Low-Carb Chicken And Vegetable Casserole Recipe

About this recipe

A hearty and diabetic-friendly dinner casserole featuring tender chicken, fresh vegetables, and a creamy, cheesy sauce. Perfect for solution seekers looking for a balanced and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 stick Organic Celery Stick
• - Cooks & Co Sliced Mushrooms
• 375G Shirataki Noodles, 375G
• 1 Piece Cucumber 1Pc
• 200 G Authentic Greek Yogurt
• 180G Capote Capers In Salted Water, 180G

Instructions

1. 1. Cook 4 chicken breasts in a pot of water until fully cooked, about 15-20 minutes. Remove the chicken, let it cool slightly, and cut into bite-sized pieces. Reserve 1.5 pints of the chicken broth.
2. 2. Cook 5 oz of shirataki noodles in the reserved chicken broth until heated through, about 2-3 minutes. Drain and set aside.
3. 3. In a large skillet, melt 2 tbsp of unsalted butter over medium heat. Add 1 cup of diced onion, 1 cup of diced green pepper, and 1 cup of diced celery. Sauté until softened, about 5 minutes.
4. 4. Stir in 1 cup of shredded reduced-fat cheddar cheese, 1/2 cup of capers, 1/2 cup of diced cucumber, 1 cup of sliced mushrooms, and 2 cans of greek yogurt. Mix well until the cheese is melted and the mixture is smooth.
5. 5. Combine the cooked chicken, noodles, and the vegetable-cheese mixture in a large casserole dish. Mix thoroughly to ensure even distribution.
6. 6. Preheat the oven to 375°F (190°C). Bake the casserole uncovered for 20-25 minutes, or until bubbly and heated through.
7. 7. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your diabetic-friendly chicken and vegetable casserole!