Keto Chicken Mushroom Casserole
Creamy Keto Chicken Mushroom Casserole can be made in the oven, slow cooker or pressure cooker.
Ingredients
- 1 lb /500g diced chicken breasts
- 9 oz /250g mushrooms sliced (white button mushrooms work well)
- 1 medium onion diced
- 2 cups fresh spinach roughly chopped
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup cream cheese softened
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil or avocado oil
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: crispy bacon bits for topping
Instructions
Instructions for the Perfect Keto Chicken Mushroom Casserole
- Preheat your oven to 350°F (180°C).
- Heat olive oil or avocado oil in a large skillet over medium-high heat.
- Add diced chicken breasts and cook until browned, about 5-7 minutes.
- Remove chicken with a slotted spoon and set aside.
- In the same skillet, sauté onions, mushrooms, and garlic until golden brown.
- Add chicken back to the skillet with the vegetables.
- Mix in spinach, heavy cream, sour cream, chicken broth, cream cheese, and Italian seasoning.
- Transfer mixture to a casserole dish and top with parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Slow Cooker Method
- Brown chicken, onions, and mushrooms as per stovetop instructions.
- Transfer to slow cooker with remaining ingredients.
- Cook on low for 4-6 hours or high for 2-3 hours.
Pressure Cooker Method
- Use the sauté function to brown chicken, onions, and mushrooms.
- Add remaining ingredients and cook on high pressure for 10 minutes.
- Quick release pressure and stir before serving.
Nutrition
Calories: 425kcalCarbohydrates: 6gProtein: 32gFat: 21g
Tried this recipe?Let me know how it was in the comments below.