Description
A cozy, low carb chicken casserole with a golden cheesy crust that balances comfort food with a healthy, satisfying meal. Perfect for busy weeknights or relaxed dinners.
Ingredients
- 3 cups cooked chicken (about 450g), shredded or diced
- 8 oz cream cheese (225g), softened, full-fat
- ½ cup sour cream (120ml)
- 1 cup shredded mozzarella (100g)
- 1 cup shredded cheddar (100g)
- ½ cup grated Parmesan cheese (50g)
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ medium onion, finely chopped (about 75g)
- 2 cups cauliflower florets, chopped (200g)
- ½ cup chicken broth (120ml), low-sodium
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter (30g), unsalted
Instructions
- Preheat oven to 375°F (190°C). Chop onion and mince garlic. Roughly chop cauliflower into bite-sized florets. Shred or dice cooked chicken. Grate cheeses if needed.
- Heat butter in a large skillet over medium heat. Add chopped onion and cook for about 3 minutes until softened and translucent. Add garlic and sauté for 1 minute until fragrant, avoiding browning.
- Lower heat and add softened cream cheese to skillet. Stir to melt into onions and garlic. Add sour cream, chicken broth, Dijon mustard, Italian seasoning, salt, and pepper. Stir until smooth and combined. Add more broth if mixture is too thick.
- In a large bowl, toss chicken and cauliflower florets with the sauce mixture until well coated.
- Transfer mixture to an oven-safe baking dish (about 9×9 inches). Spread evenly. Sprinkle shredded mozzarella, cheddar, and Parmesan evenly over the top.
- Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden brown, and cauliflower is tender when poked with a fork.
- Let casserole rest for 5 minutes before serving to allow sauce to thicken and flavors to settle.
Notes
[‘Use full-fat cream cheese and sour cream for best texture and flavor.’, ‘Freshly shred cheese for a better melting and crispy crust.’, ‘Avoid burning garlic by adding it after onions soften.’, ‘Do not overcook cauliflower; it should be tender but not mushy.’, ‘Let casserole rest before serving to thicken sauce.’, ‘Sprinkle extra Parmesan 5 minutes before end of baking for extra crispy crust.’, ‘You can prep sauce and chicken mixture ahead and refrigerate up to 24 hours before baking.’, ‘Add chopped spinach, kale, or mushrooms for extra veggies.’, ‘For a dairy-free version, substitute cream cheese and sour cream with coconut cream and cheese with nutritional yeast.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/6th of casse
- Calories: 380
- Sugar: 3
- Sodium: 480
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 3
- Protein: 35
Keywords: low carb, chicken casserole, cheesy crust, easy dinner, comfort food, keto, weeknight meal