This Keto Creamy Chicken and Mushroom Casserole is a comforting low-carb dish featuring tender chicken and mushrooms baked in a rich, creamy sauce topped with melted mozzarella cheese. Perfect for a satisfying keto-friendly meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
Chicken and Mushrooms
2 cups cooked chicken, shredded or diced
2 cups sliced mushrooms
2 cloves garlic, minced
Olive oil for cooking
Casserole Sauce
1 cup heavy cream
1 cup chicken broth
1/2 cup cream cheese, softened
1 teaspoon thyme
Salt and pepper to taste
Topping
1 cup shredded mozzarella cheese
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Cook Mushrooms and Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and fragrant, about 5-7 minutes.
Prepare Sauce: In a bowl, combine cream cheese, heavy cream, chicken broth, thyme, salt, and pepper. Mix until smooth and well blended.
Combine Ingredients: Add the cooked chicken and mushroom mixture to the bowl with the sauce, stirring thoroughly to combine all components evenly.
Assemble and Bake: Pour the mixture into a greased 9×9-inch baking dish. Evenly sprinkle the shredded mozzarella cheese on top. Bake in the preheated oven for 30 minutes or until bubbly and the cheese is melted and slightly golden.
Cool and Serve: Remove from the oven and allow to cool slightly before serving to let the casserole set for better flavor and texture.
Notes
Use cooked chicken from a rotisserie or leftover chicken for convenience.
For extra flavor, sauté mushrooms until caramelized.
Fresh thyme can be used instead of dried for a brighter herb flavor.
Ensure cream cheese is softened to blend smoothly into the sauce.
Serve with a side of steamed green vegetables for a complete keto meal.
