Here is my Keto Green Bean Casserole with Chicken! This casserole is so buttery and creamy, with a lovely crunchy topping. Obviously, this Keto Green Bean Casserole with Chicken has a bit of a unique twist. Since when does green bean casserole include chicken? Well, it includes chicken when you want to meet your protein goal – and think it’ll be a delicious inclusion! According to my husband, it fit in seamlessly. Because the chicken was so tender and buttery tasting, it went right along with the creamy sauce!
My husband’s only complaint was that I did not make more of this dish. Note you can adjust the serving sizes below and feel free to make as much as you want! I think this makes a perfect dish to go along with Thanksgiving sides. You could even do a day after Thanksgiving meal and use turkey instead of chicken for the protein aspect.
I am in full Thanksgiving mode, with it being just 15 days away! Thanksgiving is one of the best holidays, in my opinion. To celebrate, I have been trying some recipes. Stay tuned for more recipes to come soon! You can subscribe as well, to be alerted via email whenever I post a new keto recipe.
Here’s a recent Thanksgiving recipe I provided – https://ambersketokitchen.com/2018/11/19/keto-pecan-cole-slaw/
This recipe included a few steps. I actually cooked the chicken via the slow cooker, on High, for 4 hours. I only seasoned it with salt and pepper and let the slow cooker do its thing. After that, I cooked the onions. I also crushed pork rinds, to combine the onions with. Then, I made the base sauce to combine the chicken with. After layering the casserole, I baked it for about 11 minutes and broiled it for 2 minutes. Of course, you’ll save the most time if you have chicken already pre-cooked and on-hand. I would still strongly recommend you slow cook the chicken, either way! After all, you will get a pretty delicious end result.
Hope you enjoy!
Keto Green Bean Casserole with Chicken
- 12 oz Chicken Seasoned with salt/pepper - to taste
- 4 oz Original Cream Cheese
- 1/2 cup Heavy Whipping Cream
- 1 tsp Pink Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes
- Dash of Nutmeg
- 1 can Green Beans (I used Del Monte brand)
- 1 tsp Pink Salt
- 1/2 tsp Black Pepper
- 1 tsp Minced Garlic
- 2.5 oz Pork Rinds
- 1 tbsp Olive Oil
- 1/4 cup Chopped Yellow Onion
- Olive Oil Cooking Spray
- Season chicken with salt and pepper. Add to slow cooker. Cook on High for 4 hours.
- After 3.5 hours has passed, begin to make rest of casserole. Preheat oven to 350 degrees F, 177 degrees C.
- In a small bowl, add spices/seasonings to green beans: salt, pepper, and minced garlic. Mix completely. Set aside.
- Crush pork rinds in a large ziploc bag. (I used a meat tenderizer to crush them!) Add olive oil to bag of pork rinds. Shake until incorporated. Set aside.
- Chop yellow onion. Spray medium skillet with olive oil cooking spray, ghee, etc. Then, over medium-high heat, cook onion until tender. Set aside to cool.
- Next, make the creamy sauce. To the same skillet used to cook the onion, add your heavy whipping cream and cream cheese. Next, add all spices/seasonings: salt, pepper, garlic powder, red pepper flakes, and a dash of nutmeg.
- Cook sauce until cream cheese is melted and incorporated. Stir regularly.
- If chicken is done cooking via slow cooker, shred it, and add it to the creamy sauce. Mix completely.
- Since onions should now be cooled, add the onions to the bag with the pork rinds and olive oil. Shake until completely mixed.
- Using a 9 x 13 casserole pan, layer chicken and creamy sauce on bottom of casserole dish.
- Next, add seasoned green beans.
- Finally, top with pork rind/onion mixture.
- Bake for 11 minutes at 350 degrees F, 177 degrees C. To golden the pork rinds further, Broil for 2-3 minutes.
- Serve and enjoy!!