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  • María Fernanda López

Chicken in Creamy Pepper Sauce Casserole (Keto, Gluten Free)

Oh well guys! I have been recreating a lot of some old family recipes and I'm very excited about this idea because the do bring some special memories with them and that also means a lot for me to share this recipe with my community! You guys, because you freaking rock!

This is a recipe that goes back to the old days, when I used to lived in another city and my parent worked together in the same workplace, where they met for the first time and they had a bunch of friends; one of them was the chef of the place and this was "his secret recipe".

My dad got this recipe one time he snuck into the kitchen and saw the process from the workers. And from now on that was a recipe we made from time to time because my parents loved it and so did my sister and I.

The basic ingredients from my version:

  • Chicken breasts

  • Unsweetened almond milk

  • Cottage cheese

  • Red pepper

  • Chopped mushrooms

  • Ham

  • Beef bone or chicken broth powder

So a very important part of the recipe is the creamy sauce! But I wanted to make it like a cheesy-like style without using some heavy cream or cream cheese. Instead I used cottage cheese because I have been loving experimenting with it on different recipes.

Mushrooms and ham is also a key part of the original recipe and my version. They do add a great touch and extra flavor, great to pour some extra sauce on top, and great to pair with steamed veggies because is goes so well with the creamy bell pepper.

For this recipe I decided to cook my own bell peppers because for some reason they tend to have sugar added on the canned type (WHY THOUGH!?), that's a frustration that as a nutritionist have with the food industry, I mean, it serves no purpose. But well, I roasted my bell peppers.

How to perfectly roast or cook peppers:

First things first, cut them in halt, remove the seed!

  • Air fryer method: 20 minutes at 400F.

  • Oven: Set your oven in roast and cook for 25 - 30 minutes at 350F.

  • Skillet: Add a splash of water and cook for 10-15 minutes.

Roasted peppers are naturally sweet and that's another key point of this recipe. The contrast of the sea salt, onion, cottage cheese, ham and seasoned chicken just created the perfect balance of flavor that your tastebuds will enjoy!

Ideas to serve this recipe:

So this is a comforting meal for any time of the year, a crowd pleaser and tastebud pleaser! Dinner or lunch, this recipe does the trick! And if you need a special birthday recipe for any member of your family this is also a fun and delicious recipe!

Easy peasy and you'll only need ONE SKILLET and YOUR BLENDER, that's it! You can save this recipe on a glass container with a lid, and trust me, the next day leftover will be extra flavorful!

I usually make extra for this recipe because leftover are extra flavorful!

So this recipe hit the spot in my family and I really hope you enjoy this recipe as much as we did! Don't forget to save, share, pin or save this recipe for later!

With love,



Try more recipes here!

- Enchilada Chicken Skillet

- Smokey Tuna Casserole

- Double Cheese Spicy Turkey Bites

- Cheesy Salmon Fajita Skillet


Chicken in Creamy Pepper Sauce Casserole

By María Fernanda López

Serves 4


  • 4 chicken breasts

  • 1 cup unsweetened almond milk

  • 1/2 cup of cottage cheese

  • 1 piece of red pepper

  • 1 cup of chopped mushrooms

  • 2 slices of ham

  • 2 tbsp of beef bone or chicken broth powder

  • 1 tbsp of onion chips (or powder)

  • 1 tsp of Sea Salt

  • 1/4 tsp of Black Pepper


  1. Preheat your oven at 350F.

  2. Cook the bell pepper until soft. About 10 minutes in a skillet or 20 minutes in the oven or air fryer.

  3. In a casserole put the chicken breast, add sea salt and pepper.

  4. In a blender add the cottage cheese, almond milk, bone broth, bell peppers and onion powder.

  5. Add the mix over the chicken.

  6. Top with mushrooms and chopped ham.

  7. Bake for 40-45 minutes.


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