Chicken, Bacon and Cheese Casserole

by Lisa Marie Rosati on November 16, 2014

Post image for Chicken, Bacon and Cheese Casserole
Print Friendly

This recipe is courtesy of low carb chef, George Stella and it is simple to make and delicious!


1 large head cauliflower, chopped
1 cup chopped broccoli
1 cup cooked chicken, cubed
3⁄4 cup heavy cream
4 ounces cream cheese, sliced
1 1⁄2 teaspoons Dijon mustard
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
2 cups shredded Cheddar cheese, divided
6 ounces cooked bacon (no nitrates), chopped


  1. Place the rack in the center position and preheat the oven to 375°. Spray a 9×9-inch casserole dish with nonstick cooking spray. Bring a large pot of salted water to a boil.
  2. Cook the cauliflower and broccoli in the boiling water for about 5 minutes, or until crisp yet tender. Drain well; pat between layers of paper towels to dry, and transfer to the prepared baking dish, along with the cooked chicken.
  3. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper, and garlic powder.
  4. Stir in 1+1⁄2 cups of the cheese and whisk for just a minute until melted and combined. Remove from the heat and pour over the ingredients in the casserole dish.
  5. Sprinkle the cooked bacon over all, top with the remaining 1⁄2 cup of Cheddar, and bake for 15 minutes, or until browned and bubbling. Let cool for 5 minutes before serving

Try This: Chunk baked ham may be used in place of the chicken, and try using Swiss or gouda cheese in place of the Cheddar for a completely different casserole

Purchase George Stella’s cookbook on my Amazon Store here and have it delivered straight to you front door!