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A low carb chicken green bean casserole made with shredded chicken and cut green beans in a creamy cheese sauce. Leftover turkey could also be used.
You know a recipe is worth keeping when my husband goes for seconds. This creamy low carb chicken green bean casserole is one of those keepers.
Although my husband claims he doesn’t like cream cheese, I didn’t tell him I used it in this dish and he devoured the meal. The cream cheese is not overpowering in this dish and it blends well with the parmesan cheese. The creamy sauce in this yummy casserole is somewhat similar to alfredo which goes really well with chicken.
I was tempted to use low carb broccoli, but I knew my husband isn’t a fan of broccoli so I opted for green beans instead because those are one of the few vegetables that he will eat. Carrots and corn are the other vegetables he likes, but they are high is carbs so I only use them sparingly.
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I don’t usually take the time to shred chicken, but it was worth it for this recipe because the shreds of chicken combined better in the sauce than cubed chicken would have. I poached chicken breasts for this recipe, but any shredded cooked chicken will do. Leftover chicken or turkey would work great in this casserole.
I started with a layer of cooked green beans. Either fresh or frozen can be used. I used a small bag of cut green beans and if using fresh, it’s best to cut them up before putting in the casserole.
The green beans were topped with a small amount of sauce before adding the shredded chicken. I suppose the sauce could have been combined with the green beans and chicken before adding to the baking pan rather than layering. It just seemed easier to just layer them in the pan rather than combining first and then spreading it out in the baking dish.
I thought a little shredded mozzarella would be nice on top. You could add another type of cheese or additional shredded parmesan cheese on top. Even some crushed pork rinds would make a nice touch and dress it up a bit.
The chicken green bean casserole was baked just until the cheese began to brown on top. For me it was about 25 minutes. This was a nice comforting meal we enjoyed a few days before Christmas. I hope you and your family will like it as much as we did.
Chicken Green Bean Casserole
- 10.8 oz bag green beans
- 2 1/2 pounds chicken cooked and shredded
- 2 packages cream cheese 8 ounces each
- 1 cup heavy cream
- 1 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
Cook green beans according to bag directions, then place in a lightly greased or seasoned 9x13 baking dish.
Heat the cream, water, cream cheese, garlic powder, salt, and parmesan cheese over low heat, stirring until smooth.
Pour 1 cup of sauce over the green beans.
Layer the chicken over the green beans and then pour the rest of the sauce on top.
Sprinkle top with mozzarella cheese.
Bake at 350 F for about 25 minutes or until cheese is browned.
Makes 10 servings
Nutrition per serving:
416 calories, 28.7g fat, 409.5 mg sodium, 4.4 carbs, 0.8g fiber, 3.6g net carbs, 33.6g protein