This Low Carb Swiss Chicken Casserole is a creamy and cheesy delight! With tender chicken, Swiss cheese, and tasty veggies, it’s sure to please everyone at the dinner table.
It’s like a big warm hug on a plate—perfect for those chilly nights. I love how easy it is to whip up and still feels like a special meal. Don’t forget to savor each cheesy bite! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts make this dish lean and healthy. If you prefer dark meat, consider using boneless skinless thighs for a richer flavor.
Mushrooms: Fresh mushrooms add earthy flavor. If you can’t find fresh, use canned mushrooms but be sure to drain them well. You can also substitute with zucchini or bell peppers for a different taste.
Swiss Cheese: This cheese gives a lovely creamy texture. If you’re looking for alternatives, Gruyère or Monterey Jack work nicely. For a dairy-free option, try vegan cheese that melts well.
Heavy Cream: For a lighter version, use half-and-half, or replace with coconut milk for a dairy-free option that still provides creaminess.
What’s the Best Way to Ensure My Chicken Stays Juicy?
Preventing dry chicken is crucial. Here are some tips:
- Use a meat thermometer to check doneness. Aim for 165°F (75°C).
- Cover the casserole while baking to trap moisture. Remove the foil towards the end to brown the cheese without drying out the chicken.
- Let the casserole rest a few minutes after baking. This helps redistribute the juices for a juicy bite!
Low Carb Swiss Chicken Casserole
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil or butter
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 cup shredded Swiss cheese (divided)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg (for added warmth in cream sauce)
How Much Time Will You Need?
This casserole takes about 10 minutes for prep and approximately 45 minutes to cook (30 minutes covered and about 15 minutes uncovered), leading to a total of about 55 minutes from start to finish. It’s quick, comforting, and low carb—perfect for weeknight dinners!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that the casserole cooks evenly once you’re ready to bake it!
2. Sauté the Vegetables:
In a large skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté them until they’re soft and browned, around 5-7 minutes. Then, toss in your chopped spinach and cook it until it wilts. Once it’s cooked, remove the skillet from the heat and set it aside.
3. Prepare the Cream Mixture:
In a mixing bowl, combine the heavy cream, sour cream, garlic powder, onion powder, parsley, salt, pepper, and nutmeg (if you’re using it). Stir the mixture until it’s smooth and well combined—this will be the creamy sauce for your casserole!
4. Assemble the Casserole:
Lightly grease a casserole dish with cooking spray or butter. Place the chicken breasts evenly in the dish. Pour the creamy mixture over the chicken, ensuring each piece is coated. Then, spread the sautéed mushrooms and spinach over and around the chicken to add flavor and nutrition!
5. Cheese It Up:
Sprinkle half of the shredded Swiss cheese (1/2 cup) evenly on top of the chicken and veggies. This will add that delicious cheesy goodness as it bakes.
6. Bake To Perfection:
Cover the casserole dish with foil and bake it for 30 minutes. After that, remove the foil, sprinkle the remaining 1/2 cup of Swiss cheese on top, and bake it uncovered for an additional 10-15 minutes. You’re looking for the chicken to be cooked through (it should reach an internal temperature of 165°F/75°C) and the cheese to be golden and bubbly.
7. Serve and Enjoy:
Once done, let the casserole rest for a few minutes before digging in. This makes it easier to serve and allows the flavors to settle. Now, enjoy your creamy, cheesy, low carb Swiss chicken casserole!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. Thaw it overnight in the refrigerator or use the quick-thaw method by placing it in a sealed plastic bag under cold running water.
What Vegetables Can I Add or Substitute?
You can add or substitute vegetables like broccoli, zucchini, or bell peppers to your liking. Just keep in mind that if you use veggies with higher water content, you may need to cook them a bit longer to avoid a watery casserole.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole in advance, cover it tightly, and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold straight from the fridge.