Description

This Low Carb Chicken Casserole is a warm, satisfying, and comforting dish made with lean chicken breast, smoky turkey bacon, and creamy plant-based cheese. Enhanced with cauliflower florets, fresh herbs, and a rich, velvety plant-based creamy sauce, it offers a deliciously indulgent meal that keeps carbs low and flavor high. Perfect for busy weeknights and ideal for leftovers, this casserole is both simple to prepare and versatile to customize.

Ingredients

Scale

Protein and Main Ingredients

2 cups chicken breast, chopped into bite-sized pieces
4 slices smoked turkey bacon, sliced
1 cup cauliflower florets, chopped into small pieces

Dairy and Sauces

1 cup plant-based cheese, shredded
1/2 cup plant-based heavy cream
1 tbsp vegetarian Worcestershire sauce (natural)
1 tbsp apple cider vinegar (natural)

Flavorings and Herbs

2 cloves fresh garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
Salt, to taste
Black pepper, to taste

Other

1 tsp natural gelling agent

Instructions

Prepare your ingredients: Chop the chicken breasts into bite-sized pieces and slice the smoked turkey bacon. Cut cauliflower into small florets for even cooking. Mince the garlic and finely chop fresh thyme and rosemary to release their fragrance.
Cook the bacon and chicken: In a large skillet over medium heat, cook the smoked turkey bacon until crisp, then remove and set aside. Use the rendered fat in the skillet to sear the chicken pieces until golden brown on the outside but still juicy inside.
Make the creamy sauce: Lower the heat and add minced garlic to the pan, cooking until fragrant. Pour in the apple cider vinegar and vegetarian Worcestershire sauce (natural), stirring to combine. Then add the plant-based heavy cream and sprinkle in the natural gelling agent, whisking constantly to create a smooth, velvety sauce.
Combine everything: Return the bacon to the skillet with the chicken and carefully fold in the cauliflower florets. Sprinkle in the chopped herbs, season with salt and pepper, and mix thoroughly so each component is coated with the creamy sauce.
Transfer and bake: Pour the mixture into a greased casserole dish and top with shredded plant-based cheese. Bake in a preheated oven at 375°F (190°C) for about 25 minutes or until the cheese is melted and slightly browned on top.

Notes

Use room temperature ingredients to ensure even cooking and better flavor absorption.
Do not overcook chicken; sear until just cooked through to keep it tender and juicy.
Cut cauliflower into uniform florets to avoid mushy bits after baking.
Slowly whisk in the natural gelling agent to prevent lumps and achieve a silky sauce.
Let the casserole rest for 5 minutes after baking to allow it to set perfectly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g
Cholesterol: 60mg

Keywords: low carb, chicken casserole, plant-based cheese, smoked turkey bacon, creamy casserole, low carb dinner, cauliflower casserole, gluten free