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Keto Garlic Mushroom Chicken Casserole, a creamy and delicious low-carb dish, is showcased in this featured image.

BEST Keto Garlic Mushroom Chicken Casserole

This Keto Garlic Mushroom Chicken Casserole is a creamy and comforting dish featuring tender chicken and earthy mushrooms in a luscious garlic sauce. It's baked to bubbly perfection, offering a guilt-free and flavorful keto-friendly meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts about 1.5 lbs
  • 16 oz mushrooms, sliced cremini or white button
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • 1/2 cup chicken broth low sodium
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup shredded mozzarella cheese optional
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • Measuring spoons
  • Measuring cups
  • 8x8-inch baking dish
  • Oven
  • knife
  • cutting board
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil and butter over medium heat.
  3. Add the chicken pieces and cook until browned on all sides and cooked through. Season with salt, pepper, and thyme. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes. Don't overcrowd the pan; you might need to do this in batches.
  5. Reduce the heat to low. Add the heavy cream, chicken broth, and softened cream cheese to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
  6. Add the Parmesan cheese, garlic powder, onion powder, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for a few minutes, allowing the sauce to thicken slightly.
  7. Add the cooked chicken back to the skillet with the mushroom sauce. Stir to combine, ensuring the chicken is evenly coated.
  8. Pour the mixture into a greased 8x8 inch baking dish. Top with shredded mozzarella cheese, if desired.
  9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let it rest for a few minutes before serving.
  10. Garnish with fresh parsley, and serve hot.

Notes

Don't overcrowd the pan when sautéing mushrooms. Soften the cream cheese before adding it to the sauce to avoid lumps. Adjust seasoning to taste. Use freshly grated Parmesan cheese for best melting and flavor. Do not overbake. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add vegetables like spinach or broccoli. Experiment with different cheeses like Gruyere or Monterey Jack. Add hot sauce or cayenne pepper for extra spice. Substitute chicken for turkey, sausage, or shrimp. Add bacon for extra flavor. Make it dairy-free by substituting heavy cream and cream cheese with coconut cream and dairy-free cream cheese alternatives.