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Creamy Keto Garlic Mushroom Chicken Casserole in a ceramic baking dish with melted mozzarella and fresh spinach

Keto Garlic Mushroom Chicken Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 465
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 12 oz cremini mushrooms, sliced
  • 4 cloves garlic , minced
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken bone broth
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh baby spinach

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish.
  2. Season the cubed chicken with salt, pepper, and smoked paprika.
  3. Heat olive oil in a large cast-iron skillet over medium-high heat. Sear chicken in batches until golden brown (approximately 5-6 minutes). Transfer chicken to the prepared baking dish.
  4. In the same skillet, melt the butter. Add sliced mushrooms and sauté for 5-7 minutes until the moisture has evaporated and the mushrooms are browned.
  5. Add minced garlic and dried thyme to the mushrooms; cook for 60 seconds until fragrant.
  6. Reduce heat to medium-low. Add the cubed cream cheese, chicken broth, and heavy cream. Whisk continuously until the cream cheese is fully integrated and the sauce begins to simmer.
  7. Fold in the fresh baby spinach and stir until just wilted.
  8. Pour the mushroom and cream mixture evenly over the chicken in the baking dish.
  9. Top with the shredded mozzarella and grated Parmesan cheese.
  10. Bake for 20-25 minutes until the cheese is bubbly and lightly browned on top.
  11. Allow the casserole to rest for 5 minutes at room temperature to set the sauce before serving.