Keto Creamy Chicken and Vegetable Bake

This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 364 Calories

Ingredients

• ½ cup heavy cream
• 1 clove garlic, minced
• ½ cup grated Parmesan cheese
• ½ cup cream cheese
• 1 yellow onion, chopped
• 1 head cauliflower, chopped
• 1 leek, chopped
• 2 cups sliced fresh mushrooms
• 3 tablespoons butter, divided
• 1 head broccoli, chopped
• ¼ cup chicken stock
• ½ cup grated Cheddar cheese
• 4 skinless, boneless chicken breasts, cubed
• 8 ounces shortcut bacon, chopped
• 1 tablespoon garlic and herb seasoning

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.

Step 3

Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.

Step 4

Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.

Step 5

Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.

Step 6

Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.