1. Preheat Oven and Prepare Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
2. Mix Creamy Base:
In a large mixing bowl, combine heavy cream, cream cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth and creamy.
3. Assemble the Casserole:
Layer shredded chicken, lightly steamed broccoli, and zucchini slices (if using) in the greased dish. Pour the creamy mixture evenly over the top. Sprinkle cheddar, mozzarella, and Parmesan cheese over the casserole.
4. Bake:
Cover with foil and bake for 25–30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden on top.
5. Serve:
Let the casserole rest 5 minutes before serving. Garnish with fresh parsley if desired.
Serving and Storage:
Serve warm as a main dish or alongside a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Tips:
- Lightly steam the broccoli so it stays tender but not mushy.
- Use rotisserie chicken to save time.
- Add other low-carb vegetables like cauliflower or spinach for variety.
- Adjust the amount of cheese to taste for extra richness.
Conclusion:
This Keto Chicken Casserole is creamy, cheesy, and satisfying, making it perfect for weeknight dinners or meal prep. Its rich flavors and low-carb ingredients ensure everyone enjoys a comforting, guilt-free meal.
FAQ:
Can I make this dairy-free?
Yes, substitute coconut cream for heavy cream and use dairy-free cream cheese and cheeses.
Can I freeze this casserole?
Yes, assemble but do not bake. Wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45–50 minutes, covering with foil for the first 30 minutes.
Can I use frozen broccoli?
Yes, just thaw and lightly drain before adding to avoid excess moisture.
Can I add spices or herbs?
Absolutely! Paprika, thyme, or Italian seasoning all pair well with this casserole.