With a buttery crust and a creamy and savory filling, everyone in the family will be asking for this one-skillet chicken pot pie. This recipe is beyond simple. With the help of one skillet, frozen veggies, and a rotisserie chicken I have cut the time for preparation in HALF. Plus fewer dirty dishes for the parents to wash, which is an even bigger win! And what’s even better – it comes in at only 6 Net Carbs per serving!
We all crave that comfort food and now with this simple keto dinner recipe, you can have that comfort and not feel guilty eating all those carbs.
Tips:
If you cannot purchase a rotisserie chicken, you can easily dice up 2 chicken breast and cook in the cast iron beforehand and set aside.
My love for Cast Iron Skillets is real. This skillet is a perfect size to serve a family of 4.
Best served hot and fresh out of the oven.
If your feeling adventurous, try adding spinach or mushrooms. For this pot pie, I just kept it classic but you can create your own.
ONLY 6 Net Carbs per serving
Note, if you’d like to lower the carb count even further, don’t use a frozen bag of carrots and peas like I did (as those are higher carb veggies), and instead sub with lower-carb veggies like cauliflower rice, spinach, mushrooms, bell peppers, and/or broccoli.
ONE SKILLET KETO CHICKEN POT PIE
yield: 10 SERVINGS
prep time: 10 MINUTES
cook time: 40 MINUTES
total time: 50 MINUTES
The one and only classic Chicken Pot Pie now keto style!
INGREDIENTS
Filling:
3 tablespoons Grass-Fed Butter
1 Chopped Onion
1 Tablespoon minced garlic
3 chopped Celery Stalks
1 cup Organic Chicken Stock
1 10oz bag frozen peas and carrots
1 teaspoon thyme
1 tablespoon parsley
1 teaspoon salt
1 teaspoon pepper
1 cup heavy whipping cream
2 1/2 cups diced rotisserie chicken
1 cup shredded sharp white cheddar
Crust:
2 cups mozzarella cheese
2 tablespoons cream cheese
1/2 cup almond flour
1/4 cup coconut flour
1 egg
1 teaspoon parsley
1 teaspoon Italian seasoning
1 tablespoon melted butter
DIRECTIONS
1.Preheat oven to 375 degrees
2.In a large cast-iron skillet, add butter, onions, garlic, and celery. Sautee until onions have caramelized.
3.Pour chicken broth into skillet and let simmer for 15 mins.
4.Add parsley, thyme, salt, pepper, and bag of frozen vegetables, then gently stir. This will simmer for 5 minutes.
5.On low heat slowly add in heavy whipping cream and stir.
6.Toss in diced chicken and shredded cheese. Stir all together and let simmer for 10 minutes to get the filling to thicken.
7.While the filling is simmering, you can quickly make the buttery crust. In a microwave-safe bowl, melt together mozzarella cheese and cream cheese.
8.Add the remaining ingredients (EXCEPT for the melted butter) to the melted cheeses and mix together.
9.Roll out dough large enough to cover cast-iron skillet and place over the top of your filling. Cut a few slices in the middle to allow air to escape while baking.
10.Place in the oven for 15 minutes or until crust is golden brown. Remove from oven and brush with melted butter.
This Hamburger Broccoli Casserole is incredibly easy to make on a busy weeknight. Casseroles are great when you’re short on time and budget. With simple ingredients you may already have on hand, this one-skillet meal comes together in under 30 minutes!
Don’t be fooled by its simplicity.
From the first bite, you can taste the rich creamy sauce with the tender broccoli—it just oozes comfort food vibes.
KETO HAMBURGER BROCCOLI CASSEROLE
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
A super simple keto casserole the whole family will love.
TIPS:
Fill free to switch out the broccoli with your favorite veggie. This casserole is a staple in my household and I love switching it up based on what I have on hand. You could even add some jalepeños for spice!
Chopping vegetables is a breeze with the Pro Chopper—it’s such a time saver!
Make this ahead of time by using a non-stick skillet to sauté the beef and assemble the ingredients in a 9×13 foil pan. Cover and pop it in the freezer until you’re ready to bake.
