Keto Chicken Mushroom Casserole

Why make this recipe

Keto Chicken Mushroom Casserole is a fantastic dish for anyone following a low-carb lifestyle. It is hearty, flavorful, and packed with protein. This recipe combines tender chicken with creamy mushrooms and a cheesy topping, making it a satisfying meal for family and friends. Plus, it’s easy to prepare, making it ideal for busy weeknights.

How to make Keto Chicken Mushroom Casserole

Ingredients:

• 6 cups cooked shredded chicken
• 1 tbsp butter
• 1 tbsp olive oil
• 0.5 small onion (sliced)
• 1 clove garlic (chopped)
• 12 oz white mushrooms (sliced)
• 4 oz beef broth
• 4 oz cream cheese (cut into cubes)
• 2 oz heavy cream
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 cup shredded mozzarella

Directions:

1. Preheat your oven to a warm 400°F (200°C). Lightly grease a 9×13 inch casserole dish. Spread the cooked shredded chicken evenly across the bottom.
2. In a large skillet, melt the butter with the olive oil over medium heat until it shimmers. Add the sliced onion and chopped garlic, cooking until they’re soft and fragrant, about 3-5 minutes.
3. Stir in the sliced white mushrooms and continue to cook until they’re tender. Don’t worry about any liquid from the mushrooms; it adds great flavor to your sauce!
4. Spoon this delicious mushroom, onion, and garlic mixture over the chicken in your casserole dish.
5. Return to the skillet and pour in the beef broth. Add the cubed cream cheese, stirring until it starts to melt into the broth.
6. Stir in the heavy cream, salt, and pepper. Continue stirring until the sauce is beautifully smooth. For an extra silky texture, you can use an immersion blender directly in the skillet.
7. Generously pour this creamy sauce over the chicken and mushrooms in your casserole dish. Finish by sprinkling the shredded mozzarella cheese evenly across the top.
8. Bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese is golden and melted.
9. Serve & Enjoy!

How to serve Keto Chicken Mushroom Casserole

Serve the casserole hot right from the oven. It pairs well with a simple side salad or steamed vegetables for a complete meal. You can also offer a sprinkle of fresh herbs like parsley or chives on top for added flavor and color.

How to store Keto Chicken Mushroom Casserole

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze it for longer storage, just make sure to use a freezer-safe container. Thaw in the fridge before reheating.

Tips to make Keto Chicken Mushroom Casserole

• For added flavor, consider using seasoned chicken or rotisserie chicken.
• Feel free to add other vegetables like spinach or bell peppers to the mushroom mixture.
• If you like a little spice, add red pepper flakes to the creamy sauce.

Variation

You can switch up the cheese by using cheddar or a blend of your favorites. If you prefer a lighter dish, substitute the heavy cream with unsweetened almond milk or coconut milk (make sure it’s keto-friendly).

FAQs

Can I use raw chicken instead of cooked chicken?
Yes, you can. Just cook the chicken fully before adding it to the casserole. You can bake it or sauté it with some seasoning.

Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole in advance, cover it, and store it in the refrigerator. Just bake it when you are ready to serve.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Always check labels to ensure no hidden gluten is present in the products you use.

Keto Chicken Mushroom Casserole

This hearty, low-carb casserole combines tender chicken with creamy mushrooms and a cheesy topping, making it a delicious meal for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 cups cooked shredded chicken Fully cooked and shredded
• 1 tbsp butter For sautéing
• 1 tbsp olive oil For sautéing
• 0.5 small onion (sliced) For flavor
• 1 clove garlic (chopped) For flavor
• 12 oz white mushrooms (sliced) Adds creaminess
• 4 oz beef broth For moisture and flavor
• 4 oz cream cheese (cut into cubes) For creaminess
• 2 oz heavy cream For richness
• 0.5 tsp salt Adjust to taste
• 0.25 tsp pepper Adjust to taste
• 1 cup shredded mozzarella For topping

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish.
2. Spread the cooked shredded chicken evenly across the bottom of the casserole dish.

Cooking

1. In a large skillet, melt the butter with the olive oil over medium heat until it shimmers.
2. Add the sliced onion and chopped garlic, cooking until they're soft and fragrant, about 3-5 minutes.
3. Stir in the sliced white mushrooms and continue to cook until they're tender.
4. Spoon the mushroom, onion, and garlic mixture over the chicken in your casserole dish.
5. Return to the skillet, pour in the beef broth, and add the cubed cream cheese, stirring until it starts to melt.
6. Stir in the heavy cream, salt, and pepper until the sauce is smooth.
7. Pour the creamy sauce over the chicken and mushrooms in your casserole dish.
8. Sprinkle shredded mozzarella evenly across the top.
9. Bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese is golden.

Notes

For added flavor, consider using seasoned or rotisserie chicken. You can add other vegetables like spinach or bell peppers to the mushroom mixture. For a spicier dish, add red pepper flakes to the sauce. Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.