This low carb chicken and green bean casserole is so tasty it will have your family asking for it again and again. To make a true “large family style” recipe just follow the steps below twice to make TWO 9×13 pans.
- 1 pound chicken breast, cooked
- 1 to 2 (12 ounce) bags green beans, thawed
- 1 (8 ounce) container sliced mushrooms
- 2 tablespoons butter
- 1 (8 ounce) package cream cheese, softened
- ½ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup sliced almonds
- ¼ cup grated parmesan
Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium heat. Add mushrooms and cook 2 to 3 minutes or until softened.
In a large bowl, stir together the cream cheese, sour cream, onion powder, garlic powder, black pepper, and salt until well combined.
Add the green beans, chicken, mushrooms, and ¼ cup sliced almonds to the bowl. Stir until combined.
Transfer green bean mixture to baking dish. Spread in the dish evenly.
Top with remaining almonds and sprinkle with parmesan cheese.
Bake for 30 minutes or until cooked through and bubbling.
You could substitute the cooked turkey in for the chicken if you like.
Keywords: low carb, casserole