CREAMY CHICKEN BAKE RECIPE RECIPES

KETO CREAMY CHICKEN AND VEGETABLE BAKE RECIPE | ALLREC…

Keto Creamy Chicken and Vegetable Bake Recipe | Allrec… image

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.

Provided by Kim Frost

Categories Chicken Breasts

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Nutrition Facts : Calories 364.2 calories, CarbohydrateContent 12.7 g, CholesterolContent 103.7 mg, FatContent 24.8 g, FiberContent 3.7 g, ProteinContent 24.5 g, SaturatedFatContent 13.7 g, SodiumContent 511 mg, SugarContent 4.6 g

CREAMY ITALIAN CHICKEN CRESCENT BAKE RECIPE - PILLSB…

Creamy Italian Chicken Crescent Bake Recipe - Pillsb… image

The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
8 chicken tenderloins (about 3/4 lb)
1 1/2 cups heavy whipping cream
1/3 cup julienned sun-dried tomatoes in oil, drained
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Steps:

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Nutrition Facts : Calories 670 , CarbohydrateContent 31 g, CholesterolContent 185 mg, FatContent 7 1/2 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1030 mg, SugarContent 8 g, TransFatContent 1 1/2 g

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