Creamy High-Protein Chicken Casserole
Shredded chicken in a rich cream cheese and cheddar sauce baked until golden -- a low-carb, high-protein dinner ready in 40 minutes.
Equipment
- 9x13 inch baking dish or 10-inch cast iron skillet
- Large mixing bowl
- Electric hand mixer or sturdy whisk
Ingredients
- 2 lb boneless skinless chicken breasts cooked and shredded or cubed; rotisserie works great
- 8 oz cream cheese softened to true room temperature
- 1 cup heavy cream at room temperature
- 2 cup shredded sharp cheddar cheese divided -- 1.5 cups in sauce, 0.5 cup for topping
- 4 garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 2 tbsp butter melted; drizzled over cheese topping before baking
- 2 tbsp fresh parsley chopped, for garnish -- optional
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish or 10-inch cast iron skillet with butter or nonstick spray.
- In a large mixing bowl, combine the softened cream cheese, heavy cream, minced garlic, Italian seasoning, salt, and pepper. Mix with an electric hand mixer or whisk until completely smooth and lump-free. Taste and adjust seasoning as needed.
- Add the cooked shredded chicken to the sauce and stir until every piece is evenly coated. Fold in 1 1/2 cups of the shredded cheddar and all of the Parmesan. Reserve the remaining 1/2 cup cheddar for the topping.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the reserved cheddar over the top. Drizzle the melted butter evenly over the cheese. Add a light dusting of paprika or extra Italian seasoning if desired.
- Bake for 20 to 25 minutes until the casserole is bubbling around the edges and the cheese on top is melted and golden. For a crispier top, broil for the final 2 to 3 minutes -- watch closely.
- Remove from the oven and rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve hot.