Want to make it even heartier? While the casserole is wonderful on its own, you can serve over mashed cauliflower for a filling meal or as a way to re-purpose for leftovers!
INGREDIENTS
2 lbs. ground beef
1 small onion, diced
1 tablespoon Italian seasoning
1 teaspoon salt
1 tablespoon minced garlic
1 teaspoon pepper
4 oz. cream cheese
3/4 cup heavy whipping cream
1 1/2 cup mozzarella cheese
1 1/2 cup cheddar cheese
1/2 cup beef broth
1 12oz. bag frozen broccoli
DIRECTIONS
1.Preheat oven to 425 degrees.
2.In a large cast-iron skillet, add 2 lbs of ground beef, chopped onion, salt, pepper, garlic, Italian seasoning and cook completely. Drain and add back to skillet.
3.Next add in cream cheese, heavy cream, 1 cup of mozzarella cheese, 1 cup cheddar cheese, beef broth, and stir. Let simmer for about 5 minutes on low heat.
4.Add in frozen broccoli, then give it a quick stir. Add remaining cheese on top, and place in the oven for 20 minutes.
Yes, you can have pizza on keto with this zucchini pizza casserole!
The crust on this keto zucchini pizza casserole is made from shredded zucchini, eggs, grated parmesan, mozzarella cheese, and seasonings. You get as much moisture as possible out of the zucchini and then prebake the “crust” to help remove more moisture and crisp it up.
The easiest keto zucchini pizza casserole is just an hour away.
It’s so nice to have a keto pizza dish that’s not made with cauliflower! Don’t get me wrong, I love using cauliflower as a low-carb substitute, but sometimes I just want something else.
Even picky eaters will like this meal.
The pizza flavor in this meal is incredible. It tastes just like you’d expect a deep-dish pizza casserole to taste. You don’t even miss the bready pizza dough!
You honestly can barely even taste the zucchini once it’s covered in the meat marinara sauce, pepperoni, and melted cheese. There’s also cheese mixed in the crust too so even the zucchini-naysayers out there will be asking for more.
Tips for making the best Keto Zucchini Pizza Casserole:
Get as much moisture out of the zucchini as possible. Salting helps draw out the water, and you can also press the zucchini with paper towels while it’s in the colander to help absorb even more moisture.
Feel free to add more cheese or your favorite pizza toppings. This is definitely a recipe that you can customize to your tastes!
Depending on your oven and how much moisture you get out of the zucchini, you may want to bake the crust closer to 25 to 30 minutes to help crisp it up even more. If it starts getting too brown around the edges, cover edges with a strip of aluminum foil.
KETO ZUCCHINI PIZZA CASSEROLE
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 40 MINUTES
total time: 60 MINUTES
Keto pizza made with a zucchini crust and topped with a meat marinara sauce, cheese, pepperoni, and olives!
INGREDIENTS
4 cups of zucchini, shredded (3 medium or 5 small)
1/4 teaspoon salt
1/2 cup parmesan cheese, grated
2 eggs
1 1/2 cups mozzarella, shredded, divided
1 teaspoon Italian seasoning
1 teaspoon garlic powder
2 tablespoons olive oil
1/2 medium-sized white onion, chopped
1 pound ground beef 80/20
1 cup no-sugar-added marinara sauce
20 pepperoni slices
2.25 oz. can sliced black olives
DIRECTIONS
1.Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.
2.Shred the zucchini and place it in a colander. Sprinkle with salt and lightly toss to combine. Place the colander in the sink or over a bowl and let the zucchini drain for at least 10 minutes. Press with paper towels if desired to remove even more moisture. I would highly recommend taking this step as it will help your casserole not come out so watery.
3.In a medium bowl, mix together the drained zucchini, parmesan, eggs, 3/4 cup mozzarella cheese, Italian seasoning, and garlic powder. Press the zucchini mixture into the greased 9×13-inch pan and bake for 20 minutes, until it starts to brown around the edges.
