Description
A comforting, oven-baked chicken casserole with a velvety cream sauce and melted cheese, designed to be both satisfying and low in carbohydrates.
Ingredients
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2 lbs (900 g) boneless, skinless chicken breast, cubed
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2 tablespoons olive oil
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1 medium onion (150 g), diced
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3 cloves garlic (9 g), minced
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1½ cups (360 ml) heavy cream
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¾ cup (180 g) full-fat cream cheese, softened
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1½ cups (150 g) shredded cheddar cheese
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½ cup (50 g) grated Parmesan cheese
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1½ cups (135 g) chopped cauliflower florets
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1 cup (100 g) chopped spinach
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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½ teaspoon dried thyme
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½ teaspoon onion powder
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2 tablespoons chopped parsley (optional)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
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Season chicken with salt, pepper, paprika, and onion powder.
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Heat olive oil in a skillet, sauté onion until soft, then add garlic.
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Stir in heavy cream and cream cheese until smooth; add thyme.
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Add chicken, cauliflower, and spinach; mix well.
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Transfer to baking dish and top with cheddar and Parmesan.
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Bake uncovered for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
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For extra creaminess, allow the casserole to rest 5–10 minutes before serving.
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Store leftovers refrigerated for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes