Creamy keto chicken casserole
This creamy keto chicken casserole is a delicious dish featuring tender chicken, mushrooms, and a rich sauce that fits your low-carb diet.
Equipment
- skillet
- Casserole dish
- pan
Ingredients
Poultry
- 770 g Chicken breast, tenders or thighs without skin
Spices
- 1 teaspoon Ground paprika
- Salt to taste
- Pepper to taste
- ¼ teaspoon Nutmeg
Vegetables
- 80 g Onion
- 500 g Mushrooms cut in halves
- 1 TBS Parsley chopped
Dairy
- 1 cup Heavy whipping cream
- 50 g Parmesan cheese divided (¼ cup for chicken and ¼ cup for the sauce)
Liquids
- 1 cup Chicken broth or water
- 2 TBS Lemon juice
Instructions
- Season the chicken with salt, pepper, ground paprika, and sprinkle both sides with grated parmesan cheese.
- Sautee chicken in a skillet or pan in hot olive oil, until golden brown.
- Transfer the chicken to the casserole baking dish 26 x 17 x 7 cm/10 x 7 x 3 inch.
- In the remaining oil, sautee chopped onion and garlic.
- When the onion is golden brown and caramelized, add chopped mushrooms and a pinch of salt and saute until soft and golden brown on the edges.
- Add heavy whipping cream, chicken broth or water, lemon juice, nutmeg, and parmesan cheese. Stir it well and cook for 2 to 3 minutes.
- Add it to the casserole and combine it with chicken.
- Bake covered in a preheated oven on 175C/350F for 30 minutes.
- When baked, garnish with parsley and serve with salad and mashed cauliflower.
- Enjoy!
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 6gProtein: 27gFat: 22gSaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 3mgCalcium: 200mgIron: 2mg
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