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Keto Garlic Mushroom Chicken Casserole

Rich and creamy keto-friendly chicken casserole with sautéed mushrooms, garlic, and melted cheese for an easy low-carb dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 8 ounces mushrooms sliced (button or cremini)
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • 9x13-inch casserole dish
  • large skillet
  • large mixing bowl
  • knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms in a single layer and cook undisturbed for 2-3 minutes, then stir and continue cooking for 3-4 more minutes until golden brown and moisture has evaporated. The pan should look dry, not watery.
  3. Add minced garlic to the mushrooms and cook for 1-2 minutes, stirring constantly until fragrant. Be careful not to burn the garlic. Remove skillet from heat.
  4. In a large mixing bowl, combine the cooked chicken, sautéed mushrooms and garlic, heavy cream, dried thyme, dried oregano, salt (about 1 teaspoon), and pepper (about 1/2 teaspoon). Mix until everything is well combined and evenly coated.
  5. Transfer the chicken mixture to the prepared casserole dish, spreading it evenly across the bottom and into the corners.
  6. Sprinkle the shredded mozzarella cheese evenly over the chicken mixture, then top with the grated Parmesan cheese.
  7. Bake for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. For extra crispy topping, broil for 2-3 minutes at the end, watching carefully to prevent burning.
  8. Remove from oven and let rest for 5 minutes. The sauce will thicken slightly during this time. Garnish with freshly chopped parsley before serving.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days. Freezes well for up to 3 months.
Reheating: Microwave individual portions for 2-3 minutes, stirring halfway. For best results, reheat covered in a 325°F oven for 20 minutes, then uncover for 5 minutes to crisp the cheese.
Make-Ahead: Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready.
Net Carbs: Approximately 3-4 net carbs per serving.
Substitutions: Use coconut cream for dairy-free (choose dairy-free cheese too). Turkey works instead of chicken. Try Gruyere or white cheddar instead of mozzarella. Add spinach, kale, or zucchini for extra vegetables.
Tips: Don't skip browning the mushrooms properly—this prevents a watery casserole. Use freshly shredded cheese for best melting. If using raw chicken, cook it completely in the skillet first before adding mushrooms. Add 2 tablespoons cream cheese to the mixture for extra creaminess.