Quick & Easy Keto Chicken Casserole Recipes To Try Today

Start by preheating your oven to 200℃/390℉.

Boil some water on your stove. Once boiled add the florets and let them boil until al dente. Remove from heat, drain well and add to a large mixing bowl along with the shredded chicken.

In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.

Take the sauce from the heat and carefully pour it over the broccoli and chicken mixture.

Add the basil, to this and mix well till combined.

Pour the mixture into a casserole dish and top with the shredded cheese.

Bake in the oven for 20 to 30 minutes, until warmed through and the cheese has browned.

Take out of the oven and serve immediately.

2 large boneless skinless chicken breasts

8 oz (227 g) cream cheese

2 cup spinach

2 tablespoons olive oil

4 oz (113 g) shredded Mozzarella cheese

3 minced garlic cloves

½ tsp red pepper flakes

½ tsp salt

½ tsp pepper

½ tsp Italian seasoning, optional

Start by slightly marinating your chicken – place your chicken in a ziplock bag and then pour in the olive oil, garlic, Italian seasoning, red pepper flakes, ½ tsp of salt and ½ tsp black pepper. Seal the bag and massage the chicken till it’s well covered with the spices and oil.

Preheat the oven to 400ºF (200°C).

In a pan on a stove, wilt your spinach with some olive oil.

After 15 minutes, remove the chicken from the bag and place it on a casserole/baking dish. Spread the softened cream cheese over the chicken breasts and lay the cooked spinach on top of the cream cheese.

Sprinkle mozzarella over the top and move the whole thing to the oven.

Bake your spinach chicken casserole for 20 to 30 minutes – use a kitchen thermometer to check if the chicken is cooked through. The internal temperature at the thickest part of the breast should be 165˚F (75°C).

Remove from the oven and serve immediately.