Chicken Vegetable Casserole has been a regular family meal for over 20 years!  I created this recipe from an idea I got while having dinner at a friend’s house when she served something similar.  This recipe is very healthy if you are following a low carb or keto diet.  So give it a try and let me know what you think!

First, remember that Chicken Boil Ahead post?  Well, I warned you that I would refer to this a lot!  I use shredded chicken in tons of recipes and because I don’t do dark meat, I rarely go the rotisserie chicken route.  So I always have frozen boiled chicken on hand.  It’s just such a great short cut for me.  However, you do you!

To start, you will need to add some shredded cooked chicken to a casserole dish.  I cook for two so this is a small casserole dish and just one large chicken breast.

Then, add a little chicken broth and seasonings.  I use salt, pepper, thyme and turmeric.

Next, I top with a bag of frozen veggies that I heated in microwave for a few minutes.  I prefer the cauliflower, broccoli and carrot blend but you can use whatever your favorite vegetable or vegetable blend happens to be.  I also seasoned the veggies with salt and lots of pepper.  We love freshly ground pepper around here!

Next, top with a little cheese.

Then sprinkle with a little breadcrumbs if you wish.  The breadcrumbs mix with the cheese and makes a crust on top.  But if going completely carb free, don’t use them.

Bake in the oven for about 30 minutes.

Yummy!!  Enjoy!

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Chicken Vegetable Casserole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 servings

Ingredients

• 1 cooked chicken breast shredded
• 1 cup chicken broth
• 1 tsp thyme
• 1-2 dash turmeric
• salt and pepper to taste
• 1 bag frozen vegetables (cauliflower, broccoli, carrots)
• 1 1/2 cups cheese grated
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 350.  Place bag of vegetables in the microwave for about 3 minutes.

2. In casserole dish, shred chicken. Pour chicken broth over chicken and season with thyme, turmeric, salt and pepper.

3. Add vegetables over the top of the chicken and season with additional salt and pepper.

4. Sprinkle the top of the vegetables with cheese and then with the breadcrumbs.

5. Bake at 350 for about 30 minutes.