Description
Warm, cheesy, and velvety — this casserole hits like comfort without the carbs, ideal for busy parents and weeknight cooks.
Ingredients
Scale
- 800 g (3 cups) cooked, shredded chicken
- 200 g (7 oz) sliced mushrooms
- 1 medium onion (150 g / 1 cup chopped)
- 2 cloves garlic, minced
- 240 ml (1 cup) heavy cream
- 120 ml (1/2 cup) sour cream
- 120 ml (1/2 cup) low-sodium chicken broth
- 15 g (1 tbsp) almond flour
- 1 large egg (about 50 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 ml) lemon juice
- 60 g (1/2 cup) crushed pork rinds or almond flour
- 15 g (2 tbsp) melted butter (optional for topping)
- 15 g (2 tbsp) chopped fresh parsley or chives (for garnish)
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Heat olive oil in a skillet and sauté onion and mushrooms for 6–8 minutes.
- Add minced garlic and sauté for an additional 30 seconds.
- Stir in heavy cream, sour cream, chicken broth, almond flour, and beaten egg; cook gently until thickened.
- Fold in shredded chicken, cheese, salt, pepper, and lemon juice until well combined.
- Spoon the mixture into the baking dish, top with crushed pork rinds or almond flour, and dot with butter if using.
- Bake for 20–25 minutes until bubbly and golden, resting for 5 minutes before serving.
- Garnish with parsley or chives and serve warm.
Notes
For a make-ahead option, assemble the casserole up to Step 5 and refrigerate for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 generous scoop (~350 g)
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 165mg