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 175 ml heavy whipping cream or sour cream
  • ½ cup 125 ml cream cheese
  • 3 tbsp 3 tbsp green pesto
  • ½ ½ lemon, the juice
  • salt and pepper
  • 3 tbsp 3 tbsp butter
  • 2 lbs 900 g boneless chicken thighs, skinless
  • 1 1 leekleeks
  • 4 oz. 110 g cherry tomatoes
  • 1 lb 450 g cauliflower
  • 7 oz. 200 g (425 ml) shredded cheese

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. Cut the chicken thighs into bite sized pieces. 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 inch (23 x 33 cm) baking dish, and pour in the cream mixture.
  5. Finely chop the leek and half the cherry tomatoes. Chop the cauliflower into small florets. 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.

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Tip!

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!

Cleaning and slicing leeks

Start with rinsing the leek and patting dry with a paper or kitchen towel. Use a sharp knife to cut off the darker green end. Thinly slice the leek into rings and you're ready to go!

Meal prep

This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It's also good to give it a stir since the pesto can sink to the bottom.

If you have chicken or turkey leftovers they are perfect for this dish. Just skip step 3 in the instructions and you are good to go!

If you're short on time you can also use a rotisserie chicken. Take the meat off the bones and divide into bite-sized pieces before adding it to the baking dish.

Storing and reheating

If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it's better to place the casserole in the freezer where it will last up to 3 months. Make sure your dish is suitable for freezing.

Let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300°F (150°C) until thoroughly warm. When thawing and reheating this casserole the result may be a bit more liquid but the flavor will still be good.

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193 comments

  1. Johanna
    Has anyone made this with Quorn? If so does Quorn and chicken weight similar amounts? Totally get the macros will be v different and the cooking time. Cheers
  2. Rose
    The nutritional info on here is wrong. They say this is 6g of carbs but every other place I calculate that its 8.6g carbs.
  3. Kris
    I thought this recipe was very bland and watery. I just did not like it at all. A waste of time and money.
  4. LG
    I love this recipe, easy to do and full of flavour! I add one teaspoon of psyllium husk to the cream sauce when preparing, which thickened it up.
  5. Meg
    Wow! This was delicious! I made it just as the recipe says. I literally can’t stop thinking about how great it tasted. Lovin’ Keto!
  6. Pat
    On week 2 of beginners .. made this tonight exactly as described, made own pesto, have to say both myself and husband loved it, so tasty..?served with Brussels sprouts sautéed in butter ..
    will repeat..
  7. Trish
    This recipe was amazing. I added some red pepper flakes to make it a bit spicy. This was a huge hit with the entire family. Restaurant quality!
  8. Chloe
    Anyone have a link to the pesto recipe? It would be much appreciated! 😊
    Reply: #159
  9. Kristin Parker Team Diet Doctor
    Any pesto recipe will work (mostly it's olive oil, basil, garlic and pine nuts) or you can frequently find it in your grocery store near the spaghetti sauce.
  10. Kathryn
    I make this recipe often because I LOVE it. The only think I do differently is omit the leek, since I don’t like them.
  11. Ab
    I loved this, I left out the leek and added chopped spinach. I’m sure it contributed to the wateryness of this dish. But still very good
  12. linda
    i love this recipe, i use chicken breast, i stir cauliflower in sauce, before baking..
    we love it...
  13. Lori
    I added bacon and a bit of basil. DELISH!
  14. Cristina
    Which is the allowable weight per portion?
    Reply: #165
  15. Kristin Parker Team Diet Doctor
    This dish makes 6 servings.
  16. Melody
    Loved this recipe! Very flavorful. I used sour cream thinned with a little heavy cream and Asiago cheese. Delicious. Even my hubby loved it and he claims he hates cauliflower. In his words, "I did everything but lick the plate".
  17. Glen Munro
    Are the thighs skin on/bone in?
    Reply: #169
  18. Michael
    Is everyone using bone in skin on thighs. And what cheese is everyone using?
    Reply: #170
  19. Kristin Parker Team Diet Doctor
    Boneless is best as this is a casserole.
  20. Kristin Parker Team Diet Doctor
    Boneless is best as this is a casserole.
  21. Sheila
    Are the chicken thighs supposed to be cut up, or whole?
  22. Ann
    How much can you eat at one sitting?
    Reply: #173
  23. Kristin Parker Team Diet Doctor

    How much can you eat at one sitting?

    This recipe makes 6 servings. You can eat to your hunger level, which may be more or less.

