overhead of Keto Chicken Bacon Mushroom Casserole
Paleo Chicken, Mushroom & Bacon Casserole
Course: Main Course
Keyword: chicken bacon mushroom casserole, keto casserole, keto chicken bacon mushroom casserole, low carb chicken bacon casserole, paleo casserole
Servings: 8
Calories: 419 kcal
  • 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
  1. Preheat Oven to 400 degrees Fahrenheit.
  2. 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..

  3. Dice up the Bacon and cook in the skillet until they are crispy. Remove bacon with a slotted spoon and set aside.
  4. Add the Mushrooms to the skillet with the bacon fat and cook until they begin to soften.
  5. Add the garlic to the skillet and cook for an additional minute.
  6. Reduce heat to medium and add the Coconut Milk, Tapioca Flour (or Xanthan Gum), Salt, Pepper and Cayenne and stir until the sauce thickens.

  7. Pour the mixture over the chicken in the baking dish and stir together until well combined.

  8. 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.

  9. Place the casserole in the oven and bake for 20 minutes.

  10. 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.

  11. Remove from oven and let casserole cool for 10-20 minutes, then serve and enjoy!