Keto Chicken Mushroom Casserole

Creamy Keto Chicken Mushroom Casserole can be made in the oven or pressure cooker.

Prep Time 20

Cook Time 40

Course dinner, lunch

Cuisine American

Servings servings

Calories 488 kcal

1 9 x 13 inch baking tray or 20 x 30 cm (ore pressure cooker)

1 Pressure Cooker (you won't need the baking tray if you are using pressure cooker)

1 chopping board

1 Large, deep mixing bowl (a large salad bowl is perfect)

1.5 lb diced chicken thigh fillets skinless, boneless
18 oz mushrooms sliced white button mushrooms work well
1 large onion finely chopped
2 cups fresh spinach roughly chopped, or half the amount of frozen spinach (thawed out and water drained)
1 cup heavy cream
1 cup sour cream
1 cup of shredded mozzarella or pizza blend cheese
1/2 cup grated parmesan cheese
2 tbsp olive oil or avocado oil
2 cloves garlic minced
1 tsp Italian seasoning
1 tablespoon of pink Himalayan salt or regular salt
Optional: crispy bacon bits for topping and a few extra fresh spinach leaves for decoration

Mix all the creams and half of each cheese in a large mixing bowl together with herbs, seasoning, chicken stock powder, garlic, onion and spinach. Save the other half of the cheese for topping toward the end of baking.
Add in diced chicken and chopped mushrooms to the creamy mixture. Mix really well unitl everything is coated with the sauce.
Preheat your oven to 350°F (180°C).
Transfer mixture to a casserole dish and bake for 20-25 minutes covered with foil.
Take out, check if the chicken is almost cooked through by scooping a little bit out with a spoon. If it looks cooked then sprinckle the remaining cheeses evenly on top, and bake for another 10 minutes uncovered or until the top is golden color. If you are using fresh spinach add a few extra leaves together with the cheese for a nice look.

Sauté the chicken with oil for about 5-7 minutes, on a separate sautéing pan on the stove top. If you have a large sauté pan that can be put in the oven after, use that, so you don't have to use an extra dish.
Once the chicken is slightly golden, remove it from the pan to a separate bowl to rest. To the same sautéing pan (that already has oil and chicken juices in it) add the onions, Italian seasoning, and garlic. Sauté for about 5 minutes.
Add in the mushrooms to the pan and sauté for about 5 minutes to get some of the moisture out. This will help prevent your casserole from being soggy.
In a large mixing bowl mix up all the creams and half of the cheeses together with chicken stock powder and salt.
Add your sauteed ingredients to this creamy mixture, and then add the chopped spinach. Mix everything really well.
Transfer to the baking dish and cook for 20 minutes.
Take out of the oven, top with remaining mozzarella and parmesan, add a few fresh spinach leaves for decoration on top of the cheese, and return to the oven. Bake for another 5-7 minutes or until the top is golden and leaves a wilted. (the spinach leaves are optional, if you are using frozen spinach in the recipe, don't worry about it).
Remove from the oven and serve with some fresh herbs, If you have leftovers, cover the baking dish with foil or plastic once it's completely cool and refrigerate for up to 3 days. Or you can portion it out into smaller batches in meal prep air tight containers.

Use the sauté function to brown chicken, onions, and mushrooms in the same order as the instuctions above.
Add remaining ingredients, mix well with wooden spoon, and cook on high pressure for 10 minutes. The cheese may not be as golden as the oven method, but it will melt nicely into the casserole dish and make it saucy.
Quick release pressure and stir before serving.

Calories and macros may vary slightly depending on the brands of dairy you have and their fat content.

Calories: 488kcalCarbohydrates: 4gProtein: 31gFat: 36gSaturated Fat: 14gSodium: 1182mgFiber: 1.9gSugar: 2g

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