to a greased casserole dish. Top with the optional shredded mozzarella.
09 - Bake for 20-25 minutes until bubbly and golden on top.
10 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Comfort food that keeps you light and energized instead of weighed down
  • The sauce develops this incredible restaurant-quality richness that feels indulgent
  • Leftovers reheat beautifully for those lazy weekdays
02 -
  • Letting the chicken rest in the sauce for 5 minutes before baking helps the flavors really marry
  • The sauce will thicken considerably as it bakes, so dont worry if it looks a bit loose going in
03 -
  • Room temperature cream incorporates much more smoothly than cold cream from the fridge
  • Freshly grated parmesan melts better and has way more flavor than the pre-grated stuff

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