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prep time
20 min
cook time
35 min
ready time
55 min
Keto One-Pot Creamy Chicken and "Potatoes" Casserole
If you love a comforting casserole dinner, prepare to fall in love with this quick and easy Keto one-pot chicken casserole. This “potato” topped creamy chicken casserole is a delicious and super satiating meal perfect for midweek Keto dinners. Instead of potatoes, this casserole is topped with thinly sliced turnips to keep the carbs to a minimum. This fuss-free meal will definitely make it to your top Keto casserole recipes list.
What can you serve this Keto casserole recipe alongside?
This dish is a delicious complete meal on its own. However, you can serve it with side dishes if you have a larger appetite. Try serving this hotpot with sauteed kale, asparagus, green beans, or broccoli. If you like additional gravy with dishes like this, check out this fantastic white gravy .
Are there any recipe variations?
Add any aromatic vegetable, like leeks or mushrooms, to the creamy chicken center. As for the crispy potato top, you can swap the sliced turnips on top for squash, rutabaga, or kohlrabi. You can also flavor the recipe with a mixture of fresh or dried herbs and spices adjusted to your liking.
Can you prepare this casserole ahead of time?
The best Keto recipes are ones that can be prepared in advance. The night before, follow all the steps to making this dish but don't bake it. Cover it in plastic wrap and store it in the fridge for up to 2 days. When it's dinner time, brush the butter over the turnips, and bake it at 200 C/ 400F for 10 minutes longer than the recipe asks for.
Net Carbs
5.4 g
Fiber
2.5 g
Total Carbs
8 g
Protein
36.9 g
Fats
32.3 g
476 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken thigh
500 g
Avocado oil
1 tbsp
Red onion
1 small
Garlic
2 clove
Carrots, raw
0.5 small - 5 3/4" long or less
White wine
0.25 cup
Heavy Whipping Cream
0.75 cup
Dijon mustard
1 tsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Spinach Frozen Unprepared
1 cup
Turnip, raw
3 small
Melted Butter
1 tbsp
Recipe Steps
steps 5
55 min
Step 1
Preheat your oven to 200C/400F. Cut the chicken thighs into bite-sized pieces, slice the onion into wedges, mince the garlic, and thinly slice the carrots. Thinly slice the turnip into ¼ inch discs.Step 2
Add the oil to a skillet and place it over medium-high heat. Add the chicken and let cook for 5 minutes, without stirring, until golden. Drop the heat to medium-low and add the onion, garlic, carrots, and spinach.Step 3
Stir and cook for 2 minutes. Deglaze with the wine, then add the heavy cream, mustard, salt, and black pepper. Stir until incorporated.Step 4
Arrange the turnip slices on top, overlapping them slightly as you layer them over the chicken mixture. Melt the butter, and brush the turnips with it. Add some freshly cracked black pepper on top.Step 5
Bake for 20 minutes until the turnips are soft and golden. Sprinkle with chopped parsley. Serve warm.
Comments
AwesomeKale820377 2 years ago
This is really great! I used radishes instead of turnips and baby spinach instead of frozen spinach. Really nice blend of different flavors. Thanks!
Mom24kid$ 2 years ago
I was worried when I first made this before putting it in the oven seeing it appeared watery. But it bakes up lovely with a creamy sauce. I did bake 5 Minutes longer so the turnips could brown more. Added rosemary to the chicken while sautéing. Excellent!