CREAMY LOW CARB CHICKEN CASSEROLE ULTIMATE

The ultimate guide to making Creamy Low Carb Chicken Casserole is a culinary investigation that I, as a food scientist and myth buster, am excited to share with you.

The Science

Many of us have been led to believe that creamy, comforting casseroles are off-limits on a low-carb diet. However, through my research and experimentation, I’ve discovered the key principles that allow us to enjoy a deliciously creamy chicken casserole while keeping the carbs in check.

The Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 cup sliced mushrooms
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the diced onion and minced garlic in a bit of olive oil until fragrant and translucent.
3. Add the cubed chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Stir in the sliced mushrooms and dried thyme, and continue cooking for another 2-3 minutes.
5. In a separate bowl, whisk together the heavy cream and Parmesan cheese until well combined.
6. Transfer the chicken and vegetable mixture to a 9×13 inch baking dish, and pour the cream and Parmesan mixture over the top.
7. Sprinkle the shredded cheddar cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
9. Let the casserole rest for 5 minutes before serving.

The Investigation

My first few attempts at creating a creamy, low-carb chicken casserole were a disaster. I tried using various low-carb thickening agents, but they either didn’t work or left an unpleasant aftertaste. Then, I had an “Aha!” moment – the key was to use a combination of heavy cream and Parmesan cheese to create a rich, creamy sauce without the need for any additional starches or flours.

Experimenting with Cheese

Like many of you, I initially thought that cheese would be off-limits on a low-carb diet. However, I quickly learned that certain types of cheese, like Parmesan, are actually quite low in carbs and can be used to great effect in this casserole. The Parmesan not only adds creaminess, but it also helps to thicken the sauce without any unwanted carbs.

The Aha Moment

As I continued to experiment, I realized that the key to achieving the perfect creamy texture was all about the ratio of cream to cheese. Too much cream would result in a watery sauce, while too much cheese would make the casserole too dense and heavy. After several trials, I finally landed on the perfect balance, and the result was a casserole that was both creamy and satisfying, without any of the guilt.

The Technique

Here is the foolproof method for making the ultimate Creamy Low Carb Chicken Casserole: 1. Sauté the onions and garlic to build a flavorful base. 2. Brown the chicken to lock in moisture and add depth of flavor. 3. Whisk together the heavy cream and Parmesan cheese to create a rich, creamy sauce. 4. Bake the casserole until the cheese is melted and bubbly, for a perfectly indulgent and low-carb dish.