Low Carb Italian Chicken Veggie Casserole
Cheesy and delicious, this Low Carb Italian Chicken Veggie Casserole is a comforting and flavorful dish packed with tender rotisserie chicken, vibrant veggies, and a rich, creamy sauce infused with Italian herbs and spices.
Servings: 8 people
Calories: 234kcal
Cost: $15
Ingredients
Italian Cream Sauce
- 6 oz cream cheese room temperature
- 1 cup chicken broth
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Casserole Assembly
- 1 tablespoon butter
- 3 cups rotisserie chicken cut into cubes
- 2 cups broccoli florets fresh or frozen
- ½ cup cherry tomatoes sliced in half
- 6 slices provolone cheese
- ½ cup mozzarella shredded
- ½ cup grated parmesan grated
Instructions
- Preheat the oven to 375°F and grease a 9” x 13” casserole dish with butter.1 tablespoon butter
- Add a layer of cubed rotisserie chicken, broccoli florets, and sliced cherry tomatoes to the dish.3 cups rotisserie chicken, 2 cups broccoli florets, ½ cup cherry tomatoes
- In a saucepan over medium-low heat, bring the chicken broth to a simmer.1 cup chicken broth
- Add the cream cheese (broken into pieces) and stir until melted.6 oz cream cheese
- Whisk in Italian seasoning, garlic powder, onion powder, salt, and black pepper until smooth.1 tablespoon italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pour the creamy sauce evenly over the chicken and veggies. (see video)
- Layer with provolone slices, then sprinkle mozzarella and parmesan on top.6 slices provolone cheese, ½ cup mozzarella, ½ cup grated parmesan
- Bake for 30-35 minutes, then broil for 3-5 minutes until golden. Let rest for 5-10 minutes before serving. Enjoy!
Video
Nutrition
Calories: 234kcal | Carbohydrates: 4g | Protein: 15g | Fat: 17g | Fiber: 1g | Sugar: 1g
