Cheesy Chicken Vegetable Casserole

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Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

 

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.
Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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