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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.