Add in frozen broccoli in place of the spinach. Reduce the chicken broth by ¼ cup and instead use ¼ cup dry white wine to deglaze the pan. Add in the broth, and remaining ingredients after the pan is deglazed. I used chicken breasts, but chicken thighs work just as well for this low carb chicken mushroom casserole.
Spray a 2 1/2 quart casserole bowl or pan with non-stick spray. Mix vegetables, meat and 1 cup shredded cheese in large mixing bowl. Stir together cream of mushroom soup, sour cream and eggs till smooth and combined in a small mixing bowl.
Most accessible are brown and cremini mushrooms, but you can also use portobello, shiitake, or even wild mushroom mixes to boost the soup’s flavor. Also, highly recommend using fresh thyme to complement the mushroom flavor. Garlic and onions are another two important ingredients used in this low-carb keto mushroom soup.
"This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.".