Low Carb Chicken Casserole
Low Carb Chicken Casserole
There are many challenges when starting a keto diet, but perhaps the hardest to deal with is having an easy lunch. I work in a school and most of my lunches are eaten standing and in just 10 minutes, usually while keeping an eye on the kids. We make a menu for the week and usually we eat casseroles for lunch. This casserole is very easy to make, high in fat and really, really good. It is a family favorite of ours.
I use rotisserie chicken for this recipe, after I remove the skin. This makes it easier for me, but you can use any kind of cooked chicken or pork.
Ingredients
- 90 g onions, chopped
- 30 g celery, chopped
- 30 g green bell peppers, chopped
- 200 g broccoli
- 450 g cauliflower (I used a bag of mixed cauliflower, green beans and broccoli for this week’s)
- 1/3 cup heavy whipping cream
- 450 g chicken
- dill
- 2 tsp garlic
- 1 tsp salt
- 2 oz cream cheese
- 4 slices of cheese for topping
- 2 tbsp coconut oil
Instructions
- Chop the onion and fry it in coconut oil until golden brown. Add the chopped celery and green bell peppers and fry until softened.
- When the onion and vegetables are soft, add the garlic and fry until fragrant.
- Time for the broccoli and cauliflower to join the pool. Add a little bit of water at this point to help the veggies steam faster. At this point, add the cream cheese cut up into small pieces and let it melt in the pot.
- Cook for 3 minutes and then add the heavy cream and the spices.
- Mix the vegetable mixture and the chopped-up rotisserie chicken and put into an oven safe dish.
- Bake at 350 degrees for about 30 minutes. Add the sliced cheese on top and bake again for about 10 minutes until cheese is melted.
- Once baked it will yield 6 big satisfactory portions.
Nutrition Information
- Number of Servings 6
- Calories Per Serving 265
- Fat 24g
- Carbs 8g
- Fiber 3g
- Net Carbs 5g
- Protein 27g
- Fat 63%, Protein 31%, Net Carbs 6%
