Low Carb Swiss Chicken Casserole
This Low Carb Swiss Chicken Casserole is a delightful, cheesy dish that's perfect for those watching their carb intake. It's packed with protein from the chicken and is full of flavor, making it a great option for dinner or meal prep.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 cooking spray or olive oil
- 1 oven
Ingredients
- 6 pieces boneless, skinless chicken breasts About 2.5 pounds.
- 2 cups swiss cheese, shredded
- 1 cup heavy cream
- 1 cup broccoli florets Fresh or frozen.
- 1 cup cauliflower florets Fresh or frozen.
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray or lightly coat with olive oil.
- In a large mixing bowl, combine the heavy cream, salt, pepper, thyme, and paprika. Stir until well blended.
- In the baking dish, layer the chicken breasts evenly. Pour half of the cream mixture over the chicken.
- Add the broccoli and cauliflower florets, spreading them evenly over the chicken.
- Sprinkle the diced onion and minced garlic over the vegetables.
- Pour the remaining cream mixture over the top and add the shredded swiss cheese evenly across the entire casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Let the casserole cool for 5-10 minutes before serving.
Notes
Feel free to substitute the chicken with turkey or any preferred protein.
You can add other low-carb vegetables like spinach or bell peppers for extra flavor and nutrients.
This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.