Keto Chicken and Veggie Casserole

Keto Chicken and Veggie Casserole

I’ve been testing out some new keto recipes on my guy and he couldn’t get enough of this one! He said I must have put crack in it. What’s not to love about veggies and chicken covered in a rich creamy sauce?  Low-carb, high-fat, FULL FLAVOR!
Servings 4 People


  • 1 lb organic ground chicken
  • 1 diced Red onion
  • 1 diced Zucchini
  • 1/2 cup brocolli chopped
  • 12 oz riced cauliflower (I get organic frozen riced cauliflower from Costco)
  • 1 tsp avocado oil
  • 1 cup organic heavy cream
  • 2 tbl Butter
  • 2 oz cream cheese
  • 1/2 Parmesan
  • 1/2 cup Monterey Jack
  • 3 cloves garlic
  • 2 tsp herbs de Provence
  • 2 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper


  • Add all the sauce ingredients to a small pot and cook over a medium heat until fully melted. Once melted, add peas and cook for another minute until heated through.
  • In a separate pan, heat some avocado oil over a medium heat, then add chicken and cook for a few minutes on each side, until cooked through.
  • Serve topped with Alfredo sauce, fresh parsley and your favorite veggie side. I love sautéing asparagus as a quick and tasty side dish.
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