4.While the zucchini crust is baking, heat the olive oil in a medium-sized skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes. Then add the ground beef and cook until browned, about 10 to 15 minutes.
5.Once the ground beef is cooked, add the marinara sauce to the skillet and stir to combine. Spoon the mixture over the zucchini crust.
6.Sprinkle the remaining mozzarella cheese on top of the meat marinara sauce. Top with pepperoni slices and olives.
7.Bake for another 15 to 20 minutes, until the cheese is melted. Enjoy!
This super easy low-carb side is loaded with all of your favorite flavors! The crispy bits of bacon and cheese pair perfectly with tender, keto-friendly cauliflower!
Ingredients
1 head cauliflower (about 4 cups), stems removed and sliced
2 tablespoons olive oil
2 tablespoons dry ranch seasoning
1/4 cup cheddar cheese
2 slices bacon, cooked and chopped
Green onions for garnish (optional)
Instructions
Preheat the oven to 425 degrees F.
Remove the stems from the cauliflower and slice so you have as many flat edges as possible. Add the cauliflower to a mixing bowl and toss with the olive oil and ranch seasoning. Reserve the cheddar and bacon for later.
Line a baking sheet with parchement paper and place the cauliflower in a single layer, do not over crowd your pan.
Roast 20 minutes. Remove from the oven and sprinkle with cheddar and bacon.
Roast an additional 5-10 minutes until it reaches your desired crispness.
This One-Pan Keto Pollo con Queso is perfect for an easy weeknight dinner! This low-carb kid-friendly keto recipe is ready in 20 minutes and is simple to meal prep!
We are big lovers of two things in this house: Mexican food and one-pan dinners. This recipe satisfies both of those! We often enjoy this One Pan Cheesy Fajita Chicken, but when we’re entertaining some *ahem* pickier family members, we need to simplify things a bit.
This dish is ready in 20 minutes and is as easy as can be. We chop the boneless, skinless chicken into small pieces so it cooks quickly, then we make the cheesy, delicious sauce in the same pan. Just one pan to clean and ready super fast makes it the perfect meal after a busy weeknight!
Pollo con Queso is super family friendly, and you can easily adjust the amount of spice based on your preferences. If you wanted to roast up some peppers on the side for the less-picky family members, it would be a great addition, too!
What is Pollo con Queso?
Pollo con Queso is a popular Mexican dish that literally translates to “chicken with cheese.” Often it’s served with rice (“arroz con queso”), but to keep things keto, we’re sticking with tender chicken pieces and a delicious cheesy sauce! If you’d like to add rice but stay low carb, try adding this Cilantro Lime Cauliflower Rice — It packs a huge punch of flavor, cooks quickly, and only adds about 4 net carbs per serving.
Chicken con Queso Ingredients:
This is just a quick overview of the ingredients you’ll need. Keep scrolling to the printable recipe card for exact measurements!
Chicken : I used boneless, skinless chicken breasts, but you could use thighs or tenders. These will be cut into bite-sized pieces to help the recipe cook quickly.
Spices : Chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper
Green chiles : I used mild, but you can use hot if you really love spicy food.
Heavy cream
Cheeses : Cream cheese, Pepper jack cheese, White American cheese
Olive oil : for searing the chicken; you can use butter, ghee, coconut oil, or other cooking oil.
How to make Pollo con Queso
This is a very simple recipe — It’s perfect for beginner cooks because there aren’t a ton of steps! The finished result, though, is super satisfying.
Start by combining all of the spices in a small bowl, then set this aside. Heat a large skillet to medium heat, then add in your olive oil. Add the bite-sized chicken, sprinkle with spices, and toss to coat the chicken evenly. Brown the chicken 3-4 minutes on each side until cooked through, then remove from skillet and set aside.
Reduce the heat to low, then add the green chiles, cream cheese, and heavy cream. Stir to make a smooth sauce with few clumps. Add the shredded cheese in small increments (about 1/2 cup at a time), stirring continuously. Stir until all cheese is melted and incorporated into the sauce. If you like a thinner sauce, add additional heavy cream or milk until it’s the way you like it.
