Keto Creamy Chicken And Vegetable Bake Recipes

ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT

Steps:

• Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
• Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
• Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

CHEESY CHICKEN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, mix all the ingredients except 1/2 Cup shredded Cheddar cheese.
• Pour into a 9x13 pan and top with the remaining cheese.
• Bake for 25-30 minutes, or until casserole is hot and bubbly.

KETO CREAMY CHICKEN AND VEGETABLE BAKE

Steps:

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

PESTO CHICKEN BAKE WITH CAULIFLOWER (LOW CARB, GLUTEN-FREE)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Lightly grease a 9x13 in (23x33 cm) casserole dish. (You can line with foil or parchment paper if desired. I used a stoneware dish so it wasn't necessary.)
• Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. Roast for 15-20 minutes, stirring halfway through, until crisp-tender.
• Reduce oven temperature to 350 degrees F (177 degrees C).
• Mix the shredded chicken and half of the shredded mozzarella into the pan with the cauliflower.
• Stir together the basil pesto and cream. Pour evenly over the casserole, and mix until everything is coated evenly. Sprinkle remaining shredded mozzarella cheese on top.
• Return the casserole to the oven. Bake for 10-15 minutes, until the cheese is melted and bubbly. Garnish with fresh basil ribbons if desired.

KETO BROCCOLI CASSEROLE

Steps:

• Preheat your oven to 350F (180°C).
• Cut the broccoli into florets, grate the cheese, and mince the garlic.
• Add the butter, cream cheese, and cream to a pot over medium heat. Stir occasionally until everything has melted together.
• Turn down the heat and add the grated cheeses, garlic, mustard, basil, salt, and pepper. Stir well until the cheese has melted completely and the mixture is smooth and creamy.
• Add the broccoli florets to a square casserole dish and spread them around evenly.
• Pour the melted cheese sauce over the broccoli florets and stir to combine, ensuring all of the broccoli florets are well-coated.
• Sprinkle a handful of grated mozzarella cheese on top.
• Bake for 30 minutes at 350F until the top is bubbly and slightly browned. Remove from the oven and allow to cool for 5-10 minutes before serving.