I first came across this recipe on Facebook, and John and I agreed it would be delicious to try for our weekend meal. I made so many minor changes to the ingredients and instructions that it sort of became my own version of what the original author called the “Ultimate Chicken Casserole.”
While it’s low carb (not Keto because of the carrots, I think), it has so much mayo and sour cream that I almost called it “Sinful Chicken Casserole” but stopped because it irks me when people assign moral value to food! Using rotisserie chicken makes it easier and, I think, even more flavorful than cooking the chicken yourself.
Seriously, though, this is creamy and flavorful with every bite. You don’t miss that there are no carbs added to this casserole!
Ingredients
- 1 rotisserie chicken, deboned (or about 4 cups)
- Large pinch of dried parsley
- 1/4 of large onion, chopped (about 1/4 cup)
- 1 tsp of minced garlic (or 2 cloves, chopped)
- 1 tsp (heaping) dried oregano
- 1/2 tsp pepper or to taste
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
- 1 1/2 cups chopped mushrooms
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan “shake” cheese
- 1 cup shredded sharp cheddar cheese
- Olive oil for cooking
Instructions
- Preheat oven to 375 degrees F
- In a large pot, bring water to boil and cook the broccoli and carrots until they are slightly tender (takes 5-7 minutes). Drain and set aside.
- While cooking the broccoli and carrots, debone the rotisserie chicken and put it into a mixing bowl.
- Add the onions, garlic, parsley, oregano, and pepper to the chicken.
- Dump the chicken and spice mixture into a large skillet with a little bit of olive oil.
- Cook on medium or medium-low until the onion and garlic are getting fragrant.
- Add the mushrooms and let the mix cook for a few minutes until the mushrooms are browning (you might need to add some olive oil for this step).
- Add the broccoli and carrots to the mix and let it cook covered for a few minutes.
- Spread the meat/veggie mix in a 9×13 casserole dish.
- Mix the Parmesan “shake” cheese in the empty mixing bowl with the mayonnaise and sour cream.
- Gently spread the mayo/sour cream mixture over the veggies and chicken, almost like a crust.
- Sprinkle the cheese over the top.
- Bake for 25-30 minutes, until the cheese starts to brown and the casserole is bubbly.
I’m curious if you made this and what you thought?