  24. Lauren
    I love this recipe and almost all of the ones I've tried. My only problem is that there needs to be more specificity in the ingredients. For instance 30 oz of chicken thighs, skinless, boneless, boneless with skin. Just say 2 lbs no one buys 30 oz of meat. What kind of cheese is best, make a recommendation, what does cut up mean? Large chunks, rough cut, diced, etc. Not everyone cooks well and I really believe it would make the recipes easier to follow, I am a good cook so I figure it out but not everyone is good at it.
  25. Ulrika Charlotta
    Excited to try this dish this week I have made several of the casseroles that are displayed on this site.
    But I have a major issue with my carb count is completely off for some reason I get 11g of carbs seems leeks for ex have a completely different carb count depending on if it’s cooked or raw since I put it in raw that’s what I used but it will come out cooked so should I used the original weight but choose cooked ?
    Help this is what was planned for dinner this week since we have a busy schedule I cook a big dish of something but now I have barely any carbs left for the rest of the day every day this week :( also 1 leek or as for 8 portions 1 1/3 leek - would love to have an actual measurement that I can enter :)
    Thank you for all the wonderful recipes !
  26. Ivy
    My fav dish to make ever! But I added double the chicken and mushrooms! Make this twice a week at least & have it frozen in my freezer
  27. Kirsten
    Very tasty but is a quite runny.... maybe the recipe needs to be tested a little more - less cream perhaps?
  28. Moira
    I noticed on each recipe it has the number of servings it also gives the option to change the servings at the top left on the green band above the ingredients
  29. Margaret
    How do I add a recipe to my weekly planner?
    Reply: #180
  30. Kristin Parker Team Diet Doctor
    The easiest way is to favorite it by clicking the heart icon. Then, from your meal planner page when you are editing the meals, you can click on the Favorites tab.
    https://www.dietdoctor.com/low-carb/meal-plans/my-meal-planner
  31. Lynda
    Definitely would make this again, except I would us chicken breast. We did not like the texture of the thighs.
  32. Dianna
    I made this substituting pickled artichoke hearts instead of the leek. It makes the the sauce they yummiest thing ever. Definitely spiced it up, if it's too bland for you. I think of these recipes as the base, and them we add on them.
  33. Sara Gray
    Can this be done in a slow cooker?
    Reply: #184
  34. Kristin Parker Team Diet Doctor

    Can this be done in a slow cooker?

    That may work, but we have not tested this for a slow cooker.

  35. Ann M Heltzel
    This is Fantastic and So Easy for a weeknight dinner. Most of the cleanup is done while the casserole is in the oven. I skipped the leek and lemon because I didn't have any on hand and it was still great! Thank you so much for this great recipe!
  36. Randi
    I know I’m late to respond to this recipe but it’s beyond delicious! I used half heavy cream and half sour cream. No pesto. Added fresh Parmesan cheese to the sauce. I also used frozen cauliflower and cooked this for an hour long. It will be on rotation in my house going forward!
  37. Shannon
    The ingredient list made me want to try this recipe. I will change the recipe as found it bland and way too much runny. I will use sour cream next time as is thicker or use a thickener wit the cream and more pesto then in the recipe and I would chop the leek finer then I did.
  38. Julia F Berntson
    Do you use skin on or skinless chicken thighs?
    Reply: #189
  39. Kristin Parker Team Diet Doctor

    Do you use skin on or skinless chicken thighs?

    These were written with skinless chicken in mind.

  40. Yolima
    How do you measure 1 serving if you are making a 6 serving recipe?
    Reply: #191
  41. Kristin Parker Team Diet Doctor

    How do you measure 1 serving if you are making a 6 serving recipe?

    You can divide onto 6 plates/reusable plastic dishes or you can visually divide the dish into 2x3 columns and dish out one rectangle.

  42. MC
    From all the recipes I have tried, so far this is the only one I did not like. Well, the taste was OK, nothing out of this world. I guess it was the amount of prep work did not equal to the result....in other words...not worth the work. 🙄
  43. Heridia
    When stating the nutrition it doesn't say what the serving size is...
    Reply: #194
  44. Kristin Parker Team Diet Doctor

    When stating the nutrition it doesn't say what the serving size is...

    The serving size by volume may vary depending on how much your batch reduces...or doesn't, while cooking. The most accurate way to list servings is to give the number of servings a dish makes.

  45. Vicki
    When you change the recipe to 4 instead of 6 , it has added cream cheese. Is there a reason for this?
    Reply: #198
  46. sharon
    i just made this last night and my husband and i loved it! i had read in some of the comments that it was too runny so i used less cream and added a little more cheese and it came out perfect!! will definitely be making this again!
  47. 1 comment removed
  48. Kristin Parker Team Diet Doctor

    When you change the recipe to 4 instead of 6 , it has added cream cheese. Is there a reason for this?

    When you change the number of servings, it will call for an extra amount of all of the ingredients to make enough for the extra servings.

  49. Lisa
    Cream cheese was not in this recipe previously. I wonder if that was part of the update on April 5?
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