Keto chicken and mushroom casserole

Keto chicken and mushroom casserole

Looking for comfort food? This creamy chicken casserole is a modern take on an old favorite. Loaded with savory mushrooms, chicken and cheese as well as cauliflower rice, this meal will leave you feeling warm and satisfied.

Keto chicken and mushroom casserole

Looking for comfort food? This creamy chicken casserole is a modern take on an old favorite. Loaded with savory mushrooms, chicken and cheese as well as cauliflower rice, this meal will leave you feeling warm and satisfied.
USMetric
6 servingservings

Ingredients

  • 3 tbsp 3 tbsp olive oil, divided
  • 1¼ lbs 550 g boneless chicken thighs
  • 2 tsp 2 tsp garlic powder, divided
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp pepper
  • 5 oz. 140 g mushrooms, sliced
  • 2 oz. (2 cups) 55 g (425 ml) fresh spinach
  • 10 oz. 280 g fresh, cauliflower rice
  • 2 cups (8 oz.) 475 ml (220 g) shredded mozzarella cheese
  • 1 tbsp 1 tbsp olive oil, for greasing
  • salt and pepper to taste
  • ½ oz. 14 g pea sprouts, for garnishing (optional)
Sauce
  • 2 tsp 2 tsp arrowroot powder
  • 1 cup 240 ml chicken broth
  • ½ cup 120 ml heavy whipping cream
  • ¼ tsp ¼ tsp salt
  • 18 tsp 18 tsp ground black pepper
  • 2 tsp 2 tsp fresh thyme, lightly chopped
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C). Grease a 13 x 9" (33 x 23 cm) casserole dish.
  2. Heat 2/3 of the olive oil in a frying pan, over medium heat.
  3. Slice each chicken thigh in half, diagonally. Season with 1/2 of the garlic powder, onion powder, salt, and pepper. Add the chicken to the pan, and cook until lightly browned, and reaches an internal temperature of 165°F (74°C). Remove from pan and set aside.
  4. Warm the remaining oil in the same pan, over medium heat. Add the mushrooms, spinach, and the remaining garlic powder. Sauté until the mushrooms are browned and crisp on the edges. Season with salt and pepper, to taste. Remove the mixture from the pan, and set aside.
  5. Roughly chop the chicken thigh into bite-sized pieces. Place the chicken, cauliflower rice, mushroom mixture, and 1/3 of the mozzarella into a large mixing bowl. Stir together until combined, and set aside.

    Sauce

  1. In a small bowl, mix together the arrowroot powder with a splash of chicken stock, forming a paste.
  2. Add the rest of the chicken stock, arrowroot paste, and heavy whipping cream to the frying pan. Whisk together over medium-high heat, without bringing it to a boil. Stir in the salt, pepper, and thyme. Simmer for a few minutes, and then remove from heat.
  3. Pour the sauce into the chicken mixture, and mix together. Spoon into the prepared casserole dish, and top with the remaining mozzarella.
  4. Bake on the middle rack, uncovered for 20 minutes, or until the cheese is lightly browned. For serving, garnish with a pinch of pea sprouts.

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21 comments

  1. 1 comment removed
  2. Jane
    This was an exceptionally good recipe! I used leftover rotisserie chicken, just because I needed to use it up. I had fresh thyme in my pot on the deck and I think it was better than dried, but maybe it’s just the romance of it all. ❤️
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    This was an exceptionally good recipe! I used leftover rotisserie chicken, just because I needed to use it up. I had fresh thyme in my pot on the deck and I think it was better than dried, but maybe it’s just the romance of it all. ❤️

    I completely agree with you! I do think it tastes better out of your own garden :)

  4. dawnroberts2016
    To everyone that’s tried this do u think or have anyone froze it ? As it’s a lovely dish ❤️
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    To everyone that’s tried this do u think or have anyone froze it ? As it’s a lovely dish ❤️

    The cream sauce may split a little when it's reheated but it will still taste good.

  6. dawnroberts2016
    Thanku very much
  7. Beverly
    I made this recipe tonight using the ingredients listed and it was delicious. I did simplify it a bit
    I took the spinach and roughly chopped it PUT it in the greased pan then the mushrooms roughly chopped added already cooked chicken breast I added raw minced onion and rinsed and poured Shirataki rice topped with roasted chopped hazelnuts and added the cheese and made the sauce. I cooked it for 30 minutes took the foil off and cooked for 10 minutes more
    I did not saute anything and it came out cooked completely.
    Reply: #8
  8. Crystal Pullen Team Diet Doctor

    I made this recipe tonight using the ingredients listed and it was delicious. I did simplify it a bit
    I took the spinach and roughly chopped it PUT it in the greased pan then the mushrooms roughly chopped added already cooked chicken breast I added raw minced onion and rinsed and poured Shirataki rice topped with roasted chopped hazelnuts and added the cheese and made the sauce. I cooked it for 30 minutes took the foil off and cooked for 10 minutes more
    I did not saute anything and it came out cooked completely.

