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Easy Low Carb Chicken Casserole featured image

Easy Low Carb Chicken Casserole

Creamy, cheesy oven baked low carb chicken casserole with broccoli, spinach, and turkey halal smoked turkey strips.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 casserole
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups diced or shredded cooked chicken breast
  • 8 slices cooked turkey halal smoked turkey strips chopped
  • 3 cloves garlic minced
  • 1 cup ranch dressing
  • 1 cup shredded mozzarella cheese divided
  • 1 cup shredded cheddar cheese divided
  • 5 cups broccoli florets blanched and drained well
  • 1 pound frozen spinach thawed and squeezed dry
  • 1 teaspoon ranch seasoning optional
  • Cooking spray or butter for greasing the baking dish

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or butter.
  2. If using fresh broccoli, blanch the florets in boiling water for 1 to 2 minutes until bright green, then drain very well. If using frozen broccoli, thaw completely and pat dry.
  3. Squeeze the thawed spinach very well to remove as much moisture as possible.
  4. In a large mixing bowl, combine the chicken, chopped turkey halal smoked turkey strips, broccoli, spinach, minced garlic, ranch dressing, and optional ranch seasoning.
  5. Add half of the mozzarella cheese and half of the cheddar cheese to the bowl and mix until everything is evenly coated.
  6. Transfer the mixture to the prepared 9×13 inch baking dish and spread it into an even layer.
  7. Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top of the casserole.
  8. Bake for 15 minutes, or until the cheese is melted, the casserole is hot, and the edges are bubbling.
  9. Remove from the oven and let the casserole rest for 5 minutes to set slightly before serving.

Notes

- Use either 5 cups broccoli florets or 1 pound well drained spinach if you prefer a single vegetable instead of both.
- Removing excess moisture from spinach and broccoli is essential to keep the casserole creamy, not watery.
- To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.
- For freezing, assemble but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F for 45 to 60 minutes until hot and bubbly.