Finally, add the chicken to the skillet, stirring to cover each piece in the queso. Serve immediately!
What should I serve with Chicken con Queso?
You could serve this dish with this Cilantro Lime Cauliflower Rice or your favorite low-carb tortillas (These Zucchini Keto Tortillas only add 1.2 net carbs and can be made in large batches then frozen for convenience). Feel free to garnish with avocado, diced tomatoes, and this Roasted Tomatillo & Jalapeno salsa if you love the spice!
If you are not keto, you could serve these with your favorite Mexican rice dish, black beans, and tortillas.
Can I make Chicken con Queso ahead of time?
Yes, this would be a simple meal to make ahead of time! You can cook the entire dish up to 3 days before serving, then reheat in a covered skillet. If reheating over the stove, make sure to stir often while reheating to prevent any parts from burning. You could also place the covered skillet in the oven at 350 degrees F and allow to warm up for about 10 minutes.
You could even serve this as a part of a dinner buffet! Transfer the cooked pollo con queso to a slow cooker and keep on ‘warm’ so that people can serve themselves. If you shred the chicken, you can even turn it into a dip!
How many carbs are in Pollo con Queso?
This one-pan keto dish has just 2.7 net carbs per serving! This super low-carb meal makes it easier to stick to your keto lifestyle, even if you want to add a low-carb tortilla, some garnishes, or some cauliflower rice.
yield: 6 SERVINGS
prep time: 2 MINUTES
cook time: 15 MINUTES
Total time: 17 MINUTES
This One-Pan Keto Pollo con Queso is perfect for an easy weeknight dinner! This low-carb kid-friendly keto recipe is ready in 20 minutes and is simple to meal prep!
Ingredients
1-2 tablespoons of olive oil
1 1/2 pounds chicken breast, cut into bite sized cubes
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
Keto Queso
1 (4 ounce) can mild green chiles
1/4 cup heavy cream + more for thinning if needed.
2 ounces cream cheese, softened
1 1/2 cup shredded pepper jack cheese
1/2 cup white American Cheese
Instructions
Combine all of the spices in a small bowl and set aside.
Heat the olive oil in a large skillet to medium heat.
Add the cubed chicken to the hot skillet and sprinkle with the spices. Toss to coat the chicken evenly on all sides. Brown the chicken 3-4 minutes on each side until cooked through. Remove from the skillet and set aside.
Reduce the heat to low. Add the green chiles, cream cheese, heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time). Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.
Add the chicken to the skillet and toss in the queso. Serve immediately.
Nutrition Information:
YIELD: 6 SERVING SIZE: 1 1/4 cup chicken with cheese sauce Amount Per Serving: CALORIES: 438TOTAL FAT: 13.1gCHOLESTEROL: 147mgSODIUM: 890mgCARBOHYDRATES: 3.2gNET CARBOHYDRATES: 2.8gFIBER: 0.4gSUGAR: 2gPROTEIN: 41g
This incredible Salted Keto Chocolate Cheesecake has three rich chocolate layers! It makes the perfect keto dessert at under 3 net carbs per bite!
I know we are all dealing with the stress and anxiety of our current situation in different ways. I have spent a lot of time getting my garden ready for summer and the fresh air and sunshine has been therapeutic. However, I am also finding joy in baking.
It has actually been really nice to be able to create a recipe that I usually might pass over because it is time consuming. I am finding the extra time in the kitchen comforting instead of just one more thing to add to my to do list.
So I wanted to share a really delicious keto dessert that might bring you a little comfort too. These low-carb cheesecake bites are too good to pass up!
2 tablespoons keto friendly powdered sweetener (Swerve or Monkfruit)
Dark Chocolate Cheesecake
2 (8 ounce) packages cream cheese
2 eggs
1/2 cup keto friendly powdered sweetener (Swerve or Monkfruit)
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup heavy cream
1 ounce unsweetened bakers chocolate
Melted Dark Chocolate and Sea Salt
1/2 cup Lilly’s Dark Chocolate Chips
1 tablespoon coconut oil
sea salt to taste
Instructions
Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan) Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
Spoon onto the cooled crust.
Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.
Melt the Lilly’s dark chocolate chips and coconut oil, stir until smooth. Dip the top of the cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.
Baked Burrito Casserole: This easy casserole recipe is filled with ground beef and loaded with cheese. It’s a one dish meal your family will love. It’s super popular and is always a crowd-pleasing favorite at all of our gatherings.
We love Tex Mex recipes at our house. The boys are always asking for Mexican when we go out to dinner and we all love snacking on chips and salsa when we gather around the table enjoying our time together. That’s why I am always on the lookout for more Tex Mex recipes.
This baked burrito casserole version is a favorite because it blends all the wonderful flavors of what Tex Mex tastes like, with plenty of tortilla and loaded with cheese. And everyone who tries this one, always wants the recipe written down for them, too.
BAKED BURRITO CASSEROLE
The best part about this recipe, is that it’s a Tex Mex casserole. I mean, who doesn’t love a deep dish casserole with all those wonderful Tex Mex flavors?
That is why my family and I think this is one of the best casserole recipes around. Seriously you can’t beat this one, so do yourself – and your family and favor and add this one to this week’s meal plan. Your family will thank you for it.
Just scroll down to the bottom of this page for the printable recipe card and all the yummy ingredients. It is really a super easy casserole to throw together and it’s perfect for any day of the week. After trying it, you’ll probably want to keep these ingredients on hand.
Ingredients
1 pound of ground beef
1 small onion, chopped
1 pack of taco seasoning
1 can refried beans
1 can cream of mushroom soup, undiluted
1/2 cup sour cream
1 pack large flour tortillas
2 1/2 cups of shredded Mexican blend cheese
Instructions
Preheat oven to 350 degrees.
In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
Add the taco seasoning and refried beans and heat through.
In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
Spread on a layer of the ground beef mixture and top with about a cup of cheese.
Repeat all of these layers and top with the remaining cheese.
Bake for about 20 minutes until cheese is nicely melted. Enjoy!
This simple and easy Keto Chicken Casserole is full of delicious chicken, cheese, broccoli and is loaded with flavor. It’s a great meal prep recipe that the entire family will enjoy, including the kids!
I absolutely love meal prepping, and this Keto Chicken Casserole Recipe is a meal preppers dream! With a busy lifestyle meal prepping comes in handy more times than you may know, and casseroles in any form are perfect for that.
Our easy keto chicken bake is loaded with broccoli and chicken, tons of flavor, oh and don’t forget the ooey-gooey cheese sauce…which is probably my favorite part.
The first night I made this low carb chicken casserole, I was short on time and basically just threw a bunch of stuff together. I mean chicken and broccoli have always gone great together. Everyone in my house absolutely loved it! I sent pics of it that night to my brother in Italy and he was drooling over the phone…mission accomplished!
Since my family loved my keto chicken bake so much I decided to make it again the next night for some friends. I baked it, then split it up into containers and delivered it to a few of my friend’s homes. They all texted me or called me the next morning and raved about how delicious it was.
I love being able to share my recipes with all of you especially our keto dinner recipes, but I love cooking for my friends and family, and this recipe was an A+. I hope you guys love it too!
Is a Keto Chicken Casserole Keto-Friendly?
Yes! This is the perfect keto casserole and you wouldn’t even know it’s low carb by how it tastes. All of our ingredients are very keto-friendly making it a true low-carb cheesy chicken casserole. I can show you the comparison in net carbs between ours and a non-keto casserole.
Our Keto Chicken Casserole – 4.2 NET CARBS PER SERVING
Non-Keto Chicken Casserole – 30-40 NET CARBS PER SERVING
Whoa! That’s a crazy big difference! Most non-keto chicken casseroles are loaded up with rice which is super high in carbs. Our low carb chicken casserole is loaded with chicken and broccoli making it not only fewer carbs but healthier as well.
