Low Carb Chicken Noodle Casserole

Delight in the creamy comfort of this Low Carb Chicken Noodle Casserole, a wholesome twist on a classic favorite designed to fit seamlessly into your low-carb lifestyle. Instead of traditional noodles, this recipe features tender, spiralized zucchini that perfectly pairs with succulent shredded chicken in a rich, velvety cheese sauce. Crafted with cream cheese, cheddar, Parmesan, and a touch of Italian seasoning, this casserole is baked to golden, bubbly perfection, creating a dish that’s as indulgent as it is nutritious. Ready in just under an hour, it’s an easy, keto-friendly dinner option that serves six and satisfies cravings without the carbs. Serve it up for a comforting family meal or make ahead for a stress-free weeknight dinner—either way, this casserole is sure to become a new go-to recipe!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts, cooked and shredded
• 3 pieces zucchini, medium-sized
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 pieces garlic cloves, minced
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchini thoroughly and cut off the ends. Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler.

Step 3

In a large skillet, heat olive oil over medium heat. Add zucchini noodles and sauté for 3-4 minutes, just until slightly tender. Remove from the heat and set aside.

Step 4

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Step 5

Reduce heat to low, then add cream cheese to the skillet. Stir until melted and smooth.

Step 6

Slowly add the heavy cream and chicken broth to the cream cheese mixture, stirring constantly until well combined and smooth.

Step 7

Stir in shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is completely melted and the sauce is thick and creamy.

Step 8

Season the sauce with Italian seasoning, salt, and black pepper. Adjust seasoning to taste if necessary.

Step 9

In a large mixing bowl, combine the cooked and shredded chicken with zucchini noodles.

Step 10

Pour the cheese sauce over the chicken and zucchini mixture, and mix until everything is well coated.

Step 11

Transfer the mixture into a greased 9x13 inch baking dish, smoothing out the top with a spatula.

Step 12

Bake in the preheated oven for about 20 minutes, or until the casserole is bubbling and golden on top.

Step 13

Remove from the oven and let it rest for 5 minutes before serving.

Step 14

Garnish with additional Parmesan cheese or fresh herbs, if desired, and enjoy!

Nutrition Facts

Serving size	(1709.9g)

Amount per serving	% Daily Value*
Calories	2894.0

Total Fat 228.8g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 882.4mg	0%
Sodium 4589.5mg	0%
Total Carbohydrate 33.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 19.4g
Protein 165.0g	0%

Vitamin D 4.5IU	0%
Calcium 1988.3mg	0%
Iron 6.7mg	0%
Potassium 2567.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.2%

Protein: 23.1%

Carbs: 4.7%