A rich and creamy keto-friendly casserole combining tender chicken with a savory tomato cream sauce, topped with melted mozzarella cheese for a comforting low-carb meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
Main Ingredients
2 cups cooked chicken, shredded or diced
1 can (14 oz) diced tomatoes with juice
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Olive oil for cooking
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Sauté Garlic: In a skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Make Sauce: Stir in the diced tomatoes with juice, heavy cream, softened cream cheese, Italian seasoning, salt, and pepper. Cook this mixture, stirring frequently, until the sauce is smooth and heated through, about 5-7 minutes.
Combine Chicken and Sauce: In a greased 9×9-inch baking dish, combine the shredded or diced cooked chicken with the creamy tomato sauce. Mix thoroughly to coat the chicken evenly.
Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and sauce mixture.
Bake: Place the dish in the preheated oven and bake for 30 minutes or until the cheese is melted, bubbly, and golden brown around the edges.
Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for 5-10 minutes before serving to enhance flavor and texture.
Notes
For extra flavor, add chopped fresh basil or parsley before baking.
You can substitute cooked turkey for chicken if preferred.
Use full-fat cream cheese and heavy cream for best keto results.
To reduce sodium, use no-salt-added diced tomatoes and adjust salt accordingly.
Serve the casserole with a side of steamed low-carb vegetables for a complete meal.