What Ingredients are in Low Carb Chicken Casserole?
Cooked Chicken Breast – Start off with cooked chicken breast that is cut into cubes or shredded. You can use a rotisserie chicken instead if that’s easier when making this keto bake chicken casserole.
Steamed Broccoli – Use fresh broccoli, but be sure to drain it before adding it to the keto chicken bake. Do not use frozen broccoli, it’s way too watery.
Cream Cheese – 8oz cream cheese, Philadelphia is my favorite brand. Be sure to let it come to room temperature to make it easier to work with.
Sour Cream – ⅓ cup full-fat sour cream. This helps the mixture get its creamy texture.
Cheddar Cheese – 2 cups shredded cheddar cheese. Shedding your own cheddar is best, but pre-shredded will work just fine in a pinch.
Spices – Combination of salt, pepper, garlic powder, onion powder, and paprika.
What Chicken is Best in this Recipe?
Ok, you have a couple of chicken options:
Poached Chicken – Place the chicken breasts into a pot, and fill it with water being sure that the chicken breasts will be completely submerged. Turn on to medium heat, cover the pan with a lid and let cook for about 10-15 minutes. The cooking time may be different based on how thick the chicken is. The internal temp of the chicken should be 165 degrees F. Once the chicken is done, remove the pan from the heat and let sit for a few minutes. Cut or shred the chicken.
Rotisserie Chicken – This is probably the easiest. Get a couple of rotisserie chickens, let them cool down, and pull all the meat off. Don’t let the dark meat go to waste, either use it in the casserole or save it for another recipe.
Oven-Baked Chicken – Place the chicken breasts on a baking sheet and brush with olive oil. Sprinkle it with salt and pepper. Bake in the oven at 425 degrees for about 15 minutes or until the chicken is fully cooked through. The internal temp of the chicken should be 165 degrees F. Let rest for 5 minutes and cut or shred.
Cheese Options
Pick your favorite cheese to use to make the best keto chicken casserole. I used cream cheese to help give the keto chicken casserole a nice creamy texture, and some shredded cheddar cheese added to the mixture and on top. However, please go with any cheese you love.
These are a few ideas of the best cheeses to put in your keto casserole with chicken:
Cheddar – You know the saying “Cheddar is Better.”
Mozzarella
Parmesan
Monterrey Jack
Colby
Feta
Gouda
How to Make a Cheesy Keto Chicken Casserole
STEP 1: Preheat the oven to 350 degrees.
STEP 2: Place the chicken breasts into a pot, and fill it with water being sure that the chicken breasts will be completely submerged. Turn on to medium heat, cover the pan with a lid and let cook for about 10-15 minutes.
The cooking time may be different based on how thick the chicken is. The internal temp of the chicken should be 165 degrees Fahrenheit.
STEP 3: Once the chicken is done, remove the pan from the heat and let sit for a few minutes. Cut or shred the chicken.
STEP 4: Cut the fresh broccoli into florets, place it into a shallow pan with an inch or two of water. Place a lid over the broccoli, turn on to medium heat and set steam. Once steamed, set aside.
STEP 5: Place the cubed chicken and steamed broccoli florets in a large bowl and mix them together.
STEP 6: In a small bowl add the softened cream cheese, sour cream, salt, pepper, garlic powder, onion powder, and paprika. Stir until fully mixed.
STEP 7: Pour the creamy mixture over the chicken and broccoli, and stir together.
STEP 8: Add 1 cup of shredded cheddar cheese and stir.
STEP 9: Transfer the mixture to a large baking dish. Top with more cheddar cheese.
STEP 10: Bake for 15-20 minutes or until bubbling.
FAQs and Best Tips
Here are a few quick tips for making a super easy and delicious low-carb cheesy chicken casserole:
Use a rotisserie chicken to save time when making our keto chicken recipe.
Whatever veggies you use be sure to cook them and drain them before adding them to the casserole.
Do not use frozen veggies, they will make the keto chicken bake too watery.
Cauliflower Rice is a great addition.
Crushed pork rinds make a good crunchy topping.
