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Chicken and zucchini casserole featured

Chicken and Zucchini Casserole - Low Carb

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 488
Author: Lisa MarcAurele
An easy low carb chicken zucchini casserole that's gluten free and keto friendly. Using pre-cooked chicken, it's a cinch to make.
Print Recipe
US Customary - Metric

Ingredients

  • 2 medium zucchini diced, about 4 cups
  • 3 cups cooked chicken cubed
  • ¼ cup butter melted (divided)
  • 1 tablespoon onion flakes optional
  • 2 cloves garlic minced
  • 1 cup chicken bone broth
  • ½ cup sour cream
  • ½ teaspoon xanthan gum optional thickener
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 cup crushed pork rinds

Instructions

  • 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.

Nutrition

Calories: 488 | 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

Additional Info

Net Carbs: 3 g | % Carbs: 2.5 % | % Protein: 44.5 % | % Fat: 52.9 % | SmartPoints: 13
Values 
Array
(
    [calories] => 488
    [carbohydrates] => 4
    [protein] => 53
    [fat] => 28
    [saturated_fat] => 12
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 2
    [cholesterol] => 143
    [sodium] => 562
    [potassium] => 260
    [fiber] => 1
    [sugar] => 2
    [vitamin_a] => 550
    [vitamin_c] => 19
    [calcium] => 40
    [iron] => 0.9
)

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