Keto Chicken Casserole: Net Carb Count And Nutrition Facts

Chicken casserole is a popular dish with several variations. For those on a keto diet, it's important to know the number of net carbs in a serving. One recipe for keto chicken casserole with broccoli and cheese has 5g net carbs per serving, while another recipe for keto millionaire chicken casserole has 3g net carbs per serving. A third recipe for keto Mexican chicken casserole has 6g net carbs per serving. It's worth noting that the net carb count can vary depending on the ingredients used and the serving size. For example, a Waitrose Chicken Casserole pack has 32g net carbs, but this is likely a larger portion size.

Keto Chicken Casserole with Broccoli and Cheese

Ingredients:

• 1 pound of Broccoli, cut into florets
• 1 Rotisserie Chicken, meat shredded (approximately 700g/1.5lbs)
• 8 ounces of Cream Cheese
• 3/4 cup of Heavy Cream
• 1/2 cup Unsweetened Almond Milk
• 1 tablespoon of Dijon Mustard
• 1 teaspoon of Garlic Powder
• 1/4 teaspoon of Pepper, ground
• 1/4 cup of Fresh Basil, chopped
• 1 cup Cheddar Cheese, shredded
• Salt to taste

Method:

Preheat your oven to 200C/390F. Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.

Add the cream cheese, cream, almond milk, mustard, garlic, salt, and pepper in a small saucepan, and place over low heat. Whisk until the sauce is smooth.

Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.

Pour the mixture into a casserole dish and top with the shredded cheese.

Bake in the oven for 20-30 minutes until warmed through and the cheese has browned.

Nutritional Information:

The nutritional content of this recipe will vary depending on the specific ingredients used and the serving size. However, a serving of this keto chicken casserole with broccoli and cheese is generally high in protein, fiber, and vitamins, while being low in carbohydrates.

Variations:

You can customise this recipe by adding different vegetables, such as cauliflower, onion, bell pepper, or green beans. You can also experiment with different types of cheese, such as Colby, Monterrey Jack, or Swiss cheese. For a crunchy topping, you can add crushed pork rinds or homemade cheese crisps.

Keto Chicken Pot Pie Casserole

Ingredients:

• 4 cups cooked chicken breast (roasted, rotisserie or baked), cubed
• 2 cups chicken stock
• 2/3 cup mascarpone cheese (or cream cheese)
• 2 medium carrots, diced
• 1 cup celery, diced
• 1/2 onion, minced
• 2/3 cup cut green beans, frozen
• 1 batch of Drop Biscuits, use Monterey Jack instead of cheddar
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 teaspoon Xanthan Gum
• Salt and pepper to taste

Method:

• Heat a large skillet to medium and add in the butter and olive oil. Once the butter has melted, add in the onion, celery, carrots, salt and pepper. Sauté for 10 minutes or until tender.
• Add in the chicken stock and mascarpone. Once the mascarpone has melted, stir in the green beans and chicken, then continue cooking for 5 more minutes.
• Preheat the oven to 400°F.
• Pour the chicken mixture into a 9" x 13" baking casserole dish that has been sprayed with nonstick spray.
• Take the drop biscuit batter and dollop 8 equal servings over the top of the casserole.
• Bake for 25-30 minutes or until the biscuits are golden.

Tips:

• If you can't find mascarpone cheese, you can substitute it with cream cheese.
• The carrots in this recipe have a minimal impact on the net carbs, but you can omit them if you prefer.
• I used frozen cut green beans, but if you prefer to use fresh, be sure to add them and sauté them along with the carrots, celery and onion.
• You can use chicken breast that has been baked, roasted, poached or even grilled. To save time, you can also use rotisserie chicken.
• You can prepare the chicken mixture and store it in the fridge until you are ready to bake it.
• If you can find a frozen mix of keto-friendly veggies, you can use them instead of fresh.
• If your skillet is oven-safe, you can add the biscuit dough directly over the top of the chicken mixture and bake it in the oven.

Nutritional Information:

Per serving: 370 calories, 26g total fat, 14g saturated fat, 10g unsaturated fat, 124mg cholesterol, 384mg sodium, 8g carbohydrates, 1g fiber, 4g sugar, and 26g protein.

