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keto bbq chicken casserole

Keto BBQ Chicken Casserole

Kick off your low-carb journey with this incredibly satisfying keto BBQ chicken casserole. This recipe offers a delicious and easy way to enjoy all the comforting flavors of classic BBQ without the carb overload, making it perfect for busy weeknights or feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup sugar-free BBQ sauce look for brands with 2-3g net carbs per serving
  • 1/2 cup full-fat cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
    1 tablespoon olive oil or avocado oil
  2. Season the chicken breasts or thighs generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes per side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes.
    2 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil or avocado oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  3. Once rested, shred the cooked chicken into bite-sized pieces using two forks or your hands. Place the shredded chicken into the prepared baking dish.
  4. In a medium bowl, combine the softened cream cheese, sugar-free BBQ sauce, and heavy cream. Whisk until smooth and well combined, ensuring no lumps of cream cheese remain.
    1/2 cup full-fat cream cheese, softened, 1 cup sugar-free BBQ sauce, 1/4 cup heavy cream
  5. Pour the creamy BBQ sauce mixture evenly over the shredded chicken in the baking dish. Stir gently to ensure all the chicken is coated.
  6. Sprinkle the chopped red onion evenly over the chicken and sauce. Top with the shredded cheddar and Monterey Jack cheeses.
    1/4 cup chopped red onion, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese
  7. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the cheese is melted and lightly golden brown.
  8. Remove the casserole from the oven. Let it stand for about 5 minutes before garnishing with fresh chopped parsley. Serve hot and enjoy your delicious keto BBQ chicken casserole!
    2 tablespoons chopped fresh parsley

Notes

This casserole stores well in the refrigerator for 3-4 days or can be frozen for up to 2-3 months. Reheat in the microwave or oven.