Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the chicken, bell peppers, mushrooms, onion, and garlic over medium-high heat until the chicken is cooked through and the vegetables are tender, about 10 minutes.
- In a separate bowl, whisk together the heavy cream, chicken broth, thyme, and oregano.
- Spread the chicken and vegetable mixture into a 9x13 inch baking dish. Pour the cream mixture over the top and stir gently to combine.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
For best results, use high-quality, fresh ingredients. The key to this recipe is finding the perfect balance of protein, healthy fats, and low-carb vegetables. Feel free to experiment with different types of cheese or add your favorite low-carb vegetables to customize the dish to your taste. This casserole can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
