Creamy Low Carb Chicken Casserole

This creamy low carb chicken casserole is a delicious and easy meal perfect for busy families and health-conscious cooks. It uses simple ingredients to create a comforting dish that fits low-carb and ketogenic diets.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 499

Ingredients Equipment Method Nutrition Notes

Ingredients

Casserole

4 cups shredded chicken cooked
2 cups spaghetti squash cooked
1 cup mozzarella cheese
1/4 cup bacon crumbles

Sauce

4 oz cream cheese softened
1/2 cup mayo
1/2 cup sour cream
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1/2 tsp pepper

Topping

1 cup mozzarella cheese
1/2 cup bacon crumbles
1 tbsp chopped chives

Equipment

Large Casserole Dish

Method

Preheat your oven to 350 degrees Fahrenheit.
Mix together the sauce ingredients: cream cheese, mayo, sour cream, garlic powder, onion powder, salt, and pepper. Stir in the cooked chicken, cooked spaghetti squash, 1 cup of mozzarella cheese, and 1/4 cup of bacon crumbles. Spread this mixture evenly in a greased 9x13 inch baking dish.
Top the casserole with the remaining 1 cup of mozzarella cheese, 1/2 cup of bacon crumbles, and chopped chives.
Bake for 30 minutes, or until the casserole is hot and bubbly.

Nutrition

Calories: 499kcalCarbohydrates: 4gProtein: 33gFat: 38gSaturated Fat: 14gCholesterol: 178mgSodium: 868mgPotassium: 429mgFiber: 1gSugar: 2gVitamin A: 538IUVitamin C: 1mgCalcium: 188mgIron: 1mg

Notes

You can cook the chicken and spaghetti squash ahead of time to save preparation time. To reheat, warm the casserole in the microwave for 1-2 minutes on a microwave-safe plate, covered with a paper towel. Alternatively, heat in the oven at 350 degrees Fahrenheit for 10-15 minutes until hot. You can substitute shredded turkey for chicken or use other low-carb vegetables like broccoli, cauliflower, spinach, or zucchini instead of spaghetti squash.

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