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Keto Chicken Mushroom Casserole

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A comforting low-carb casserole filled with tender chicken, earthy mushrooms, and a creamy sauce, perfect for meal prep.

Ingredients

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  • ¼ cup butter
  • 1 pound chicken, cubed
  • 5 ounces mushrooms, sliced
  • ½ cup chopped onion
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon minced garlic
  • 8 ounces frozen chopped spinach, thawed and drained
  • 1 cup chicken broth
  • 8 ounces cream cheese
  • 1 cup shredded gruyere cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
  2. Toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
  3. Finely dice the onion, slice the mushrooms, and mince garlic.
  4. Heat oil in a large oven-safe skillet over medium-high heat. Sear the chicken in batches for 3-5 minutes per side until golden brown, then remove and set aside.
  5. Reduce heat to medium, sauté the diced onion for 3-5 minutes until translucent, add sliced mushrooms, cooking for 5-7 minutes until browned, then stir in minced garlic for 1 minute until fragrant.
  6. Add softened cream cheese to the skillet with sautéed vegetables, stirring until melted and smooth. Stir in chicken broth, bringing it to a simmer, then add heavy cream, Dijon mustard, and Italian seasoning, stirring for 2-3 minutes until slightly thickened.
  7. Return the seared chicken to the skillet, stir until fully coated in the sauce, and add the thawed spinach. Transfer the entire mixture into the greased casserole dish.
  8. Evenly sprinkle shredded Gruyere cheese over the casserole and bake for 20-25 minutes until hot and bubbly.
  9. Allow the casserole to rest for 5-10 minutes before serving, garnished with fresh chopped parsley.

Notes

Make sure to fully drain your spinach to avoid a watery casserole. You can substitute the cheese or add additional veggies.

Nutrition

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