Grandmothers Chicken Casserole Low Carb
Indulge in a hearty, comforting classic with a low-carb twist in this Grandmother's Chicken Casserole recipe! Packed with juicy shredded chicken, tender steamed broccoli, and a rich, creamy cheese sauce made with cream cheese, sharp cheddar, and parmesan, this dish brings all the flavor of traditional casseroles without the extra carbs. A touch of almond flour adds body to the sauce, while garlic and onion powder deliver a savory depth that ties everything together. Topped with golden melted cheese and baked to bubbly perfection, this quick and easy dinner is ready in just 40 minutes and serves six. Perfect for keto enthusiasts or anyone looking for a healthier alternative to indulgent comfort food, this delicious casserole is sure to become a new family favorite!
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Recipe Information
Ingredients
- 4 cups Cooked chicken breast, shredded
- 3 cups Broccoli florets, steamed
- 8 ounces Cream cheese, softened
- 0.5 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Butter
- 2 tablespoons Almond flour
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Steam the broccoli florets until tender but still bright green, about 4-5 minutes. Set aside.
In a medium saucepan over low heat, melt the butter. Stir in the almond flour and cook for 2 minutes until lightly golden and bubbly.
Add the softened cream cheese and heavy cream to the saucepan. Cook, stirring constantly, until the mixture is smooth and creamy, about 3-4 minutes.
Stir in 1 cup of shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is well combined. Remove from heat.
Layer the shredded chicken evenly at the bottom of the greased casserole dish. Top with the steamed broccoli florets, spreading them evenly over the chicken.
Pour the creamy cheese sauce over the chicken and broccoli, spreading it evenly with a spatula.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the casserole is bubbling and golden on top.
Allow the casserole to cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.3 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2669 mg | 205% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4706 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
