Description
A cozy, weeknight-friendly dish that delivers rich flavor without the carbs, perfect for family dinners and potlucks.
Ingredients
Scale
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1 cup heavy cream (or cream alternative)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 2 cups low-carb vegetables (broccoli, mushrooms, or spinach)
- 1 cup shredded cheese (for topping)
- 1/4 to 1/2 tsp xanthan gum (optional)
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Season chicken pieces with salt and pepper, then sear in a hot skillet with olive oil for 3–4 minutes per side until lightly browned.
- Sauté vegetables in the same skillet briefly until just tender.
- Whisk together softened cream cheese, heavy cream, grated Parmesan, and garlic powder until smooth.
- Combine the chicken, sautéed vegetables, and sauce in a greased 9×13-inch baking dish.
- Top with shredded cheese or almond-flour crumb, then bake at 375°F (190°C) for 25–30 minutes until the casserole is bubbling and the chicken reaches 165°F.
Notes
Use an instant-read thermometer to avoid overcooking. Thaw frozen veggies and pat dry to prevent a watery casserole.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 to 1.5 cups
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg