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Keto Chicken Mushroom Casserole Recipe

Casseroles are warm, inviting and easy to make delicious. This keto chicken mushroom casserole recipe is optimized for your keto diet.

You might want to have a scroll through some more scrumptious keto casserole recipes for added inspiration.

How to Make a Keto-Friendly Casserole

Cream of mushroom soup. While it might seem healthy, it’s actually not that great for you and especially problematic if you’re following a keto diet.

Unfortunately, your canned variety isn’t only comprised of mushrooms. Flour, sodium and highly processed oils are added to achieve the taste and consistency.

Fortunately, there is a better way.

This version achieves a robust flavor using plain old mushrooms. They’re great for you and pair nicely with the chicken in this dish.

I will say that this keto chicken mushroom casserole recipe may not be as creamy as casseroles you’re accustomed to. The texture is different, but the flavor is familiar. It may be a great compromise if you’re cooking for someone who just can’t handle the mushy mouthfeel of regular casserole.

Another change from many casserole dishes is the omission of butter. While full-fat dairy is fine on a keto diet, it’s still important to eat it in moderation.

Many people are sensitive if not intolerant of lactose. If you’re one of them, you won’t have a problem making this dish as presented.

In addition to the flour hidden in cream of mushroom soup, many chicken casserole dishes call for even more flour. Obviously, that is problematic if you’re living keto.

Go ahead and ditch the carbs of regular casserole and treat yourself to this keto-friendly dinner masterpiece.

For a more traditional take, check out this chicken and mushroom casserole.

Keto Chicken, Mushroom and Kale Casserole Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Cuisine: French

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Ingredients

• 4 Tablespoons of avocado oil (30 ml), to cook with
• 8 chicken thighs (with skin on) (1.2 kg)
• 1 medium onion (110 g), peeled and thinly sliced
• 3 cloves of garlic (9 g), peeled and chopped
• 2 Tablespoons of fresh rosemary (6 g), chopped
• 30 white button mushrooms (300 g), halved
• 2 oz of kale (56 g)
• Salt and freshly ground black pepper
• Additional rosemary sprigs for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (180°C).
2. Add avocado oil to a frying pan and brown the chicken thighs skin-side down until golden and crispy, then turn the thighs over and cook the other side for a minute or two.
3. The chicken isn’t cooked right now, but they’ll be finished off in the oven.  Carefully remove from the frying pan and put into a roasting dish.
4. Using the leftover oil in the pan, cook the sliced onions, garlic and rosemary and cook over a low-moderate heat to soften the onions completely. Turn the heat up and keep cooking the onions for a few more minutes until they become jammy. Add the mushrooms to the frying pan for a few minutes.
5. Spoon the mushrooms and jammy onions into the roasting tray around the chicken pieces and place the dish in the oven for 20 minutes.
6. In the meantime, toss the kale in some more olive oil.
7. After 20 minutes, increase the oven temperature to 400 F (200 C) and remove the tray from the oven while it heats. Scatter the oiled kale in and around the dish, then return the dish to the oven for an additional 5 minutes.
8. Season with salt and freshly ground black pepper, as well as additional rosemary sprigs, then serve to the table for everyone to help themselves.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

• Calories: 553
• Sugar: 3 g
• Fat: 42 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 35 g