Creamy Keto Chicken & Mushroom Bake
A satisfying, low-carb casserole that combines tender chicken, earthy mushrooms, and a creamy sauce, topped with melted mozzarella.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyEasy
- Servings6
This modern take on a classic casserole is perfect for anyone on a keto diet, or simply looking for a low-carb comfort meal. The combination of juicy chicken, savory mushrooms, and a rich, creamy sauce, all baked under a bubbly cheese crust, makes for a satisfying dinner.
The use of cauliflower rice instead of regular rice keeps the dish low in carbs, while still providing a hearty texture. Fresh spinach, thyme, and a hint of garlic powder add layers of flavor, making this casserole anything but boring.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Lightly grease a 13x9-inch (33x23 cm) baking dish.
- Heat 2/3 of the olive oil in a large skillet over medium heat. Cut each chicken thigh in half diagonally, then season with half of the garlic powder, onion powder, salt, and pepper. Cook the chicken until lightly browned and cooked through (internal temperature 165°F / 175°F). Remove from the pan and set aside.
- Add the remaining olive oil to the same skillet over medium heat. Add the mushrooms, spinach, and the remaining garlic powder. Sauté until the mushrooms are browned and crispy on the edges. Season with salt and pepper to taste. Remove from pan and set aside.
- Roughly chop the cooked chicken into bite-sized pieces. In a large bowl, combine the chicken, cauliflower rice, mushroom mixture, and 1/3 of the mozzarella. Stir together and set aside.
- In a small bowl, mix the arrowroot powder with a splash of the chicken broth to form a smooth paste.
- Return the same skillet to medium-high heat. Add the remaining chicken broth, the arrowroot paste, and the heavy cream. Whisk well, without letting it come to a boil. Stir in the salt, pepper, and fresh thyme. Let it simmer for a few minutes, then remove from heat.
- Pour the sauce over the chicken mixture and stir to combine. Spoon everything into the prepared baking dish and top with the remaining mozzarella.
- Bake uncovered on the middle rack for 20 minutes, or until the cheese is lightly golden. Garnish with pea sprouts (if using) and serve.
💡 Tips
- For extra flavor, you can add a pinch of red pepper flakes to the sauce.
- If you don't have arrowroot powder, you can substitute with cornstarch or xanthan gum (use half the amount for xanthan).
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Inspired by a recipe from Diet Doctor