Description
Chicken & Veggie Skillet Casserole low-carb is a delicious, creamy, and hearty dish combining tender shredded chicken with fresh broccoli, carrots, and mushrooms, baked to golden cheesy perfection.
Ingredients
1 rotisserie chicken, deboned (about 4 cups shredded)
Large pinch of dried parsley
1/4 cup chopped onion
1 tsp minced garlic (or 2 cloves, chopped)
1 tsp heaping dried oregano
1/2 tsp black pepper, or to taste
2 cups broccoli florets
1 1/2 cups sliced carrots
1 1/2 cups chopped mushrooms
1 cup Daisy sour cream
1/2 cup Hellmann’s mayonnaise
1/2 cup Cabot Parmesan-style grated cheese
1 cup Tillamook sharp cheddar cheese, shredded
Olive oil for cooking
Instructions
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large pot, bring water to a boil and cook broccoli and carrots until slightly tender, about 5 to 7 minutes. Drain and set aside.
3. Debone rotisserie chicken, place in a mixing bowl, add onion, garlic, parsley, oregano, and pepper.
4. Heat olive oil in a large skillet over medium to medium-low heat.
5. Add chicken and spice mixture, cook until onion and garlic are fragrant.
6. Add mushrooms, cook until browned, adding olive oil if necessary.
7. Stir in broccoli and carrots, cover, and cook for a few minutes.
8. Transfer mixture to a 9×13 casserole dish.
9. In an empty bowl, mix the Parmesan-style cheese with mayonnaise and sour cream.
10. Spread gently over the chicken and vegetables.
11. Sprinkle shredded cheddar cheese on top.
12. Bake for 25 to 30 minutes until bubbly and golden brown.
Notes
Use fresh herbs like parsley and oregano for best flavor.
Make sure to not overcook the vegetables to maintain texture.
You can swap vegetables with cauliflower or zucchini for variety.
Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.
Reheat in oven for best texture or microwave for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Boiling, Sautéing
- Cuisine: American