Keto Chicken Mushroom Casserole
Your whole family will love this Keto Chicken Mushroom Casserole. Only 4 net carbs per serving in this low-carb comfort food recipe!
Servings: 6
Calories: 379.7
Ingredients
Casserole
- 6 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 small onion sliced
- 1 clove garlic chopped
- 12 oz white mushrooms sliced
- 4 oz beef broth
- 4 oz cream cheese cut into cubes
- 2 oz heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400. Place the chicken in a greased 9x13 casserole dish.
- Heat the butter and olive oil in a large skillet over medium heat until hot.
- Add the onion and garlic and cook until softened. Next, add the mushrooms and cook until tender. Top the chicken in the casserole dish with the mushroom, onion, and garlic mixture. (If there is liquid from the mushrooms leave it in the skillet).
- Add the broth and cream cheese to the skillet. Add the cream, salt, and pepper. Stir until smooth. It helps to puree with an immersion blender at this point. Pour over the chicken and mushrooms in the casserole dish.
- Top with the cheese.
- Bake for 20-25 minutes or until hot and bubbly.
Notes
Nutrition: the nutrition facts are for 1/6th of the recipe. There are 3.6 NET carbs per serving.
To Store: Keep in an airtight container in the fridge for up to 4 days.
To Reheat: Place on a microwave-safe dish and heat for 1-3 minutes or until hot. It's best to cover with a microwave before reheating so the sauce doesn't splatter.
Nutrition
Serving: 1g | Calories: 379.7 | Carbohydrates: 4.3g | Protein: 39.5g | Fat: 22.4g | Saturated Fat: 10.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.1g | Trans Fat: 0.1g | Cholesterol: 145.5mg | Sodium: 635.3mg | Potassium: 805.9mg | Fiber: 0.7g | Sugar: 2.6g | Vitamin A: 622.9IU | Vitamin C: 3.6mg | Calcium: 132.5mg | Iron: 1mg