Buttery Chicken Bake

I remember certain casseroles that my mom made growing up. One of those was a tuna noodle casserole, which was super simple, but I loved it. One of my favorite parts of it was the crusty topping. I’m pretty sure that it was just crushed up Ritz crackers, but it was delicious.

These days, since our food is quite different than it was growing up, I have to be a little creative, especially when I want something nostalgic. I know that if my kids hear that their dinner includes tune, there will be a revolt. So, chicken is the next best option. 

The soup base was usually a cream of mushroom or cream of chicken. I found this super easy and delicious condensed cream of chicken recipe that I’ve tweaked just a bit that would work perfectly.

And then there was the Ritz cracker topping. I wanted something low carb that would still yield that crunchy topping I remember. I thought about making crackers to use, but that required more work than I really wanted. Then I thought about how I’ve used crushed pork rinds for a crunchy breading on chicken or pork and decided it would be the perfect topping.

To start, you have to make the condensed cream of chicken soup. I melted some butter in a saucepan and whisked in some coconut flour. Then I added some homemade chicken bone broth and almond milk and whisked it until it was well combined. Finally I whisked in some salt, pepper and guar gum until it thickened. It took less than 4 minutes and it was perfect.

I set that aside and let it rest for a few minutes while I prepped the rest of the ingredients.

For the pork rinds, the easiest and fastest way to crush them is in a high-powered blender or food processor. I personally have a Blendtec, which had the pork rinds finely crushed in about 3 seconds. You can also place them in a gallon-sized ziploc and have your kids beat them with a rolling pin.

Put half of the crushed pork rinds in the bottom of an 8 x 8 baking dish and drizzle in some melted butter. Then in a large bowl, mix together the condensed cream of chicken soup, sour cream, shredded chicken and crumbled bacon. Place your mixture on top of the pork rinds. Finally mix together the rest of your crushed pork rinds and melted butter, and spread it on top of the chicken mixture.

This gets baked for about 30 minutes, but it is so worth the wait! 

This turned out so yummy and satisfying. I will say that it is more filling than I expected, so pairing it with a salad would be a great idea.

Keto Buttery Chicken Bake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Keto Condensed Cream of Chicken Soup Ingredients

  • 3 tbsp grassfed butter
  • 1 tbsp coconut flour
  • 1/2 cup homemade chicken bone broth
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp guar gum
  • 1 tsp Himalayan pink salt
  • 1/8 tsp ground white pepper

Keto Buttery Chicken Bake Ingredients

  • 6 oz crushed pork rinds, divided
  • 6 oz grassfed butter, divided and melted
  • 7 oz sour cream
  • Keto Condensed Cream of Chicken Soup
  • 1/3 cup homemade chicken bone broth
  • 2 cups shredded rotisserie chicken
  • 1/2 cup bacon, crumbled

Instructions

Keto Condensed Cream of Chicken Soup Instructions

  • In a small saucepan over medium heat, melt the butter.
  • Whisk in the coconut flour quickly until it thickens.
  • Whisk in the chicken broth and almond milk and mix completely. Then whisk in the guar gum, salt and pepper. Whisk for a few minutes until it thickens.
  • Remove from the heat and allow to cool slightly before using.

Keto Buttery Chicken Bake Instructions

  • Preheat the oven to 325°F.
  • Using half of the crushed pork rinds, fully cover the bottom of an 8 x 8 baking dish and drizzle half of the melted butter on top.
  • In a mixing bowl, combine the condensed soup, sour cream, chicken broth, shredded chicken and crumbled bacon.
  • Pour the mixture into the baking dish on top of the pork rinds.
  • In a small bowl, mix the remaining pork rinds and melted butter.
  • Sprinkle the mixture on top of the chicken mixture, spreading it evenly over the top.
  • Bake for 30 minutes in a preheated oven.

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