This one-pot keto chicken casserole will change the way you imagine low-carb comfort food. It’s hearty, cheesy, and guaranteed to become a family favorite!
2poundschicken breastchopped into bite-sized pieces
1/2cupcheddar cheeseshredded
Instructions
Preheat your oven to 180C/350F. Lightly grease a 9 x 13-inch baking dish.
Add the butternut squash, Brussels sprouts, onion, garlic, and smoked paprika to the dish, drizzle with olive oil, and mix well. Add the chicken broth.
Cover the baking dish and bake for 20-25 minutes, or until the vegetables are fork tender.
While the vegetables are baking, prepare the chicken.
Add oil to a large skillet over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through.
Remove the dish from the oven and stir through the chicken. Sprinkle with cheese over the top.
Bake everything for 10-12 minutes, or until the cheese has completely melted.
Notes
TO STORE: Leftover casserole can be stored in the refrigerator, covered, for up to three days. TO FREEZE: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to six months. Let it thaw overnight in the refrigerator before reheating. TO REHEAT: Microwave portions of the casserole for 30-40 seconds or until hot.