keto casserole dish with piece missing and butter on the bottom

Keto Crusted Buttery Chicken Casserole

Looking for an easy-to-assemble keto casserole that is packed with flavor? Look no further than this super tasty Crusted Buttery Chicken Casserole that contains only ONE gram of net carbs per serving!
Course Dinner
Cuisine American, Western
Keyword low carb casserole, pork rind casserole
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 402kcal


Keto Condensed Cream of Chicken Soup Ingredients

  • 3 tbsp butter
  • 1 tbsp coconut flour
  • 1/2 cup chicken stock
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp xanthan gum
  • 1 tsp salt
  • pepper to taste

Keto Crusted Buttery Chicken Casserole Ingredients

  • 6 oz crushed pork rinds plain (unsalted and unflavored)
  • 7 tbsp melted salted butter divided
  • Keto Condensed Cream of Chicken Soup (full recipe)
  • 7 oz sour cream
  • 1/3 cup chicken stock
  • 2 cups cooked chicken breast diced
  • 4 slices cooked bacon diced


How to Make Keto Condensed Cream of Chicken Soup

  • In a small saucepan over medium-low heat, melt butter.
  • Add coconut flour and mix. Stir mixture quickly until it thickens.
  • Add chicken stock and turn heat up to medium. Whisk to incorporate, then add almond milk and whisk. Finally, add xanthan gum, salt, and pepper.
  • Turn up the heat slightly to bring the mixture to a low boil for 2 minutes.
  • Remove from heat and let sit for at least 5 minutes before using it in your casserole (use this time to do other steps, like crush your pork rinds, dice chicken, etc).
  • The condensed soup will thicken further as it cools. Use immediately or store in the fridge for up to a day.

How to Make Keto Buttery Chicken Casserole

  • Preheat oven to 325 F and grease an 8x8” casserole dish. (I used coconut oil.)
  • Sprinkle half of the crushed pork rinds* on the bottom of the casserole dish, fully covering the bottom. Drizzle 3 tbsp of the melted butter on top. (*The easiest way to crush pork rinds is to stick them in a large Ziploc bag and crush them using a rolling pin.)
  • In a medium-sized bowl, combine condensed soup, sour cream, chicken broth, diced cooked chicken breast, and diced cooked bacon.
  • Add the mixture to the casserole dish, evenly covering the pork rinds.
  • In a small bowl, combine remaining pork rinds and melted butter.
  • Sprinkle the mixture in the casserole dish, evenly covering the top.
  • Bake casserole for 30 to 35 minutes until the pork rinds have formed a nice crust.


  • Do NOT use raw chicken breast or bacon in this recipe! They MUST be cooked beforehand.
  • You can use pork or turkey bacon. Nutrition facts are calculated using pork bacon.

Adapted from this recipe and this recipe.


Calories: 402kcal | Carbohydrates: 1.5g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 696mg | Potassium: 172mg | Fiber: 0.43g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 0.7mg