Keto Chicken Vegetable Casserole

keto chicken and vegetable casserole on a plate in front of the baking dish

5 from 4 votes

Keto Chicken Vegetable Casserole

This easy Keto Chicken Vegetable Casserole recipe is a low carb family favorite with a homemade cream sauce, tender chicken, & melted cheese. It tastes like a pot pie without the crust.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 325.1

Author: Taryn Scarfone

Ingredients

Base Ingredients:

3 cups cooked chicken shredded or chopped
12 oz riced cauliflower cooked according to package instructions and drained
1 cup green beans cut into bite sized pieces
1/3 cup corn
1/3 cup peas

Cream Sauce:

4 oz cream cheese softened
4 oz chicken broth warmed
2 tbsp butter melted
2 oz half and half or heavy cream
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp xanthan gum or other thickener of your choice

Topping:

1 cup shredded mozzarella

US Customary - Metric

Instructions

Preheat oven to 350. Grease a 9x13 baking dish.
In a large bowl mix the sauce ingredients.
Add the cooked chicken and cooked vegetables and mix well.
Transfer to the baking dish.
Top with the cheese.
Bake for 30 minutes or until hot and golden brown.

Notes

Cooking Chicken for Casseroles: To cook the chicken thighs I just cooked them covered at 400 for 30 minutes. I let them cool for a few minutes and then proceeded with the recipe.

Mixed Vegetables: I chose to use corn, peas, and chopped green beans. Corn and peas are a bit on the carby side but each serving only has a small amount. The 7.5 net carbs include these.

Nutrition