Carnivore Chicken & Bacon Casserole recipe

By Muhammad Faizan

🥘 Carnivore Chicken & Bacon Casserole

🔸 Servings:

4–6 portions

🔸 Prep Time:

15 minutes

🔸 Cook Time:

35–40 minutes

🔸 Total Time:

~55 minutes

🧈 Ingredients

  • 900g (2 lbs) boneless, skinless chicken thighs (or breasts)

  • 250g (9 oz) bacon, chopped

  • 200g (7 oz) cream cheese, softened

  • 120ml (½ cup) heavy cream

  • 100g (1 cup) shredded cheese (cheddar, mozzarella, or a mix)

  • 2 tbsp butter or bacon fat (for frying)

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper (optional if doing strict carnivore)

  • ½ tsp garlic powder (optional)

  • ½ tsp paprika (optional, for extra flavor)

🔪 Instructions

  1. Preheat oven to 190°C / 375°F.

  2. Cook the bacon:

    • In a large skillet over medium heat, cook chopped bacon until crispy.

    • Remove bacon pieces and set aside, but keep 1–2 tablespoons of bacon fat in the pan.

  3. Cook the chicken:

    • Season the chicken with salt (and pepper/paprika if using).

    • In the same skillet, sear chicken pieces for 3–4 minutes per side until golden brown.

    • They don’t need to be fully cooked through — they’ll finish in the oven.

    • Remove and set aside.

  4. Make the creamy sauce:

    • In the same pan (reduce heat to low), add butter, cream cheese, and heavy cream.

    • Stir until melted and smooth.

    • Mix in half the shredded cheese for extra richness.

  5. Assemble the casserole:

    • Place the chicken pieces in a baking dish (9×13-inch or similar).

    • Pour the creamy cheese sauce evenly over the chicken.

    • Sprinkle cooked bacon and the remaining cheese on top.

  6. Bake:

    • Bake uncovered for 20–25 minutes, until bubbling and golden on top.

  7. Optional (for crispier top):

    • Broil for 2–3 minutes at the end for a crispy, cheesy crust.

🍽️ To Serve

  • Serve hot straight from the oven.

  • Optional (if not strict carnivore): pair with sautéed mushrooms, spinach, or a small side salad.

🧊 Storage & Reheating

  • Fridge: Store in an airtight container up to 4 days.

  • Freezer: Freeze portions up to 3 months.

  • Reheat: Bake at 180°C (350°F) for 15–20 minutes or microwave until hot.

🔥 Tips for the Best Flavor

  • Use chicken thighs for juicier meat.

  • For extra richness, stir in grated Parmesan to the sauce.

  • If you eat organ meats, a little chopped chicken liver can be added for nutrient density.

Would you like me to include a “strict carnivore” version (no spices, no cheese blend — just meat and fat) as an alternative?

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