Description
This low carb chicken casserole is about to become your weeknight hero creamy, cheesy comfort food without the carb crash that follows.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, diced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese, divided
- 1 teaspoon dried Italian herbs
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 4-5 minutes until no longer pink outside. Set aside.
- In the same skillet, add remaining tablespoon of olive oil. Sauté onion for 2-3 minutes until translucent.
- Add garlic and cook for 30 seconds, then add broccoli and bell pepper with a pinch of salt and pepper. Cook for 3-4 minutes.
- Reduce heat to medium-low. Add cream cheese to the vegetables, stirring until it begins to melt.
- Pour in heavy cream while stirring. Add 1 cup cheddar cheese, Italian herbs, paprika, and red pepper flakes if using. Stir until smooth.
- Return chicken to skillet and combine everything thoroughly.
- Transfer mixture to prepared baking dish and top with remaining ½ cup cheddar cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.