Runny Sauce – Add a bit more cheddar cheese to make the sauce thicker.
What to Serve with Low Carb Chicken Bake?
Since I added a lot of broccoli to this keto chicken casserole recipe I found it pretty filling and didn’t need much else with it.
However, that doesn’t mean I don’t have some other yummy recipe ideas that you can serve alongside your keto chicken bake:
Fathead Dinner Rolls – Perfect for dipping into the cheesy sauce.
Spinach Salad
Greek Salad
Green Tossed Salad
Roasted Green Beans with Bacon
Oven Roasted Brussel Sprouts
Other Diets This Recipe is Good For
Gluten-Free: Love when casseroles are gluten-free. We use cream cheese and cheddar cheese to make a nice thick creamy sauce.
Nut-Free: It can be a challenge to find keto and low carb recipes that are nut-free because so many of them have almond flour in them. But our keto cheesy chicken casserole is 100% nut-free!
Different Variations of This Recipe
Veggie Options
When it comes to veggies to put in your low carb cheesy casserole, the world is your oyster.
Here are some of my favorites:
Broccoli
Spinach
Cauliflower – Riced or Florets
Mushrooms
Brussel Sprouts
Asparagus
Zucchini
Eggplant
TIP – COOK AND DRAIN THE VEGGIES BEFORE ADDING THEM TO THE CASSEROLE. OTHERWISE, IT WILL MAKE THE MIXTURE TOO LIQUIDY.
Protein Substitutions
Cubed Steak
Shrimp
Chopped or Shredded Pork
Tofu – Vegetarian option
Bacon
Can I Put a Breadcrumb Topping on Top?
So many casseroles including this keto chicken casserole recipe can have a crunchy topping! While breadcrumbs are not an option on a keto diet, there is another fantastic option. What is it you ask?? PORK RINDS! Yup, what’s better than adding some pork on top of your keto casserole with chicken!
You can buy pork rinds and crush them into crumbs yourself, or you can buy pork rinds already crushed into crumbs.
Sprinkle the pork rind crumbs on top of the keto chicken bake then place in the oven.
Another good breadcrumb option is to toast a ½ cup almond flour in the oven, then sprinkle on top of the keto chicken casserole.
Can I Add Rice?
Cauliflower rice is a great addition when making a keto rotisserie chicken casserole. It adds not only another veggie but also makes it more filling and ultimately a full rounded meal.
You can buy frozen or fresh cauliflower rice, or check out our article on How To Make Cauliflower Rice.
Meal Prep and Storing Options
STORING LEFTOVERS:
Cover the keto cheesy chicken while still in the baking dish with foil and place it into the fridge for 3-5 days. This is the easiest way but takes up more space in your fridge.
Place the leftover keto chicken casserole in an airtight container and store it in the fridge for 3-5 days.
TO MEAL PREP:
Assemble the casserole but do not bake it. Cover it with foil and place it in the fridge for up to 2 days. Bake right before serving.
Assemble the casserole in a baking dish. Cover it with plastic wrap, then with foil. Place in the freezer for up to 3 months.
Individually Prepped. Bake the casserole and let completely cool down. Transfer into airtight containers. Store in the fridge for 3-5 days. Freeze for up to 3 months.
How to Reheat
There are 2 ways to reheat your keto cheesy chicken casserole leftovers.
Microwave for 60-90 seconds.
Bake in the oven for 10-15 minutes at 300 degrees.
Can You Freeze Chicken Casserole?
There are 2 ways that you freeze the low carb chicken casserole.
FREEZE UNBAKED – Assemble the entire casserole per instructions in the recipe card, but do not bake it. Place the mixture in a baking dish, cover the casserole tightly with plastic wrap, then cover with foil. Place in the freezer for up to 3 months.
FREEZE BAKED LEFTOVERS – If you have leftover baked keto cheesy chicken casserole, place it in an airtight container and place it in the freezer for up to 3 months.
