Easy Low-Carb Chicken Casserole
A comforting low-carb chicken casserole that's creamy and delicious, perfect for family dinners!
Ingredients
Main Ingredients
- 4 breasts boneless skinless chicken 8 ounces each; 32 ounces total
- 0.5 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon of any other salt
- 0.25 teaspoon black pepper
- 0.25 cup mayonnaise 1/3 cup for a creamier casserole
- 0.25 cup sour cream 1/3 cup for a creamier casserole
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh garlic minced
- 0.5 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon of any other salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 cup sharp cheddar cheese divided
- 0.25 cup scallions sliced (green parts only)
- 0.25 cup bacon bits room temperature
Instructions
- Preheat the oven to 450°F (232°C). Line a rimmed baking dish with foil and grease the foil. Place the chicken breasts in the prepared pan. Spray them with avocado oil and sprinkle with salt and pepper. Bake for about 20 minutes until cooked through.
- Grease a 2-quart casserole dish. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, minced garlic, salt, pepper, dried thyme, paprika, cayenne, and 1/2 cup of shredded cheddar.
- Once the chicken is cooked, remove it from the oven but keep the oven on. Let the chicken cool slightly, then cut it into cubes or shred it. Add the chicken to the bowl with the sauce mixture and toss to coat.
- Transfer the coated mixture to the prepared casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar on top. Bake for about 10 minutes until the cheese is melted and the casserole is heated through.
- Sprinkle the casserole with sliced scallions and bacon bits. Serve hot.
Notes
For a crispier topping, broil the casserole for a minute or two after baking. Feel free to customize with additional toppings like diced tomatoes or jalapeños.