Why You’ll Love This Low Carb Chicken Casserole Recipe
If you’re like me and love a hearty meal without the carbs, you’ll absolutely adore this Low Carb Chicken Casserole.
It’s packed with tender chicken and a creamy cheese sauce that’s so satisfying, you won’t even miss the carbs!
I love how quickly this dish comes together, making it perfect for busy weeknights.
Plus, it’s versatile; you can easily customize it with your favorite veggies or spices.
The best part? It’s a hit with everyone, from picky eaters to health enthusiasts.
Trust me, once you try this casserole, it’ll become a staple in your meal rotation!
Ingredients of Low Carb Chicken Casserole
When it comes to whipping up a delicious meal without all the carbs, this Low Carb Chicken Casserole is a game changer. Seriously, what’s better than digging into a warm, cheesy dish that’s not only satisfying but also easy to make?
I mean, who wouldn’t love a hearty casserole packed with tender chicken and a creamy sauce that makes your taste buds dance? Plus, you can throw it together in no time—perfect for those busy weeknights when you don’t want to spend hours in the kitchen.
Okay, let’s get to the good stuff. Here’s what you’ll need to make this delightful dish.
Ingredients
- 1 (16 ounce) bag frozen cauliflower, thawed and set aside
- 3 tablespoons stick margarine (for the chicken)
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 1 1/2 tablespoons chicken seasoning
- 2 1/2 tablespoons stick margarine (for the cheese sauce)
- 2 1/2 tablespoons flour
- 2 cups shredded sharp cheddar cheese, divided
- 1 1/4 cups 2% low-fat milk
- 1/2 teaspoon black pepper (to taste)
- 1/4 teaspoon salt (to taste)
Now, let’s chat about the ingredients for a second. The frozen cauliflower is a fantastic low-carb substitute for pasta or rice, and it really soaks up all that yummy cheese sauce.
If you’re not a fan of chicken, you could easily swap it out for turkey or even some sautéed mushrooms for a vegetarian twist. And don’t be shy about the cheese—sharp cheddar is my go-to because it adds that rich flavor, but feel free to experiment with other types like pepper jack if you’re feeling adventurous!
Just remember, the key to a successful casserole is really in the combination of flavors, so pick what makes your heart sing. Happy cooking!
How to Make Low Carb Chicken Casserole
Making this Low Carb Chicken Casserole is easier than you might think, and trust me, it’s worth every minute in the kitchen. First off, you’ll want to get your oven preheating to 350 degrees. While that’s warming up, grab 1 (16 ounce) bag of frozen cauliflower. Thaw it out and set it aside; this veggie is going to be the star of our low-carb show.
Now, in a large skillet, melt 3 tablespoons of stick margarine over medium heat. Once it’s nice and melted, toss in 1 1/2 pounds of boneless skinless chicken breasts that you’ve cut into bite-sized pieces. Sprinkle on 1 1/2 tablespoons of chicken seasoning, and give it all a good stir. You want to make sure that every piece of chicken gets coated in that tasty seasoning. Cook it until the chicken is no longer pink and starts to turn a bit golden. This usually takes about 5 to 7 minutes. Once it’s done, set it aside because we’re going to bring everything together soon.
Now, let’s whip up that dreamy cheese sauce! In a medium-sized saucepan, melt another 2 1/2 tablespoons of stick margarine over medium-low heat. Sprinkle in 2 1/2 tablespoons of flour, stirring it constantly until it’s lightly browned. This step is essential because it gives the sauce a nice flavor.
Gradually add in 1 1/4 cups of 2% low-fat milk, stirring away until the mixture thickens up. You might want to take your time with this part; no one likes a lumpy sauce. Once it’s looking good, stir in 1 1/2 cups of shredded sharp cheddar cheese. Keep mixing until it melts into a creamy goodness that will have you reaching for a spoon. And of course, add in some salt and pepper to taste—maybe start with 1/4 teaspoon of salt and 1/2 teaspoon of black pepper, but feel free to adjust based on your preference.
Now, you’re ready to assemble your casserole. In a large bowl, combine the thawed cauliflower, your beautifully cooked chicken, and the luscious cheese sauce. Mix it all together until everything is coated in that cheesy goodness.
Then, grab a greased 2-quart baking dish and pour the mixture in. Don’t forget to sprinkle the remaining 1/2 cup of cheese on top. This is where the magic happens; that cheesy crust is what dreams are made of.
Pop it into the oven for about 35 minutes, or until it’s bubbly and golden on top. While it’s baking, you can take a moment to imagine how delicious your kitchen is going to smell. Once it’s done, let it cool for just a few minutes before diving in. You’ve earned it! Enjoy every cheesy, comforting bite of your Low Carb Chicken Casserole.
Low Carb Chicken Casserole Substitutions & Variations
While you might love the classic Low Carb Chicken Casserole recipe, there’s plenty of room for creativity with substitutions and variations.
For a creamier texture, I sometimes use cream cheese instead of margarine in the sauce. If you’re not a fan of cauliflower, zucchini or broccoli can work wonderfully as substitutes.
I’ve also swapped chicken for shredded turkey or even ground beef—both are delicious! For added flavor, try incorporating different cheeses like gouda or pepper jack.
Experimenting with your favorite herbs and spices can elevate the dish too. The possibilities are endless, so get creative!
Additional Tips & Notes
To guarantee your Low Carb Chicken Casserole turns out perfectly, I recommend prepping all your ingredients before you start cooking. It saves time and helps you stay organized.
Don’t skip the cheese sauce—it’s the star of the dish! If you want extra flavor, consider adding garlic or onion powder to the chicken. For a bit of crunch, top the casserole with crushed pork rinds before baking.