This is a delicious meal that is a low carb take on the famous Alice Spring’s Chicken from Outback restaurant. I found the recipe at Kalyn’s Kitchen and decided to add the caramelized onions since I had about a cup leftover from a batch I’d cooked earlier in the week. This is the kind of casserole that is started on the stove and finished in the oven, but if you have a large enough skillet and a lid you can cook it on the stove if you’d rather. Chicken with mushrooms and onions is a good choice for a weeknight meal. Did I mention there was bacon? or ham…whichever you prefer.
If you order this in Outback it would come with a honey mustard sauce. Kalyn’s recipe uses a low carb Alfredo sauce to tie the ingredients together. You can use store bought or make your own (it’s easier than you think).
The original recipe used poached chicken breasts which were then cut into bite sized pieces. I like thighs for casseroles. The ones I bought were bone in and skinless.
If you’re into meal planning you can make sure to have a cup of caramelized onions and some cooked bacon ready to go. You’ll save yourself a good 20 minutes and possibly another pan to clean.
This is the perfect sort of meal to serve with a strongly flavored green vegetable like broccoli raab or cooked greens. Their bitterness contrasts with the richness of the casserole.
- olive oil for sauteing
- 6 boneless chicken thighs
- 1 pack of sliced mushrooms (I used canned)
- 1 cup caramelized onions (2 cups raw onions sauteed in olive oil for about 30 minutes)
- 3 slices cooked bacon, diced
- 1 cup grated cheese (I used a blend with cheddar and swiss)
- salt, pepper, garlic powder, thyme and other seasonings to taste
- 2 cups Alfredo sauce
- Preheat the oven to 375F and prepare a 2 quart or equivalent baking dish with cooking spray
- Season the thighs as desired.and brown them on both sides in a little olive oil.
- Remove the thighs to the casserole.
- Heat the caramelized onions and mushrooms together in the same skillet used to brown the chicken. Stir in the Alfredo sauce and mix well.
- Top the chicken with the mushrooms, onions and sauce. Scatter the cheese and bacon over top.
- Cover with foil and finish cooking in the oven, about 30 minutes.
Rick is normally unenthusiastic about casseroles. He lumps them all together as “goulash” (and he’s not entirely wrong even though I love a good one dish meal). This one was different. He declared it to be “not too shabby” and had seconds. The next day he looked for the leftovers for lunch. That’s about as good a recommendation as you’re going to get from him! Enjoy 🙂