Description

This Low Carb Chicken Casserole is a flavorful, keto-friendly dish perfect for a comforting and healthy meal. Tender chicken pieces are sautéed with fresh vegetables like broccoli, mushrooms, and onions, then combined with creamy cheeses and almond flour before baking to golden perfection. With cheesy, savory goodness and a satisfying texture, this casserole is ideal for those following a low carb or ketogenic diet looking for an easy yet delicious dinner option.

Ingredients

Scale

Chicken and Vegetables

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
1 cup chopped mushrooms (cremini or button)
1 cup chopped broccoli florets

Cheese and Dairy

1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup cream cheese, softened
1/4 cup mayonnaise

Other Ingredients

2 large eggs
1/4 cup almond flour
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chicken broth (optional, for extra moisture)

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Instructions

Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken in batches if necessary, and cook until browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the skillet and set aside.
Sauté onion: In the same skillet, add the chopped onion and cook until softened, approximately 3-5 minutes, stirring occasionally to prevent burning.
Add garlic and mushrooms: Stir in the minced garlic and chopped mushrooms, cooking until softened and slightly browned, about 2-3 minutes.
Cook broccoli: Add the chopped broccoli florets to the skillet and cook just until wilted, roughly 1-2 minutes, then remove from heat.
Prepare creamy mixture: In a medium bowl, whisk together the softened cream cheese and mayonnaise until smooth and well combined.
Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, whisking thoroughly after each addition to ensure a smooth batter.
Mix dry ingredients and herbs: Stir in the almond flour, grated Parmesan cheese, chopped fresh parsley, dried thyme, salt, and black pepper until evenly combined.
Combine chicken and vegetables: Gently fold the cooked chicken and sautéed vegetables into the creamy cheese mixture, making sure all ingredients are well blended.
Add broth (optional): Stir in the chicken broth if using, to add extra moisture to the casserole.
Transfer to baking dish: Pour the combined mixture into a greased 8×8 inch baking dish, spreading it out evenly.
Add cheese topping: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the casserole.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through, the cheese is melted, bubbly, and golden. Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Rest and serve: Allow the casserole to rest for a few minutes after baking to set before slicing and serving warm.

Notes

You can substitute broccoli with other low-carb vegetables like cauliflower or zucchini depending on your preference.
Using chicken broth is optional but adds moisture and better texture to the casserole.
For a spicier kick, consider adding a pinch of cayenne pepper or red chili flakes in the herb mixture.
Make sure not to overcook the vegetables while sautéing; they should remain slightly crisp to retain texture after baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.