THAWING INSTRUCTIONS:
Let your keto casserole with chicken thaw in the fridge, before baking it. If you place an ice-cold glass or ceramic baking dish straight from the freezer to the oven it may crack when reaching the hot temperature.
Remove the plastic wrap and foil. Bake for 15-20 minutes at 350 degrees.
Tools to Use
We don’t need a lot in order to make this keto chicken casserole. Here are the basic tools you will need:
Mixing Bowl
Measuring Cups and Spoons
Baking Dish 9×13
If you are looking for more delicious chicken recipes, try one of our best:
NOTES
4.2 NET CARBS PER SERVING (1 ½ cups per serving)
Whatever veggies you use be sure to cook them and drain them before adding them to the casserole.
Do not use frozen veggies, they will make the keto chicken bake too watery.
Cauliflower Rice is a great addition.
Crushed pork rinds make a good crunchy topping.
Chicken Options – Poached, Oven-Baked, or Rotisserie.
Protein Options – Chicken, Steak, Pork, Bacon, Shrimp, Tofu
Add a bit more cheddar cheese to make the sauce thicker if need be.
FREEZE UNBAKED – Assemble the entire casserole per instructions in the recipe card, but do not bake it. Place the mixture in a baking dish, cover the casserole tightly with plastic wrap, then cover with foil. Place in the freezer for up to 3 months.
FREEZE BAKED LEFTOVERS – Place it in an airtight container and place it in the freezer for up to 3 months.
THAWING INSTRUCTIONS: Let your keto casserole with chicken thaw in the fridge, before baking it. If you place an ice-cold glass or ceramic baking dish straight from the freezer to the oven it may crack when reaching the hot temperature. Remove the plastic wrap and foil. Bake for 15-20 minutes at 350 degrees.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: Main Dishes
Method: Baking
Cuisine: American
Serves 9
Serving Size: 1 1/2 Cups
Calories Per Serving: 466
If you’re in the mood for some other Keto-friendly casserole recipes then try our:
This easy keto pizza in a bowl recipe is a fun low carb way to enjoy the cheesy goodness of a pizza minus the carbs!
Keto Pizza In A Bowl
This easy keto pizza in a bowl recipe is a fun low carb way to enjoy the cheesy goodness of a pizza minus the carbs!Course dinner Cuisine American Keyword Keto Pizza In A Bowl Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 Calories 500 kcal
Ingredients
1 pound ground sausage Can also use ground beef, chicken or turkey,
3 cups Mushrooms
1/2 cup Pepperoni * I used mini pepperoni but any will work!
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Total Time1 hourServings12 servingsCalories384kcal Sugar Free
Ingredients
1 pound green cabbage
2 pounds grass fed ground beef
1 tablespoon avocado oil
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
2 cups marinara sauce divided
16 ounces ricotta cheese
2 cup mozzarella shredded, divided
2 eggs
½ teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon oregano
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon crushed red pepper
⅓ cup parmesan cheese grated
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Instructions
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil. Add salt to pot once boiling. Cut the cabbage into quarters and cut the stem off and place into boiling water. Boil for 10 minutes or until outer leaves look translucent and tender. Drain and set aside to cool.
Cook ground beef in oil in a large skillet until browned completely. Add garlic, salt and pepper and 1 cup of marinara sauce. Set aside.
In a bowl combine ricotta cheese, 1 cup mozzarella (save the other cup for topping), eggs, seasonings and parmesan. Set aside.
To assemble in a 9 by 13 casserole dish:
Lay cabbage leaves to cover the bottom of the dish. Spread half the cheese mixture over the cabbage leaves.
Spread half the meat mixture over the cheese.
Lay more cabbage slices over the meat and repeat again with the rest of the cheese and meat mixture. Finish with the final slices of cabbage.
Top with 1 cup marinara sauce and 1 cup mozzarella cheese. Bake 30 minutes covered then uncovered for 10 minutes. Give it a quick 5 minute broil if you like a crispier topping.
Notes
Total Servings: 12Net Carbs for 1 serving: 4gThis recipe was first published in Jan 2019 and updated with video in April 2020.
