Description
A creamy, cheesy keto-friendly casserole featuring tender chicken cubes, mushrooms, spinach, and garlic, baked to perfection for a low-carb comfort meal.
Ingredients
- 1/4 cup unsalted butter
- 1 lb boneless, skinless chicken, cut into cubes
- 5 oz sliced mushrooms
- 1/2 cup chopped onion
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp minced garlic
- 5 oz fresh spinach
- 3/4 cup chicken broth
- 4 oz cream cheese, softened
- 1 1/4 cups heavy cream
- 4 oz shredded mozzarella cheese
Instructions
- Begin by preheating your oven to 350°F (175°C).
- Melt a quarter cup of butter in a large skillet over medium-high heat. Add your cubed chicken and sear for approximately 5 minutes until it’s nicely browned; then remove the chicken and set aside.
- Into the same skillet, add the sliced mushrooms, chopped onion, fresh thyme, sea salt, and black pepper. Sauté these aromatics for about 6 minutes until softened.
- Stir in the minced garlic and fresh spinach, cooking for an additional 2 minutes until the spinach wilts.
- Pour in the chicken broth and add the softened cream cheese to the skillet. Cook, stirring continuously, until the cream cheese has fully melted and incorporated into a smooth sauce.
- Return the browned chicken to the skillet, stirring to coat.
- Transfer this delectable mixture into a casserole dish. Evenly top with the shredded mozzarella cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Allow the casserole to rest for 5 minutes after removing from the oven before serving.
Notes
- This recipe is keto-friendly and low-carb.
- Ensure cream cheese is softened for easier melting.
- Can be stored in the fridge for up to 3 days.