Keto Crusted Buttery Chicken Casserole


How to Make Keto Condensed Cream of Chicken Soup

  • In a small saucepan over medium-low heat, melt butter.
  • Add coconut flour and mix. Stir mixture quickly until it thickens.
  • Add chicken stock and turn heat up to medium. Whisk to incorporate, then add almond milk and whisk. Finally, add xanthan gum, salt, and pepper.
  • Turn up the heat slightly to bring the mixture to a low boil for 2 minutes.
  • Remove from heat and let sit for at least 5 minutes before using it in your casserole (use this time to do other steps, like crush your pork rinds, dice chicken, etc).
  • The condensed soup will thicken further as it cools. Use immediately or store in the fridge for up to a day.

How to Make Keto Buttery Chicken Casserole

  • Preheat oven to 325 F and grease an 8x8” casserole dish. (I used coconut oil.)
  • Sprinkle half of the crushed pork rinds* on the bottom of the casserole dish, fully covering the bottom. Drizzle 3 tbsp of the melted butter on top. (*The easiest way to crush pork rinds is to stick them in a large Ziploc bag and crush them using a rolling pin.)
  • In a medium-sized bowl, combine condensed soup, sour cream, chicken broth, diced cooked chicken breast, and diced cooked bacon.
  • Add the mixture to the casserole dish, evenly covering the pork rinds.
  • In a small bowl, combine remaining pork rinds and melted butter.
  • Sprinkle the mixture in the casserole dish, evenly covering the top.
  • Bake casserole for 30 to 35 minutes until the pork rinds have formed a nice crust.


  • Do NOT use raw chicken breast or bacon in this recipe! They MUST be cooked beforehand.
  • You can use pork or turkey bacon. Nutrition facts are calculated using pork bacon.
For Full Instructions, You Can Go Here :

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