Go Back

Keto Chicken Mushroom Casserole

A hearty and creamy casserole filled with tender chicken and earthy mushrooms, perfect for a cozy family dinner while following a low-carb lifestyle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken Use rotisserie chicken for convenience
  • 2 cups mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth Ensure it's Halal
  • 1/2 cup shredded cheese Like cheddar or mozzarella
  • 1/4 cup cream cheese, softened
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • to taste Salt
  • to taste Pepper
  • olive oil for sautéing
  • optional fresh parsley or chives, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent (about 3-4 minutes).
  3. Toss in the sliced mushrooms along with dried thyme, salt, and pepper. Cook until the mushrooms are tender and have released their moisture, around 5-7 minutes.
  4. Stir in the heavy cream, chicken broth, and cream cheese into the skillet, mixing continuously until the cream cheese has melted and the mixture is smooth.
  5. Fold the shredded chicken into the creamy sauce, ensuring every piece is well coated.
  6. Pour the mixture into a greased casserole dish. Sprinkle the shredded cheese on top.
  7. Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and golden.
  8. Let it cool for a few minutes before serving. Garnish with chopped parsley or chives.

Notes

Store in an airtight container for up to 3 days in the refrigerator. It also freezes well for up to 3 months. Reheat portions in the oven at 350°F for about 20 minutes or microwave for 2-3 minutes.