Baked Chicken & Mushroom Casserole

Servings: 3 Total Time: 1 hr 30 mins Difficulty: Beginner
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Baked Chicken & Mushroom Casserole

This roasted chicken with mushrooms, onions garlic, herbs and baked in a creamy white wine sauce is an easy and flavourful dish that’s also low-carb and keto friend! 

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Baked Chicken & Mushroom Casserole

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Keto Meat & Poulty
Difficulty: Beginner Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins
Servings: 3
Best Season: Suitable throughout the year

Ingredients

Method

  1. Preheat oven to 180C/350F.
  2. Season chicken with salt and pepper.
  3. Melt the butter in a skillet and sear the chicken on both sides until golden. Remove and set aside.
  4. Add the onions and mushrooms. Cook stirring until mushrooms are tender and browned. Add the garlic and cook for 1 more minute, until fragrant.
  5. Stir in the flour then add the stock, thyme, rosemary, bay leaf and cream. Simmer until sauce is thickened. Turn off heat and season with salt and pepper.
  6. Transfer the sauce to a casserole dish and snuggle the chicken thighs in between the mushrooms and sauce. Scatter a few green olives on top, if using.
  7. Bake in oven for approximately 1 hour, until chicken is cooked and tender.
  8. Remove from oven and garnish with extra fresh rosemary.

  9. Enjoy!