Keto Chicken Casserole
This keto chicken casserole is a simple family dinner made with chicken, bacon, mushrooms, and plenty of cheese. Everything comes together in one pan before being finished in the oven with a layer of melted mozzarella. It’s rich, filling, and easy enough for a weeknight meal.
Ingredient Notes
- Chicken Leg and Thigh Meat: Boneless chicken thigh meat stays juicy during cooking and works particularly well in casseroles. Chicken breast can also be used if preferred, although it may not be quite as tender.
- Streaky Bacon: The bacon adds flavor and provides the cooking fat for the chicken and mushrooms. Starting it in a cold pan allows the fat to render slowly.
- White Mushrooms: White button mushrooms were used for this recipe, but cremini mushrooms can also be used. Slice or quarter them into similar-sized pieces so they cook evenly.
- Cream Cheese: Cream cheese helps create a rich, creamy sauce.
- Cheddar Cheese: Cheddar melts into the sauce and adds a rich, savory flavor. A mature or sharp cheddar works particularly well.
- Mozzarella: Mozzarella forms the cheesy topping and gives the casserole its golden, bubbly finish.
- Heavy Cream: Use heavy cream or a cream with a fat content of at least 30 percent. In some countries this is called double cream. It adds richness and helps create a smooth sauce.
- Smoked Paprika: Smoked paprika adds a subtle smoky flavor that complements the bacon and chicken.
- Onion Powder: Onion powder adds a savory onion flavor throughout the sauce. If preferred, you can substitute finely diced onion, but it should be cooked with the mushrooms until softened.
- Garlic Powder: Adds savory depth and works well with the cheese and mushrooms.
- Cayenne Pepper: Adds a gentle heat to the casserole. Reduce or omit it if you prefer a milder dish.
- Black Pepper: Adds warmth and more flavor throughout the sauce.
- Parsley: Fresh parsley adds color and freshness to balance the richness of the casserole
Expert Tips
Let the Mushrooms Release Their Moisture
Cook the mushrooms until they release their liquid before adding the cheeses. The moisture helps loosen the cream cheese and cheddar, making it easier to create a smooth sauce.
Allow the Sauce to Thicken Slightly
Once the cream is added, let the mixture simmer for a few minutes before transferring it to the baking dish. This helps the sauce thicken and coat the chicken evenly.
Make It Your Own
This casserole works well with additional vegetables such as spinach, broccoli, or bell peppers. Just cook them before adding them to the sauce.
Storage and Leftovers
This casserole stores well and makes great leftovers. Allow it to cool before transferring it to an airtight container and refrigerate for up to 3 days.
It can also be frozen for up to 3 months. Portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating.
To reheat, bake in a 350°F (175°C) oven until hot throughout, or microwave individual portions until warmed through.
More Recipes You May Like:
- 3 Ingredient Keto Chicken Parmesan
- Chicken Fricassee
- Chicken Avocado Sandwich
- Chicken Fried Steak
- Keto Grilled Chicken with Roasted Red Pepper Sauce
Keto Chicken Casserole
Ingredients
- 1.1 lb Boneless Chicken Leg and Thigh Meat
- 2.8 oz Streaky Bacon
- 7 oz White Mushrooms
- 3 ½ tbsp Cream Cheese
- 1 cup Cheddar Cheese
- 1 cup Shredded Mozzarella
- ⅖ cup Heavy Cream
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder You can use separate onion and garlic powder
- 1 tsp Garlic Powder
- ½ tsp Cayenne Pepper
- ½ tsp Black Pepper
- Salt to taste
- 1 tsp Parsley chopped
Instructions
- Add the bacon to a cold frying pan or sauté pan and place over medium heat. Cook until the fat has rendered and the bacon is crisp. Remove the bacon from the pan and set aside, keeping the bacon fat in the pan.
- Preheat the oven to 425°F (220°C).
- Add the chicken and cook over medium heat.
- Season the chicken with salt, pepper, paprika, onion powder, garlic powder, and cayenne pepper. Stir and cook until the chicken is almost cooked through.
- Add the mushrooms and cook until they release their moisture. Use this liquid to mix in the cream cheese and cheddar, stirring until smooth and combined.
- Pour in the heavy cream and chopped parsley and cook for a few minutes, until the sauce thickens.
- Transfer the mixture to an ovenproof dish. Sprinkle the cooked bacon over the top, then cover evenly with the shredded mozzarella.
- Bake until the cheese is melted and golden brown. Serve hot.
Great, thanks Sahil. Just made my version of this. But how do you work out what is 1 serve of food like this?
Great question. Couple of ways. Not fussed too much just visually divide the entire dish into say 4 portions which look equal and that’s 4 servings. Other option, weight the casserole dish empty and weight it after the dish is cooked and you get the weight of the entire serving and divide that by the number of servings you want. So if you dish is say 1000g in weight and after cooking and with the food in it the weight is say 1600g that means the casserole is 600g so if you divide into 6 servings it’s 100g per serving, if you want 4 servings then it’s 150g. So that’s how it’s worked out.
what could I use instead of the heavy cream if I want it to be lower in fat? Thanks!
You might have better luck in youtube where he replies more often. Others may give you an idea too.
https://www.youtube.com/watch?v=3yXye8UZmVc
hey Amanda, you could use a bit of corn flour and milk if you aren’t doing Keto. Otherwise you can just reduce the amount of heavy cream used. I don’t know if you get a lite cream or a lower fat cream where you live but that is always an option.
Ah, sorry Sahil if i was a bit quick on the buzzer. I guess you missed this post earlier i guess.
Made it for dinner. Total success. Super yummy.
Lovely. Partner did not moan about it being keto – did say it was a bit salty though. I thought the taste was interesting – almost as if it had some brandy in it, which it doesn’t, of course. I did cheat though I had a pink onion that needed using so no onion powder and some more frying. We had it with some spinach, carrot, and sprouts.
That sounds great. Always got to salt to taste because a lot of times I’m using a salt that is either less or more salty than table salt. Plus I noticed in the UK their table salt was far less salty than the salt in India so might want to always play around a bit with that when cooking and taste as you go.
I made this dish and was surprised by how good it was. I cooked an onion and added onion powder aswell. I’ll definitely be making this again.
awesome! I’m so glad to hear that!
We don’t like mushrooms so wondering if zucchini would be a good substitute. Any thoughts?
Yes Zucchini, green beans, asparagus, carrots, all of it can work. Whatever you prefer. Broccoli also.
OMG I’m eating this right now and IT IS YuuuuuuM. Also 64 yrs old and only just found out about the cold pan to do the bacon Amazing. Thank you. this is going to be a go to…..greek salad is my accompaniement.
Fantastic!
Thank you!!