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Keto Garlic Mushroom Chicken Casserole

Creamy, low-carb casserole featuring tender chicken, savory mushrooms, and melted cheese in a rich garlic cream sauce. Perfect for keto dieters seeking comfort food.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 8 oz mushrooms sliced, button or cremini
  • 4 cloves garlic minced
  • 1 cup heavy cream full-fat recommended
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese freshly grated preferred
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet
  • 9x13 inch casserole dish
  • Large mixing bowl
  • Knife and cutting board
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and saute for 5 to 7 minutes until golden brown and most of their moisture has cooked off.
  3. Add minced garlic to the skillet and stir constantly for 1 to 2 minutes until fragrant. The garlic should be soft but not burned.
  4. In a large mixing bowl, combine cooked chicken, mushroom and garlic mixture, heavy cream, thyme, oregano, salt, and pepper. Stir until evenly combined.
  5. Transfer the mixture to your prepared casserole dish and spread into an even layer.
  6. Top generously with shredded mozzarella and grated Parmesan, covering the entire surface.
  7. Bake for 25 to 30 minutes until the cheese is bubbly and golden brown. For a crispier top, broil for 2 to 3 minutes at the end while watching closely.
  8. Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley and serve hot.

Notes

Can use fresh chicken instead of cooked. Simply cook diced chicken in the skillet first before adding mushrooms. For a dairy-free option, substitute heavy cream with full-fat coconut cream and use dairy-free cheese alternatives. Freezes well for up to 3 months. Recipe is naturally gluten-free. Add a splash of chicken broth for a slightly thinner sauce.