Tangy and Creamy Keto Mississippi Chicken Casserole
A bold, low-carb masterpiece transforming the legendary flavors of Mississippi Chicken into a bubbling, cheesy casserole. Tender shredded chicken is enveloped in a rich, velvety sauce with the perfect balance of zesty ranch, savory au jus, and the gentle heat of pepperoncini peppers.
Equipment
- 9x13 inch (3-quart) casserole dish
- Medium saucepan
- Whisk
- Large mixing bowl
- Spatula or large spoon
- Measuring cups and spoons
Ingredients
- 4 cups shredded cooked chicken from a rotisserie chicken or 2 large breasts
- 8 oz cream cheese, softened to room temperature
- ½ cup unsalted butter
- ¼ cup pepperoncini juice from the jar
- ¼ cup heavy cream
- 8-10 whole pepperoncini peppers
- 2 cups shredded mozzarella or provolone cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium-low heat, melt the butter. Add the softened cream cheese and whisk until smooth.
- Whisk in the dry ranch seasoning packet and the au jus gravy mix packet until fully incorporated.
- Slowly pour in the heavy cream and 1/4 cup of pepperoncini juice, whisking constantly until the mixture becomes a smooth, pourable sauce. Heat for 1-2 minutes, then remove from heat.
- In a large bowl, combine the shredded chicken with the prepared sauce, stirring until the chicken is evenly coated.
- Transfer the chicken mixture to a 9x13 inch baking dish and spread it into an even layer.
- Arrange the whole pepperoncini peppers over the top of the chicken mixture.
- Sprinkle the shredded mozzarella or provolone cheese evenly over the entire casserole.
- Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
Notes
Tips for Success: Always use softened, room temperature cream cheese to avoid a lumpy sauce. Do not skip the pepperoncini brine; its acidity is crucial for balancing the richness. Avoid overbaking, as this can cause the sauce to separate and become oily.
Variations & Add-ins: For a smoky crunch, add 6 strips of cooked, crumbled bacon. For earthy depth, stir in 8 oz of sautéed mushrooms and half a diced onion. For freshness, add a handful of chopped chives or scallions before baking.
Ingredient Substitutions: Shredded turkey or pulled pork can be used instead of chicken. For the au jus mix, use 1 tablespoon of beef bouillon powder. Pickled banana peppers can replace pepperoncini peppers. Monterey Jack or a mild white cheddar can be used for the cheese topping.
Serving Suggestions: Serve over cauliflower rice or cauliflower mash to soak up the sauce. Pairs well with a simple green salad with vinaigrette or steamed green beans.
Variations & Add-ins: For a smoky crunch, add 6 strips of cooked, crumbled bacon. For earthy depth, stir in 8 oz of sautéed mushrooms and half a diced onion. For freshness, add a handful of chopped chives or scallions before baking.
Ingredient Substitutions: Shredded turkey or pulled pork can be used instead of chicken. For the au jus mix, use 1 tablespoon of beef bouillon powder. Pickled banana peppers can replace pepperoncini peppers. Monterey Jack or a mild white cheddar can be used for the cheese topping.
Serving Suggestions: Serve over cauliflower rice or cauliflower mash to soak up the sauce. Pairs well with a simple green salad with vinaigrette or steamed green beans.