Keto Chicken Casserole

One skillet meals are some of my favorite to make, especially this Keto Chicken Casserole! Not only are they are to toss together and clean up afterwards, but they always turn out super good no matter what you put in them! This one is loaded with cheese, veggies and chicken and makes the perfect weeknight dinner.

Keto Chicken Casserole

Keto Chicken Casserole

A comforting keto casserole made with chicken, bacon, parmesan, and mushrooms.

 What You Need:

¾ 12 inch cast iron skillet or 9×13 casserole dish

 Ingredients:

¾ 1 tbsp coconut oil

¾ 1/2 cup red onion, diced

¾ 6 oz baby bella mushrooms, chopped

¾ 5 oz baby spinach

¾ 4 oz cream cheese

¾ 1/2 cup grated parmesan

¾ 3/4 cup sharp cheddar cheese

¾ 1/4 cup mayonnaise

¾ 1/2 cup heavy cream

¾ 3 cloves garlic, minced

¾ 1 tsp dijon mustard

¾ 1/2 lb bacon, cooked and chopped

¾ 15 oz cooked chicken (we used rotisserie)

¾ 1 tsp Italian seasoning

¾ 1/2 tsp pink himalayan salt

¾ 1/2 tsp black pepper

¾ 1/2 cup shredded mozzarella

US Customary – Metric

 Instructions:

1 Preheat the oven to 375°F and grease a casserole dish if using one with coconut oil spray.

 2 Preheat a large (cast iron) skillet to medium high heat and add 1 tbsp coconut oil.

 3 Add the onions and mushrooms and saute for 3-5 minutes until tender. Add the spinach and cook for 1-2 minutes until wilted down.

 4 Turn the heat down to medium and add in the cream, cream cheese, mayo, mustard, garlic and cheddar cheese and combine using a spoon until fully incorporated.

 

5 Add in the cooked and chopped bacon, seasonings and the chicken. Stir to combine.

 6 At this point either transfer the entire skillet contents to a casserole dish if you are not using an over safe cast iron skillet.

 7 Top the casserole with mozzarella cheese and bake for 10 minutes and then broil for 2-3 minutes.

8 Serve immediately!

 9 Best stored in an air tight container in the fridge up to 5 days.

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