This keto chicken Kiev casserole is a healthier take on the classic recipe popular in Russia and Ukraine.
It’s an easy recipe made with leftover or rotisserie chicken and simple ingredients for a quick, delicious meal the whole family will love.
At 5.6 net carbs per serving, it’s pure comfort food that is perfect for busy weekdays or lazy weekends. You want to add it to your keto meal planner to make it part of your rotation.
And also, visit our keto casserole round-up for even more low-carb options.
Keto Chicken Kiev Casserole
Depending on how it’s made, the original chicken Kiev is known by other names, such as côtelette de volaille (French for “chicken cutlet”), leek-and-bacon Kiev, and cheese-and-ham Kiev (which is similar to a traditional chicken cordon bleu).
It’s been disputed to have been in the Russian Empire during the 18th century, but it was popular in post-Soviet states and several other countries of the former Eastern Bloc.
Traditionally, chicken Kiev, is basically stuffed chicken breasts made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.
It can be made in plain form, which looks like chicken tenders, or in casserole form, like we’re doing for this recipe.
To keep it low-carb and gluten-free, we’ll be using rotisserie chicken, mushrooms, cheddar cheese, sour cream, cream cheese, heavy cream, and a little Dijon mustard for a creamy sauce.
Instead of regular bread crumbs, I made a mixture of almond flour, parmesan cheese, and spices that will fool your tastebuds but have zero gluten.
Making it into a casserole will save you time and allow you to make it ahead of time.
What Is The Difference Between Kiev and Kyiv?
Wondering what the difference is between Kiev and Kyiv?
Well, Kiev is pronounced “key-yev” and Kyiv is pronounced “KIH-yeev” originating from the capital city of Ukraine, but the first variation is a Soviet-era Russian pronunciation, while the second is more Ukrainian.
According to The Wall Street Journal, the U.S. Board on Geographic Names officially adopted “Kyiv” as the preferred spelling in 2006.
When Russia invaded Ukraine in 2022, people started paying attention to the pronunciation and spelling changes for Kyiv.
Media organizations and citizens living in Ukraine have been imploring the West to use the Ukrainian variation of Kyiv to acknowledge the country’s independence from Russia—and its continued fight to keep it.
With that being said, we can also call this recipe keto chicken Kyiv casserole and also be correct.
Ingredients Needed To Make Keto Chicken Kyiv Casserole
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The following are the ingredients you’ll need to make the keto chicken Kiev casserole. Note that the full printable recipe card, as is the nutritional information, is at the bottom of the page.
- Cooked chicken, shredded (one 3-pound rotisserie chicken)
- Heavy cream
- Sour cream
- Dijon mustard
- Cream cheese, softened
- Baby Bella mushrooms, sliced
- Small yellow onion, finely chopped
- Garlic powder
- Onion powder,
- Red pepper flakes
- Black pepper
- Garlic cloves
- Unsalted butter
How To Make Keto Chicken Kiev Casserole
You’ll start by preheating the oven to 375 degrees F.
Then proceed to make the sauce by mixing the heavy cream, sour cream, cream cheese, garlic powder, onion powder, red pepper flakes, salt, and pepper in a small pot over medium-low heat.
Cook until the sauce is smooth and combined. Then add half the shredded cheddar cheese and cook until the sauce is fully incorporated. Set it aside.
Next, you will assemble the keto chicken casserole. To do so, combine the chicken with the sauce and spread it into a 3-quart casserole dish (or a 9×13 baking pan).
Then add the sliced mushrooms and onion over the top of the casserole, and then top with the remaining cheese.
For the topping, mix the almond flour, parmesan cheese, Italian spices, salt, and pepper in a small bowl. Sprinkle the topping over the chicken mixture, and drizzle the melted butter on top.
Bake for 30 minutes or until the casserole is golden brown and bubbling. Serve over cauliflower rice.
Garnish with chopped parsley, and serve immediately.
Store leftovers in the refrigerator for up to three days, or freeze them for up to three weeks.
Make Ahead Instructions
Assemble the casserole and place it in a freezer- and oven-safe container. Cover the casserole with plastic wrap and aluminum foil, and freeze for up to 2 months.
When ready to bake, defrost in the refrigerator for 6 hours or overnight, then bake at 375 degrees for about 50–60 minutes or until golden brown and bubbling.
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- 3 1/2 cups cooked chicken, shredded ( one-3 pound rotisserie chicken)
- 1 1/2 cups heavy cream
- 1 1/4 cups of sour cream
- 4 ounces of cream cheese, softened
- 2 tablespoons of Dijan mustard
- 8 ounces of baby Bella mushrooms sliced
- 1 small yellow onion finely chopped
- ½ teaspoon each garlic powder
- 1/2 teaspoon of onion powder,
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 minced garlic cloves
- ½ teaspoon black pepper
- 2 tablespoons of unsalted butter
- 2 cups of shredded cheddar cheese, divided
- Preheat the oven to 375 degrees F.
- In a small pot over medium-low heat, make the sauce by mixing the heavy cream, sour cream, cream cheese, dijon mustard, garlic powder, onion powder, red pepper flakes, salt, and pepper. Cook until the sauce is smooth and combined. Then add half the shredded cheddar cheese and cook until the sauce is fully incorporated. Set it aside.
Assemble The Casserole
- Mix the chicken into the sauce and spread into a 3qt casserole dish (or a 9x13 baking pan). Add the sliced mushrooms and onion over the top of the casserole and then top with the remaining cheese.
- In a small bowl, mix the almond flour, parmesan cheese, Italian spices, salt, and pepper. Sprinkle the topping over the chicken mixture and drizzle the melted butter over the top.
- Bake for 30-35 minutes or until the casserole is golden brown and bubbling. Serve over cauliflower rice.
- Garnish with two tablespoons of chopped parsley (optional).
- Store leftovers in the refrigerator for up to three days or freeze them for up to 3 weeks.
Make Ahead Instructions
Assemble the casserole and place it in a freezer and oven-safe container. Cover the casserole with plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, defrost in the refrigerator for 6 hours or overnight, then bake at 375 degrees for about 50-60 minutes or until golden brown and bubbling.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 40gSaturated Fat: 30gCholesterol: 175mgSodium: 680mgCarbohydrates: 6.7gNet Carbohydrates: 5.6gFiber: 1.1gSugar: 2gProtein: 26g