Keto Low Carb Chicken Casserole: Quick & Creamy Dinner

Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

If the chicken isn't cooked, prepare it first. Use pre-cooked, shredded chicken breast if possible.

Steam or boil the cauliflower florets until just tender-crisp, about 5-7 minutes. Drain well and set aside.

Wash fresh spinach and set aside, or thaw frozen spinach and squeeze out excess water.

In a large skillet or Dutch oven over medium heat, melt a tablespoon of butter or olive oil.

Add the finely diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the cream cheese to the skillet, stirring until mostly melted and smooth.

Gradually whisk in the heavy cream and chicken broth, stirring until the sauce is smooth and combined.

Stir in half of the shredded cheese (about 1 cup) until melted and incorporated.

Season the sauce with salt, black pepper, Italian seasoning, and paprika. Taste and adjust seasoning as needed.

Add the cooked shredded chicken, steamed cauliflower florets, and fresh or squeezed-dry spinach to the skillet with the sauce.

Gently fold everything together until evenly coated in the creamy sauce.

Pour the mixture into the prepared baking dish and spread it out evenly.

Sprinkle the remaining half cup of shredded cheese over the top.

Bake in the preheated oven for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden brown.

Remove from the oven and let it rest for 5-10 minutes before serving.