Description
Crispy, cheesy, and loaded with savory flavor — this keto chicken casserole is made with pork rinds instead of flour or breadcrumbs for a crunchy, low-carb topping that’s rich in protein and perfect for family dinners!
Ingredients
For the Chicken Layer:
2 cups shredded cooked chicken (rotisserie or grilled)
1 cup heavy cream or full-fat coconut cream
¼ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
Optional: ¼ cup chopped spinach or mushrooms for extra veggies
For the Pork Rind Topping:
1 cup crushed pork rinds (plain or seasoned)
½ cup melted butter or ghee
¼ cup shredded mozzarella or cheddar cheese
¼ tsp paprika or smoked paprika (optional for extra crunch)
FOR KETO VERSION:
Use full-fat dairy , unsweetened cream , and ensure your pork rinds are unseasoned or low-sugar. For dairy-free, use coconut cream and nut-based cheese .
Instructions
Preheat oven to 350°F (175°C) .
In a bowl, mix shredded chicken , heavy cream , Parmesan , garlic powder , onion powder , salt, and pepper until well combined.
Add optional veggies like spinach or mushrooms and stir to combine.
Transfer mixture into a greased 8×8-inch baking dish or cast iron skillet. Smooth the top.
Make the Pork Rind Topping:
In a separate bowl, toss crushed pork rinds , melted butter , cheddar cheese , and paprika if using.
Sprinkle topping over the chicken layer, covering evenly.
Bake for 15–18 minutes until golden and bubbly on top.
Serve:
Let cool slightly before slicing or serving warm with a side of keto salad or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 20g
- Carbohydrates: 4g
- Protein: 22g