Keto chicken casserole
- 1 cup 225 ml heavy whipping cream or sour cream
- 2 tbsp 2 tbsp green pesto
- ½ ½ lemon, the juice
- 30 oz. 900 g chicken thighs
- 3 tbsp 3 tbsp butter
- 1 lb 450 g cauliflower
- 1 1 leekleeks
- 4 oz. 110 g cherry tomatoes
- 7 oz. 200 g (425 ml) shredded cheese
- salt and pepper
- Preheat the oven to 400°F (200°C).
- Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
- Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
- Place the chicken in a greased 9 x 13 inch baking dish, and pour in the cream mixture.
- Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek, tomatoes and cauliflower.
- 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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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.
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 from 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.