Description
Creamy, garlicky, and loaded with mushrooms and chicken, this Keto Casserole is comfort food that keeps carbs low. It’s easy to pull together and bakes into a bubbling, cheesy dinner everyone will love.
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 2 cups mushrooms, thinly sliced
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil (for sautéing)
- 1 cup shredded mozzarella (for the top)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Warm the olive oil in a frying pan over medium heat. Add the minced garlic and then the sliced mushrooms. Cook until the mushrooms have released their liquid and begin to brown — about 5–7 minutes. Season lightly.
- In a bowl, whisk the heavy cream with the softened cream cheese until the mixture is smooth. Stir in the thyme and season with salt and pepper.
- Add the cooked chicken to the skillet with the mushrooms, toss briefly to combine, then pour the cream mixture over everything and stir so the chicken and mushrooms are evenly coated. Heat for a minute just to meld flavors.
- Spoon the mixture into the prepared baking dish and smooth the surface. Sprinkle the shredded mozzarella evenly on top.
- Bake for 25–30 minutes, until the cheese has melted, turned golden in spots, and the filling bubbles at the edges. Let the casserole rest a few minutes before serving.
Tip: Use rotisserie chicken to save time and extra flavor.
Pro move: Soften cream cheese first so the sauce blends silky-smooth.
Notes
- Quick serving ideas
- Spoon over riced cauliflower, serve alongside roasted greens, or enjoy with a simple mixed-leaf salad for a light, satisfying low carb dinner.
- Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave, adding a splash of cream if the sauce seems dry.