Keto chicken casserole

Keto chicken casserole

Keto and casseroles go hand in hand, especially when it comes to this irresistible chicken recipe that will make your entire family swoon. The cream sauce is hearty, cheesy, and loaded with yummy pesto. Your oven will feel honored to bake this tasty goodness for you over and over again.

Keto chicken casserole

Keto and casseroles go hand in hand, especially when it comes to this irresistible chicken recipe that will make your entire family swoon. The cream sauce is hearty, cheesy, and loaded with yummy pesto. Your oven will feel honored to bake this tasty goodness for you over and over again.
USMetric
6 servingservings

Ingredients

  • ¾ cup 180 ml heavy whipping cream
  • ½ cup (4 oz.) 120 ml (120 g) cream cheese
  • 3 tbsp 3 tbsp green pesto
  • 1 tbsp 1 tbsp lemon juice
  • salt and pepper
  • 1½ oz. 45 g butter
  • 2 lbs 900 g skinless boneless chicken thighs, cut into bite-sized pieces
  • 6 oz. 170 g leek, finely choppedleeks, finely chopped
  • 4 oz. 110 g cherry tomatoes, halved
  • ¾ lb 325 g cauliflower, cut into small florets
  • 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Mix cream and cream cheese with pesto and lemon juice. Salt and pepper to taste.
  3. In a large pan over medium-high heat, melt the butter. Add the chicken, season with salt and pepper, and fry until they turn a nice golden brown.
  4. Place the chicken in a greased 9 x 13" (23 x 33 cm) baking dish, and pour in the cream mixture.
  5. Top chicken with leek, tomatoes, and cauliflower.
  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. If the casserole is at risk of burning before it's done, cover it with a piece of aluminium foil, lower the heat and let cook for a little longer.

Tips

Sauce too runny? If you'd like an even thicker sauce, add some extra shredded cheese. This will give the dish even more flavor and consistency.

Green it up! A rich dish like this only gets better if you serve it with a side of fresh leafy greens. Dress with a generous drizzle of olive oil, some balsamic vinegar, and a sprinkle of sea salt.

Would like some extra heat? Spice things up with some red pepper flakes!

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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259 comments

  1. baltucha
    Made this this evening using sour cream instead of heavy whipping cream. It was very good, tho next time I won't use a 9x13 as my sauce was spread to thing and dried out. The leeks sliced thinly, cherry tomatoes and small cauliflower florets came out perfectly cooked. convinced myself not to go back for seconds in order to save some for lunch tomorrow! Has anyone tried this with bacon crumbles added? My husband suggested it for next time round.
    Reply: #252
  2. Kristin Parker Team Diet Doctor

    Made this this evening using sour cream instead of heavy whipping cream. It was very good, tho next time I won't use a 9x13 as my sauce was spread to thing and dried out. The leeks sliced thinly, cherry tomatoes and small cauliflower florets came out perfectly cooked. convinced myself not to go back for seconds in order to save some for lunch tomorrow! Has anyone tried this with bacon crumbles added? My husband suggested it for next time round.

    Bacon crumbles sound fantastic for this dish!

  3. Kath
    I threw this together last night as I had 15 mins to get it in the oven before I had to pick up my daughter from work. I thought the pesto looked odd but thought nothing of it until I was clearing up. So folks, replacing the pesto in chicken casserole with green Thai paste is a winner. It was demolished by the family, who were none the wiser.
    Reply: #254
  4. Kerry Merritt Team Diet Doctor

    I threw this together last night as I had 15 mins to get it in the oven before I had to pick up my daughter from work. I thought the pesto looked odd but thought nothing of it until I was clearing up. So folks, replacing the pesto in chicken casserole with green Thai paste is a winner. It was demolished by the family, who were none the wiser.

    Thanks for sharing! So glad it worked out for you!

  5. Suzette
    Sorry if this is an obvious question but how much is 1 serving?
    Reply: #256
  6. Kristin Parker Team Diet Doctor

    Sorry if this is an obvious question but how much is 1 serving?

    There really isn't a serving size by volume or weight as it can cook down differently in different kitchens. If you make 4 servings, then 1/4 of the final dish is a serving.

  7. niki
    I used frozen cauliflower florets that I defrosted and chopped small and frozen leeks that were already chopped. I sautéed the leeks before throwing them into the casserole.
    Must try recipe.
  8. J
    Somehow this recipe changed from the original one that was on Diet Doctor. I much preferred the original with skin on bone in chicken thighs, no cream cheese (found the added cream cheese overwhelming). I wish that when DietDoctor change recipes they would leave the original online and create a new recipe or recipe V2 and keep the older one up. Luckily I had printed the original so I can still make it but I don't have the ability to scale it with servings.
    Reply: #264
  9. noel
    I hope you were able to sort it out Susan and push through
  10. Sarah
    I modified this with ingredients I had - used chicken breast, broccoli instead of cauliflower and spring onions instead of leeks. Very tasty, but portions seem small - I guess I’ll have to get used to that!
    Reply: #261
  11. Kristin Parker Team Diet Doctor

    I modified this with ingredients I had - used chicken breast, broccoli instead of cauliflower and spring onions instead of leeks. Very tasty, but portions seem small - I guess I’ll have to get used to that!

    Those sound like great substitutes. One easy way to adjust recipes to have a larger serving without increasing the carb count is to increase the amount of protein that you use per serving. Rather than 2lbs chicken, you could use 2.5 or even 3lbs of chicken. If this results in more leftovers, then bonus, you've got lunch figured out for tomorrow as well!

  12. Paula
    I struggle with the portion size too. So good to know I can add more protein next time to a recipe if the portion leaves me hungry. Thank you for the question, Sarah and your answer, Kristen Parker.
  13. Jason
    Used breast instead of thy, but only because I had breast that needed to be cooked. Also puréed a can of butter beans with a quarter cup of chicken broth and added it to the sauce to thicken. Amazing result! Thank you!
  14. Laurie
    Could you share the original recipe? I love skin on chicken thighs!
  15. Cammi
    All ingredients are not created equal. You could be using different heavy cream, different cream cheese, etc. The macros are not all the same across all brands.
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