Keto Chicken Casserole

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!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 25

Total Time 26

Servings servings

Calories 224kcal

Author Arman Liew

Ingredients

2 cups butternut squash diced
1 pound Brussels sprouts trimmed
1 large onion sliced
2 cloves garlic minced
1 teaspoon smoked paprika
1 tablespoon olive oil
1/2 cup chicken broth
2 pounds chicken breast chopped into bite-sized pieces
1/2 cup cheddar cheese shredded

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, in an airtight container, for up to 3 days.

TO FREEZE: Place the cooked and cooled casserole in an airtight container and store it in the freezer for up to 6 months. Let it thaw overnight in the refrigerator before reheating.

TO REHEAT: Leftovers can be microwaved in 30-second intervals or until warm.

Nutrition