Creamy Blue Cheese Chicken Casserole

Amy Massey
by Amy Massey
4 Servings
35 min

This recipe was a concoction I came up with on a cold evening when I had just kickstarted the Keto diet again. I needed a high fat, protein filled dish that would warm me up and satisfy me, which the rest of my non-keto family would also enjoy enough to try.

The result turned out to be better than even I expected and there was a full tale of clean plates after!

The saltiness of the blue cheese was just enough without being overpowering, while the cheddar helped to give the sauce its thick, gooey consistency which was sooo good!

You'll definitely want to give this recipe a try and once you do, it is a nice and simple go-to when you want a "spoil-yourself" dinner without too much effort!

Not only is this dish the ultimate in comfort food in its rich and creamy deliciousness, it also looks beautiful too!

This dish has so much flavour that it only needs a light, plain side dish. It goes perfectly well with plain pasta, steamed greens or a salad.

Juicy chunks of chicken are pan fried until golden.

Onions and garlic are then cooked until soft and fragrant (the two cooked together are a match made in heaven!)

Then the chicken, onions and garlic are added to a delicious mixture of cream, stock and cheese until thickened.

Creamy Blue Cheese Chicken Casserole
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 tbsp extra virgin olive oil
  • 4 large chicken breasts, cut into bitesized chunks
  • Salt and Black pepper
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 150ml hot chicken stock
  • 250ml heavy cream
  • 1 tsp dried basil leaves
  • 30g stilton or another hard blue cheese, crumbled
  • 80g cheddar cheese, shredded
  • 200g smoked bacon or pancetta lardons
  • 1 large handful fresh, flat leaf Parsley, roughly chopped

Heat a large frying pan or wok until hot and add the olive oil.
When the oil is hot, add your chicken and season with salt and pepper.
Saute the chicken over a medium heat until it is sealed on all sides and starting to turn golden, then remove from the pan and set aside.
Add your onion to the pan and reduce the heat slightly. Saute the onion until it has begun to soften and is golden. If you find that the onion is starting to stick to the pan, add a little more oil.
Add the minced garlic to the pan and saute for 30 seconds until fragrant.
Add the stock, heavy cream and dried basil to the pan and bring to a simmer.
Add the cheddar cheese and stilton and stir well.
Return the chicken pieces to the pan, stirring them into the sauce
Leave to simmer on a low heat until the sauce is thick and creamy, about 10 minutes.
Meanwhile, heat a frying pan until hot and add the bacon lardons. Stir fry until golden and crispy. The fat from the bacon should be enough to cook itself in, but use oil if it begins to stick.
Add the cooked lardons to the pan with the chicken and top with fresh Parsley.
Serve immediately.
  • If you don't have cheddar cheese, mozzarella will make for a good alternative.
  • Janet Janet on Oct 13, 2022

    Just have a cardiologist on standby .................

  • Lenora Wadsworth Lenora Wadsworth on Oct 15, 2023

    Wish you would use US measurements as well as grams etc.

    • Amy Massey Amy Massey on Oct 16, 2023

      Hi Lenora, what units would you like to see being used? A good set of inexpensive kitchen scales can usually measure out in all units if that helps. There are also lots of handy conversion charts in Google. I often have to use these myself if following a recipe from the US.