Keto Chicken Mushroom Casserole
Looking for an easy weeknight meal? The whole family loved this Keto Chicken Spinach Mushroom Casserole. It is easy to make and kid-approved.
- 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
Preheat oven to 350° F.
Melt butter in a large skillet over medium-high heat.
Add chicken and cook for 5 minutes, until browned. Remove from the skillet.
Add the mushrooms, onion, thyme, salt, and pepper to the skillet. Cook for 6 minutes.
Add garlic and spinach and cook for 2 minutes more.
Add the chicken broth and cream cheese to the pan and cook until the cream cheese melts.
Stir in the chicken.
Transfer the mixture to a casserole dish and top with cheese.
Bake for 25 to 30 minutes, until golden brown.
Remove from heat and allow to sit for 5 minutes before serving.
Calories: 389.49kcal | Carbohydrates: 5.74g | Protein: 17.87g | Fat: 33.54g | Saturated Fat: 17.93g | Trans Fat: 0.35g | Cholesterol: 113.33mg | Sodium: 850.92mg | Potassium: 489.09mg | Fiber: 1.51g | Sugar: 2.5g | Vitamin A: 4605.25IU | Vitamin C: 17.45mg | Calcium: 315.88mg | Iron: 1.99mg