16 ounce boneless skinless chicken thighs, diced
Salt and pepper to taste
2 tablespoon olive oil, divided
1/2 medium yellow onion, diced
2 teaspoon fresh garlic, minced
6 ounce cremini mushrooms, sliced
10 ounce asparagus spears, chopped into 1? pieces
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup unsweetened almond milk
2 ounce cream cheese, softened
1/2 cup full-fat plain greek yogurt
1/2 cup gruyere cheese
1/3 cup cheddar cheese
Measure out and prepare all the ingredients.
In a frying pan, add half the olive oil and the diced chicken to the pan. Cook the chicken until internal temperature reaches 165F then remove from pan and set aside.
Add the other half of the olive oil along with the onion and minced garlic.
Then, add in the cremini mushrooms and asparagus pieces. Stir to combine well.
Sautee on low to medium heat for 2 – 4 minutes.
Put the cooked chicken back into the pan with the chicken broth, heavy cream, and almond milk. Stir to combine well. Cook for 1 – 2 minutes.
Put the cream cheese into the pan and stir to combine well. Cook for 1 minute or so.
Remove the pan from heat.
Add in the greek yogurt and stir well. Add in the gruyere cheese and cheddar cheese. Stir well to combine.
Place in the oven to broil until the cheese has just melted.
Remove from oven and serve immediately. Enjoy!
This makes a total of 4 servings of Keto Creamy Chicken Asparagus Casserole. Each serving comes out to be 540 calories, 42.6g fat, 7g net carbs, and 33.5g protein.