Description
A rich, creamy, and satisfying low carb chicken casserole perfect for keto dinners. This easy recipe combines tender chicken, cauliflower, and a velvety cheese sauce for a comforting meal.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds / 700g), diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 4 cups cauliflower florets (about 600g)
- 1 cup heavy cream (240ml), full fat
- 4 ounces cream cheese (115g), softened
- 1 cup freshly grated Parmesan cheese (100g)
- 1 cup shredded mozzarella cheese (100g)
- 1/2 cup low sodium chicken broth (120ml)
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and half the Italian seasoning. Cook chicken for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Steam cauliflower florets until just tender, about 8-10 minutes. Drain well.
- In the same skillet, reduce heat to medium-low and sauté minced garlic for 30 seconds until fragrant. Add softened cream cheese and stir until it starts melting.
- Pour in heavy cream and chicken broth, whisking to combine until smooth and creamy.
- Stir in Parmesan cheese, remaining Italian seasoning, and red pepper flakes if using. Cook gently for 2-3 minutes until sauce thickens. Adjust salt and pepper to taste.
- Preheat oven to 375°F (190°C). In a mixing bowl, combine cooked chicken, steamed cauliflower, and creamy sauce. Toss gently to coat.
- Transfer mixture to a 9×13 inch baking dish and spread evenly. Sprinkle shredded mozzarella over the top.
- Bake uncovered for 20-25 minutes until bubbly and golden. For a crispier top, broil for 2 minutes, watching carefully to avoid burning.
- Let rest for 5 minutes before serving to thicken the sauce.
Notes
[‘Do not overcook cauliflower; it should be tender but hold shape to avoid watery casserole.’, ‘Use softened cream cheese to avoid lumps in the sauce.’, ‘Freshly grated Parmesan melts better and improves sauce texture.’, ‘Let heavy cream sit at room temperature before cooking to prevent sauce seizing.’, ‘Broiling is optional; baking until bubbly is sufficient and avoids burnt cheese.’, ‘Make ahead by assembling the casserole the night before and baking next day with 5 extra minutes.’, ‘Cauliflower can be substituted with steamed broccoli florets.’, ‘Add sautéed spinach or mushrooms for extra veggies and nutrition.’, ‘Reheat leftovers gently with a splash of cream or broth to restore creaminess.’, ‘This casserole does not freeze well due to cream and cheese.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 410
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 6
- Fiber: 2
- Protein: 38
Keywords: low carb, keto, chicken casserole, creamy, easy dinner, keto dinner, low carb dinner, cauliflower casserole