Keto Chicken Mushroom Casserole
Keto Chicken Mushroom Casserole
Keto Chicken Mushroom Casserole is a delightful dish that brings together tender chicken, mushrooms, and a creamy sauce, all while staying low in carbs. This comforting casserole is perfect for busy weeknights or cozy family gatherings, making it a favorite choice for those on the keto diet.
Why You’ll Love This Keto Chicken Mushroom Casserole
This Keto Chicken Mushroom Casserole is not only simple to prepare but also packed with flavor and healthy ingredients. The combination of chicken, mushrooms, and spinach creates a rich and hearty meal that satisfies without the guilt of carbs. Plus, the creamy Gruyere cheese topping takes this dish to a new level of deliciousness.
How to Make Keto Chicken Mushroom Casserole
Ingredients:
- ¼ cup butter
- 1 pound chicken, cubed
- 5 ounces mushrooms, sliced
- ½ cup chopped onion
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 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
Step-by-Step Instructions:
- Prepare Oven and Dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
- Season Chicken: In a bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
- Chop Vegetables: Finely dice the onion, slice mushrooms, and mince garlic for ‘mise en place’.
- Sear Chicken: Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken in batches for 3-5 minutes per side until golden brown, then remove and set aside.
- Sauté Aromatics: Reduce heat to medium, add oil if needed, then sauté diced onion for 3-5 minutes until translucent. Add sliced mushrooms and cook for 5-7 minutes until browned and moisture is released. Stir in minced garlic for 1 minute until fragrant.
- Build Creamy Sauce: Add softened cream cheese to the skillet with vegetables, stirring until melted and smooth. Stir in chicken broth, bringing to a simmer. Add heavy cream, Dijon mustard, and Italian seasoning, stirring for 2-3 minutes until slightly thickened. Taste and adjust seasonings.
- Combine and Transfer: Return seared chicken to the skillet, stirring until fully coated in the sauce. Stir in thawed and drained spinach. Transfer the entire mixture evenly into the greased casserole dish.
- Add Topping and Bake: Evenly sprinkle shredded Gruyere cheese over the casserole. Bake for 20-25 minutes in the preheated oven, or until hot, bubbly, and the cheese is golden brown.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes on a wire rack before serving. Garnish with fresh chopped parsley. Store leftovers in an airtight container for 3-4 days in the refrigerator; reheat gently in the microwave or oven.
How to Serve Keto Chicken Mushroom Casserole
Keto Chicken Mushroom Casserole is versatile and can be served in several ways. Pair it with a simple green salad for a refreshing contrast, or serve it alongside roasted vegetables for a more hearty meal. It also works well with cauliflower rice, helping to keep the carb count low while still providing a filling side dish.
How to Store Keto Chicken Mushroom Casserole
Store any leftovers of Keto Chicken Mushroom Casserole in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the casserole before baking it. Simply assemble the casserole, cover it tightly with foil, and freeze. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Tips to Make Keto Chicken Mushroom Casserole Perfect
- Use Fresh Ingredients: Fresh herbs and vegetables elevate the flavor. Don’t hesitate to use fresh thyme instead of dried for a more vibrant taste.
- Cream Cheese Consistency: Make sure the cream cheese is soft before adding it to avoid lumps in the sauce. Let it sit at room temperature for about 30 minutes beforehand.
- Customize Cheese Choices: While Gruyere cheese adds a nice flavor, feel free to experiment with other keto-friendly cheeses like cheddar or mozzarella.
Flavor Variations
- Add Extra Vegetables: Enhance the nutritional value by adding other veggies such as bell peppers, zucchini, or broccoli to the casserole.
- Spice It Up: If you prefer a bit of heat, add crushed red pepper flakes or diced jalapeños during the sautéing step.
- Herb Swap: Try using rosemary or oregano instead of thyme for a different flavor profile.
Pro Tips for Success
- Don’t Overcrowd the Pan: When searing the chicken, do it in batches to ensure it browns properly instead of steaming.
- Check Chicken Doneness: Ensure the chicken is cooked through; it should reach an internal temperature of 165°F (75°C).
- Taste as You Go: Adjust the flavors as you build the sauce to make it perfect for your palate.
FAQs About Keto Chicken Mushroom Casserole
1. Can I use fresh spinach instead of frozen?
Yes, you can absolutely use fresh spinach. Simply sauté it with the onions and mushrooms until wilted. This adds a fresher taste to the casserole.
2. How can I make this dish dairy-free?
To make a dairy-free version, substitute cream cheese with a dairy-free alternative and use nutritional yeast to achieve a cheesy flavor. Coconut cream can be a great replacement for the heavy cream.
3. Is this casserole suitable for meal prep?
Definitely! It stores well in the refrigerator for a few days and can be reheated easily. Just make sure to let it cool before storing or freezing.
Final Thoughts
Keto Chicken Mushroom Casserole is a comforting and satisfying meal that fits perfectly into a low-carb lifestyle. Its creamy, cheesy goodness combined with tender chicken and savory mushrooms creates a dish that everybody will love, regardless of whether they follow a keto diet. With easy preparation and flavorful ingredients, this casserole is sure to become a favorite in your home cooking repertoire. Give it a try, and you will be delighted with the results!
Keto Chicken Mushroom Casserole
Ingredients
Casserole Ingredients
- 1 cup butter
- 1 pound chicken, cubed
- 5 ounces mushrooms, sliced
- ½ cup chopped onion
- 1 tablespoon fresh thyme or 1 teaspoon dried Fresh herbs enhance flavor.
- 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 Ensure cream cheese is soft before use.
- 1 cup shredded Gruyere cheese Can substitute with other keto-friendly cheeses.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
- Toss cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper until evenly coated.
- Finely dice the onion, slice mushrooms, and mince garlic.
- Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken in batches for 3-5 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium, add oil if needed, then sauté diced onion for 3-5 minutes until translucent. Add sliced mushrooms and cook for 5-7 minutes until browned. Stir in minced garlic for 1 minute until fragrant.
- Add softened cream cheese to the skillet with vegetables, stirring until melted. Stir in chicken broth and simmer. Add heavy cream, Dijon mustard, and Italian seasoning, stirring for 2-3 minutes until slightly thickened. Adjust seasonings to taste.
- Return seared chicken to the skillet, stirring until fully coated in sauce. Stir in drained spinach and transfer mixture to the greased casserole dish.
- Sprinkle shredded Gruyere cheese over the casserole. Bake for 20-25 minutes until hot and bubbly.
- Allow to rest for 5-10 minutes before serving, garnished with fresh parsley.
