Description
A comforting low-carb chicken casserole that’s creamy and packed with nutritious ingredients, perfect for family gatherings and meal prep.
Ingredients
- 2 cups cooked shredded chicken (about 2-3 breasts)
- 1 cup diced onion
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1-2 cups shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Olive oil for sautéing
- Optional: crushed pork rinds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Poach or shred your cooked chicken.
- Sauté the vegetables in olive oil until tender (about 5-7 minutes).
- In a mixing bowl, combine the cream cheese, sour cream, garlic powder, and seasonings. Mix until smooth.
- In a large bowl, combine shredded chicken, sautéed vegetables, and the creamy mixture.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Sprinkle additional cheese and optional crushed pork rinds on top.
- Bake for 25-30 minutes, or until bubbly and golden.
Notes
Let the casserole cool for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.