Low Carb Chicken Noodle Casserole
Indulge in the creamy, comforting flavors of this Low Carb Chicken Noodle Casserole, a keto-friendly twist on a classic family favorite! Featuring tender shredded chicken, nutrient-packed zucchini noodles, and a rich, velvety cheese sauce made from heavy cream, cream cheese, cheddar, and Parmesan, this casserole is the perfect hearty dish for low-carb living. With the fragrant aroma of garlic, a hint of Italian seasoning, and a bubbling golden top, it’s a wholesome meal that’s as delicious as it is satisfying. Ready in just under an hour, this recipe is ideal for busy weeknights or meal prep, serving six in a beautifully balanced dish. Plus, it’s gluten-free and loaded with flavor, proving that comfort food doesn’t have to come with a carb overload!
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Recipe Information
Ingredients
- 2 pieces chicken breasts, cooked and shredded
- 3 pieces zucchini, medium-sized
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler.
In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 3-4 minutes, just until slightly tender. Remove from the heat and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Reduce heat to low, then add cream cheese to the skillet. Stir until melted and smooth.
Slowly add the heavy cream and chicken broth to the cream cheese mixture, stirring constantly until well combined and smooth.
Stir in shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is thick and creamy.
Season the sauce with Italian seasoning, salt, and black pepper. Adjust seasoning to taste if necessary.
In a large mixing bowl, combine the cooked and shredded chicken with zucchini noodles.
Pour the cheese sauce over the chicken and zucchini mixture, and mix until everything is well coated.
Transfer the mixture into a greased 9x13 inch baking dish, smoothing out the top with a spatula.
Bake in the preheated oven for about 20 minutes, or until the casserole is bubbling and golden on top.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with additional Parmesan cheese or fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 4590 mg | 200% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.4 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1988 mg | 153% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2567 mg | 55% | |
*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.
