Low Carb Chicken Noodle Casserole
A comforting low-carb chicken noodle casserole that combines shredded chicken, vegetables, and cheesy goodness, perfect for keto diets and customizable to taste.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be reheated in the microwave or oven.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 4g
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