This chicken casserole is the perfect recipe for anyone looking for low-carb Paleo, Keto or Banting Chicken recipes.
As far as chicken casserole recipes go, this one never disappoints once it’s served up and on your plate.
It could serve as a superb main course dish for your next dinner party or just as a healthy meal for the family on a Sunday evening.
This is a olives and feta chicken casserole but if either one, or both, are not to your taste you don’t need to include them in the recipe.
Chicken Casserole Recipe
Ingredients
- Olive oil
- 8 pieces of free range chicken
- 1/2 an onion chopped
- 2 cloves garlic chopped
- 100ml chicken stock
- 1/2 cup chopped tomatoes
- 100ml red pesto
- 2 tablespoons coconut cream
- 10 – 12 de-pipped olives
- 1/2 cup feta cut into squares
Method
- Preheat oven to 180°
- Heat olive oil in a large frying pan
- Sauté onion and garlic until soft
- Add chicken pieces, fry for a few minutes
- Add chicken stock
- Cook on low, turning the chicken a few times
- Add tomatoes, olives and red pesto
- Add coconut cream
- Mix well
- Transfer to a Pyrex / ovenproof casserole dish
- Bake for approximately 30 – 40 minutes
- Add feta at the end of baking
- Enjoy with long stem broccoli or leafy greens
- Add salt and pepper to taste
The olives, feta, tomatoes & garlic are all optional so feel free to include or omit, it’s all up to you.
I’m sure this chicken casserole will taste heavenly whatever you choose to include and I hope you enjoy it.
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