Ingredients
- 2 cups Chopped Cooked Chicken
- 4 Eggs (large)
- 1/2 pound Bacon (chopped, cooked)
- 1 cup Cheddar Cheese (shredded) (this cheese is excellent- amazon link)
- 1/4 cup Mayo (my carnivore mayo recipe)
- 1/2 cup Heavy Cream
- Optional: 1/4 teaspoon Black Pepper, 1/4 teaspoon Garlic Powder, 1/4 teaspoon Onion Powder, 1/4 teaspoon Paprika (omit for strict carnivore)
Step 1
Start by preheating the oven to 375°F and spraying a 9×13 inch (or similar) pan with cooking spray.
Step 2
Spread the cooked and shredded chicken, along with the cooked bacon, in the bottom of the pan. Top with shredded cheddar cheese.
Step 3
In a medium bowl, whisk together the eggs, mayonnaise, seasonings, and heavy cream.
Step 4
Pour the mixture on top of the chicken mixture. You can add more chopped bacon and cheese on top. I also like adding additional chopped shredded chicken on top.
Step 5
Bake uncovered for 35 minutes. Enjoy!
💡Tips
1. Don’t Overcook the Chicken
Before adding the chicken to your casserole, make sure it’s just cooked through but not overdone.
If the chicken is overcooked before going into the casserole, it will become too dry during baking. You can also use rotisserie chicken if you’re short on time.
2. Watch the Bake Time
The 35 minute bake time is a guideline – ovens vary, so start checking at 30 minutes. The casserole should be set but still slightly jiggly in the middle when you gently shake the pan. If it’s completely firm, it’s probably overcooked
The top should be lightly golden but not brown. If your oven runs hot, you might want to position the rack in the middle rather than the top third.
3. Rest Before Serving
Let the casserole rest for 10-15 minutes after taking it out of the oven. It allows the proteins to set and the cream mixture to thicken slightly.
During this time, the flavors also continue to develop. If you cut into it too soon, it might be too runny and won’t hold its shape well when serving.