    Thanks for sharing your tips!

  9. julie b
    frozen spinach, riced cauliflower & broccoli in a bag is so handy! I’m going to try frozen peppers & onions. I also fry up bacon, chop it up and keep it in the freezer too.
    Reply: #11
  10. Deni
    5 stars! ⭐⭐⭐⭐⭐ Loved this delicious dinner. Thank you for sharing!
  11. Crystal Pullen Team Diet Doctor

    frozen spinach, riced cauliflower & broccoli in a bag is so handy! I’m going to try frozen peppers & onions. I also fry up bacon, chop it up and keep it in the freezer too.

    Great tips!

  12. Lori
    I thought this was delicious! Like others, I used frozen spinach which was very tasty. I didn't measure it - just used the 300 gram package and squeezed the water out. As well, I bumped up the garlic and onion powder - will use fresh garlic next time. I didn't have any arrowroot powder so reduced the cream and chicken broth on the stove. It was kinda thick when it went into the mix. Would make this again for sure!
    Reply: #13
  13. Crystal Pullen Team Diet Doctor

    I thought this was delicious! Like others, I used frozen spinach which was very tasty. I didn't measure it - just used the 300 gram package and squeezed the water out. As well, I bumped up the garlic and onion powder - will use fresh garlic next time. I didn't have any arrowroot powder so reduced the cream and chicken broth on the stove. It was kinda thick when it went into the mix. Would make this again for sure!

    I love how easy you make it sound!

  14. Yvonne
    Just made this, delicious & oh so rich. I didn’t use cauliflower rice as I just didn’t feel it needed it, added extra spinach instead.
  15. Adrian
    Looks great however I have a family member who cannot eat spinach, is there something else you would recommend to substitute ? Do you think kale would work for example ?
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    Looks great however I have a family member who cannot eat spinach, is there something else you would recommend to substitute ? Do you think kale would work for example ?

    It's possible that kale would work, or you can simply omit the spinach.

  17. Una
    The thoughts of eating chicken casserole for breakfast just makes me want to vomit! It is what I would cook for my evening meal! A really lovely recipe but not for breakfast as advertised today - come on!!!
    Reply: #18
  18. Kerry Merritt Team Diet Doctor

    The thoughts of eating chicken casserole for breakfast just makes me want to vomit! It is what I would cook for my evening meal! A really lovely recipe but not for breakfast as advertised today - come on!!!

    Sorry it doesn't appeal to you. Breakfast can truly be any type of food. It's just another meal of the day! :)

  19. 1 comment removed
  20. Terry
    "Arrowroot powder" is something I cannot seem to get where I live. Is it the same thing as arrowroot flour? And arrowroot starch?
  21. IMB
    I made this last night because of all the great reviews. Huge disappointment. The flavors of the garlic, onion and thyme did not come through, and there was a lot of liquid, making it unpleasant to serve and, well, eat. Lots of chopping and sauteeing for a tasteless meal. And the cheese was all wrong. I should have used a Swiss cheese with chicken and mushrooms. Mozzarella?! Gummy and didn't fit the dish. This was my first Diet Doctor recipe that we didn't love. Or even like. Did I do something wrong? Why all the liquid?
    Reply: #22
  22. Kristin Parker Team Diet Doctor

    I made this last night because of all the great reviews. Huge disappointment. The flavors of the garlic, onion and thyme did not come through, and there was a lot of liquid, making it unpleasant to serve and, well, eat. Lots of chopping and sauteeing for a tasteless meal. And the cheese was all wrong. I should have used a Swiss cheese with chicken and mushrooms. Mozzarella?! Gummy and didn't fit the dish. This was my first Diet Doctor recipe that we didn't love. Or even like. Did I do something wrong? Why all the liquid?

    I am sorry that this dish was a disappointment. It sounds like your sauce may not have thickened or reduced down as much as other people.

  23. Raluca Gedo
    Hello DD team,
    I made the recipe this evening for dinner and it was delicious! However, I have a doubt about the cauliflower rice: shouldn’t it be cooked before mixing with the chicken and rest? During the 20 minutes baking time it does not cook enough, it remained mostly crunchy even though I baked the casserole for 25 minutes. And the crunch does not seem to fit with the creamy, smooth type of dish… I took a note for myself to precook the cauli rice next time, but I wonder if the recipe is meant to have it crunchy or if there might be some omission…
    Also, may I suggest to instruct cutting the thighs directly into bite size pieces at the beginning? Else, one has to wait until chicken is cooled enough to handle it and that slows down the process.
    Thank you!

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