Description
A flavorful and easy low carb chicken casserole featuring seared chicken breasts baked in a creamy, tangy sauce with sharp cheddar cheese, fresh garlic, and smoky bacon bits, perfect for a comforting and healthy weeknight meal.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (8 oz each, 32 oz total)
- Avocado oil spray
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon regular salt), divided
- ¼ teaspoon black pepper, divided
Sauce
- ¼ cup mayonnaise (or up to ⅓ cup for a creamier casserole)
- ¼ cup sour cream (or up to ⅓ cup for a creamier casserole)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon regular salt)
- ¼ teaspoon black pepper
Topping
- 1 cup sharp cheddar cheese, shredded (divided)
- ¼ cup scallions (green parts only), sliced
- ¼ cup bacon bits (room temperature)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly spray a casserole dish with avocado oil to prevent sticking and ensure even cooking.
- Season and Sear Chicken: Season the chicken breasts lightly with salt and pepper. Heat a skillet over medium heat and sear the chicken breasts for 2 to 3 minutes per side until they are lightly browned. This step is optional but adds extra flavor and texture to the dish.
- Make the Sauce: In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, minced garlic, salt, pepper, dried thyme, paprika, and cayenne pepper. Stir the mixture until smooth, then fold in half of the shredded sharp cheddar cheese (½ cup) to integrate the flavors.
- Assemble the Casserole: Place the seared chicken breasts in the prepared casserole dish. Spread the prepared sauce evenly over the chicken, covering each breast thoroughly to ensure the flavors penetrate during baking.
- Add Cheese Topping: Sprinkle the remaining shredded sharp cheddar cheese (½ cup) evenly over the top of the sauced chicken to create a melty, golden crust while baking.
- Bake: Place the casserole dish uncovered in the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Garnish: Remove the casserole from the oven and sprinkle evenly with fresh scallions and bacon bits for a pop of color, texture, and smoky flavor.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. This allows the juices to redistribute and makes the dish easier to serve.
Notes
- Searing the chicken before baking is optional but recommended to add extra flavor.
- You can adjust the amount of mayonnaise and sour cream up to ⅓ cup for a creamier texture.
- Use Diamond Crystal kosher salt for more accurate seasoning measurements; regular salt can be substituted at half the amount.
- For a spicier casserole, increase the cayenne pepper slightly or add sliced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with a fresh green salad or steamed low-carb vegetables.
