Keto Chicken Casserole Recipe

Seeking for a tasty dinner but have no idea what it should be? Let’s make this chicken casserole or should we call it chicken dutch oven?

As I recently have a little time, I was searching on the web a few days ago. In need of new, stirring tips, inspiring meals that We have never tried before, to amaze my family with. Searching for a while but couldn’t find any interesting things. Just before I wanted to give up on it, I came upon this delightful and simple treat by chance. The dessert looked so delightful on its photo, that required urgent actions.

It was easy to imagine just how it is created, how it tastes and how much my hubby is going to want it. Mind you, it is quite easy to delight the man when it comes to desserts. Anyway, I got into the page: Suncakemom and followed the step-by-step instuctions that have been accompanied by nice shots of the operation. It just makes life less difficult. I can imagine that it’s a slight hassle to take photos in the middle of baking in the kitchen because you usually have sticky hands so that i pretty appreciate the time and effort she devote to build this blogpost .

With that said I’m empowered presenting my very own formulas in a similar way. Thanks for the concept.

I was fine tuning the initial mixture create it for the taste of my family. I’ve got to say it had been a great outcome. They prized the taste, the consistency and enjoyed getting a delicacy like this during a lively workweek. They quite simply asked for even more, many more. Thus the next time I am not going to make the same mistake. I’m going to double the volume .

This Keto Chicken Casserole Recipe courtesy of suncakemom.


Make a 10% brine and brine the chicken for at least 1 hour before preparations. Add garlic and onion if desired. Check out how to make brine in the Low carb condiment section.

Slice bacon, guanciale, pancetta and on medium to high heat, render the fat out for about 10 minutes.

Add chicken and sear both sides until golden brown spots starts to appear for about 10 – 20 minutes.

Remove the chicken and loose up and stuck down bits then add the onion, celery and carrots. Saute on medium to high heat until it starts to caramelize for about 5 – 10 minutes.

Add back the chicken leek, garlic and any optional vegetables or herbs. Fill the casserole dish as desired.

Place the lid on then put the whole thing into a 390°F / 200°C oven until the vegetables get the desired texture for 30 – 60 minutes.

Add some cheese and sour sour cream then place it under the broiler on maximum settings until the cheese gets melted and golden brown spots start to appear for about 15 minutes.