Chicken and Zucchini Casserole - Low Carb
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
An easy low carb chicken zucchini casserole that's gluten free and keto friendly. Using pre-cooked chicken, it's a cinch to make.
- 2 medium zucchini diced, about 4 cups
- 3 cups cooked chicken cubed
- 1/4 cup butter melted (divided)
- 1 tablespoon onion flakes optional
- 2 cloves garlic minced
- 1 cup chicken bone broth
- 1/2 cup sour cream
- 1/2 teaspoon xanthan gum optional thickener
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup crushed pork rinds
Combine zucchini, chicken, 2 tablespoons melted butter, onion flakes (if using), garlic, broth, sour cream, xanthan gum (for thickening), salt, and pepper in large bowl. Spread into 7x11 casserole pan.
Sprinkle crushed pork rinds on top and drizzle with remaining 2 tablespoons melted butter.
Bake at 350°F for 40-45 minutes or until top is golden brown.
Calories: 488kcal | Carbohydrates: 4g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 143mg | Sodium: 562mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 0.9mg
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