Keto Chicken Parmesan Casserole

Ingredients:

• 2 pounds cooked chicken, cubed
• 1 1/2 cups keto marinara sauce, divided
• 1 cup ricotta cheese
• 5 ounces grated Parmesan cheese, plus more for topping
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup butter, melted
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh basil or parsley
• Salt, to taste
• Black pepper, to taste

Method:

• Preheat your oven to 350°F.
• In a large bowl, combine the chicken, 1 cup of marinara sauce, and ricotta cheese.
• Transfer the mixture to a casserole dish.
• Spread the remaining 1/2 cup of marinara sauce over the chicken mixture.
• Top with Parmesan and fresh mozzarella cheese.
• In a medium bowl, stir together the butter, Parmesan, and almond flour. Sprinkle this mixture over the casserole.
• Bake for 25 minutes, or until golden and bubbly.
• If desired, brown the casserole under the broiler for a few minutes.
• Sprinkle with fresh herbs and serve.

Tips:

• If using jarred marinara sauce, add 1 teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder to it.
• If you want a crispy, breaded chicken texture, use a Keto Chicken Parmesan recipe for the chicken before adding it to the casserole.
• Pork rinds can be used as a crunchy topping instead of the almond flour mixture.
• This recipe can be made ahead of time and stored in the refrigerator for up to two days.
• Leftovers can be kept for up to four days.
• To freeze, wrap tightly with foil and store in the freezer for up to six months.

Keto Mexican Chicken Casserole

Ingredients:

• 1.5 pounds ground chicken
• 1 large head cauliflower, riced
• 1 tablespoon extra virgin olive oil
• 2 sweet peppers, diced (red, orange, or yellow)
• 1 jalapeno pepper (finely diced, optional)
• 1 1/2 cups enchilada sauce
• 1 1/2 cups pepper jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup heavy whipping cream
• 1/2 cup sour cream
• 1/2 cup cottage cheese
• 1/4 cup parmesan cheese, grated
• 1 teaspoon chili powder
• 1/2 teaspoon cumin, ground
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon black pepper, ground
• 1 large zucchini, chopped
• 1/2 cup yellow onion, chopped
• 1 avocado, sliced
• Salt and pepper to taste

Method:

• Preheat your oven to 350°F.
• Season the ground chicken with salt and pepper.
• Place a large skillet over medium-high heat and add the olive oil. Once hot, add the ground chicken and cook until no longer pink, breaking it up as you go.
• In a separate skillet, heat olive oil and sauté the onion, jalapeno, and spices until the onion is translucent.
• Add the ground chicken to the skillet with the onion and jalapeno. Stir to combine.
• In a large bowl, mix together the cooked chicken, riced cauliflower, enchilada sauce, heavy whipping cream, sour cream, cottage cheese, and half of the shredded cheeses.
• Grease a casserole dish and spread the mixture evenly in the bottom.
• Top with the remaining shredded cheese and bake for 30-40 minutes, or until the cheese is melted and bubbly.
• Garnish with sliced avocado and serve.

Nutritional Information:

This Keto Mexican Chicken Casserole has approximately 415 calories per serving, with 12 grams of carbohydrates, 39 grams of protein, and 23 grams of fat. It is a delicious and satisfying option for those following a low-carb or keto diet.

Keto Millionaire Chicken Casserole

Ingredients:

• 1 pound Shredded Chicken
• 1 cup Heavy Whipping Cream
• 1/2 tsp Chicken Boullion
• 1/2 tsp Garlic Powder
• 1 cup Shredded Cheddar Jack Cheese
• 1/2 cup Cottage Cheese
• 1 cup Crushed Pork Rind Crumbs
• 1/4 cup grated Parmesan Cheese
• Salt and Pepper to taste

Method:

• Preheat the oven to 350 degrees.
• Add the heavy whipping cream, sour cream, bouillon powder, garlic powder, and salt and pepper to taste to a saucepan over medium heat.
• Simmer until the mixture thickens and is combined.
• Stir in the shredded cheese until melted.
• Remove from the heat and let cool.
• In a bowl, combine the pork rind crumbs and parmesan cheese until well combined.
• Mix together the shredded chicken, cottage cheese, and sauce mixture.
• Spread the mixture in the bottom of a well-greased casserole dish.
• Sprinkle with the pork rind crumb mixture.
• Bake for 30 minutes.
• Let cool for 5-10 minutes before serving.

Tips:

• This recipe is super mild, so if you like a kick, add some paprika and jalapeno peppers or sprinkle in some hot pepper jack cheese.
• You can save time by picking up a rotisserie chicken from the grocery store and shredding it.
• This casserole can be made ahead of time and frozen for up to 6 months.
• For a side dish, try some low-carb green beans and bacon or keto loaded ranch roasted cauliflower.

Nutritional Information:

• Calories: 475
• Net Carbs: 3 Net Carbs Per Serving

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