Don’t worry – I don’t intend to wax poetic about the first day I ever heard of a chicken and how that leads into how I began to ponder over the meaning of life as I prepared this recipe for the first time on a cold winter morning (as is the stereotypical recipe page on a blog). I merely wanted to place this recipe where it was easy to find so I could – honestly – be lazy about it when asked on Twitter. It’s pretty simple, although as a warning if you are fat averse you may be offended by the recipe, and if you fear saturated fat it may result in nightmares. Enjoy.
Without Further Ado…
16oz of cream cheese (softened)
16oz of creme fraiche
Shredded Gouda cheese for topping
~5 lbs of chicken tenderloin (chicken breast sliced into strips)
Preheat the oven to 325 F.
Mix the cream cheese and creme fraiche in a bowl – heating if necessary – and set aside.
Line a large baking dish (e.g. 13 x 9 in) with the chicken tenderloin, packing tightly. Cover with half of the prepared sauce and smooth until uniformly covered.
Add the rest of the chicken, and the rest of the sauce, and a generous covering of shredded gouda (or cheese of your preference) and cook in oven for about an hour or until the cheese is caramelized and the chicken is cooked through.
- If you’d prefer a true soup, try pre-cooking the chicken and cutting into cubes, and mix all of the sauce ingredients (including shredded cheese) in a pot along with chicken broth. Once it is heated, add the chicken.
- If you can tolerate spices garlic powder, onion powder, black pepper, thyme, and/or poultry seasoning would all be welcome additions.
- If low carb/keto and not carnivorous use as a base for chicken pot pie with fathead crust. Thicken with xantham gum if needed, and add spices and cooked onions/carrots as desired.
Feel free to suggest further keto/carnivore friendly tweaks below if you so wish, and if you do make it (even as simple as it is) let me know if you enjoyed. I’m not much of a cook, barring meats and dipping sauces for said meat, but I’m pretty pleased with how this one turned out.