Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, warm the olive oil or butter over medium heat. Once hot, add the minced garlic and sliced mushrooms. Sauté until tender and golden, about 5-7 minutes.
- In a mixing bowl, combine the cooked shredded chicken, sautéed garlic and mushrooms, heavy cream, cheese, thyme, salt, and pepper. Mix until fully incorporated.
- Transfer the mixture to a casserole dish, spreading it evenly.
- Bake for 25-30 minutes or until the top is bubbly and golden brown.
- Allow to cool slightly before serving.
Notes
Serve with fresh herbs for color and pair with a side salad or steamed vegetables. Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg