Creamy Chicken Casserole with Cheesy Cauliflower Mash (Low Carb)
This Creamy Chicken Casserole is the low carb version of a cross between chicken pot pie and shepherd’s pie! It has a rich and creamy chicken and vegetable filling, and is topped with cheesy mashed cauliflower.
For the filling, melt the butter in a large, deep skillet over medium to medium-high heat. Add the onion, celery, and carrot, and cook until starting to soften, about 5 minutes, stirring frequently.
Add the garlic and cook 1 minute more, stirring constantly.
Stir in the chicken stock, thyme, salt, and black pepper, and bring up to a boil. Turn the heat down to simmer and cook 10 minutes (uncovered), stirring occasionally.
Whisk in the cream cheese until completely incorporated, and then stir in the chicken.
Cook until the chicken is warmed, about 5 minutes.
Carefully pour the filling mixture into a 2-quart casserole dish.
For the topping, stir together the mashed cauliflower and cheese in a medium bowl. Spread this mixture on top of the filling in the casserole dish.
Bake until the casserole is warm and bubbling, about 20 minutes, and then broil it briefly to brown the top (stay with it, this can take less than a minute!).
Serve.
Notes
Net Carbs: 8g per serving
Instead of leftover chicken, canned chicken also works well here.
Feel free to use regular mashed potatoes as the topping instead of the cheesy mashed cauliflower.
You could skip the topping and serve the creamy chicken and vegetable filling on a bed of mashed potatoes, rice, noodles, toast, or stuffing (dressing).
To make mashed cauliflower, chop up a head of cauliflower. Boil it until tender, and then mash the cauliflower the same way you'd make mashed potatoes.