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Low Carb Sausage, Mushroom and Chicken Casserole Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Low Carb

Description

This hearty Low Carb Sausage, Mushroom and Chicken Casserole combines savory sausage, tender chicken, and creamy cheeses for a comforting meal that’s perfect for low-carb diets. Featuring sautéed vegetables and cauliflower as a healthy substitute for traditional starches, this baked casserole delivers rich flavors with a satisfying texture. Ideal for family dinners or meal prep, it’s easy to make and packed with protein.

Ingredients

Protein and Vegetables

  • 3 to 4 cups diced cooked chicken
  • 1 lb sausage
  • 1 stalk celery, chopped fine
  • 1 tablespoon onion, chopped
  • 1/2 lb mushrooms, sliced
  • 16 ounces frozen cauliflower, cooked well and drained

Dairy

  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese, shredded

Seasonings

  • Salt, to taste
  • 1/2 teaspoon pepper
  • Paprika (optional, for dusting)

Instructions

  1. Brown the sausage and vegetables: In a skillet over medium heat, cook the sausage along with the chopped celery, onion, and sliced mushrooms until the sausage is browned and vegetables are softened, about 7-10 minutes.
  2. Blend in cream cheese: Stir the softened cream cheese into the hot sausage mixture until everything is well combined and smooth, creating a creamy base.
  3. Prepare cauliflower: Coarsely chop the cooked and drained cauliflower to ensure even distribution in the casserole.
  4. Combine all ingredients: In a large bowl, mix the sausage and cream cheese mixture, chopped cauliflower, diced cooked chicken, shredded cheddar cheese, salt, and pepper thoroughly. Transfer the mixture into a greased 9″x13″ baking dish, spreading evenly.
  5. Add paprika (optional): If desired, lightly dust the top of the casserole with paprika for added color and subtle flavor.
  6. Bake covered: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 30 minutes to allow flavors to meld and ingredients to heat through.
  7. Finish baking uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the casserole is hot, bubbly, and the top is lightly browned.

Notes

  • Use fully cooked chicken to reduce total cooking time.
  • Frozen cauliflower should be drained thoroughly to avoid excess moisture in the casserole.
  • Feel free to substitute sausage with turkey sausage for a leaner option.
  • Paprika is optional but adds a nice color and mild smoky flavor.
  • Let the casserole rest for 5 minutes after baking for easier serving.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/low-carb-sausage-mushroom-and-chicken-casserole-recipe/