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Keto Chicken Mushroom Casserole

Keto Chicken Mushroom Casserole: Creamy Comfort for Dinner

A creamy and hearty Keto Chicken Mushroom Casserole that combines diced chicken, earthy mushrooms, and rich cheeses for a perfect low-carb dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Keto
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Diced Chicken Breasts Ensure they are tender for optimal flavor.
  • 8 oz Mushrooms (sliced white button) Consider portobello or cremini for a richer taste.
  • 1 medium Onion (diced) Provides sweetness; substitute shallots for a milder flavor.
  • 2 cups Fresh Spinach (roughly chopped) Offers vibrant color and nutrition; kale or Swiss chard can be swapped if preferred.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1/2 cup Sour Cream Adds a delicious tang; Greek yogurt can be used for a similar taste.
  • 1 cup Chicken Broth Opt for vegetable broth as a lighter option.
  • 8 oz Cream Cheese (softened) Softened goat cheese provides a unique twist.
  • 1/2 cup Grated Parmesan Cheese Use nutritional yeast for a non-dairy option.
  • 2 tablespoons Olive Oil or Avocado Oil For sautéing the ingredients.
  • 3 cloves Garlic (minced) Feel free to substitute with garlic powder for convenience.
  • 2 teaspoons Italian Seasoning Adjust to your personal taste.
  • to taste Salt and Pepper Essential to enhance the overall flavor.
  • 1/2 cup Crispy Bacon Bits Optional for topping; omit for a lighter version.

Equipment

  • skillet
  • Casserole Dish

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (180°C).
  2. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes until browned.
  3. Add the diced onion, sliced mushrooms, and minced garlic. Sauté for 5-6 minutes until translucent and tender.
  4. Return the sautéed chicken to the skillet and stir in the spinach. Cook for 2 minutes until wilted.
  5. Stir in the heavy cream, sour cream, chicken broth, cream cheese, and Italian seasoning. Cook for 3-4 minutes until creamy.
  6. Transfer the mixture into a greased casserole dish and sprinkle grated Parmesan cheese on top.
  7. Bake for 20-25 minutes or until golden brown and bubbly.
  8. Allow to rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 25IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight before reheating.

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