Keto Chicken and Mushroom Casserole
A cozy, creamy, and savory keto casserole loaded with mushrooms and plant-based chicken, bringing all the flavor minus the drama or dairy.
Ingredients
- 2 cups vegan chicken seitan or soy-based
- 1 ½ cups sliced mushrooms button, cremini, or “what’s on sale”
- ¾ cup unsweetened coconut cream
- ½ cup shredded vegan cheese
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon almond flour
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F and grease a baking dish like it owes you rent.
- Heat olive oil in a skillet over medium heat.
- Sauté mushrooms until they stop being drama queens and release moisture (about 5–7 minutes).
- Add vegan chicken and stir until lightly golden, because aesthetics matter.
- In a bowl, whisk coconut cream, nutritional yeast, almond flour, garlic powder, thyme, lemon juice, salt, and pepper.
- Pour creamy mixture into the skillet, mix until everything is coated like it’s going to prom.
- Transfer to the baking dish and sprinkle vegan cheese over the top like it’s fairy dust.
- Bake uncovered for 30 minutes until bubbly, golden, and irresistible.
- Let it cool slightly so you don’t burn your soul.
- Garnish with fresh parsley, serve hot, and bask in compliments you clearly deserve.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 18g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin D: 20%
- Calcium: 15%
- Vitamin B6: 12%
- Magnesium: 10%
💡 Extra Tips to Elevate Flavor
- Add a splash of white wine for “I vacation in Tuscany” vibes.
- Mix in spinach or kale if you’re in your leafy era.
- Top with crushed walnuts or almond crumbs for that crunch factor.
- Smoked paprika adds extra depth if you’re feeling bold.
- Serve with cauliflower mash or eat it straight from the dish—zero judgment.