Keto Chicken Casserole | Ruled Me

I love making casseroles – you can throw together keto ingredients you have on hand, then walk away, ending with a delicious dish for dinner! Casseroles make enough for leftovers so they are one of my go-to meals to make when I meal prep for the week.

This casserole highlights chicken, cauliflower, cherry tomatoes, and a luscious cream sauce. The cream sauce in this recipe ties together perfectly with the cherry tomatoes, pesto, and lemon. They bring a wonderful fresh flavor to cut through the richness of all the fat and savory ingredients. I used heavy whipping cream as the main ingredient for the cream sauce, but you could use sour cream if you prefer a touch more acidity. You can also pre-cook the cauliflower some and wring it out gently to get rid of some of the extra moisture in the casserole if preferred.

Yields 6 servings of Keto Chicken Casserole

The Preparation
3/4 cup heavy whipping cream
4 ounce cream cheese
3 tablespoon pesto
1/2 medium lemon, juice of
Salt and pepper, to taste
3 tablespoon butter
32 ounce boneless, skinless chicken thighs, cut into pieces
1/2 medium yellow onion
4 ounce cherry tomatoes, sliced in halves
16 ounce cauliflower
7 ounce cheddar cheese, shredded
The Execution

1. Gather and prep all ingredients. Preheat oven to 400F.

2. In a bowl, combine heavy whipping cream, cream cheese, pesto, and lemon juice. Stir until well combined, seasoning with salt and pepper to taste.

3. In a frying pan over medium to high heat, melt the butter. Add the cut up chicken pieces to the pan and cook until they are golden brown in color.

4. Put the cooked chicken in the bottom of a baking pan. Pour in the cream mixture on top of the chicken.

5. Top this off with the yellow onion, cherry tomatoes, and cauliflower.

6. Top all of this off with shredded cheddar cheese. Bake for 25-30 minutes or until cauliflower is fully cooked and cheese has melted.

7. Serve and enjoy!

This makes a total of 6 servings of Keto Chicken Casserole. Each serving comes out to be 619 calories, 50.5g fat, 5.9g net carbs, and 37.3g protein.

NUTRITION
CALORIES
FAT
CARBS
FIBER
NET CARBS
PROTEIN
0.75 cup heavy whipping cream
607
64.4
4.9
0
4.9
5.1
4.00 ounce cream cheese
388
38.6
4.7
0
4.7
7
3.00 tablespoon pesto
162
15.8
3
0.9
2.1
1.8
0.50 medium lemon
12
0.1
3.9
1.2
2.7
0.5
0.00 none salt and pepper
0
0
0
0
0
0
3.00 tablespoon butter
305
34.5
0
0
0
0.4
32.00 ounce boneless, skinless chicken thighs
1297
81
0
0
0
153.9
0.50 medium yellow onion
21
0.1
4.8
0.7
4.1
0.6
4.00 ounce cherry tomatoes
20
0.2
4.4
1.4
3.1
1
16.00 ounce cauliflower
104
2.3
18.6
10.4
8.2
8.2
7.00 ounce cheddar cheese
802
66.1
6.1
0
6.1
45.4
Totals
3718
303.1
50.4
14.5
35.9
223.7
Per Serving (/6)
619.7
50.5
8.4
2.4
6.0
37.3

The Preparation

3/4 cup heavy whipping cream 4 ounce cream cheese 3 tablespoon pesto 1/2 medium lemon, juice of Salt and pepper, to taste 3 tablespoon butter 32 ounce boneless, skinless chicken thighs, cut into pieces 1/2 medium yellow onion 4 ounce cherry tomatoes, sliced in halves 16 ounce cauliflower 7 ounce cheddar cheese, shredded

The Execution

Gather and prep all ingredients. Preheat oven to 400F. In a bowl, combine heavy whipping cream, cream cheese, pesto, and lemon juice. Stir until well combined, seasoning with salt and pepper to taste. In a frying pan over medium to high heat, melt the butter. Add the cut up chicken pieces to the pan and cook until they are golden brown in color. Put the cooked chicken in the bottom of a baking pan. Pour in the cream mixture on top of the chicken. Top this off with the yellow onion, cherry tomatoes, and cauliflower. Top all of this off with shredded cheddar cheese. Bake for 25-30 minutes or until cauliflower is fully cooked and cheese has melted. Serve and enjoy!

Notes

This makes a total of 6 servings of Keto Chicken Casserole. Each serving comes out to be 619 calories, 50.5g fat, 5.9g net carbs, and 37.3g protein.

3.1

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