Ingredients:
- 3 cups cooked chicken (shredded or diced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/2 cup Parmesan cheese
- 1 medium onion, diced
- 1 cup spinach (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup almond flour (for topping)
- 2 tablespoons butter (for greasing)
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the casserole dish: Grease a 9×13-inch casserole dish with butter.
- Sauté onions and mushrooms: In a skillet, melt 1 tablespoon butter over medium heat. Sauté onions and mushrooms until tender, about 5 minutes. Set aside.
- Make the sauce: In a medium saucepan, combine heavy cream, chicken broth, cream cheese, garlic powder, onion powder, thyme, salt, and pepper. Stir over medium heat until the cream cheese is fully melted and the sauce is smooth.
- Assemble the casserole: In the prepared casserole dish, mix the cooked chicken, sautéed onions, mushrooms, spinach (if using), and shredded cheddar cheese. Pour the sauce over the top and mix everything together until well combined.
- Topping: Sprinkle Parmesan cheese and almond flour evenly over the top for a crispy golden crust.
- Bake: Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the top is golden brown.
- Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this creamy, cheesy, keto-friendly dish!
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