Savory Chicken Casserole
Serving: 9 servings
Calories: 437.7kcal
Ingredients
- 2 pounds chicken, cut into pieces (use chicken thighs)
- 1 tbsp avocado oil
- 6 oz full fat cream cheese room temperature & cut into chunks
- 1 serving Savory Chicken Soup (or 1 scoop)
- 1/2 cup heavy whipping cream
- 1 tsp garlic powder
- 1 tsp redmond real salt
- 1/2 cup water
- 1 1/2 cups broccoli
- 1 1/2 cups cauliflower
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees
- Cut chicken into pieces
- In a large skillet, add 1 tbsp of avocado oil and cook chicken until no longer pink
- Add in cream cheese and mix until cream cheese is melted.
- Add Keto Chow, heavy cream, water, garlic powder and salt. Combine well. If the mixture is too thick, add a little more water.
- Stir in 1/2 cup of shredded cheddar cheese
- Cover the bottom of a 9x13 casserole dish with broccoli and cauliflower. Pour chicken mixture over top. Spread an additional 1/2 to 1 cup of cheese across the top.
- Bake in a 350 degree oven for 20-25 minutes, until the cheese begins to brown.
Notes
https://www.2krazyketos.com/savory-chicken-casserole-keto-chow
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Sarah NOTES: I mixed the keto chow, heavy cream, water, garlic powder, and salt in a separate bowl with an immersion blender and then mixed into the chicken and cream cheese. Shredded cheese was then stirred in.Â
Nutrition Facts
Savory Chicken Casserole
Serving Size
1 serving
Amount per Serving
Calories
437.7
% Daily Value*
Fat
30.2
g
46
%
Saturated Fat
13.4
g
84
%
Trans Fat
0.7
g
Polyunsaturated Fat
3.79
g
Monounsaturated Fat
8.83
g
Cholesterol
139.4
mg
46
%
Sodium
612.1
mg
27
%
Potassium
542.96
mg
16
%
Carbohydrates
4.5
g
2
%
Fiber
1.3
g
5
%
Sugar
1.7
g
2
%
Sugar Alcohol
0.05
g
Net Carbs
3.17
g
Protein
36.3
g
73
%
Vitamin A
500.4
IU
10
%
Vitamin C
32.57
mg
39
%
Calcium
227.34
mg
23
%
Iron
1.87
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 437.7kcal | Carbohydrates: 4.5g | Protein: 36.3g | Fat: 30.2g | Saturated Fat: 13.4g | Polyunsaturated Fat: 3.79g | Monounsaturated Fat: 8.83g | Trans Fat: 0.7g | Cholesterol: 139.4mg | Sodium: 612.1mg | Potassium: 542.96mg | Fiber: 1.3g | Sugar: 1.7g | Vitamin A: 500.4IU | Vitamin C: 32.57mg | Calcium: 227.34mg | Iron: 1.87mg | Sugar Alcohol: 0.05g | Net Carbs: 3.17g
Photos by Sarah DeYoung Photography
This sounds really yummy! Should it be baked covered or uncovered?
Start uncovered, and keep an eye on it. If it’s browning too quickly, you can cover with some tin foil. :)
This recipe turned out great! I baked mine uncovered and didn’t have any issues with over browning at all. I added a bit too much extra water so it turned out a bit soupy but that was on me. I think next time I’m going to use riced cauliflower instead of florets just to have a different texture. I did add some cayenne and lots of black pepper since I like those flavors a lot.