one pot casserole

This Easy Keto Chicken Bake recipe is one delicious low carb casserole, loaded with mushrooms, spinach, and a creamy sauce.

Easy Keto Chicken Bake

Salted Butter

sml Onion (sliced)

Garlic Powder

Oregano

Smoked Paprika

Mustard Powder

Salt

White Pepper (ground)

Mushrooms (sliced)

Cream Cheese

Heavy Cream

Baby Spinach

Rotisserie Chicken (shredded (600 grams/21 ounces of meat))

Cheddar Cheese (shredded)

Fresh Oregano (finely chopped, to serve)

Preheat your oven to 200C/390F.

Place a large saucepan over high heat. Add the butter and onion and saute for 3 minutes.

Add the herbs, spices, and salt, and pepper and mix well. Saute for another 2 minutes before adding the mushrooms, mix well.

Cook the mushrooms until they have softened.

Add the cream cheese and heavy cream and heat until the cream cheese has melted.

Bring to a simmer then mix through the spinach, once it has wilted, add the shredded chicken, and mix well.

Pour the mixture into a casserole dish, smooth out, and top with the cheddar cheese.

Bake for 20-25 minutes, until the cheese is golden brown.

Spoon into bowls and top with freshly chopped oregano. Enjoy!

https://www.youtube.com/watch?v=NwpySYdB-ck

A Super Easy Keto Chicken, Cheese, and Spinach Bake recipe that you can make at home with some simple low-carb ingredients.

Free Printable Recipe Card: https://www.myketokitchen.com/keto-recipes/dinner/easy-keto-chicken-bake/

Keto Chicken Bake Ingredients:

2 tablespoons of Salted Butter
1 small Onion, sliced
2 teaspoons of Garlic Powder
2 teaspoons of Dried Oregano
1 teaspoon of Smoked Paprika
1 teaspoon of Mustard Powder
1 teaspoon of Salt
½ teaspoon of White Pepper, ground
3 cups of Mushrooms, sliced
8 ounces of Cream Cheese
½ cup of Heavy Cream
3 cups of Baby Spinach
1 Rotisserie Chicken, shredded (600g/21oz of meat)
1 cup of Cheddar Cheese, shredded
Fresh Oregano, finely chopped, to serve

Keto Chicken Bake Nutrition:

Serving: 100g | Calories: 337kcal | Carbohydrates: 8g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 683mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2687IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 1mg

If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

Most of our recipes are suitable for Paleo and are Gluten-Free also.

Follow us on:
Pinterest: https://www.pinterest.com.au/myketoki...
Instagram: https://www.instagram.com/myketokitchen/
Facebook: https://www.facebook.com/MyKetoKitchen/
Twitter: https://twitter.com/myketokitchen/

#ketorecipes #myketokitchen #ketodinner

Easy Keto Chicken Bake Recipe with Cheese & Spinach

This pulled pork casserole is a delicious comfort food made with leftover Mexican pork carnitas loaded with your favorite flavors.

Pulled Pork Casserole

tbsp Butter

Garlic (crushed)

Green Pepper (diced)

Zucchini (diced)

Pepper (ground)

Cauliflower (riced)

oz Low Carb Pork Carnitas

Lime

serves Low Carb Enchilada Sauce

tbsp Cilantro (chopped)

Cheddar Cheese (grated)

Tomato (diced)

Scallions (sliced)

Place a large pan over medium heat.

Add the butter, garlic and green pepper and saute for 5 minutes.

Add the zucchini, salt and pepper and continue to cook for 3 minutes.

Add the cauliflower rice and continue to cook, whilst stirring for 5 minutes.

Add the Low Carb Pork Carnitas and lime juice and stir well before adding the Low Carb Enchilada Sauce. Bring the pan to a simmer and continue to cook for 5 minutes.

Sprinkle the cilantro and cheese over the casserole. Remove from the stove top and broil until the cheese had melted.

Garnish with the diced tomato and sliced scallions and serve.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

garlic powder

olive oil

unsalted butter

yellow onion (finely chopped)

garlic

dry orzo pasta

thyme

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream!

Creamy Roasted Vegetable Pasta

bell pepper (chopped)

artichoke hearts (quartered

cherry tomatoes (chopped)

onion

garlic (top sliced off)

spinach (large)

zucchini (chopped)

tomatoes (chopped)

tomato paste

olive oil (to taste)

salt and pepper (to taste)

farfalle pasta (dry)

cashew cream (or vegan cream cheese)

Preheat the oven to 400F. In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper and cream cheese or cashew cream. Drizzle with olive oil, and add a liberal amount of salt and pepper. 

Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft. 

While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water.

After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed.

Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired. 

A delicious caramelized onion pasta casserole that anyone can make!

One Pan Caramelized Onion Pasta

yellow onions (sliced)

salt

tsp black pepper

paprika

parsley

coconut milk

farfalle pasta (cooked)

parsley (chopped)

basil (chopped)

lemon (juiced)

Preheat the oven to 400F.

To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley. 

Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven. 

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water. 

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, lemon juice and coconut milk, along with the cooked pasta and pasta water as needed. Stir and enjoy!

A simple, one-pan curry dish that cooks in the oven while you can do something else.

Roasted Vegetable Curry

garlic (minced)

½ inch ginger (diced)

400 ml canned chickpeas (1 can, drained and rinsed)

sweet potato (small, chopped)

red bell pepper (chopped)

cauliflower florets (chopped)

tsp cumin

turmeric

tbsp curry powder (mild

soy sauce (tamari if GF)

400 ml coconut milk (1 can)

tomatoes

vegetable broth

lime (juiced)

cilantro (to garnish)

Add all ingredients to a 9x13 casserole dish, apart from the lime and cilantro. 

Mix until completely combined. Cover with a lid or foil, and bake for 1 hour, until the sweet potato is tender. 

Drizzle with some coconut milk, and lime juice and garnish with fresh cilantro. Serve over rice, if desired.

onions

Top 7 one pot casserole recipes from across the web

The most viewed one pot casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Keto Chicken Bake

Pulled Pork Casserole

One Skillet Salmon with Lemon Orzo

Creamy Roasted Vegetable Pasta

One Pan Caramelized Onion Pasta

Roasted Vegetable Curry

One Pan Caramelized Onion Pasta

Top 7 one pot casserole recipes from across the web

The most viewed one pot casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Keto Chicken Bake

Pulled Pork Casserole

One Skillet Salmon with Lemon Orzo

Creamy Roasted Vegetable Pasta

One Pan Caramelized Onion Pasta

Roasted Vegetable Curry

One Pan Caramelized Onion Pasta

The most viewed one pot casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine