Juicy Chicken and Mushroom Casserole
A good source of protein with lasting satiety from chicken, eggs, and cheese, while mushrooms deepen the flavor without adding many carbs. The texture stays juicy and tender, so this casserole works well for a hearty keto lunch or dinner.
For the base
Cut the chicken breast fillet (500 g) into strips about 3 by 1 cm, slice the champignons (250 g), and finely dice the onion (120 g). Heat the ghee (50 g), fry the chicken for 5 minutes until lightly golden and transfer it to a baking dish, then in the same pan cook the onion for 2-3 minutes and add the champignons (250 g) for another 3 minutes.
For the filling
Whisk together the 35% cream (200 g), egg (50 g), cream cheese (100 g), salt (4 g), and black pepper (1 g) until smooth. Spread the chicken and mushrooms with onion in the dish, then pour the creamy mixture over everything evenly.
For the cheese topping
Scatter the hard cheese (100 g), grated on a coarse grater, over the top. Bake at 180 degrees for 30 minutes, then check that the filling has set and return the dish to the oven for another 20 minutes so the top browns well.
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