Keto Chicken & Veggie Casserole with Cilantro Cream Drizzle
Ingredients
For the casserole:
2 cups cooked chicken breast (shredded or cubed)
1 medium zucchini, diced
1 medium bell pepper (any color), diced
1 cup spinach or kale, chopped
1 small onion, diced
2 tbsp olive oil or butter
1 cup shredded cheddar (or Mexican cheese blend)
½ cup shredded mozzarella
½ cup sour cream
¼ cup cream cheese
1 tsp garlic powder
½ tsp cumin
½ tsp chili powder (optional, for spice)
Salt & pepper to taste
For the cilantro cream drizzle:
½ cup sour cream (or Greek yogurt, unsweetened)
½ avocado (optional, for extra creaminess)
¼ cup fresh cilantro leaves
1 tbsp lime juice
1 garlic clove
Salt to taste
Instructions
Step 1: Prep veggies & chicken
In a skillet, heat olive oil or butter.
Sauté onion, zucchini, and bell pepper until softened (5–7 minutes).
Add spinach or kale, cooking until wilted.
Stir in chicken, garlic powder, cumin, chili powder, salt, and pepper.
Step 2: Make creamy base
In a small saucepan, melt cream cheese with sour cream.
Stir until smooth and creamy.
Step 3: Assemble casserole
Preheat oven to 375°F (190°C).
In a greased casserole dish, combine chicken-veggie mixture with creamy base.
Sprinkle shredded cheddar and mozzarella on top.
Bake for 20–25 minutes, until cheese is golden and bubbly.
Step 4: Make cilantro cream drizzle
Blend sour cream, cilantro, lime juice, garlic, and optional avocado until smooth.
Drizzle over casserole before serving.
✅ Keto Notes
Each serving is ~5–6g net carbs (mostly from veggies).
You can swap zucchini for broccoli or cauliflower.
Add jalapeños for a spicy kick.
Great for meal prep — reheats well.
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