My Keto Chicken Vegetable Casserole is a perfect low-carb alternative to traditional casseroles while remaining just as rich and comforting. It’s packed with plant-based protein, velvety dairy-free cheese, and a delicious blend of vegetables, making it an excellent choice for a keto-friendly meal that doesn’t compromise on flavor. Whether you’re meal-prepping for the week or looking for a cozy dinner option, this casserole will surely become a staple in your kitchen.
Table of contents
What is Keto Chicken Vegetable Casserole?
This dish is a wonderful blend of textures and flavors that makes eating keto easy and enjoyable.
I use vegan chicken as the protein base, ensuring that it’s packed with plant-based goodness while still giving that satisfying bite. The mixed vegetables add color, texture, and a boost of vitamins, while a creamy mixture of non-dairy cream cheese and coconut milk creates a luscious, melt-in-your-mouth consistency.
Topped with dairy-free cheese, this Keto Chicken Vegetable Casserole bakes to golden perfection, offering a comforting and indulgent meal without the carbs.
Ingredients for the Best Results
Each ingredient plays a crucial role in bringing out the best in this dish.
The vegan chicken provides a protein-rich foundation, while onions and garlic deepen the flavor profile with their natural sweetness and aroma. The combination of mixed vegetables adds variety and nutrition, ensuring every bite is as wholesome as it is delicious.
The key to the creamy, dreamy texture lies in the non-dairy cream cheese and coconut milk, which blend together seamlessly for a silky, rich consistency. A generous layer of dairy-free cheese on top brings everything together with its gooey, satisfying finish.
How to Make Keto Chicken Vegetable Casserole
Preparing this Keto Chicken Vegetable Casserole is a breeze, making it perfect for both busy weeknights and relaxed weekends.
I start by sautéing onions and garlic until they become beautifully fragrant, releasing their natural sweetness. Then, I add the vegan chicken and let it develop a bit of a golden crust.
In the meantime, the mixed vegetables are precooked in salt water until they are slighlty tender with a bite.
Then, in a mixing bowl, the vegetables and the chicken mixture are combined with the non-dairy cream cheese and coconut milk, and half of the vegan cheese to create a velvety, indulgent base.
After transferring the mixture to a baking dish, I generously sprinkle the rest of the dairy-free cheese on top and pop it into the oven. As it bakes, the aroma fills the kitchen, building anticipation for that first delicious bite.
Tips and Tricks for Leftovers
If you’re lucky enough to have leftovers of Keto Chicken Vegetable Casserole, they store beautifully for easy meals throughout the week.
I like to keep mine in an airtight container in the fridge, where it stays fresh for up to three days. When reheating, I recommend using the oven or stovetop to maintain the best texture—microwaving works too, but a gentle reheat ensures the casserole remains creamy and delicious.
You can even repurpose leftovers by stuffing them into lettuce wraps or rolling them in a low-carb tortilla for a quick and satisfying meal on the go.
Ideas for Variations
This casserole is incredibly versatile, allowing you to switch things up based on what you have on hand or what you’re craving.
For an extra boost of protein, I sometimes add a handful of nuts or seeds on top before baking, giving it a delightful crunch. If you’re in the mood for a little heat, a sprinkle of red pepper flakes or a dash of hot sauce can elevate the flavors beautifully.
You can also experiment with different vegetable combinations—zucchini, bell peppers, or even mushrooms make fantastic additions. No matter how you customize it, this casserole remains a satisfying and keto-friendly dish that never disappoints.
Other recipes to try
I’d love to see how your Keto Chicken Vegetable Casserole turns out! Share your creation on Instagram and Facebook, and don’t forget to tag me.
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I can’t wait to hear what you think!
Keto Chicken Vegetable Casserole
My Keto Chicken Vegetable Casserole is a fantastic low-carb alternative to traditional casseroles. It’s just as rich and comforting, but with a plant-based protein boost, velvety dairy-free cheese, and a delightful mix of veggies. It’s the perfect keto-friendly meal that won’t compromise on flavor. Whether you’re meal-prepping for the week or craving a cozy dinner, this casserole will become a kitchen staple.
Ingredients
- 14 oz vegan chicken
- 2 tablespoons Oil
- 1/2 cup onions, chopped
- 4 cloves garlic, pressed or minced
- 3 cups vegetables, chopped
- 7 oz non-dairy cream cheese
- 1/2 cup coconut milk
- 3/4 cup dairy free cheese, divided
- salt, pepper to taste
Instructions
- Preheat the oven to 350F.
- Heat the oil in a pan and start by sautéing onions and garlic until they become fragrant. Then, add the vegan chicken and let it develop a bit of a golden crust.
- In the meantime, precook the mixed vegetables in salt water until they are slighlty tender with a bite.
- Then, in a mixing bowl, combined the vegetables and the chicken mixture with the non-dairy cream cheese and coconut milk, and half of the vegan cheese to create an indulgent base. Season with salt and pepper.
- After transferring the mixture to a baking dish, sprinkle the rest of the dairy-free cheese on top and pop it into the oven. Bake it for 15-20 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 512Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 566mgCarbohydrates: 8gFiber: 10gSugar: 1gProtein: 37g