Why Make This Recipe
Low Carb Chicken Noodle Casserole is a fantastic dish for anyone looking to enjoy a comforting meal without the carbs. This recipe is perfect for those following a low-carb or keto diet. It offers a savory blend of chicken, vegetables, and cheesy goodness, making it a satisfying option for both lunch and dinner. Plus, it’s easy to prepare and can be customized to fit your taste.
How to Make Low Carb Chicken Noodle Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup zucchini noodles
- 1 cup cauliflower rice
- 1 cup cream of mushroom soup
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chopped green onions (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, zucchini noodles, cauliflower rice, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Stir until well mixed, then transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes or until the casserole is bubbly and cheese is melted.
- Garnish with chopped green onions if desired before serving.
How to Serve Low Carb Chicken Noodle Casserole
Serve the casserole hot from the oven. It makes a great main dish and pairs well with a fresh side salad or steamed vegetables. You can also serve it with a dollop of sour cream or your favorite low-carb sauce for added flavor.
How to Store Low Carb Chicken Noodle Casserole
If you have leftovers, store them in an airtight container in the refrigerator. The casserole will stay fresh for about 3-4 days. You can reheat individual portions in the microwave or warm it in the oven until heated thoroughly.
Tips to Make Low Carb Chicken Noodle Casserole
- Use rotisserie chicken for a quick and easy option.
- Feel free to add your favorite vegetables to the mix, such as spinach or bell peppers.
- For a spicier kick, mix in some diced jalapeños or a sprinkle of red pepper flakes.
Variation
You can swap the cream of mushroom soup with cream of chicken soup or a homemade version for a different flavor. Also, try adding different cheeses, such as pepper jack for a little heat, or mix in some Italian herbs for an extra taste.
FAQs
1. Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Just cover it tightly and store it in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and then bake as directed.
2. Is this recipe suitable for meal prep?
Definitely! This casserole is perfect for meal prep. You can make it ahead of time and have easy meals ready throughout the week.
3. Can I use other types of pasta?
This recipe is designed to be low-carb, so we recommend using zucchini noodles or cauliflower rice. However, if you don’t need to keep it low-carb, you can use regular pasta instead. Just adjust the cooking time as necessary.
Low Carb Chicken Noodle Casserole
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup zucchini noodles
- 1 cup cauliflower rice
- 1 cup cream of mushroom soup Can substitute with cream of chicken soup.
- 1 cup shredded cheese (cheddar or mozzarella) Try pepper jack for a spicy option.
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chopped green onions (optional) Garnish before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, zucchini noodles, cauliflower rice, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Stir until well mixed, then transfer the mixture to a greased baking dish.
- Sprinkle shredded cheese on top.
Baking
- Bake for 25-30 minutes or until the casserole is bubbly and cheese is melted.
- Garnish with chopped green onions if desired before serving.