Keto Crusted Buttery Chicken Casserole
Looking for an easy-to-assemble keto chicken casserole that is packed with flavor? Look no further than this super tasty Crusted Buttery Chicken Casserole that contains only ONE gram of net carbs per serving!
Hi, my name is Jessica and I am addicted to “keto-izing” (keto-fying?) non-keto recipes. I should probably be embarrassed by how much enjoyment I get out of the process, but instead I just take photos and add the recipes to my blog for your enjoyment. 🙂
This keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up! Plus, it just so happens to be a naturally low carb dish (and we’ve since added a dairy free and paleo option too!).
Butter chicken might just be the most famous curry export from India, wow-ing palates wherever it goes. Plus, it also happens to be incredibly easy to get just right!
And while there are a myriad of versions out there, it’s in essence a yogurt-with-spices-and-lime marinated chicken, cooked up in a mildly spiced and incredible curry sauce. And for a paleo version, coconut yoghurt and cream work wonderful with the flavors!
For this recipe, I modified a classic casserole recipe, often called “Chicken Ritz Casserole,” that uses (no surprise here) crushed Ritz crackers at the top and bottom of the casserole to add some crunch to a creamy, buttery filling. I subbed crushed pork rinds for the Ritz crackers, made a keto Condensed Cream of Chicken Soup (so easy to do!), and played around with the ingredients just a bit to come up with my own version.
Said curry sauce is also a breeze to make. Think sautéed onions cooked up with the incredibly aromatic ginger, garam masala, cumin, turmeric and just a hint of cinnamon. All naturally keto ingredients, whoop whop!
Oh! And be sure not to forget to whip up a batch of our keto naan (with yeast!).
Ingredients
Instructions
Hi, my name is Jessica and I am addicted to “keto-izing” (keto-fying?) non-keto recipes. I should probably be embarrassed by how much enjoyment I get out of the process, but instead I just take photos and add the recipes to my blog for your enjoyment. 🙂
This keto butter chicken is ridiculously tasty, aromatic, and a breeze to whip up! Plus, it just so happens to be a naturally low carb dish (and we’ve since added a dairy free and paleo option too!).
Butter chicken might just be the most famous curry export from India, wow-ing palates wherever it goes. Plus, it also happens to be incredibly easy to get just right!
And while there are a myriad of versions out there, it’s in essence a yogurt-with-spices-and-lime marinated chicken, cooked up in a mildly spiced and incredible curry sauce. And for a paleo version, coconut yoghurt and cream work wonderful with the flavors!
For this recipe, I modified a classic casserole recipe, often called “Chicken Ritz Casserole,” that uses (no surprise here) crushed Ritz crackers at the top and bottom of the casserole to add some crunch to a creamy, buttery filling. I subbed crushed pork rinds for the Ritz crackers, made a keto Condensed Cream of Chicken Soup (so easy to do!), and played around with the ingredients just a bit to come up with my own version.
Said curry sauce is also a breeze to make. Think sautéed onions cooked up with the incredibly aromatic ginger, garam masala, cumin, turmeric and just a hint of cinnamon. All naturally keto ingredients, whoop whop!
Oh! And be sure not to forget to whip up a batch of our keto naan (with yeast!).
Ingredients
- 1 cup heavy whipping cream or sour cream
- 2 tbsp green pesto
- ½ lemon, the juice
- 30 oz. chicken thighs
- 3 tbsp butter
- 1 lb cauliflower
- 1 leek
- 4 oz. cherry tomatoes
- 7 oz. shredded cheese
- salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
- Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
- Place the chicken in a greased 9 x 13 inch baking dish, and pour in the cream mixture.
- Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek, tomatoes and cauliflower.
- Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked. If the casserole is at risk of burning before it's done, cover it with a piece of aluminium foil, lower the heat and let cook for a little longer.