I have been pressure canning meat protein like a crazed woman. This is my 921 All American canner with ugly chicken processing. I have done chicken, bone in legs and thighs and deboned breasts, ground beef, ground pork sausage, and pulled pork butt. I have had an All American pressure canner for about three years. It was gift from a very good friend. I was afraid of it. It sat in my dining room with an accusatory attitude, like “come on, go big or go home”! With the state of the food industry and grocery food that you buy now and preserve will be a saving and money in your pocket. I don’t believe the cost of food will come down anytime soon. So I went big. I started right in on meat. Totally by passed all the veg recipes. I want shelf stable meat protein in my pantry. I have been hot water bath canning acidic foods for many years and am very comfortable with that process. Now I am confident with my pressure canner.
Since I am a newbie to pressure canning I would not presume to give directions how to do it. However, there are several YouTube channels that were invaluable to me. They are Late Bloomer Homestead (Kaye Kittrel was learning how to use her new canners) , Sutton’s Daze and North Texas Vegetable Gardening and Cooking. I also used the recipe book that came with my All American and a couple canning books that I own.
I hope you enjoy this chicken casserole that is low carb, high fat, KETO friendly recipe. And you probably have the ingredients in kitchen already!
- Extra Virgin Olive Oil Spray or Coconut Oil Spray
- 1 quart canning jar Ugly Chicken (I pack 2 bone in legs and thighs in a quart jar) You can also use a pre-cooked deli chicken.
- 1 small head Cauliflower, broken into small florets and stems chopped
- 8 ozs Cream Cheese, sliced into cubes
- 12 ozs Bacon , cooked, chopped and drained (I love bacon)
- 8 ozs Extra Sharp Cheddar Cheese , shredded and divided
- 2 Tsp Sweet Paprika
- Sea Salt and Black Pepper to taste
Preheat the oven to 400 F.
Spray the casserole dish with olive oil or coconut oil. A casserole dish measuring 13 x 9 inches will accommodate this recipe. Shred the chicken meat off the bones. Save the bones in the freezer for homemade bone broth.
Place the cauliflower florets in the casserole dish. Add shredded chicken, bacon and one half of the shredded cheddar cheese to the casserole dish and mix with the cauliflower. Sprinkle the mix with paprika, salt and pepper. Top with the cubed cream cheese. Sprinkle remaining shredded cheddar over top of cream cheese.
Bake, uncovered, for about 45 to 50 minutes, until the cauliflower is tender and cooked.