keto chicken and zucchini casserole
This cheesy keto chicken and zucchini casserole hits all the right spots with the creamy textures over the chicken, mushroom and zucchini mixture. It's so good hot from the oven and into a plated dish to eat right away. I use zucchini and shitake mushrooms because both are my favorite ingredients, but you can easily substitute what you have available in your pantry to make the same dish with a twist.
Ingredients
- 1 lbs. cooked chicken breast cut into bit sized pieces
- 2 tbsp butter
- 2 medium zucchini sliced in half and sliced thin
- 1/4 cup chicken broth
- 1 cup almond milk
- 1/3 cup parmesan cheese
- 1/3 cup sliced mushrooms
- 1 tsp Italian seasoning
- 2 cloves garlic
- 1/2 cup mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
preheat the oven to 350 degrees
in a large skilled pour in the olive oil and set on medium heat
Add the garlic and let it get aromatic and then add the sliced zucchini (if it gets dry add a little bit of the chicken stock
Add the chicken and salt and pepper to taste. Cook the dish and incorporate all the ingredients
Remove and set aside this mixture in a ceramic baking dish.
Add the butter to the skillet and let it melt
Eventually add the almond milk and the chicken stock, Italian seasoning and salt and pepper to taste
Add the parmesan cheese and mix until a thick creamy sauce develops.
When it thickens, add the sauce over the chicken and zucchini mixture and stir to combine the sauce and ingredients.
Sprinkle the mozzarella cheese over the top and push some down into the sides of the dish
Bake the dish for 20 minutes in the oven and let it rest for about 10 minutes before serving.
Nutrition
Calories: 93kcalCarbohydrates: 6gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 14mgSodium: 562mgPotassium: 32mgFiber: 0.5gSugar: 3gVitamin A: 136IUVitamin C: 0.4mgCalcium: 218mgIron: 0.4mg
Tried this recipe?Let us know how it was!