This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.

  • Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.

  • Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.

  • Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.

  • Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Cook's Notes:

It is important to make sure the chicken doesn't sear and brown, as this changes the color and flavor of the sauce in the end of the dish. If you notice your chicken browning, then reduce your heat and cook for a longer time.

If you prefer your sauce thicker, add extra cream cheese.

You can top this with any cheese that you prefer.

Nutrition Facts

364 calories; protein 24.5g; carbohydrates 12.7g; fat 24.8g; cholesterol 103.7mg; sodium 511mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
05/23/2020
I used Rotisserie chicken and No Calliflower, I should have doubled the chicken. It was Delicious. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2020
This was so good! I had to omit the cauliflower, leeks, and mushrooms and bump up the broccoli alittle to compensate in order to get my husband to eat it, but it was still excellent! I'm sure I would have personally enjoyed the extras, but I have a very picky eater! (It's taken me ten years to get him to tolerate broccoli!) I did add a an extra oz of cream cheese to thicken sauce just a little as she suggested and it turned out very well. This sauce is basically a home-made alfredo. I was hungry for a good pasta casserole but we are doing keto...so this was perfect! The sauce was so tasty! Read More
(1)
Rating: 5 stars
12/06/2019
Delicious and hearty. You don t have to be keto to love this one! It makes a huge portion FYI so if I would recommend halving this for an average family of 4 otherwise the leftovers would be great for lunch meal prep for the next few days. Read More
Rating: 4 stars
04/11/2020
Used chicken thighs. Used more cheddar on top (2 cups probably). I also added the chicken stock before the chicken to help with cooking and to ensure pot bottom didn't burn. Be sure to drain liquid really well! Read More
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Rating: 4 stars
05/23/2020
I used Rotisserie chicken and No Calliflower, I should have doubled the chicken. It was Delicious. Read More
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