Keto Chicken Casserole
A comforting keto casserole made with chicken, bacon, parmesan, and mushrooms.
Servings 8 servings
Calories 402kcal
Equipment
- 12 inch cast iron skillet or 9x13 casserole dish
Ingredients
- 1 tbsp coconut oil
- 1/2 cup red onion, diced
- 6 oz baby bella mushrooms, chopped
- 5 oz baby spinach
- 4 oz cream cheese
- 1/2 cup grated parmesan
- 3/4 cup sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp dijon mustard
- 1/2 lb bacon, cooked and chopped
- 15 oz cooked chicken (we used rotisserie)
- 1 tsp Italian seasoning
- 1/2 tsp pink himalayan salt
- 1/2 tsp black pepper
- 1/2 cup shredded mozzarella
Instructions
- Preheat the oven to 375°F and grease a casserole dish if using one with coconut oil spray.
- Preheat a large (cast iron) skillet to medium high heat and add 1 tbsp coconut oil.
- 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.
- 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.
- Add in the cooked and chopped bacon, seasonings and the chicken. Stir to combine.
- At this point either transfer the entire skillet contents to a casserole dish if you are not using an over safe cast iron skillet.
- Top the casserole with mozzarella cheese and bake for 10 minutes and then broil for 2-3 minutes.
- Serve immediately!
- Best stored in an air tight container in the fridge up to 5 days.
Video
Notes
Net Carbs: 4g
Serving Size: 1 piece
Yields: 8 pieces
Serving Size: 1 piece
Yields: 8 pieces
Nutrition
Calories: 402kcal | Carbohydrates: 5g | Protein: 19g | Fat: 34g | Fiber: 1g