Creamy Chicken Casserole

Creamy Chicken Casserole

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Do you want a low-carb recipe for the entire family? Here’s a perfect all-in-one dish with a delicious taste of pesto, leeks, cheese and cream. Well-liked by both little ones and adults! Moderate low carbModerate low carb61% Fat35% Protein4% Carbs7 g carbs / serving Easy 5 + 45 m5 minutes preparation45 minutes cooking time
Moderate low carbModerate low carb61% Fat35% Protein4% Carbs7 g carbs / serving Easy 5 + 45 m5 minutes preparation45 minutes cooking time

Do you want a low-carb recipe for the entire family? Here’s a perfect all-in-one dish with a delicious taste of pesto, leeks, cheese and cream. Well-liked by both little ones and adults!

Ingredients

4 servingservings
USMetric
  • 2 lbs 900 g chicken thighs
  • 7 oz. 200 g shredded cheese
  • 1¼ cups 300 ml heavy whipping cream or sour cream
  • 23 lb 300 g cauliflower, in florets
  • 1 1 leekleeks
  • 4 oz. 110 g cherry tomatoes
  • 2 tablespoons 2 tablespoons green pesto
  • ½ ½ lemon, the juice
  • 3 tablespoons 3 tablespoons butter
  • salt and pepper

Print recipe
NutritionModerate low carb61% Fat35% Protein4% Carbs7 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Mix together cream or sour cream, pesto, lemon juice and salt and pepper to taste.
  3. Season the chicken thighs with salt and pepper and fry in butter in a pan until they turn a nice golden brown color.
  4. Place the chicken in a baking dish and pour in the mixture.
  5. Chop the leek and the cherry tomatoes, and place with the cauliflower on top of the chicken.
  6. Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked through.

Tip!

Serve with leafy greens with a generous amount of olive oil and a sprinkle of sea salt.

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70 Comments

  1. Linda
    I'd be interested in the protein & fat counts as I am trying to stay within certain limits........anybody figure it out?
    Reply: #52
  2. Hi Linda!

    Hover your mouse pointer over "Nutrients" in the gray box below "Ingredients"....and you will find them.

    I'd be interested in the protein & fat counts as I am trying to stay within certain limits........anybody figure it out?

    Replies: #53, #54
  3. Linda
    Yes, I saw the percentages.....but not sure how that converts to grams....trying to stay within an overall limit.
    Reply: #69
  4. Linda
    OK.....I figured it out! Broke out my math!
    Reply: #55
  5. Great Linda! :)

    OK.....I figured it out! Broke out my math!

  6. Sarah
    I tried this recipe it came out better than I expected it was super easy and tasty!!
  7. A
    What is the serving size
  8. Julie Swartz
    Can you substitute chicken breast for thighs?
  9. Calum Cross
    Please can someone tell me can you freeze this?!
    Reply: #60
  10. Lauren
    I tried this recipe this week, and the casserole was great fresh out of the oven. Reheats in the microwave have been disappointing, it doesn't have the same lovely creamy cheesy meltiness. I wouldn't try to freeze it.
  11. Tony
    Wow! This was so delicious. Definitely now a favourite. Microwaved leftovers and still delicious.
  12. Mimi
    Don't know where this went wrong - somewhat bland, not much of a pesto flavor. Even used Italian seasoning on the thighs w/salt and pepper. Very greasy and the sauce was very runny. Leeks didn't cook enough (left in for 45 minutes as I had large chicken thighs). Next time I'll saute the leeks and cauliflower in butter before putting in the casserole. Also, butter with the chicken is overkill unless you don't have skin on the thighs. Up the pesto, decrease the cream (did 1/2 heavy cream and 1/2 sour cream and still runny).
  13. Ellen
    I made this tonight- delicious. But the sauce was very watery, and the leek crunchy, just like Mimi wrote. And the cheese made a crust on top. A couple things should fix that : sauteing the chopped leek. Also- steam the cauliflower to decrease the moisture. I would also suggest baking for less time (if you saute and steam) and adding the cheese during the last 10 minutes.
  14. Kelly
    Has anyone had any luck trying this in a slow cooker? My family and I have been enjoying so many of these recipes, I'd really like to try to make some of them in a slow cooker to make coming home from work/daycare less chaotic.
  15. Dalhia
    This was amazing :)
  16. Dawn
    Not bad, but my sauce was runny too. I'll try some of the suggestions above!
  17. Robert
    I'm a little concerned. Just started here and everything I'm reading is that many foods are unlimited. Using some of the recipes on this site, I see my daily cholesterol intake at 1009mg, saturated fat 63g... I feel like I should be worried about this. I know it's low carb/high fat, but these numbers are a little alarming.

    Using the Myfitnesspal app, logging all of my ingredients these are the numbers that come out only for breakfast lunch and dinner. So am I doing something wrong, or is it normal to see numbers like that?

    I appreciate the help.
    -Rob

  18. Anns
    This was delicious, a bit different.
  19. Heather
    How do you do the math? I love a lot of the recipes on here but it is frustrating that they only provide the percentages for the protein and fat. Thanks!
  20. Sara Hanson
    Does anyone know what the caloric intake is on these meals also fat, protein? It only shows the carbs!!
    Reply: #71
  21. Hi Sara!

    Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate, a bit complicated though. ;-)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    Does anyone know what the caloric intake is on these meals also fat, protein? It only shows the carbs!!

  22. Marissa
    I've made this four times now and we love it. However, when I put all the ingredients into MFP, it's 10 net carbs? After making it exactly to the recipe's instructions the first time, I changed the steps. Here's a better way to do it, without crunchy vegetables: Preheat your oven. Brown the chicken in butter, using a cast iron pan or a dutch oven (or any frying pan/vessel that can go on the burner and in the oven too). Then remove the chicken when it's brown and crispy, reserving the butter/drippings in the pan. Fry up the veggies in the reserved drippings/butter, adding more if necessary. Once they're just about done, remove them from the pan. Put the chicken back in the pan and top with the pesto cream. We use sour cream and it makes a nice, thick sauce. I try to cover the breasts in it, then mix the leftover sauce with the veggies before pouring the veggies on top of the chicken. Then cover with the cheese and put it in the oven until the cheese is brown and bubbly. It comes out very flavorful and it's so rich and satisfying. Great after a long, cold day.
    Reply: #73
  23. Jane
    Thanks for the tips Marissa, it came out weirdly soggy and yet crunchy when i made it before! I will definitely be trying your tweaks.
  24. Piper
    Delish! I sauted the veggies beforehand -- (also added onion and garlic). Used 1/2 sour cream and 1/2 HWC. Cut up my chicken thighs into smaller bites after frying. Used parmesan, as the recipe above does not specify what type of cheese. Turned out great, though a bit on the runny side. Will make this again soon.
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