Ingredients:

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts, cooked and shredded
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme

For the Casserole Base:

  • 2 cups broccoli florets, steamed
  • 1 cup cauliflower florets, steamed
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup unsweetened almond milk or heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Optional Topping:

  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken with salt, pepper, garlic powder, onion powder, and dried thyme. Mix well and set aside.
  3. In a separate large mixing bowl, combine the steamed broccoli and cauliflower with shredded cheddar cheese, Parmesan cheese, mayonnaise, sour cream, almond milk (or heavy cream), minced garlic, dried oregano, and dried basil. Mix until well combined.
  4. Add the seasoned shredded chicken to the broccoli and cauliflower mixture. Mix thoroughly to ensure an even distribution of ingredients.
  5. Transfer the mixture to a greased baking dish, spreading it evenly.
  6. If desired, sprinkle shredded mozzarella cheese on top for an extra cheesy layer.
  7. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and golden brown.
  8. Remove from the oven and let it rest for a few minutes before serving.
  9. Serve the Keto Chicken Casserole hot and enjoy!