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First published February 25, 2015
This Paleo Chicken Mushroom Bacon Casserole is a tasty, gluten-free, low-carb dish made with whole foods.
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I bought a package of sliced mushrooms from the produce section the other day and knew I wanted to use them for something. Which is kind of funny when I think about it, because ten years ago I wouldn’t have been caught dead anywhere near mushrooms. I hated mushrooms, or so I thought. I grew up telling people that I was allergic to them because they would make me throw up. I don’t even know where that came about, I think maybe as a kid I ate some sort of dish that had mushrooms in it and I thought it was disgusting and made me want to be sick, so from then on I just assumed mushrooms would make me sick and I couldn’t eat them. I went so far as to say that I couldn’t eat anything that had been cooked with mushrooms, even if the mushrooms had been picked out, because the juice from the mushrooms had touched the rest of the food.
Then years later, I was at a restaurant with my parents, and they were sampling an appetizer while we waited that had portabella mushrooms in it, and I decided to try it. And I loved it. And I thought, maybe mushrooms aren’t so bad! So slowly over the years I introduced them into some dishes, testing my tolerance for them. Now I love them!
I decided to make this recipe last week because my husband wanted to try doing keto, and this recipe is pretty low carb. This Keto Chicken Mushroom and Bacon Casserole is filling and delicious!
If you know me, you know that I am a big fan of casseroles. They are an easy way to meal-prep. This paleo chicken bacon and mushroom casserole provided us with a weeks worth of lunches to eat during the work week. I made this, along with my Paleo Low-Carb Breakfast Casserole, and breakfasts and lunches were set for the week! Weekdays were easy-peasy!
Keto casseroles and paleo casseroles are something that is becoming a staple in my household right now. Especially since school will be starting soon for me, the leftovers will make life a little eaiser! I hope you enjoy this Paleo Chicken Bacon and Mushroom Casserole!
- 2 lbs chicken breasts cut into bite-sized pieces
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 8 ounces sliced mushrooms
- 6 slices bacon
- 1 cup coconut milk
- 2 Tbsp tapioca flour or Xanthan Gum for more keto version
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 cup almond flour
- 1 1/2 Tbsp grass-fed butter softened
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Preheat Oven to 400 degrees Fahrenheit.
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Heat the Olive Oil in a skillet on medium-high heat. Sprinkle the diced Chicken Breasts with salt and pepper and brown in the skillet, about 3-4 minutes on each side. Remove chicken from pan and place into a 9x13 baking dish..
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Dice up the Bacon and cook in the skillet until they are crispy. Remove bacon with a slotted spoon and set aside.
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Add the Mushrooms to the skillet with the bacon fat and cook until they begin to soften.
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Add the garlic to the skillet and cook for an additional minute.
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Reduce heat to medium and add the Coconut Milk, Tapioca Flour (or Xanthan Gum), Salt, Pepper and Cayenne and stir until the sauce thickens.
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Pour the mixture over the chicken in the baking dish and stir together until well combined.
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In a small bowl, combine the Almond Meal and the softened butter together until it has become a crumbly mixture. Sprinkle evenly over the top of the casserole.
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Place the casserole in the oven and bake for 20 minutes.
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Once the 20 minutes is up, remove the casserole from the oven. Sprinkle the bacon bits over the top of the casserole and place the oven on broil. Put the casserole back in the oven for an additional 2-3 minutes to brown the crust and the bacon.
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Remove from oven and let casserole cool for 10-20 minutes, then serve and enjoy!
