Why Make This Recipe
Keto Garlic Mushroom Chicken Casserole is a delicious dish that fits perfectly within a low-carb diet. It’s comforting, creamy, and filled with flavor. Using simple ingredients like chicken and mushrooms, this dish provides a warm meal that the whole family can enjoy. Plus, it’s an easy one-dish recipe that saves you time on cleanup!
How to Make Keto Garlic Mushroom Chicken Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until soft.
- Stir in minced garlic and cook for an additional minute.
- In a bowl, combine the shredded chicken, sautéed mushrooms, heavy cream, chicken broth, salt, pepper, and half of the cheese. Mix well.
- Pour the mixture into a casserole dish and top with the remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
How to Serve Keto Garlic Mushroom Chicken Casserole
Serve this casserole hot from the oven. It pairs well with a simple green salad or roasted vegetables. You can also serve it with a side of cauliflower rice for an extra low-carb option.
How to Store Keto Garlic Mushroom Chicken Casserole
To store leftovers, let the casserole cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze it, make sure to wrap it tightly and it will last for about 2-3 months. Thaw it overnight in the fridge before reheating.
Tips to Make Keto Garlic Mushroom Chicken Casserole
- Use rotisserie chicken to save time on cooking the chicken.
- Feel free to mix in other vegetables like spinach or bell peppers for added nutrition.
- Adjust the amount of garlic to suit your taste.
Variation
If you want to switch things up, you can add cooked bacon bits for extra flavor. You could also use different cheese types like gouda or pepper jack for a twist on the original recipe.
FAQs
1. Can I use fresh mushrooms instead of canned?
Yes, fresh mushrooms are great for this dish and will add more flavor!
2. Is this recipe gluten-free?
Yes, all the ingredients in this casserole are gluten-free, making it suitable for those with gluten sensitivities.
3. Can I make this casserole ahead of time?
Absolutely! You can prepare everything in advance and refrigerate it until you are ready to bake. Just add a few extra minutes to the baking time if baking from cold.
Keto Garlic Mushroom Chicken Casserole
Equipment
- Large skillet
- 9x13 inch casserole dish
- Knife
- Cutting board
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast boneless, skinless, cut into 1-inch cubes
- 8 oz Mushrooms sliced
- 1 cup Heavy cream
- 4 oz Cream cheese softened
- 4 cloves Garlic minced
- 1 cup Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
Seasoning & Fat
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Italian seasoning
- 2 tbsp Fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add chicken cubes and cook until browned and cooked through, seasoning with salt, pepper, and Italian seasoning. Remove chicken and set aside.
- Add sliced mushrooms to the same skillet and cook until softened and browned. Stir in minced garlic and cook for another minute until fragrant.
- Reduce heat to medium-low. Add heavy cream and softened cream cheese to the skillet, whisking until smooth and creamy. Bring to a gentle simmer.
- Return the cooked chicken to the skillet with the sauce and mushrooms. Stir well to coat everything.
- Pour the mixture into the prepared casserole dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
Baking & Serving
- Bake for 20-25 minutes, or until bubbly and the cheese is golden brown.
- Let the casserole rest for a few minutes before serving. Garnish with fresh parsley, if desired.